1, how long does it take to eat a jellyfish

1.1, first cold, then hot: "first cold" means that the jellyfish will be fully immersed in cold water for 30 minutes, then removed, washed and cut. "After the hot" refers to the cut jellyfish in boiling water, scalding to jellyfish contraction immediately removed, and then soaked in cool white, so as to maximize the jellyfish to ensure that the crispy texture.

1.2, first clean alum, whole or shredded, soaked in a lot of cool water for a day or so, change the water a few times, taste no salty flavor can be. Prepare a pot of cool water before serving, and put the shredded jellyfish into 70 to 80 degrees of hot water to blanch for a second, and then immediately into the cool water. (After this step after the jellyfish is the most crisp, but don't blanch in the hot water for too long, or the jellyfish will be scalded.) Finally, according to personal taste and seasoning cold can be.

2, the nutritional value of jellyfish

Jellyfish is a nutrient-rich aquatic products, its nutritional value is reflected in its nutritional composition. Jellyfish fat content is very low, rich in protein and inorganic salts. Each hundred grams of jellyfish contains about 65 grams of water, protein 6-12 grams, 0.1-0.5 grams of fat, about 4 grams of carbohydrates, 66 kilocalories, calcium 182 milligrams, iodine 132 micrograms, as well as a variety of vitamins, especially iodine in the lack of people's diets, is a kind of high-protein, low-fat, low-calorie nutritious food.

The hibiscus bark contains a variety of nutrients that the human body needs, especially iodine, which is lacking in people's diets, and is an important nutritious food.

3, the introduction of jellyfish

Jellyfish (scientific name: Rhopilemaesculentum), the ancient name of the fish, also known as the sea serpent, red jellies, jellies, preserved fish, is growing in the ocean, a large warm-water mantle jellyfish. Jellyfish belongs to the Coelenterata, the umbrella part of the elevated bun-shaped, up to 50 centimeters in diameter, the largest can be up to one meter, gelatinous hard, usually greenish-blue. The tentacles are milky white. The mouth and wrists are eight in number, split into many flaps. Widely spread in the sea in the north and south of China. Jellyfish in the tropical, subtropical and temperate coastal are widely distributed, China is accustomed to see the jellyfish umbrella surface smooth mouth and wrist only filamentous body of edible jellyfish or both rod-shaped jellyfish rod, as well as the umbrella surface has many small warts protruding yellow spot jellyfish. Jellyfish are edible and used as medicine. The reproduction of jellyfish consists of the sexual era of planktonic life and the asexual era of sessile life of hydra type, and the two types of reproduction alternate with each other, which is called alternate generation reproduction. The movement of jellyfish mainly depends on the rhythmic expansion and contraction of the ring muscle of the inner parachute. The contraction of the ring muscle squeezes the seawater out of the lower chamber of the parachute, and the resulting reaction force pushes the jellyfish toward the top of the parachute. The movement of the jellyfish is continuous day and night, and the adult swims at a speed of 4 meters per minute to 5 meters per minute in still water.

Jellyfish eating

1, cold jellyfish

Cold jellyfish is a traditional Chinese dish in Guangdong Province, belonging to the Cantonese cuisine. It is a refreshing cold dish. Jellyfish cold mix, crisp and tough, cool and refreshing, is commonly used with wine dishes.

Raw materials: 400 grams of jellyfish, 40 grams of soy sauce, 25 grams of vinegar, 5 grams of ginger, 3.5 grams of sesame oil.

Practice:

1.1, take the jellyfish skin, soak in water for 4-8 hours, and then wash off sufficiently.

1.2, jellyfish washed and shredded, with hot water quickly blanch, fish out over ice water.

1.3, add the appropriate amount of soy sauce, vinegar, sugar, sesame oil and a little monosodium glutamate seasoning, mix well, can be served.

2, shredded radish mixed jellyfish skin

Materials: jellyfish skin 100 grams, 100 grams of white radish, 20 grams of green onions, 20 grams of peanut oil, salt 5 grams, 5 grams of sugar, 1 gram of monosodium glutamate.

Practice:

2.1, jellyfish skin first soaked in cold water, wash with water, drain and cut into thin filaments, put on the plate; white radish washed and peeled, cut into thin filaments, put in a bowl of salt pickle a little bit, to be out of the water after the water.

2.2, radish shredded jellyfish skin shredded disk, and then add sugar, monosodium glutamate, mix well; green onion clean, cut into scallions.

2.3, frying pan on the fire, put peanut oil, when the oil is hot, put the scallion, fried flavor, remove from the fire, the scallion oil while hot into the radish on the silk, quickly mix well.

Jellyfish food taboos

1, fresh jellyfish is poisonous, so before eating it must be processed, need to use salt, alum pickle three times, so that the fresh jellyfish dehydrated three times, remove the toxins and filter the water before you can eat, so the market back to buy jellyfish need to be soaked after eating. If they are not soaked, they should not be eaten, or they will be poisoned.

2, jellyfish is easier to be contaminated by bacteria, pay attention to hygiene is very critical if you eat the bacteria contaminated jellyfish, then it will lead to bacterial food poisoning, so in the treatment of jellyfish must pay attention to hygiene and cleanliness is very important.

3, this is a cool food, so people with weak spleen and stomach should be eaten sparingly, otherwise it will hurt the spleen and stomach.

4, in the pickled jellyfish, pay attention not to use sugar, will use sugar will be from the jellyfish nutrient loss, and not easy to store.

5, in the jellyfish protein and calcium content is very high, so it is best not to eat with food containing tannins, easy to cause protein coagulation, is not conducive to human digestion and absorption, tannins content of food such as persimmons, grapes, pomegranates, etc., in eating jellyfish, to avoid eating such food.