As early as the Ming Dynasty, fishermen knew that fresh jellyfish were poisonous, so they had to marinate them with salt and alum, soak them to detoxify them, and filter out the water before eating them. However, from ancient times to the present, it is not uncommon for fishermen in the seaside of South Guangdong to eat fresh jellyfish poisoning by accident because they are greedy for delicious seafood. In addition, jellyfish, like other seafood, are easily contaminated by halophilic bacteria, and eating cold jellyfish silk by mistake can cause bacterial food poisoning. A bacterial food poisoning accident occurred in a hotel in Jiangmen City, Guangdong Province, where 73 people ate cold jellyfish. Summer is the season when intestinal diseases are easy to occur and become popular. As a lesson from the past, raw jellyfish silk should be handled with care, and attention should be paid to hygiene during operation to prevent flies, dust and pollution. After shredding, it is best to rinse it repeatedly with cold boiled water and dry it to prevent food poisoning. Raw material x

300g of jellyfish skin, 50g of shredded cucumber, 3g of mustard oil, 40g of vinegar, 3g of sesame oil and 3g of monosodium glutamate.

Gourmet practice

1. Wash stingrays, shred them, soak them for two days, and remove the salty taste;

2. jellyfish silk is scalded with 50% to 60% hot water and fished out under too cold;

3. Mix vinegar, sesame oil and monosodium glutamate into seasoning in a bowl;

4. First put the shredded cucumber on the plate, then squeeze the jellyfish to dry the water and put it on the shredded cucumber, sprinkle with seasoning and mustard oil.