As we all know, the production process of natural jellyfish silk is rather troublesome. First of all, it needs fresh jellyfish, because this can ensure the taste. Secondly, it needs to process fresh jellyfish, including alum dragging and dehydration. The length of dehydration time will also affect the taste of jellyfish silk. Therefore, the difference in raw materials and production technology will make a great difference in the quality of jellyfish silk.
Because the cost of natural jellyfish silk is relatively high, and its quality is uneven, so for cold dish shops that make a living by operating on a small scale, they are more willing to sell artificial jellyfish silk with cold salad.
Artificial jellyfish silk has many advantages. First of all, its taste is very similar to that of natural jellyfish silk. Secondly, its raw materials are soybean protein powder, fucoidan, and mashed flour, which are cheap and easy to get. Finally, its manufacturing process is very simple, and it is not necessary to carry out dehydration and other difficult-to-control treatments. Therefore, the output and quality of artificial jellyfish silk are very stable. It is precisely because of these characteristics of artificial jellyfish silk that most of the jellyfish silk on the market are artificial jellyfish silk.
The method of making cold jellyfish silk is very simple. First, pour the washed jellyfish silk into boiling water and scald it for 20 seconds, then take it out for later use. Note that jellyfish silk should not be scalded in boiling water for too long, otherwise jellyfish silk will become very hard. Secondly, pour the scalded jellyfish silk into rice vinegar and soak it. This step can get rid of the peculiar smell in jellyfish silk. Finally, I want to use my favorite seasoning to make jellyfish silk cold. Generally, you can add garlic paste, shallots, coriander, chopped peanuts, edible salt, sesame oil, Chili oil, etc. Of course, you can also add some other seasonings if you like.
Jellyfish has a high nutritional value, and Gui Yan Lu even calls it a panacea. Eating cold jellyfish silk in hot summer has the effect of clearing away heat and detoxifying. Of course, artificial jellyfish silk only tastes like natural jellyfish silk, and artificial jellyfish silk has no nutritional value. So for the sake of health, I suggest you eat more natural jellyfish silk.