Question 1: How to wash jellyfish head Whether it's jellyfish head or jellyfish skin, it should be rinsed repeatedly with water, especially those that have been simply salted with salt, to be soaked in water, according to the actual salinity and personal taste to decide on 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 water temperature 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 appropriate amount of aged vinegar for 15-30 minutes to marinate, which can further remove the fishy smell of jellyfish and also increase its texture and flavor. Afterwards, you can put in other ingredients and seasonings.

Question 2: How to wash jellyfish? First, put the jellyfish in the water to soften, and then wash the sand hidden in the jellyfish with water, cut into coarse silk with a knife

, and then put the coarse jellyfish silk into the slightly rolling boiling water to scald a little bit (scalding time should not be too long),

quickly fish out of the cold water in the bleaching dip... 2 to 3 hours, and finally fish out of the cold water in the floating immersion. 2 ~ 3 hours, the last fishing up water control, put into the basin to add seasoning to

cold mix, that is, into the disaster of crispy can taste the beauty of the delicacy.

Question 3: How to clean jellyfish? Methods

1: salt water soaking method: the jellyfish skin into the water soaked for 2 hours and then scrubbed

2: scrubbed clean and peeled off its thin brown skin. Then cut the jellyfish skin fine and soaked in concentrated salt water, the concentration of about 50% or so, soak for about 15 minutes, pour out the salt water and then replace a plate of clean new salt water

3: with the salt water 3 times repeatedly to wash the sand and sand, and then soak for 15 minutes can be cleaned off the jellyfish skin on the sand particles.

Question 4: How to clean 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 rinse again, will be delayed on the skin of the sand particles clean.

Question 5: how to wash the salty jellyfish skin quickly flushed jellyfish nutrition is extremely rich, it is determined that: per 100 grams of jellyfish containing 12.3 grams of protein, 4 grams of carbohydrates, 182 milligrams of calcium, iodine 132 micrograms and a variety of vitamins. Jellyfish is also a good medicine. According to the motherland medicine, jellyfish has the function of clearing away heat and detoxification, transforming phlegm and softening, lowering pressure and reducing swelling.

Wash it with water first, then rinse it again with cool water.

Sugar and vinegar flavor: cold with sugar, vinegar, minced garlic, and some chopped green onion and chicken essence.

Personally, I think it's delicious: with minced garlic, soy sauce, oyster sauce, old wine, sugar, sesame oil, chicken essence and chopped green onion cold!

Jellyfish can be eaten in many ways, both raw and stir-fried. Cold jellyfish skin is popular, before eating, the first cold water will be soaked in jellyfish skin for a few hours, the surface of the salt alum rinse clean, and then with cold boiled water, cut into thin silk, put soy sauce, vinegar and other condiments, and will be boiled oil poured into the jellyfish skin on the shredded, raw and eaten. Cooking fried jellyfish skin also has a unique flavor. You can fry the radish or potatoes first, and then put into the jellyfish fried together to eat.

Main ingredients: jellyfish 300g cucumber 200g

Accessories: ham 10g chicken 25g red pepper 10g chili (green, sharp) 10g

Seasonings: garlic 10g sugar 5g soy sauce 5g vinegar 10g salt 3g MSG 2g sesame oil 5g each moderately

Cold Mix Jellyfish practice:

1. chicken cleaned. Steam and spare. First, the jellyfish skin with salt pickle through, and then cut into thick strips. Green and red peppers remove the tip, seeds, wash, cut into julienne. Blanch jellyfish in hot water and soak in cool water. The green and red peppers in the pot to blanch a little, fish out and drain.

2. remove the skin and flesh of the cucumber, wash, cut into julienne. The first thing you need to do is cut the ham into shreds. Garlic is washed and chopped into pieces. Put the jellyfish skin, cooked ham, cooked chicken, cucumber, green and red pepper shredded into a small pot.

3. bowl add sugar, garlic, vinegar, salt, soy sauce, monosodium glutamate, sesame oil, moderate amount of each into a flavor sauce, poured on the silk mix, plate ready.

Do you know? Jellyfish has a high nutritional value, food can be supplemented with iodine, can also be able to expand blood vessels, reduce blood pressure, to prevent and control atherosclerosis also has a certain effect. In addition, the jellyfish is suitable for those who are thirsty after drunkenness. Even if you are not drunk, after a full meal, as a banquet of the last refreshing dish, cabbage mixed with jellyfish skin is not a scientific choice.

Ingredients Recipe Calories: 905 (kcal)

Main Ingredients

Jellyfish skin 300g

Cabbage 500g

Methods/Steps

Jellyfish skin is cleaned and cut into julienne pieces

Soak it in water for 2 hours with three changes of water in the middle to remove the salt and alumina from the jellyfish skin

The soaked skin is not only good for the skin but also for the body, which is a very important part of the skin's health. Soaked jellyfish skin after controlling the water, placed in a leaky net, with about 80 degrees of hot water, and quickly through the cool water (can also be quickly blanched in the hot water and then through the cool water) squeeze out the water and spare

Cabbage cut in two, take the heart of the cabbage, diagonally slice into thin julienne

Garlic, garlic, minced garlic, parsley chopped carrot cut into thin julienne spare

All the ingredients Mix, add sesame oil and mix well, sprinkle salt and monosodium glutamate, drizzle with balsamic vinegar and mix well

Question 6: How to clean fresh jellyfish and cold mix To be soaked beforehand, in which to change the water a few times, the salty soak off, soaked almost and then cleaned, I am a little bit of hand to the veil wipe down, it is best to buy the jellyfish again when picking off the jellyfish, do not have too much sand. Then cut silk, water drained, hand squeezed to plate, ready to minced scallions, put on top of the jellyfish, frying pan hot oil dripping on top, the scallions scalded, and then mix a few times, you can also drizzle a few drops of sesame oil is more flavorful, it's OK, then!

Question 7: 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 seasoning, mix thoroughly, and then add a few drops of sesame oil. 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. Wait for the temperature of the water to cool down naturally, and 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 hear 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 8: How to get jellyfish to remove the fishy flavor? First soak in water, if the time is too late, then cut into julienne and then into the water, knead a few times to change the water, soak for a while and then change the water. We do it without boiling. Seasoning, with cilantro, shredded garlic, garlic, scallions, a little salt, do not put soy sauce, monosodium glutamate or chicken essence, vinegar can be put some sesame oil, such as love to eat spicy seeds put some spicy oil. This is our home practice, do not know how to do the restaurant.

Question 9: fresh jellyfish how to deal with to eat Fresh jellyfish contain toxins, can not be eaten directly, must be properly processed to eat, otherwise it 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 10: how to store freshwater washed jellyfish after desalination of jellyfish is easily corrupted and spoiled, factors affecting the storage of desalination of jellyfish is mainly temperature and microbial, if you are the family storage, the easiest way is to soak in acetic acid with a concentration of 0.1% for 5min, drained and sealed in the refrigerator cabinet, so that jellyfish can be stored for 6 months is still of good quality.