How can jellyfish tell good from bad?
High-quality jellyfish head: it should be white, yellow-brown or red-amber in natural color, shiny, complete in shape, without thorns, thick and tough meat and crisp in taste. Inferior jellyfish head: purple-black, poor hand-kneading toughness, easy to break when held by hand, with peculiar smell and pus-like liquid.
Because domestic jellyfish production enterprises are mostly family workshops, the quality in the production process is difficult to control. The unqualified products in the market mainly have the following forms, and consumers must be cautious when purchasing.
1. Fan Erhai Jelly: Some manufacturers sell Fan Erhai Jelly products as finished products. This jellyfish skin looks like translucent jelly, with soft and crisp white hemp rot inside. Squeeze gently by hand, and the liquid overflows; The jellyfish head looks reddish brown with a soft white gelatinous substance in the center, which is astringent and inedible.
2. Some salted jellyfish products sold in the market are sold in salt water. Consumers should pay attention to the composition of its aqueous solution, as well as the solid content and net content in the package.
3. Artificial jellyfish skin: In recent years, some manufacturers have produced artificial jellyfish skin with alginate and other raw materials. Although the appearance of artificial jellyfish skin (silk) is similar to that of natural jellyfish skin, it does not have the nutritional components of natural jellyfish skin. Especially, consumers in inland areas have poor ability to identify natural jellyfish skin, so they will mistake it for natural jellyfish skin and buy it.
Which is more nutritious, jellyfish or jellyfish silk?
Jellyfish head is in the umbrella, thick in the middle, jellyfish skin on the wrist, thin at the edge. The former is harder than the latter, and the latter is brittle and expensive.
Reasons for marinating jellyfish: Many people will ask why jellyfish should be marinated, mainly because fresh jellyfish are poisonous, so they must be marinated with salt, soaked to remove poison, and filtered out before they can be eaten. Therefore, it is necessary to do a good job of marinating.
point out
1, the soaking time of jellyfish is uncertain, but a longer time is better, so you can start soaking the night before.
2. If we have a lot of onions, we can make them into onion oil, pour them into hot oil and stir them on the soaked jellyfish silk.
3. We can also choose cucumber and green pepper as ingredients of cold jellyfish, which is more nutritious.
4. To make cold jellyfish, choose seasonings, especially vinegar and soy sauce. Choose something suitable for cold, some of which are bought in the supermarket.
How to choose jellyfish heads
There are artificial and natural jellyfish heads, but it is not difficult to distinguish them. The former looks dull with white beard and bites silently. The latter is reddish in white, shiny, smooth in surface, crisp in taste and good in taste. In addition to the difference in taste and price, there are also jellyfish skins and jellyfish heads. Jellyfish skin is generally an umbrella-shaped part, which is made into a translucent round piece, white or milky white. Those with irregular shape, thin meat and uneven color are inferior products, while jellyfish heads are pickled from the lower head and touch of jellyfish, which are more brittle than jellyfish skin and better in white, tan or red amber.