Cold jellyfish skin is a cold dish with jellyfish skin as the main ingredient. Side dishes can be added according to different people. It belongs to Zhejiang cuisine and has the functions of clearing away heat and toxic materials, eliminating phlegm, constipation and dyspepsia. Ingredients: two white cucumbers, 300g jellyfish skin, four cloves of garlic, one coriander, seasoning: salt, chicken essence, balsamic vinegar and sesame oil. Practice: The jellyfish skin is washed repeatedly with clear water, then shredded, washed and soaked in clear water until its astringency and salty taste are removed; Blanch the jellyfish skin with water of about 70 degrees, take it out and soak it in cold boiling water 3 seconds after cooking, and squeeze out the water when using it; Slice cucumber, mash garlic and cut coriander; Mix all the raw materials, pour in sesame oil and mix well, then add appropriate amount of salt, balsamic vinegar and chicken essence and mix well.

Tip: blanch the jellyfish skin in advance. When blanching, the water temperature should not be too high, and the blanching time should not be too long, otherwise the jellyfish will melt (the store blanchs less, and the weight of jellyfish skin drops sharply after blanching); After blanching, quickly put it into cold boiled water, and squeeze out as much water as possible when using it; Mix well with sesame oil first, lock the water, and then add other seasonings and mix well; Add liquid condiments as little as possible to avoid the feeling of water in the finished dish. Efficacy and function of jellyfish: lowering blood pressure; Prevent arteriosclerosis; Clearing heat and resolving phlegm; Treating tracheitis, asthma, gastric ulcer and rheumatoid arthritis; Prevention and treatment of tumors. How to choose jellyfish: high-quality jellyfish skin: it should be white or light yellow, shiny, natural round, large and flat, without red, mottled, dark spots, thick and uniform meat and toughness; No foul smell; Tough; The taste is crisp and palatable. Inferior jellyfish skin: the skin is deep and smelly, with poor hand-kneading toughness and easy to break.

High-quality jellyfish head: it should be white, yellowish brown or red amber in natural color, shiny, complete in shape, without stinging whiskers, thick and tough in meat, and crisp in taste. Inferior jellyfish head: purple-black, poor hand-kneading toughness, easy to break when picked up by hand, with peculiar smell and pus-like liquid. In recent years, some producers have used algin as raw materials to produce artificial jellyfish skin. Although the appearance of artificial jellyfish skin (silk) is similar to that of natural jellyfish skin, it has no nutritional components of natural jellyfish skin. Production skills of jellyfish: when eating cold jellyfish, you should put some vinegar properly, otherwise it will make jellyfish "stale"; Those with peculiar smell are rotten and not edible; Fresh jellyfish should not be eaten, because fresh jellyfish contain more water, thicker skin and contain toxins. Only by salting with edible salt and alum for three times (commonly known as alum) and dehydrating fresh jellyfish for three times can the toxins be discharged with water. Preservation method of jellyfish: 3-6 months, commercially available jellyfish usually put a lot of salt to prevent jellyfish from deteriorating, so it can also be wrapped in salt at home and sealed like pickled vegetables, being careful not to touch water. Such jellyfish can be preserved for a long time. Or freeze it in the refrigerator after drying.

Jellyfish must be soaked in clear water for a day or two before eating, otherwise it will be very salty. Jellyfish taboo: Jellyfish should be pickled with sugar, otherwise it can't be stored for a long time. Jellyfish skin: Jellyfish should not be marinated with sugar, otherwise it cannot be stored for a long time. Cucumber: Cucumber should not be eaten with foods rich in vitamin C such as celery and spinach. Cucumber should not be eaten with peanuts, otherwise it will easily lead to diarrhea. Chicken breast: Chicken breast should not be eaten with pheasant, turtle, mustard, carp, crucian carp, rabbit meat, plum, shrimp, sesame, chrysanthemum and onion and garlic. Eating with sesame and chrysanthemum is easy to be poisoned; Eating with plums and rabbit meat will lead to diarrhea; Eating with mustard will get angry.