Jellyfish are usually greenish-blue in color, relatively large in size, and in the shape of a steamed bun. Jellyfish has rich nutrition, is a class of aquatic products favored by mankind. Jellyfish is generally the longer the more delicious, and jellyfish has high nutritional value, is a seafood for young and old. Jellyfish can be eaten in many different ways, such as cold or as a jellyfish soup. So how can you eat fresh jellyfish? Below I will tell you about the various ways to eat fresh jellyfish.

1. Jellyfish is extremely nutritious, it has been determined that every 100 grams of jellyfish contains 12.3 grams of protein, 4 grams of carbohydrates, 182 milligrams of calcium, 132 micrograms of iodine and a variety of vitamins. Jellyfish is also a good medicine. According to the motherland medicine, jellyfish has the function of clearing heat and detoxification, transforming phlegm and softening hardness, lowering pressure and reducing swelling.

2. Wash with water, then rinse again with cool water.

Sugar and vinegar flavor:Use sugar, vinegar, minced garlic, and add some chopped green onion and chicken essence to cool it.

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

Jellyfish can be eaten in many ways, both raw and stir-fried. Cold jellyfish skin is popular, before eating, first with 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 potato first, and then put into the jellyfish with fried food.

3. The fresh jellyfish just caught, according to the proportion of fresh jellyfish weight 0.2% to 0.6%, the preparation of alum, dissolved in water, marinated for 2 days, so that the fresh jellyfish astringent, 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 pickled for 10 days.

4. Tips:

1 after the fall is the jellyfish season, fresh jellyfish are town ice sales, need to be put in the water did not soak or put in the refrigerator in the freezer, because the jellyfish is easy to melt into water.

2Fresh jellyfish should be washed and soaked thoroughly after purchase, so as to remove the salty and bitter taste of jellyfish.

3This dish a to put more garlic and vinegar, garlic and vinegar is to play a sterilization do, and add more vinegar, the flavor of the hot and sour, drink more refreshing.