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How to deal with live jellyfish to eat

The stinging silk sac of fresh jellyfish contains venom, and the fresh jellyfish bought is generally processed and pickled with salt and alum for three times, and the toxin can only be removed after filtering out the water.

To handle fresh jellyfish to ensure safe consumption, you can follow the following steps: soak the fresh jellyfish in clean water for several hours until softened. Rinse the jellyfish with clean water to remove sand and impurities from the surface. Cut the jellyfish into blocks or filaments of appropriate size. Blanch the jellyfish in boiling water. The water time depends on the thickness of the jellyfish, which usually takes about 5-10 minutes.

Preliminary cleaning: soak the raw jellyfish in cold water for about 24 to 48 hours, during which the water should be changed regularly and the sand and impurities on the jellyfish should be removed by stirring. Detoxification: add the right amount of salt and white vinegar to the jellyfish, mix well and continue soaking for 20 to 30 minutes. This step helps to remove natural toxins from jellyfish.

James water: blanch the cut jellyfish tablets in hot water for about 30 seconds. This can remove the fishy smell from the jellyfish and make it more delicious. Cold salad or fried food: scald jellyfish tablets with good water can be eaten directly cold, can also be fried with other ingredients.

The treatment of fresh jellyfish is as follows: remove the umbrella body of the jellyfish and the umbrella body on the tentacles, pinch off the teeth and hairs of the jellyfish. Soak with alum or edible alkali, wash repeatedly, wash away sediment, blood stains and other impurities. Cut the jellyfish skin into shreds and rinse off with cold water. Put the washed jellyfish skin in a large bowl and mix well with a little salt, monosodium glutamate, sugar and vinegar.

Fresh jellyfish contain certain toxins, can not be eaten directly, need to go through a series of treatment to be safe to enjoy. Here are the detailed steps for the treatment of fresh jellyfish: soak the fresh jellyfish in fresh water for two days and change the water 2-3 times a day. In the process of soaking, the toxin of jellyfish will gradually dissolve in the water. In order to speed up the soaking speed, some salt can be added to the fresh water to make the jellyfish expel the toxin from the body more quickly.

How to eat live jellyfish

1. Four ways of eating jellyfish ⒈ cold jellyfish: take jellyfish skin, soak it in water for 8 hours, then wash it thoroughly, then cut it into thin shreds, wash it twice with cold water, put it in a basin, add appropriate amount of soy sauce, vinegar, sugar, sesame oil and a little monosodium glutamate to taste, mix well and serve. Its characteristics are: with food and wine, cool and delicious.

2. Clean jellyfish: soak the live jellyfish in clear water and gently rub the surface of the jellyfish with your hands to remove sand and impurities. Peel off the skin: gradually peel off the outer skin of the jellyfish with your hands to reveal the transparent jellyfish inside. Eviscerate: carefully remove the internal organs and black lines of the jellyfish so as not to affect the taste. Slice: put the processed jellyfish on the cutting board and cut it into thin slices or filaments with a knife.

3. One jellyfish, right amount of pepper, right amount of white vinegar, right amount of salt, right amount of sugar, right amount of sesame sauce, right amount of garlic, right amount of coriander. Method: first of all, we want to clean the prepared jellyfish. Cut the washed jellyfish into strips. Clean it again. Get ready, sesame paste, coriander, garlic, green pepper. Green pepper, garlic, coriander, etc., cut and ready for use. Pour in sesame paste and white vinegar (according to your taste).

The practice of jellyfish head is common in the whole family.

1, practice: clean the jellyfish head in clean water, the cleaned jellyfish head also needs to be soaked in clear water for a period of time, pay attention to the need to change water when soaking, generally soak for 4-5 hours. Soaked jellyfish need to be cut into small pieces and set aside. Then cut the garlic into mashed garlic. Add an appropriate amount of water to the pot, after the water boils, put the cut jellyfish into hot water for a while, then remove it and put it into cold water.

2. Salad jellyfish main ingredients: jellyfish, cucumber, coriander. Excipients: dried chili, spring onion, ginger, garlic, white sesame, light soy sauce, balsamic vinegar, sugar, salt, chicken essence. Practice: soak in salt water for more than 5 hours, put the treated jellyfish into the pot and blanch water for 10 seconds, then put into cold water, pay attention to James water for a long time, otherwise the jellyfish will seriously shrink.

3. The practice of jellyfish head is as follows: the jellyfish head bought is generally soaked in salt water. It must be soaked one day in advance before eating. During this period, the jellyfish head that has been soaked in water for many times is refreshing. Cut the head of the soaked jellyfish into a wipe blade and soak it in water for an hour or so, so that it tastes more crisp and refreshing without blanching.

4. The practice of cold jellyfish head is as follows: practice one: jellyfish head, cucumber, radish, garlic, pepper, salt, vinegar, oyster sauce, sesame oil, peanut oil. Shred cucumber, shredded radish, processed jellyfish, garlic into mashed garlic, pan hot peanut oil, fried pepper over low heat, turn off heat, remove pepper. Put the cucumber, radish and jellyfish together, pour in the cool oil, add mashed garlic, vinegar, oyster sauce, sesame oil, mix well, and finally add salt.

5. Wash the chili, garlic and chives, then cut them into fines and set aside. Wash the jellyfish head, clean it up, cut the shredded jellyfish into the spare pan, pour some into the pan and heat them, then put the ingredients into the pan and stir-fry. Stir for a while, then pour the jellyfish into the pan and stir, mix in the right amount of light soy sauce, season, and leave the pan for 2 to 3 minutes.

6. Steps: when you buy jellyfish, you must soak it in clean water. There may be sand. If you eat it in the evening, soak it in the morning, and remember to change the water twice in the middle. After soaking, slice the washed stinging head. Sliced cucumber or shredded cucumber is fine. I prefer sliced cucumber. I feel that the silk is easy to get out of the water.

How to make live jellyfish

1. One jellyfish, right amount of vegetable pepper, right amount of white vinegar, right amount of salt, right amount of sugar, right amount of sesame sauce, right amount of garlic, right amount of coriander. Method: first of all, we want to clean the prepared jellyfish. Cut the washed jellyfish into strips. Clean it again. Get ready, sesame paste, coriander, garlic, green pepper. Green pepper, garlic, coriander, etc., cut and ready for use. Pour in sesame paste and white vinegar (according to your taste).

2. Fresh jellyfish are generally processed and pickled with salt and alum for three times, and the toxins can only be removed after filtering out the water. After processing, it is necessary to soak and rinse the jellyfish repeatedly before eating, remove salt and alum, and soak the jellyfish in vinegar for more than 10 minutes after cleaning, because the Vibrio parahaemolyticus attached to the surface of the jellyfish is the most sensitive to acid. this can kill Vibrio parahaemolyticus attached to jellyfish, which is safer to eat later.

3. James hot: the raw jellyfish skin can also be eaten after being soaked in water, desiccated and filmed for a long time, but the taste is not crisp and tender enough, and it is easy to smell fishy. After blanching at a suitable temperature, shredded and salad, the jellyfish skin will taste crisp, tender and smooth. Time: if you stay in the pot for too long, the jellyfish skin will overburn, resulting in not only poor taste but also serious shrinkage.

4. Clean jellyfish: soak the live jellyfish in clear water and gently rub the surface of the jellyfish with your hands to remove sand and impurities. Peel off the skin: gradually peel off the outer skin of the jellyfish with your hands to reveal the transparent jellyfish inside. Eviscerate: carefully remove the internal organs and black lines of the jellyfish so as not to affect the taste. Slice: put the processed jellyfish on the cutting board and cut it into thin slices or filaments with a knife.

5. Fresh water treatment: using fresh water treatment is to put jellyfish in fresh water and soak jellyfish for two days. Before eating, be sure to cut well, and then soak in vinegar for more than 5 minutes, such jellyfish is very safe.

What are the tips for jellyfish salad?

1. Pickling: put the mixed jellyfish head in the refrigerator and eat it after pickling for a period of time. Pickling time can be adjusted according to individual taste, generally recommended 1-2 hours. Serve: pickled salad jellyfish head can be served. Sprinkle some sesame seeds and chopped onions before serving to increase the taste and beauty.

2. James hot: the raw jellyfish skin can also be eaten after being soaked in water, desiccated and filmed for a long time, but the taste is not crisp and tender enough, and it is easy to smell fishy. After blanching at a suitable temperature, shredded and salad, the jellyfish skin will taste crisp, tender and smooth. Time: if you stay in the pot for too long, the jellyfish skin will overburn, resulting in not only poor taste but also serious shrinkage.

3. There are many tricks for jellyfish salad. After the jellyfish head is washed, cut into pieces and strips, soak in cool pure water for more than 2 hours, chopped garlic, chopped coriander, put jellyfish head, chopped garlic, appropriate amount of sugar and mushroom essence in the bowl, pour into Zhenjiang vinegar, stir to refine the sugar and mushrooms, finally sprinkle with coriander and you can eat.

4. Ingredients: jellyfish head, cucumber, parsley, dried chili, spring onion, ginger, garlic, white sesame, light soy sauce, balsamic vinegar, sugar, salt, chicken essence. Jellyfish is basically salty, very salty, can not be bought directly to eat, after rinsing a few more, soak in salt water for more than 5 hours, salt water immersion effect is better, but also faster.

Practice 1: jellyfish head, cucumber, radish, garlic, pepper, salt, vinegar, oyster sauce, sesame oil, peanut oil. Shredded cucumber, shredded radish, I bought packets of processed jellyfish head. Beat the garlic into mashed garlic. Heat the peanut oil in the pan, deep-fry the pepper over low heat, turn off the heat and remove the pepper. Put the cucumber, radish and jellyfish together, pour in the cool oil, add mashed garlic, vinegar, oyster sauce, sesame oil, mix well, and finally add salt.

6. Wash the sediment off the jellyfish head, soak it in clean water for 5-6 hours, then rinse the sand, cut it into small pieces along the jellyfish flap, and rinse for several hours with sand filter water. Put the chopped onion in a small bowl, heat the refined oil into the pan, rinse into the chopped onion bowl, make the chopped onion give off fragrance, that is, turn into onion oil.