Jellyfish is divided into two kinds of jellyfish head and jellyfish skin, jellyfish head is the best of the jellyfish, both taste and nutrition will be better. Is jellyfish a jellyfish? The answer is yes, jellyfish is actually jellyfish, salvage season is usually in the summer and fall season. Cold jellyfish we will not be unfamiliar, this is a common seafood cold dishes, festivals and banquets are very common, the taste of crispy tender, no greasiness, very refreshing, today we will be a piece of cold jellyfish to understand the practice of jellyfish, how to eat jellyfish? When it comes to cold jellyfish, the most delicious is the old vinegar jellyfish, so after that will first serve you the old vinegar jellyfish practice.

Materials

400g of jellyfish, 3 cloves of garlic, a little parsley, 1 branch of morning glory, 10ml of sesame oil, 15ml of cooking wine, 15ml of balsamic vinegar, 3g of salt, 10g of sugar, 2g of chicken essence; 300g of jellyfish, 10g of cilantro, the right amount of salt, the right amount of sugar, the right amount of dark soy sauce, the right amount of sesame oil, the right amount of chicken essence.

Practice

Cool jellyfish how to do old vinegar jellyfish how to do delicious:

1. Prepare jellyfish 400g, 3 cloves of garlic, a little parsley, 1 branch of morning glory, sesame sesame oil 10ml, 15ml of cooking wine, 15ml of balsamic vinegar, 3g of salt, 10g of sugar, 2g of chicken essence

2. After that, jellyfish will water Rinse, after the cold water into the basin, and then into the jellyfish head, soak overnight, fish out repeatedly clean, and then into the cutting board

3. After the knife cut into slices diagonally, and then put into the water inside the soak for half an hour, so that you can effectively get rid of excess salty flavor, and then pour the water into a pot of hot water

4. Put the jellyfish blanch quickly for a while and then fish, and then put into cold water to soak, and then put into a cold water, and then put into a cold water. After the garlic clean and cut into minced, parsley clean, clean and cut into rings diagonally towards the sky pepper

5. And then the minced garlic into a bowl, pour balsamic vinegar and wine, put salt and sugar, and then into the chicken essence and mix well, and then will be dealt with jellyfish into a plate

6. Pour in the pre-mixed sauce, sprinkled with some parsley and chili pepper rings can be garnished.

Nutritional value of jellyfish:

Jellyfish contains a variety of nutrients that the body needs, especially iodine, because it is easy to lack of iodine in the food, jellyfish just to make up for this, and jellyfish also contains acetylcholine, so it can expand blood vessels, lower blood pressure; contains mannose polysaccharide gel can prevent atherosclerosis, not only Jellyfish can also be used to soften and disperse knots, to remove stagnation, to clear away heat and fire, to relieve coughs and phlegm, to prevent tumors, to protect the stomach and intestines, and to get rid of dust.

Tips

Fresh jellyfish can never be eaten directly, because the jellyfish are purchased through the salt and alum salted, in addition to alum can be eaten directly, but we must pay attention to because the jellyfish have a hemolytic bacteria in fresh water, or acidic environment can not survive, so you want to eat jellyfish, it is recommended to put in fresh water. Soak them in fresh water, or put them in vinegar for five minutes to destroy the bacteria, and then scald them in water. Jellyfish contains a lot of water, because we must pay attention to the time when blanching, long time high temperature blanching will easily lead to excessive water seepage, small, hard taste, not delicious, so it is recommended that the temperature of the water should not be more than 90 degrees Celsius, into the jellyfish, quickly fish out, and then immersed in the water to ensure that the jellyfish crispy texture.