What is a jellyfish? What can I do?

Jellyfish, named jellyfish, belongs to coelenterate, Rhizopus and jellyfish among aquatic animals. Shaped like an umbrella, the body is divided into an umbrella part and a wrist part. After the jellyfish is pickled, the umbrella body is called "jellyfish skin", and the mouth and wrist are commonly called "jellyfish head". In China, jellyfish exports have a long history. Since the 1960s, it has developed into an export commodity with an export volume of 3,000 to 4,000 tons, which is very popular abroad. In recent years, affected by sea pollution, the output of jellyfish skin has been greatly reduced and the export volume has also been greatly reduced.

Jellyfish are widely distributed, from Liaoning in the north to the coastal areas of Guangdong and Hainan in the south. At present, natural fishing is still dominant, and the annual production period is divided into spring and autumn. From April to June in spring, the stinger is tender and small, with high water content and low yield after dehydration. From July to September in autumn, the stinger produced is large and mature, with low water content and high yield. The water content of jellyfish is above 90%, and the jellyfish caught are generally preserved or eaten fresh.

Jellyfish skin is a layer of gum with high nutritional value. The jellyfish head is slightly hard, and the nutritional colloid is similar to jellyfish skin. China was the first country to eat jellyfish, which was recorded in the Natural History written by Zhang Hua in Jin Dynasty. Today, jellyfish has become a delicacy at banquets.

Jellyfish contains a variety of nutrients needed by the human body, especially iodine lacking in people's diet. It is an important nutritious food. Contains substances similar to acetylcholine, which can dilate blood vessels and lower blood pressure; Mannan gum contained in it has a certain effect on the prevention and treatment of atherosclerosis. Jellyfish can soften hard mass, disperse hard mass, dissipate blood stasis, clear heat and resolve phlegm, which is beneficial to diseases such as tracheitis, asthma, gastric ulcer and rheumatoid arthritis, and has the function of preventing and treating tumors. Workers who have more contact with dust, such as hairdressing, textile and grain processing, often eat jellyfish, which can remove dust accumulation, clear the stomach and protect their health.

Four ways to eat jellyfish

1. Cold jellyfish skin: Take jellyfish skin, soak it in clear water for 4-8 hours, then wash it thoroughly, cut it into filaments, wash it with cold boiled water 1-2 times, put it in a basin, add appropriate amount of soy sauce, vinegar, sugar, sesame oil and a little monosodium glutamate to taste, and mix well to serve. Its characteristics are: cool and delicious, with wine and dishes.

2. Tomato jellyfish: heat a vegetable pot and put vegetable oil. Pour the soaked jellyfish skin into the pot, add a little Jiang Mo, sugar, yellow wine, chopped green onion and appropriate amount of soy sauce to taste and remove the fishy smell. Then add washed sliced tomatoes (or tomato sauce), stir-fry for 3-4 seconds, and then add a little starch to stir-fry evenly. You can eat it when the juice is thick. It has the characteristics of rich fragrance and rich nutrition.

3. Sweet and sour jellyfish: cut the cleaned cucumber and radish into strips or small pieces (about 25% of jellyfish), rub off the water with a small amount of refined salt, then rinse with clean water 1-2 times, drain the water, and soak in sweet and sour water 1-2 hours. Take it out and pour it into sweet and sour cucumber radish hot pot. Stir the fire for a while. Finally, mix the starch into paste and serve it from the pot. It tastes cool and suitable for all ages.

3. Crispy jellyfish skin: First, fully soak the jellyfish skin with clear water, wash off the peculiar smell and sundries, put it in a basin, and brew it with boiling water to reduce the area and increase the thickness. Take it out and cut it into shreds, rinse it with cold boiled water once or twice, put it in a pot, add appropriate amount of soy sauce, vinegar, sugar, Jiang Mo, a little sesame oil, onion, garlic and other condiments, and mix well before eating.