Also known as jellyfish and white skin. Jellyfish are like parachutes and white mushrooms. Jellyfish skin is the finished product of jellyfish. Jellyfish belong to the phylum Cephalopoda coelenterata. It is a large edible jellyfish, which has been eaten since 1600 years ago in the Jin Dynasty. Jellyfish skin is a layer of gum with high nutritional value. Jellyfish head is slightly hard, and the nutritional colloid is similar to stinging skin. Jellyfish skin contains many kinds of nutrients needed by human body, especially the iodine lacking in people's diet, and it is an important nutritious food. Nowadays, jellyfish has become a delicacy at the banquet. The quality of jellyfish head is worse than that of jellyfish skin, so it is not commonly used. The jellyfish skin used in cooking is treated by adding salt and alum to remove water and toxins from the jellyfish bath.
nutritive value
Jellyfish are extremely nutritious. According to the determination, every100g jellyfish contains protein12.3g, carbohydrate 4g, calcium182mg, iodine132mg, vitamins, collagen and other active substances, so it is a kind of seafood with high nutritional value. Contains substances similar to acetylcholine, which can dilate blood vessels and lower blood pressure; Mannan gum contained in it has certain effect on preventing and treating atherosclerosis; Jellyfish can soften hard mass, disperse hard mass, remove blood stasis, clear heat and resolve phlegm, which is beneficial to tracheitis, asthma, gastric ulcer, rheumatoid arthritis and other diseases, and has the function of preventing and treating tumors. Hairdressing, textile, grain processing and other workers who have more contact with dust often eat jellyfish, which can remove dust and clear the stomach and ensure good health.
Jellyfish is also a good medicine for blindly treating diseases, and it is an important component of many Chinese medicine prescriptions. According to Compendium of Materia Medica, this product has a bad smell and is nontoxic at alkali temperature. It is mainly used to treat maternal labor, leukorrhagia, infantile wind disease, erysipelas, scald and fire injury. Numerous empirical prescriptions and research reports show that Haicang has a good effect on hypertension, chronic tracheitis, asthma, gastric ulcer, rheumatism and other diseases, and some prescriptions containing Haicang ingredients are used.
Applicable people
1, suitable for middle-aged and elderly people with acute and chronic bronchitis, cough and asthma and yellow and thick phlegm; Suitable for people with hypertension, dizziness, hot thirst and constipation; Suitable for patients with simple goiter; Suitable for people who are thirsty after drunkenness;
2, people with spleen and stomach deficiency should be careful to eat.
Shopping tips of Jellyfish
Alum is a dehydrating agent that must be used in the processing of jellyfish alum, but too much alum will lead to too high aluminum residue. The food standard requires that the content of alum in salted jellyfish is 1.2%-2.2%, and the proper proportion of alum can also ensure the taste, improve the quality and prolong the shelf life of the product. Fan Erhai jellyfish products sold by some manufacturers are not completely treated as finished products. The appearance of this jellyfish skin is translucent jelly-like, with soft and crisp white hemp rot. Squeeze gently with your hand and the liquid will overflow. This jellyfish head is reddish brown in appearance, with a soft white gelatinous substance in the middle, which is astringent and slippery and inedible.
In order to prevent jellyfish from rotting, borax and boric acid are often added as preservatives when processing jellyfish in hot climate areas. These two substances are food additives that are not allowed to be used by the state. Borax can cause poisoning symptoms, including nausea, vomiting, bloody dysentery and abdominal pain. Sulfite or sulfate, as a bleaching agent, is used by some jellyfish processing enterprises to remove the "head blood" and "red skin" of jellyfish, while sulfur dioxide can cause allergic reactions such as asthma, and some people may feel headache and nausea after ingesting this preservative. In view of these unsafe factors, China is implementing the quality standard of salted jellyfish.
High-quality jellyfish skin: it should be white or light yellow, shiny, natural and round, large and flat, without red, mottled and black spots, with thick and uniform meat and good toughness; No odor; Toughness; It tastes crisp and delicious.
Inferior jellyfish skin: the skin is deep and smelly, and the toughness is poor when rubbed by hand, which is easy to break.
High-quality jellyfish head: it should be white, yellow-brown or red-amber in natural color, shiny, complete in shape, without thorns, thick and tough meat and crisp in taste.
Inferior jellyfish head: purple-black, poor hand-kneading toughness, easy to break when held by hand, with peculiar smell and pus-like liquid.
In recent years, some manufacturers produce artificial jellyfish skin with alginate as raw material. Although the appearance of artificial jellyfish skin (silk) is similar to that of natural jellyfish skin, it has no nutritional components of natural jellyfish skin.
Do you think jellyfish can only be eaten cold? Then you are too OUT!
Assorted jellyfish
Ingredients: jellyfish skin, soy sauce, salt, ginger, chopped green onion, starch, auricularia, dried shrimps, shredded pork, Flammulina velutipes, kelp, lettuce strips, etc.
Practice: 1. Wash jellyfish skin and slice it. 2. Heat the oil, pour sliced jellyfish, auricularia auricula, dried shrimps, shredded pork, Flammulina velutipes, kelp and lettuce strips into the pot, add Jiang Mo, chopped green onion, soy sauce and salt, stir-fry over high fire for about 5 minutes, and the starch will thicken.
Fried shredded chicken with jellyfish.
Ingredients: main ingredient: chicken breast 200 g jellyfish skin 300 g auxiliary ingredient: carrot 25 g green pepper 25 g dry starch, egg white 5 g shallot, ginger 1 garlic, water starch 5 g chicken soup, vegetable oil 600 g (consumption 45 g), cooking wine 5 g refined salt, soy sauce 4 g white sugar, monosodium glutamate 5 g sesame oil.
Practice: 1. Wash the chicken breast, cut into 0.3 cm thick and 5 cm long shredded chicken, wash the blood with clear water and drain the water. 2. Put shredded chicken into a bowl, add refined salt, cooking wine, monosodium glutamate, egg white and dried starch, and evenly size. 3. Soak the jellyfish skin in clear water for 2 hours, strip off the black clothes, squeeze out the astringency and salty taste, wash it, and cut it into thick filaments with a length of 5 cm. 4. Rinse in water several times. Take it out and blanch it in hot water at 50℃. Take it out and drain it for later use. 5. Peel carrots, wash them and shred them; The green pepper is pedicled, seeded, washed, and then cut into filaments. 6. Rooted shallots, washed and cut into 3 cm long sections; Peel and wash ginger and cut into powder; Peel garlic and cut into garlic slices. 7. Wash the pot, put it on a medium fire (also known as slow fire and warm fire, that is, turn the household gas stove to the middle range), scoop in vegetable oil and burn it to 40% heat (the oil temperature is about 90, the surface is smokeless and noiseless, and the oil level is calm). 8. Pour in the shredded chicken breast and stir-fry until it changes color. 9. Then, remove the oil filter with a colander. 10. Leave 10g vegetable oil in the original pot, heat it with strong fire, and add onion, Jiang Mo and garlic slices to stir-fry until fragrant. 1 1. Add carrots and shredded green peppers and stir fry. 12. Add shredded chicken. 13. Add chicken soup, cooking wine, soy sauce, sugar and refined salt to boil, and then add monosodium glutamate to adjust the salty taste. 14. thicken with water starch. 15. Add scalded jellyfish silk. 16. Sprinkle with sesame oil, stir well and serve.
Tip: 1. Cut chicken breast into shredded chicken with uniform thickness and moderate size in batches. Let it expand at low temperature. 2. When frying shredded chicken, use the oil temperature of 40% heat in medium fire. Jellyfish silk can only be soaked in 50% hot water, not boiled in a boiling pot, or it will melt into water. Stir-fry this dish must be stir-fried at high speed.
Shredded pork stings the skin.
Ingredients: pork, jellyfish skin, coriander, salt, shredded ginger, garlic and peanut oil.
Practice: 1 Jellyfish skin is soaked in clear water for more than 3 hours in advance to sting peaches, blanched in warm water to cut coriander into long sections, sliced ginger and garlic and shredded for later use, and the shredded pork is evenly grabbed with starch, and then spread in a warm oil pan. Stir-fry shredded ginger and garlic into tender shredded pork, add coriander and peeled garlic, and take the pan.
Tips: 1, the oil temperature is not easy to be too high when the shredded pork is lubricated; 2. The water temperature of scalded skin is not easy to be too high; 3, the skin must be soaked in water, otherwise the skin is too salty.