How to eat jellyfish:
Mixed jellyfish often appear in banquets of Cantonese cuisine, which used to appear as a "side dish". Fresh jellyfish pay attention to crisp taste and can't have peculiar smell. Because of their low purine content, jellyfish and sea cucumber have attracted the attention of a large number of people who pay attention to health. Today, the combination of jellyfish and shredded chicken is regarded as a refreshing dish in summer.
Ingredients: jellyfish skin (after water) 150g, half-cooked chicken, 50g garlic, salt, green mustard oil, sesame, brine chicken seasoning and sesame oil.
Exercise:
1, shred garlic for later use.
2. Soak jellyfish skin in clear water for 4-8 hours, wash, drain and shred, and put it in the refrigerator for half an hour.
3. Add a little salted chicken material and sesame oil to the shredded chicken and mix well.
4. After the jellyfish is fished out, add salt and sesame oil and mix well. Add shredded chicken, garlic and a little green mustard oil and mix well.
Extended data:
Cold jellyfish are not very fresh. If a friend invites you to dinner, cold jellyfish is a delicacy on the table. It tastes really delicious, especially when you hear that it has the functions of clearing away heat and resolving phlegm, resolving food stagnation, moistening intestines, dilating blood vessels and lowering blood pressure, you will want to try it yourself on a whim. You must know that the way to eat cold jellyfish is exquisite, and you must never draw a gourd ladle. If you accidentally cause "jellyfish poisoning", you will have symptoms such as diarrhea and vomiting.
The fresher you eat, the better, but jellyfish are just the opposite. The fresher the jellyfish, the more inedible it is. This is because the venom in the stinging sac of fresh jellyfish is generally pickled by salt and alum for three times, and then filtered to make salted jellyfish to remove the toxin. Jellyfish need to be soaked and washed repeatedly before eating, and it is safer to remove salt and alum.
Parahemolytic solitary bacteria attached to jellyfish are the most sensitive to acid, and usually die after soaking in vinegar for 5 minutes, so it is difficult to survive in fresh water. Therefore, the cold jellyfish should first be soaked in fresh water for two days. Wait patiently for two days, cut it before eating, and then soak it in vinegar for more than 5 minutes, and you can kill all the orphans.
People's Daily Online-1 1 Dietary details that affect lifelong health
People's Daily Online-Summer Refreshing Food Recommendation: Fishing Chicken with Garlic and Jellyfish