Question 1: How to deal with fresh jellyfish The way to eat jellyfish is delicate, otherwise it will cause "jellyfish poisoning", diarrhea, vomiting and other symptoms. Attached to the jellyfish to appease the parahaemolytic bacteria are most sensitive to acid, generally in 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 2: How can you eat fresh jellyfish? Fresh jellyfish contain toxins that can't be eaten directly, and they must be treated correctly before they can be eaten, or else they will be poisoned. Freshly caught fresh jellyfish, immediately put into a porcelain jar 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 astringent, the discharge of water, which is known as 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 3: How to store fresh jellyfish Jellyfish bought back, as far as possible within a short period of time to consume, or unpacked and stored in a good insulation conditions in the freezer, in order to prevent deterioration and can not be eaten.

Jellyfish are giant edible jellyfish with high economic value. Fresh jellyfish are poisonous, usually pickled with salt and alum, and eaten after removing the poison and filtering out the water.

Fresh jellyfish

Fresh jellyfish after capture, the first head and body partially open, remove the viscera and blood coat, and then the head and body partially salted with salt, alum according to a specific ratio of pickling, filtration of the liquid will become salted jellyfish, after three times of salt, alum (or a mixture of alum and secondary salt, alum) processing of jellyfish is commonly referred to as three alum dry jellyfish.

Jellyfish soaking is very important. Salt jellyfish skin, the head of the soaking is very important, do not do a good job can not save its crisp and tender characteristics. The better soaking method is: buy back salted jellyfish, first soaked in cold water (in the middle of the fresh cold water should be constantly changed to prevent decay), rinsing several times to remove sediment and salt, alum, and then cut into silk or small pieces, with 70 ℃ or a little lower hot water blanch brittle (hot water blanching should not be too long, blanching is best to put into the cold water immediately after cooling), the jellyfish has been sufficiently hairy, and crispy, cool, stir-fry can be not lose their original flavor. The original flavor. When eating cold jellyfish, it is best to put vinegar, salt and other seasonings before eating, otherwise it will make the jellyfish toughened "taste", affecting the taste.

Question 4: How to pickle fresh jellyfish Treatment 1: Only after 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. After three alum jellyfish is light red or light yellow, uniform thickness and toughness, hard to squeeze the water, this jellyfish can be eaten.

Treatment 2: Jellyfish are sometimes attached to a bacterium called "Vibrio parahaemolyticus", which is sensitive to the acidic environment. Therefore, the jellyfish should be soaked in fresh water for two days before eating, and then soaked in vinegar for more than 5 minutes to eliminate all the "arcobacteria". At this point, you can safely and boldly eat jellyfish. Raw mixed jellyfish silk cold food business should be handled carefully, the operation process should pay attention to health, do a good job of fly, dust, pollution prevention, etc., it is best to cut the silk and then use cool water to rinse clean repeatedly, dry, to prevent food poisoning.

Why should jellyfish be pickled

Fresh jellyfish have venom in their cnidocysts, and their toxins are composed of a variety of multi-skinned substances, and those who fish for jellyfish or swim in the sea will be touched by the tentacles of the jellyfish, causing redness, swelling, heat and pain, epidermal necrosis, and generalized chills, irritability, chest tightness, pain at the injured area, and other symptoms, and in severe cases, can be life-threatening due to respiratory distress and shock.

In ancient times, fishermen already know that fresh jellyfish are poisonous, and must be salted with salt and alum, and impregnated to remove the poison and filter out the water before eating. Many seaside fishermen are greedy for seafood, eating fresh jellyfish and lead to poisoning is not uncommon. In addition, jellyfish and other seafood, as well, is susceptible to bacterial contamination such as salinophilic bacteria, eating cold jellyfish lead to bacterial food poisoning.

Question 5: How to store fresh jellyfish in the refrigerator

Question 6: How to preserve fresh jellyfish Pickle fresh jellyfish, do not dip in fresh water, salt it layer by layer pickled in the mouth of the smaller altar, the altar mouth should also be put a layer of salt, and then sealed. Soaking Soak jellyfish in a solution of alum and salt in the proportion of 500 g jellyfish touching 50 g salt and 5 g alum. Use warm water to dissolve the alum and salt first, and then pour the solution into the altar after it cools down (it is appropriate to dip the jellyfish over the head) and seal it. The above method can keep jellyfish for several years without deterioration.

Question 7: How to eat fresh jellyfish Jellyfish head to light red, shiny, no debris for the best. Jellyfish skin to color white bright for the best. Soak it in cold water for 30 minutes, then rinse it off and remove the Shannan and blood film. When eating cut into silk, scalded with boiling water, see jellyfish contraction immediately fish out, and then cool water repeatedly over the cool, in addition to net salt, alum sex, fish out and seasoning can be.

Foaming jellyfish skin:

1. Jellyfish skin wash away salt particles.

2. Turn on the heat, boil water, put jellyfish skin hot 8 seconds, start the pot.

3. Drain and soak in cold water for 8 hours, changing the water regularly at first.

4. Drain the jellyfish skins and cut into thick strips.

5. Tips: jellyfish skin do not burn too long, so as not crisp. Fried squid meat

Ingredients: 30 grams of pork, 20 grams of dried squid shreds, 50 grams of dried bean shreds, 10 grams of scallions, 50 grams of celery, 10 grams of shredded chili peppers, 10 grams of garlic.

Seasonings: 30 grams of soy sauce, 5 grams of sugar, pepper and a little sesame oil.

Method:

1. Wash and cut the shredded pork, dried squid, dried beans and scallions, celery and so on.

2. frying pan on the fire put the oil hot, pour into the garlic slices fried incense, pour into the above raw materials as well as shredded chili peppers, stir-fry quickly until the dishes become colorful, add soy sauce, sugar, pepper fried for about 2 minutes, you can drizzle sesame oil out of the pan.

Squid braised pork

1. Dry squid shreds put in water to soak; pork cut into pieces and put in water to soak for 10 minutes, and then drained 2. frying pan put the oil hot, pour into the pork and a large piece of ginger and stir-fry until the pork is slightly spit oil, put squid and then stir-fry a short time, put in the yellow wine, light soy sauce, soy sauce, pour into the cola drown most of the raw materials, and then put a small fingernail sized star anise and cinnamon, large fire burns Open, turn to low heat and simmer. 3. Simmer for an hour and a half, you can put some salt halfway to adjust the flavor, the last big fire juice, and then sprinkle a little monosodium glutamate can be out of the pot.

Dry-fried shredded squid

Dry squid about 150 grams. Mung bean sprouts 50 grams, 50 grams of pork. 10 grams of soy sauce, 15 grams of cooking wine, 25 grams of vegetarian oil, 10 grams of sesame oil, 2 grams of salt, 20 grams of lard.

The process of making dry squid soaked, mung bean sprouts choose long body pinch the head and tail. Pork cut into two thick silk. Lard in the frying pan is hot, under the meat fire South dry blood, fried, add soy sauce, cooking wine, a little push turn, sheng up. Wash the pot, under the vegetarian oil hot, put down the squid wire stir fry, scattered soft curls, cooking wine and put into the fire South good meat, mung bean sprouts fried well, cooking juice and flavor, quickly stir fry, add a little sesame oil, pot into the plate that is complete.

Poached squid

First put the dry squid silk into the water to soak, soak until hair. Then use a pressure cooker pot of water put salt and chicken essence, sesame oil, cooking wine, green onions and ginger, mushrooms into the pot to cook together. When the water boils, put the squid in and cook for 15 to 20 minutes.

Potato squid soup

250 grams of potatoes, a number of squid shreds, 200 grams of lean meat, 200 grams of cabbage, mushrooms, ginger a little.

Practice:

1. lean meat washed and cut the shape; squid soaked in water and hair with a pan fried.

2. Shiitake mushrooms soaked hair; potatoes peeled and diced; cabbage washed and cut into pieces.

3. The appropriate amount of water Fort roll, put the fire material bag roll, slow fire Fort 2 inch, put salt to taste.

Squid stir-fried meat

Shredded squid, three layers of meat, dried beans, dried mushrooms, green onions, celery, ginger, garlic, green and red chili peppers, soy sauce, salt, cooking wine.

Practice:

1, the squid first blanch in the water, until the squid slightly foaming expansion after fishing up filtered dry.

2, will be cut into pieces of three layers of meat into the hot oil deep-fried until the surface of the dry golden brown, fish up and spare.

3, dried beans cut into slices, green onions, celery cut into sections, sliced chili, ginger, dried mushrooms shredded, garlic minced, together with the hot frying pan incense.

4, to seven mature, the fried three layers of meat together into the pot mixing and stir-frying, and then add soy sauce and other seasonings, to taste can be up after the pot.

Question 8: how to wash fresh jellyfish and cold jellyfish four ways to eat

⒈ cold jellyfish: take the jellyfish skin, put into the water to soak for 4-8 hours, and then fully washed, and then cut into fine silk, washed with cold water for 1-2 times, put in a pot, add an appropriate amount of soy sauce, vinegar, sugar, sesame oil and a little seasoned MSG, fully mixed. Season with soy sauce, vinegar, sugar, sesame oil and a little monosodium glutamate, mix well and serve. It is characterized by: accompanied by food and wine, cool and delicious.

⒉Tomato Jelly Fish: burn hot pot put vegetarian oil, will be soaked, fully washed and rinsed clean, cut into slices of jellyfish poured into the pot, add a little ginger, sugar, wine, minced green onions and the right amount of soy sauce seasoning, in addition to fishy, and then, add has been washed and cut into slices of tomatoes (or tomato paste), high-flame stir fry for 3-4 seconds, and then add a small amount of wet cornstarch, mixing stir-fry evenly. When the juice is thick, you can eat. With a strong flavor, nutritious features.

Sweet and sour jellyfish: cleaned cucumber, radish, etc. cut into strips or small pieces (the number of about 25% of the jellyfish), with a small amount of refined salt rubbed, remove water, and then rinse with water for 1-2 times, drain off the water, placed in sugar vinegar soaked 1-2 hours. Take it out with sweet and sour vinegar, cucumber, radish together into the hot pot, stir-fry for a few moments with high fire, and finally add wet starch into a paste, and then start the pot. The flavor is cool, suitable for both young and old.

⒋ crunchy jellyfish skin: first put the jellyfish skin in the water to fully soak, wash away its odor, debris, placed in a basin, with boiling water, so that the area is reduced, the thickness increased. Take out and cut into shreds, rinse once or twice with cold boiled water, put into a basin, add the appropriate amount of soy sauce, vinegar, sugar, ginger, a little sesame oil, as well as green onions, garlic and other condiments, mix well and then eat.

Teach you to make sauerkraut

1. Remove the outer layer of rotten leaves from small fresh cabbages, and put them into a jar (or a deep basin);

2. Pour boiling water evenly over the cabbages, and make sure to water through the inner and outer layers of the leaves of the cabbages;

3. When the water temperature is naturally cooled down, then pour in the tap water, and make the water overflow the cabbages;

4. Press a heavy object on the cabbage, and move the tank to a cool place;

5. In order to prevent the water in the pickling tank from deteriorating due to fermentation, skim off the white bubbles floating on the water surface in intervals of 1-2 days, and replenish the water appropriately, so that the water is always kept over the cabbage;

6. Fermentation will be successful in the summer in 5-7 days, and in the other seasons in 10-15 days. - After 15 days, the fermentation will be successful and can be taken out and eaten.

Salted duck eggs flavor three to eat

Salted duck eggs is one of the popular summer food, now introduces several kinds of flavorful food:

First, the salted duck eggs cooked, take out the yolk mashed, and steamed and cooled tofu mixed and then add chopped eggs, soy sauce, soy sauce, monosodium glutamate, green onions, etc., not only colorful and fresh, but also tender and tasty, a distinctive flavor.

Second, the raw salted duck eggs peeled open one end, pour out the egg white, and then use chopsticks to poke a few holes in the yolk, and then add a little rice vinegar, monosodium glutamate (MSG), a few drops of warm water, mixing the egg white back into the egg shell, and put in the water to cook. Both the flavor is unique, but also tender, like crab meat.

Third, if the pickled egg is too salty, you can 2-4 salted duck egg yolk and egg white into two bowls, and in turn, the egg white and yolk scrambled, and then together, and then add chopped green onion, ginger, MSG, sugar, vinegar into the pot stir fry for a moment, frying with a little water. After the pot that is into a yellow-white clear, beautiful and unusual flavor of the "Sai Crab Roe".

Farewell to fishy fish soup

Often heard housewives complain: yesterday put a lot of wine and vinegar to do the fish, why today and back to the fishy flavor? Throw away seems too bad, re-put the wine and vinegar back to the pot, but how to eat how not taste. What is the way to keep the fresh and mellow flavor of the finished fish forever? I'll tell you, it couldn't be simpler. In the do fish when put on put a red red dry chili, you can make the fish permanently goodbye to the fishy flavor.

Jellyfish skin:

To the market to buy pickled jellyfish skin to be 2 days in advance with the water soak off the jellyfish skin in the bitter water, cleaned according to their own preferences, shredded and cut can be cut, cut up with cold boiled water soaked for 2 hours to pick up the drained water. Finally, the drained jellyfish skin with saltpeter, chicken essence, white pepper, sesame oil, chopped green onion (or cilantro segments) ginger cold eat.

Question 9: Fresh jellyfish (8) kilograms, how to process to eat fresh jellyfish after capture, the first head and body partially open, remove the viscera and blood coat, and then the head and body partially separate salt, alum, according to a specific ratio of salted, filtered off the liquid will be salted jellyfish, after three times the salt, alum (or once alum and the second salt, alum mixture) processing of jellyfish is commonly referred to as three alum to dry jellyfish.