Stir-fried jellyfish skin, stew to eat it will destroy nutrition?

First, literature reference:

"How to eat": In terms of eating method, jellyfish is flat and nutritious, which is basically suitable for all ages. Patients with excessive phlegm, asthma, head wind, rheumatoid arthritis, hypertension, ulcer and dry stool are more suitable for eating jellyfish. There are many cooking methods of jellyfish, such as boiling, frying, boiling, frying and so on. Cold shredded pork, a delicious cold dish in jellyfish silk, is more effective, crisp and refreshing. However, when eating fresh jellyfish, we should pay attention to the fact that fresh jellyfish are poisonous, so we must pickle them with salt and alum, soak them to remove the poison, filter them to remove water, and then cook them.

Jellyfish is edible, crisp and nutritious. Every 1 000g jellyfish contains 650g of water, protein123g, fat1g, 40g of carbohydrate, ash187g, calcium1820mg, trace phosphorus, iron 95mg and thiamine. Every kilogram of dried jellyfish contains iodine 13200 micrograms.

Cut fresh jellyfish into sections and put them in the pot. Add mature vinegar, salt, monosodium glutamate, mashed garlic, sesame juice, coriander powder, sesame oil and some cooked sesame seeds. When eaten with a spoon, it tastes soft and smooth, just like jelly. This jelly-like jellyfish soup is often used not only at home, but also on the dining tables of star-rated hotels.

Second, the combustion method for example:

? First, jellyfish can be fried and eaten. Fried jellyfish is a traditional dish of Han nationality in Fujian, belonging to Fujian cuisine.

? Second, the ingredients:

Jellyfish skin (twelve taels), carrot (half), onion (two), sesame oil (half teaspoon), coriander (a little), ingredients: white vinegar (four taels), sugar, salt, coriander juice: soy sauce, Zhejiang vinegar, sugar, wine and cornflour.

Third, the specific steps:

1. Wash jellyfish, soak for two days (change water frequently), shred, drip dry water, soak in tender oil, and drip off oil.

2. Peel and shred carrots, wash and chop onions.

3. Boil the ingredients with low fire, freeze them, add shredded carrots for one hour, and drip dry until the food is around.

4. Heat the wok, change to slow fire, add half a tablespoon of oil to boil the sauce, evenly add jellyfish skin, onion, coriander and sesame oil, and serve on shredded carrots.