How to deal with jellyfish heads?

How to wash jellyfish heads

Whether it is jellyfish heads or jellyfish skins, they must be rinsed repeatedly with clean water, especially those jellyfish that have been simply pickled with salt. They must be soaked in clean water. Determine the soaking time (up to half a day) based on actual saltiness and personal taste. Soak or clean it, cut it into shreds or slices (not too thin or too small), and then scald it twice with 70-80 degree hot water. This is to remove its own fishy smell and to heat it. The water temperature should not be too high and the times should not be too many, otherwise the jellyfish will be scalded. Then clean the water of the jellyfish, but do not squeeze it too dry, which will affect the taste. If you want to serve it cold, you can first pour an appropriate amount of mature vinegar and marinate it for 15-30 minutes. This can further remove the fishy smell of the jellyfish and increase its texture and taste. Then add other ingredients and condiments.

How to deal with fresh jellyfish

The way to eat cold jellyfish is particular, otherwise it will cause "jellyfish poisoning" and symptoms such as diarrhea and vomiting. Parahaemolyticus bacteria attached to jellyfish are most sensitive to acid and will die after being immersed in vinegar for 5 minutes. It is also difficult to survive in fresh water. Therefore, the cold jellyfish should first be placed in fresh water and soaked for two days; cut it into pieces and then soak it in vinegar for more than 5 minutes before eating, so that all the solitary bacteria can be killed. At this point, you can eat cold jellyfish boldly and safely.

What to do if the jellyfish heads are too salty

Try soaking them in light salt water

How to prepare fresh jellyfish before eating them

Fresh jellyfish It contains toxins and cannot be eaten directly. It must be processed correctly before eating, otherwise it will cause poisoning. Just catch fresh jellyfish, immediately put it into a porcelain jar or canvas bag, prepare alum according to the proportion of 0.2% to 0.6% of the fresh jellyfish's weight, dissolve it in water, and marinate it for 2 days to make the fresh jellyfish converge and drain out the water. This is called "First alum". Then add 12% to 20% salt and 0.5% to 0.8% alum according to the weight of the first alum jellyfish, and then pickle for 7 to 10 days to further eliminate the water. This is called "two alum and one salt". Finally, add 20% to 30% salt and 0.2% to 6.3% alum according to the body weight of the divium jellyfish, and then pickle for 10 days. After about three weeks of this, the moisture content of the sting skin is reduced to about 8% to 10%, so that the toxins can be drained out with the water. Finally, the toxin-free jellyfish must be repeatedly soaked and rinsed in clean water until the salt and alum are completely removed. At this time, the jellyfish are light red or light yellow, uniform in thickness and tough, and water cannot be squeezed out even if squeezed hard, so they can be eaten with confidence.

How to deal with jellyfish?

After cutting, remember to put the jellyfish in a small basket or vegetable basket, put it in a basin and rinse it with long and thin running water until the salt inside is diluted. In the meantime, pinch it with your hands. The sand in the cake will precipitate and sink to the bottom of the basket, so it won't bite your teeth when you eat it. Don't forget to raise the basket slightly... When eating, scald it slightly with water of about 80 degrees. You can do it without boiling it. Don't use boiling water, let alone boil it. After it's done, rinse it with cold water, take it out and add cucumber shreds, add some coriander, add salt, MSG, a little sugar, some vinegar, mix well and finally pour some sesame oil. That's good, I did this in the hotel. "This is not good

What to do if the jellyfish head tastes too hard and tough?

After soaking in water, just blanch it in boiling water.

How to eat live jellyfish?

A common seafood - jellyfish. It is rich in nutrients and low in price, and is the most popular delicious food.

Jellyfish, a marine coelenterate, has an umbrella-shaped body, translucent, white, cyan or yellowish color. The diameter of the jellyfish umbrella can exceed 45 cm and the maximum size can be 1 meter. There are 8 people under the umbrella. The thickened (shoulder) wrist base heals and the mouth disappears (replaced by a secondary mouth of a sucker). There are many rod-shaped and filamentous tentacles on the lower mouth and wrist, with dense nematocysts on them, which can secrete venom. Its function is to release venom to paralyze small animals for food.

Jellyfish are widely distributed in tropical, subtropical and temperate coastal areas. The common jellyfish in my country have an umbrella surface and a smooth mouth and wrist. Edible jellyfish with filamentous bodies or rod-shaped jellyfish with both rods, and yellow-spotted jellyfish with many small warts on the umbrella surface.

Jellyfish venom can cause varying degrees of damage after stinging the human body. The most important thing to prevent jellyfish stings is to avoid contact with jellyfish. Once stung by a jellyfish, the injured person must not panic and just go to the hospital in time. With diagnosis and treatment, symptoms can generally improve and recover quickly.

Jellyfish is extremely nutritious. Its unique nutritional composition is that it has extremely low fat content and is rich in protein and inorganic salts. According to measurements, every 100 grams of jellyfish contains about 65 grams of water, 6-12 grams of protein, 0.1-0.5 grams of fat, about 4 grams of carbohydrates, 66 kcal of calories, 182 mg of calcium, 132 micrograms of iodine and a variety of vitamins, especially Iodine, which is lacking in people's diet, is a nutritious food with high protein, low fat and low calories. Jellyfish has the functions of clearing away heat and detoxifying, reducing phlegm and softening hardness, lowering blood pressure and reducing swelling. It is effective in treating bronchitis, asthma, hypertension, gastric ulcer and other diseases.

In addition, jellyfish can prevent the spread of wounds, promote epithelial formation, dilate blood vessels, lower blood pressure, eliminate phlegm and Qi, and moisturize the intestines and eliminate accumulation. Recently, it has been found that workers who are engaged in hairdressing, textiles, food processing, etc. and have a lot of contact with dust often eat jellyfish, which can remove dust accumulation, cleanse the stomach and intestines, and ensure good health.

How to choose jellyfish

After processing, jellyfish can be divided into two types: jellyfish skin and jellyfish head. The jellyfish skin is the upper umbrella-shaped part of the jellyfish, which is translucent disc shape after being made. , resilient. The skin of the best jellyfish is white or milky white, with large and flat pieces, thick and tough flesh, and no variegated black spots. If the shape is irregular, the meat is thin, the color is uneven, and the meat layer is broken, it is a product of poor quality. If it has a peculiar smell or is completely rotten, it is a rotten product and is inedible. Consumers should pay attention to distinguish it clearly.

Jellyfish head is made from the lower head, tentacles, etc. of the jellyfish and has a crispier texture than the skin. Good jellyfish heads are white, yellowish brown or reddish amber in color, with thick meat, no sediment and other impurities, and a crisp and tough texture. If the jellyfish heads are old, the color will be dark and glossy, and some may have become crispy, without any crispiness. It is recommended not to purchase. The surface of the jellyfish head has a peculiar smell or is rotten and should not be eaten.

In addition, when purchasing jellyfish products in small packages, pay attention to the production date, net content, color of the jellyfish, and whether there are impurities such as sediment. For ready-to-eat jellyfish, pay more attention to the production date. The reasons are:

1. The oil in the seasoning package should not be sealed in a plastic bag for a long time;

2. The packaging is not strict. Microorganisms exceeding the standard will cause intestinal diseases after consumption. Do not buy ready-to-eat jellyfish products with bulging bags or turbid liquids. It is best to use up the ready-to-eat jellyfish at once after opening.

How to soak salted jellyfish and fresh jellyfish

The soaking of salted jellyfish is very important, and the degree of soaking directly affects the taste. When soaking, the jellyfish should be washed with cold water to remove sediment, especially the wrinkles of the jellyfish head, which have a lot of sediment and should be washed several times. Then soak it in cold water for 2-3 days to remove the bitter and salty taste of salt and alum. Pay attention to changing the water every day to prevent rot.

Fresh jellyfish are poisonous and must be pickled with salt and alum, then soaked to remove the poison and filter out the water before they can be eaten. Jellyfish, like other seafood, is easily contaminated by bacteria such as halophilic bacteria. Eating shredded jellyfish in cold dishes can lead to bacterial food poisoning.

Notes:

Cut the fully soaked jellyfish into shreds or (pieces) and rinse it with 70℃ water to increase the crispiness of the jellyfish, but use hot water The time of soaking in water should not be too long. It is best to put it into cold water immediately after cooling. In this way, the jellyfish will not only fully rise, but also become extremely crisp and tender. They can be eaten cold or stir-fried without losing their original flavor. When using hot water, pay special attention to the water temperature. If the temperature is high, the jellyfish will shrink severely and the sting body will be old and tough, making it inedible; if the temperature is low, the sting body will be tough and not crispy. When eating cold jellyfish, it is best to add vinegar, salt and other seasonings before eating, otherwise the jellyfish will become tough and "off-flavor", affecting the taste. The heating time should not be too long when stir-frying.

Raw jellyfish shreds should be handled carefully. Pay attention to hygiene during the operation, and do a good job of preventing flies and preventing... >>

How to wash jellyfish?

First put the jellyfish in clean water until it softens, then wash the sand hidden in the jellyfish with water, cut it into thick shreds with a knife

, and then put the thick jellyfish shreds into the micron Soak it in boiling water (the scalding time should not be too long), immediately take it out and put it in cold boiling water for 2 to 3 hours. Finally, take it out to control the water, put it in a basin and add Add seasonings

and serve cold to make a crispy and delicious dish.

How to deal with new jellyfish

Be particular about how to eat cold jellyfish, otherwise it will cause "jellyfish poisoning" and symptoms such as diarrhea and vomiting. Parahaemolyticus bacteria attached to jellyfish are most sensitive to acid and will die after being immersed in vinegar for 5 minutes. It is also difficult to survive in fresh water. Therefore, the cold jellyfish should first be placed in fresh water and soaked for two days; cut it into pieces and then soak it in vinegar for more than 5 minutes before eating, so that all the solitary bacteria can be killed. At this point, you can eat cold jellyfish boldly and safely.

How to prepare jellyfish before they can be eaten?

Soak jellyfish in tap water for 4-8 hours, wash them several times, then rinse them with 70-80 degree hot water and drain off the excess. water, cut into shreds and serve cold, add appropriate amount of sugar, ginger, vinegar, light soy sauce or a little salt and sesame oil to taste.