Jellyfish, commonly known as jellyfish, stone mirror, wax, bottle, cattail fish, fresh jellyfish and so on. Jellyfish is a coelenterate living in the ocean. It is hemispherical and edible. Its upper part is umbrella-shaped and white, so it can be stretched. It's called jellyfish skin, and there are eight mouthparts under it, which are silky gray-red and called jellyfish head. Jellyfish is a warm-water jellyfish floating in offshore waters, and its self-swimming ability is weak. I like to live in the sea near the estuary, where the seawater is slightly salty and the sediment is sediment. I am sensitive to fresh water to a certain extent, and I can go into the river with the tide in dry years.

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Jellyfish is an edible jellyfish, which tastes delicious and fresh. "Jellyfish Head" and "Jellyfish Skin" have always been frequent visitors on the dining table, so it is perfect to use wine with meals. Few people know that jellyfish is actually a food with high nutritional value and homology of medicine and food. It can be used not only for cooking delicious food, but also for keeping healthy, strengthening the body, eliminating diseases, treating diseases and beautifying. Today, I will introduce several common ways to eat jellyfish.

Teach you to cook good food.

Stewed jellyfish with cabbage heart

1. Wash jellyfish skin, shred it, soak it in clear water for 2 hours, and change the water three times;

2. Cut the Chinese cabbage in half, take the cabbage and shred it;

3. Blanch the soaked jellyfish skin with hot water, remove the cold water and squeeze out the water;

4. Chop coriander and cut carrot into filaments;

5. Blanch shredded carrots in a boiling water pot, remove cold water and squeeze out water;

6. Mix all the raw materials, add sesame oil, salt and chicken essence, and pour in balsamic vinegar and mix well.

Many ways to eat jellyfish

Chilled jellyfish

1. Wash the fresh jellyfish for about three or four times to dilute the salt of the fresh jellyfish;

2. Cut fresh jellyfish into small pieces, stir-fry peanuts and grind them into powder, and chop coriander and onion;

3. Put the chopped fresh jellyfish into a large bowl, add sugar, vinegar, sesame oil, chopped peanuts, coriander and chopped green onion and mix well. Serve.

Jellyfish and winter melon soup

1. Wash jellyfish, blanch and rinse;

2. Cut the wax gourd into thick slices and slice the ginger;

3. Peel carrots, wash and cut into pieces;

4. Wash lean meat, blanch and rinse;

5. Add a proper amount of water to the pot to boil, add jellyfish, wax gourd, carrots, lean meat and ginger slices, boil the water again and simmer for 2 hours. Add salt and chicken essence to taste.

Black vinegar jellyfish

1. The jellyfish head is blanched with boiling water for 3 to 5 seconds, then taken out and cooled with cold water;

2. Cut the scalded jellyfish head into pieces with a knife;

3. Put the cut jellyfish head into a basin and sprinkle with a little chicken essence, pepper and sugar;

4. Take a small bowl, drop a few drops of fresh soy sauce, pour in aged vinegar and a little sesame oil and mix well;

5. Shred cucumber, chopped coriander and onion and put them in a dish for later use;

6. Put the jellyfish skin, shredded cucumber, coriander and chopped green onion in the same dish, pour in the sauce and mix well, then serve.

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Jellyfish must not be eaten with beer in large quantities, otherwise it will produce too much uric acid and lead to gout. In addition, people with spleen and stomach deficiency and skin diseases should be careful to eat jellyfish or avoid eating jellyfish to avoid physical discomfort.