Question 2: How do I eat live jellyfish? A common sea food - jellyfish. Its nutritious, inexpensive, is the public's favorite delicious food.
Jellyfish, marine cavernous animals, jellyfish body is umbrella-shaped, the body is translucent, white, green or yellowish, jellyfish umbrella diameter can be more than 45 centimeters, the largest can be up to 1 meter huge, under the umbrella of the eight thickened (with the shoulder) carpal base of the healed so that the mouth disappeared (in place of the suction cups of the secondary mouth), the lower mouth of the carpal with a number of rods and filaments tentacles, on the dense stinger capsule that can secrete venom. Its role is to release venom paralyzed when touching small animals to make food.
Jellyfish in the tropics, subtropics and temperate coasts are widely distributed, our country is accustomed to see the jellyfish umbrella smooth mouth and wrist only filamentous body of edible jellyfish or both rod-shaped rod-shaped jellyfish, as well as the umbrella surface has many small warts protruding yellow spot jellyfish.
Jellyfish venom can cause varying degrees of injury, the most important thing to prevent jellyfish stings is to avoid contact with jellyfish, once stung by jellyfish, the injured person must not panic, as long as the timely to the hospital, generally can be faster to get better and healed.
Jellyfish is extremely nutritious, and its nutritional composition is unique in that it is extremely low in fat, rich in protein and inorganic salts. It is determined that each hundred grams of jellyfish containing about 65 grams of water, protein 6-12 grams, 0.1-0.5 grams of fat, carbohydrates, about 4 grams of calories, 66 kilocalories, 182 milligrams of calcium, 132 micrograms of iodine, and a variety of vitamins, especially iodine, which is lacking in people's diets, is a kind of high-protein, low-fat, low calorie It is a high-protein, low-fat, low-calorie nutritious food. Jellyfish has the function of clearing heat and removing poison, transforming phlegm and softening, lowering pressure and reducing swelling, etc. It has a therapeutic effect on bronchitis, asthma, high blood pressure and gastric ulcers.
In addition, jellyfish has the role of preventing the spread of wounds and promote the formation of epithelium, dilate blood vessels, reduce blood pressure, eliminate phlegm and dissipate gas, lubricate the intestines and eliminate the accumulation of functions. Recently found, engaged in barber, textile, food processing and other dust contact with more staff, often eat jellyfish, can go to the dust, clear the stomach and protect the health of the body.
How to choose and buy jellyfish
Jellyfish are divided into two kinds of jellyfish skin and jellyfish head after processing, jellyfish skin is the upper umbrella-like part of jellyfish, made of semi-transparent round sheet, with toughness. The best jellyfish skin is white or milky white, the piece is large and flat, the meat is thick and tough, no colorful black spots. If the shape is not neat, thin meat, uneven color shades, meat layer rupture for poor quality products, there is a strange smell or the whole rotten for the rotting and spoilage products, can not be eaten, consumers should pay attention to identify clearly.
The jellyfish head is made from the lower part of the head of the jellyfish, tentacles, etc. Pickled, the taste is more crunchy than the jellyfish skin. Good jellyfish head is white, yellowish brown or reddish amber color, thick flesh, no sediment and other impurities, crunchy texture and toughness, if the aged jellyfish head, color dark gloss poor, some have become crisp, no crunchy feeling, it is recommended not to buy. Jellyfish surface odor or has rotted and spoiled, can not be eaten.
In addition, the purchase of small packages of jellyfish products should pay attention to the date of production, the net content, the color of the jellyfish and the presence of sediment and other impurities. For ready-to-eat jellyfish, pay more attention to the production date, the reason is:
1, the grease in the seasoning packet should not be sealed in a plastic bag for a long time;
2, the packaging is not tight to lead to microbial overload, which will cause intestinal diseases after consumption. Don't buy instant jellyfish products that have bulging bags or the liquid inside the bag has become cloudy. The best way to use the jellyfish is to use it all up at once.
How to Soak Jelly Fish and Fresh Jelly Fish
The soaking of jelly fish is very important, and the degree of soaking has a direct impact on the taste. When soaking, the jellyfish should be washed with cold water to remove sediment, especially the folds of the jellyfish head have a lot of sediment, and should be washed several times. Then soak in cold water for 2-3 days to remove the bitter-salty flavor of salt and alum. Pay attention to change the water every day to prevent rotting.
Fresh jellyfish is toxic, must be salted with salt, alum pickling, impregnation to remove the poison filtered water, before eating. Jellyfish, like other seafood, are susceptible to contamination by bacteria such as halophilic bacteria, which can cause bacterial food poisoning when eating cold jellyfish.
Note:
The jellyfish has been fully soaked into silk or (block) with 70 ℃ water over a little to increase the crispness of the jellyfish, but the hot water over the time should not be too long, it is best to put into cold water immediately after the cooling, so that the jellyfish is not only fully hair, and crispy and tender, cold, stir-fried can be without losing its original flavor. When using hot water, pay special attention to the temperature of the water. If the temperature is high, the jellyfish will shrink severely, and the jellyfish will be old and tough, making it inedible; if the temperature is low, the jellyfish will be tough and not brittle. When eating cold jellyfish, it is best to put vinegar, salt and other seasonings before eating, otherwise the jellyfish will become tough and lose its flavor, affecting the taste. The first thing you need to do is to make sure that you have a good understanding of what you are doing and how you are doing it.
Raw jellyfish should be handled carefully, the operation process should pay attention to health, do a good job to prevent flies, anti-......
Question 3: What should I do with the new jellyfish? If you buy a fresh jellyfish, wash it well and cut it into thin julienne strips, as thick as chopsticks. Soak it in water for a while, about 10 minutes, fish it out, and mix it with sesame sauce, diced green peppers, chopped cilantro, sugar, vinegar, and monosodium glutamate (MSG), and you're ready to eat.
Question 4: How to treat fresh jellyfish to eat Fresh jellyfish contain toxins and are not to be eaten directly, they must be treated correctly before eating them, otherwise they will lead to poisoning. Freshly caught fresh jellyfish, immediately into the porcelain tank or canvas bag, according to the weight of fresh jellyfish 0.2% to 0.6% of the proportion of the preparation of alum, dissolved in water, marinated for 2 days, so that the fresh jellyfish convergence, the discharge of water, which is called the "first alum". Then according to the weight of the first alum jellyfish, add salt 12% to 20%, add alum 0.5% to 0.8%, and then marinate for 7 days to 10 days to further exclude water, which is called "two alum and one salt". Finally, according to the weight of two alum jellyfish, add salt 20% to 30%, add alum 0.2% to 6.3%, and then marinate for 10 days. After three weeks, the moisture content of the jellyfish skin is reduced to about 8% to 10%, so that the toxins can be drained out with the water. Finally, it is also necessary to remove the toxins of the jellyfish with water repeatedly soaked, rinsed, until completely stripped of salt, alum. At this point, the jellyfish is light red or light yellow, uniform thickness and toughness, hard to squeeze out of the water, in order to feel safe to eat.
Question 5: How to clean the jellyfish skin? Jellyfish skin cut into thin threads, into the 5% salt solution soak for a few moments, and then put into the rice water to wash, and finally in the tap water under the wash again, will be delayed on the skin of the sea to remove the sand particles clean.
Question 6: How to wash jellyfish head Whether it is jellyfish head or jellyfish skin, should be rinsed repeatedly with water, especially those with salt simply pickled jellyfish, to be soaked in water, according to the actual salinity and personal taste to decide the soaking time (up to half a day time). After soaking or cleaning, cut it into julienne or slices (not too thin or too small), and then scald it twice with hot water at 70-80 degrees Celsius, this is to remove its own fishy flavor and also to give it a heating. The temperature of the water should not be too high, and the number of times should not be too much, otherwise the jellyfish will be scalded. Afterwards, control the water of jellyfish, but do not squeeze it too dry, it will affect the taste. If it is to be served cold, pour in the appropriate amount of aged vinegar for 15-30 minutes to marinate, which can further get rid of the fishy smell of jellyfish as well as increase its texture and flavor. Afterwards, you can put in other ingredients and seasonings.
Question 7: How to deal with raw jellyfish Methods / Steps
1 First of all, the fresh jellyfish will be washed with water, pay attention to the large jellyfish will sting;
2 Then the fresh jellyfish in fresh water, the jellyfish will be soaked for two days, then take out and rinse;
3 Then soak in vinegar for more than 5 minutes, remember to more than 5 minutes, pay attention to the large jellyfish to soak in vinegar for a long time;
3 Then use vinegar for more than 5 minutes, pay attention to the large jellyfish to soak in vinegar for a long time. The larger jellyfish should be soaked in vinegar for a longer period of time so that all the orphan bacteria can be killed.
Note
"Jellyfish poisoning" if not handled properly will appear diarrhea, vomiting and other symptoms.
Question 8: how to deal with the new jellyfish Cold jellyfish eating method has to be careful, otherwise it will cause "jellyfish poisoning", diarrhea, vomiting and other symptoms. Attached to the jellyfish on the parahaemolytic bacteria are most sensitive to acid, generally in the vinegar immersed in 5 minutes will die, in fresh water is also very difficult to survive. Therefore, jellyfish should be soaked in fresh water for two days, and then soaked in vinegar for more than 5 minutes before eating, so that all the bacteria can be killed. At this point, you can boldly eat jellyfish with confidence.
Question 9: How to pickle jellyfish Jellyfish should not be pickled with sugar, otherwise it can not be stored for a long time. Fresh jellyfish should not be eaten. Because fresh jellyfish contain more water, thicker skin, but also contains toxins, only after the edible salt and alum salted 3 times (commonly known as three alum), so that the fresh jellyfish dehydration 3 times, in order to let the toxins with the water exhausted.
The method of jellyfish pickling, including preparation, jellyfish pretreatment, and jellyfish pickling, characterized by the pretreatment of jellyfish pickling in four times according to the following steps in the liquid type pickling:
(1) the first pickling to the container to add salinity 3Be'-saturated concentration of saline water, add the amount of water In order to be able to float the jellyfish pickled goods prevail, the pickled goods put layer by layer, layer plus alum and stir, every n layer plus a layer of salt in order to make the system to keep supplying salinity in the 5Be' above, the last layer of the top plus the capping salt to cover the surface, pickling 8-15 hours; the above layer by layer plus alum can be added to the system according to the amount of one time to mix well; the above pickled goods are Sting body or sting head;
(2) the second curing repeat the process of (1), the difference is that every n + 1 layer plus a layer of salt, curing 5-20 hours;
(3) the third curing in the container sprinkled with a layer of capping salt to cover the bottom of the container, add salinity up to saturated concentration of saline water, the depth of water to be able to float to hold up the jellyfish curing material put into the appropriate; the cured material layer by layer to add alum can also be added in quantity at a time and mix well; the above pickles are ; put the pickles layer by layer, layer by layer with salt and alum, the last layer of salt on the top to cover the surface, pickling not less than four days; the alum can not be added;
(4) the fourth pickling repeat the process of (3), do not add alum.