Jellyfish are extremely nutritious. According to the determination, every100g of jellyfish contains protein12.3g, carbohydrate 4g, calcium182mg, iodine132mg and various vitamins. Jellyfish is also a good medicine for treating diseases. Chinese medicine believes that jellyfish has the functions of clearing away heat and toxic materials, resolving phlegm and softening hardness, lowering blood pressure and reducing swelling. The processed products are called jellyfish skin in the umbrella and jellyfish head in the wrist, and the commodity value of jellyfish skin is more expensive than jellyfish head.

Jellyfish, like other seafood products, are easily contaminated by halophilic bacteria, and eating cold jellyfish silk by mistake causes bacterial food poisoning. The raw jellyfish silk should be handled carefully, and the operation should be hygienic to prevent flies, dust and pollution. It is best to cut into shreds, then rinse them repeatedly with cold boiled water and dry them to prevent food poisoning.

raw material

Jellyfish silk 300g, rice vinegar100ml, tomato 50g, cucumber 40g.

condiments

1 spoon 15ml rice vinegar 1 spoon 15ml soy sauce 1/2(3 g) sugar 1/4 teaspoons 1 g salt 1 teaspoon 5ml Chili oil/.

working methods

1. jellyfish silk is put in boiling water for/kloc-0 ~15 seconds, then taken out and drained. When blanching jellyfish silk, don't take too long, or the taste will become very hard. As long as the scalded jellyfish silk shrinks, it takes about 10 to 15 seconds to take it out and drain it for later use.

2. Put it in a dish and soak it in 100ml rice vinegar for 10 minute. Then pour out the soaked rice vinegar.

3. Add 15ml of new rice vinegar, soy sauce, sugar, salt, Chili oil and cooked sesame seeds and mix well.

It tastes better after 20 minutes in the refrigerator in summer.