What part does the jellyfish eat?
The head and skin of jellyfish are edible, which is especially refreshing. Jellyfish head is the tentacles of jellyfish. Thick and nutritious, usually eaten cold. The jellyfish silk we usually eat is to cut jellyfish skin into filaments, specifically, the filaments cut from the skin of the sand clam. Usually, fishermen use fresh jellyfish skin to remove alum, then dehydrate and pickle with salt.
Jellyfish silk had better buy something that is not completely white. Generally speaking, yellow and white jellyfish are more delicious. Of course, it also depends on the dehydration time. High-quality jellyfish silk mainly depends on length, hardness and dryness. The length is good, the hardness is old enough, and the drying time is long and dehydrated.
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How is the cold jellyfish delicious?
First, home-cooked cold jellyfish skin
Materials:
Ingredients-jellyfish skin 200g, garlic 1 petal, millet pepper 1 tablet;
Accessories-5 grams of salt, 4 tablespoons of vinegar, 3 tablespoons of sugar and soy sauce, 6 tablespoons of spicy oil and 0 tablespoon of 65438+ sesame oil.
Exercise:
1. First, cut jellyfish skin and soak it for three to four hours, then rinse the soaked jellyfish skin with water and dry it; 2. Then chop garlic, mix it with soy sauce, vinegar, sesame oil, spicy oil, sugar and salt, add dried jellyfish skin and mix well; 3. Finally, break the millet pepper into several sections, add it to the jellyfish skin, and then stir well.
Tip: jellyfish skin can also be scalded with boiling water before eating.
Second, Flammulina velutipes mixed with jellyfish skin
Materials:
Ingredients-jellyfish skin 350g, Flammulina velutipes 100g, red pepper 1, 3 garlic cloves and chopped green onion; Accessories-salt and sesame oil, 20 ml of soy sauce, 0/0 ml of balsamic vinegar/kloc, 2 g of sugar.
Exercise:
1. First soak the jellyfish skin in clear water for one to two hours, and remove the salty taste for later use; 2. Then remove the old roots of Flammulina velutipes and blanch them with boiling water for later use, and chop the red pepper, garlic cloves and shallots; 3. Then take a small bowl and add cooking wine, chopped green onion, minced garlic, soy sauce, balsamic vinegar and sugar and mix well; 4. Finally, put the jellyfish skin and Flammulina velutipes into a bowl, add the prepared flavor juice and mix well.
Tips:
1, Flammulina velutipes should not be scalded for too long, and it can be taken out too cold when soaked in water to soften, so that Flammulina velutipes tastes good and is not stuffed.
2. It tastes better after being refrigerated in the refrigerator.
Third, sweet and sour cucumber jellyfish skin
Materials:
Ingredients-jellyfish skin 250g, cucumber 1 root, appropriate amount of ice water;
Accessories-white vinegar 1 tablespoon, sugar 1 2 tablespoons, sesame1teaspoon.
Exercise:
1. Soak the jellyfish skin first, then cut it into strips, and take it out after boiling; 2. Then soak the jellyfish skin in ice water, then take it out and drain it and put it in a plate; 3. Then select tender cucumbers, wash and shred them, and put the shredded cucumbers into a plate; 4. Finally, mix vinegar and sugar into the dish, add black sesame seeds and mix well to serve.
Tip: When scalding jellyfish, you must be quick-eyed and quick-handed. When the water is boiling, you can immediately pick up the jellyfish, otherwise the jellyfish will shrink into a little bit and lose their crispy taste.
The efficacy and function of jellyfish?
Jellyfish is edible, crisp and nutritious. According to records, China was the first country to eat jellyfish. Jellyfish is a kind of seafood with high nutritional value, which is rich in collagen and bioactive components. Jellyfish also has a wide range of medicinal effects and is an important component of many traditional Chinese medicine prescriptions. According to Compendium of Materia Medica, jellyfish is sweet, salty, warm and nontoxic. It is mainly used for treating female strain, hematocele, erysipelas and scald of children.
Are jellyfish jellyfish?
Jellyfish is actually a jellyfish, but jellyfish is his nickname. There are also many people who like to call it jellyfish white skin. Jellyfish must go through many processes when eating, otherwise it is likely to lead to food poisoning. After catching fresh jellyfish, people usually soak them in lime and alum first. In this way, the harmful substances in the jellyfish can be removed first, and then the jellyfish can be squeezed dry to make silk. Jellyfish silk tastes fragrant and crisp. Many people especially like to eat cold jellyfish silk cold jellyfish silk, which is not only simple, but also nutritious.