How to tell whether jellyfish skin is artificial or aquatic? And what kind of sauce is used to dip jellyfish skin?

Introduction of jellyfish skin knowledge: jellyfish, also known as jellyfish and white skin, is shaped like parachute and white mushroom. The part shaped like a mushroom head is "jellyfish skin"; The mouth and tentacles similar to mushroom handles under the umbrella cover are "jellyfish head". 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 is a coelenterate. Jellyfish are umbrella-shaped and float in the water. It is found all over the coast of China. Summer and autumn are the peak seasons for fishing. After taking out, add alum and salt to squeeze dry, take out and drain, and then use salt after washing. Jellyfish are divided into South Jellyfish, East Jellyfish and North Jellyfish. South thorn produced in Fujian and Zhejiang is the best. It is big, light yellow and crisp. East thorn is produced in Yantai, Shandong Province, and can be divided into sand thorn and cotton thorn. Meat contains sand and sand, which is not easy to wash off. Is the cotton prickly meat thick? North thorn is produced in Beitang, Tianjin. It is white and small, crisp and tender, and of inferior quality. The fishing season of jellyfish is generally in summer and autumn. Nutritional analysis of jellyfish skin: 1. Jellyfish is an important nutritious food, which contains many nutrients needed by human body, especially iodine lacking in people's diet.

2. It contains substances similar to acetylcholine, which can dilate blood vessels and lower blood pressure;

3. Mannan gum has a certain effect on preventing and treating atherosclerosis;

4. Jellyfish can soften hard mass, clear away heat and resolve phlegm, which is beneficial to tracheitis, asthma, gastric ulcer, rheumatoid arthritis and other diseases and has the effect 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. Supplementary information of jellyfish skin: 1. Cleaning jellyfish skin: lay the jellyfish skin flat on the chopping board, cut it into filaments, soak it in 50% salt water, rub it with your hands for a while, take it out, pour out the salt water, and then soak it in 50% salt water, and then wash away all the sediment trapped in the jellyfish skin for two or three consecutive times.

2. The jellyfish with good quality is round and complete, with milky white or yellowish color, shiny, no bloody clothes, silt and erythema, solid, tensile and tough, and no fishy smell under the nose; Rub the jellyfish skin off. The bigger, the whiter and thinner. The tougher the texture, the better. Inferior jellyfish skin is small and thin, dark or black in color, dull, bloodshot, containing fine sand, and the meat is brittle and brittle, with no toughness.

3. Jellyfish is the top grade with large slice, white or light yellow color, luster, no blood, no sand and crispness. Jellyfish skin is suitable for people: the general population can eat it.

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. The dietotherapy function of jellyfish skin: salty, flat in nature, entering the liver and kidney meridians;

Has the effects of clearing away heat and resolving phlegm, resolving food stagnation, moistening intestine and relaxing bowels;

Can be used for treating lung dryness due to yin deficiency, hypertension, phlegm-heat cough, asthma, lymphoid tuberculosis, dyspepsia, constipation, etc. Jellyfish skin eats like a gram: Jellyfish skin should not be preserved with sugar, otherwise it cannot be preserved for a long time. Guidance on jellyfish skin practice: 1. When eating cold jellyfish, you should put some vinegar properly, otherwise it will make jellyfish "stale";

2. Those with peculiar smell are rotten and inedible; Fresh jellyfish are not suitable for eating because they are rich in water, thick in skin and contain toxins. Only by pickling with edible salt and alum (commonly known as alum) for three times and dehydrating for three times can the toxin be discharged with water.

3. Jellyfish with auricularia auricula can moisten intestines, whiten skin and lower blood pressure, which is beneficial to health after long-term consumption;

4. Jellyfish must be washed with clear water before eating, to remove salt, alum, blood and sediment, then scalded with hot water, and then shredded and mixed with cold dishes.

The method of fragrant jellyfish skin introduces the cuisine and its function in detail: home cooking is refreshing, cold dishes are refreshing, and cold dishes are refreshing.

Zhixiang jellyfish production materials: ingredients: 200 grams of jellyfish, 5 grams of cooked sesame.

Seasoning: monosodium glutamate, salt and scallion oil. Teach you how to make Zhi Xiang jellyfish skin, how to make Zhi Xiang jellyfish skin delicious, shred, rinse to remove salty taste, add cooked sesame seeds and seasoning and mix well. Tips for making fragrant jellyfish skin: adding a little white vinegar to jellyfish skin during rinsing can increase crispness and sterilize. The method of mixing fungus with jellyfish introduces the cuisine and its effects in detail: beauty diet, nourishing yin diet, malnutrition diet and hypertension diet.

Taste: acid technology: auricularia auricula and jellyfish mixed. Ingredients: 250g jellyfish skin, 50g auricularia auricula (dried).

Seasoning: 5g of green onion, 5g of garlic (white skin), 3g of soy sauce, 5g of vinegar, 0g of 65438+ monosodium glutamate and 5g of sesame oil. Features: tender, crisp and refreshing, light and pleasant. Teach you how to make auricularia mixed with jellyfish, and how to make auricularia mixed with jellyfish delicious 1. Soak jellyfish skin and fungus in water, wash and shred, blanch with boiling water, remove and put in a plate, and let cool for later use.

2. Cut the onion into sections, peel the garlic and mash it into garlic.

3. Pour soy sauce, vinegar, monosodium glutamate, sesame oil, chopped green onion and garlic into the dish of dried jellyfish and fungus and mix well. The key to the production of fungus mixed with jellyfish: fresh cucumber can be used instead of fungus, which has the effect of controlling obesity.

Tips-Health Tips:

Jellyfish mixed with auricularia can moisten intestines, whiten skin, lower blood pressure and be beneficial to health after long-term consumption.

The method of cold seaweed celery introduces the cuisine and its effects in detail: diuretic prescription, expectorant prescription, hypertension prescription, hepatitis prescription and arteriosclerosis prescription.

Taste: Fragrant technology: seaweed and celery mixed with cold sauce. Ingredients: 500g celery, 0/50g jellyfish skin/kloc-,3g shrimp skin.

Seasoning: vinegar 10g, salt 2g, monosodium glutamate 1g and sugar 3g to teach you how to make cold seaweed celery. How to make cold seaweed celery delicious? 1. celery leaves, coarse gluten, cut into sections, blanched in boiling water and drained.

2. Dried seaweed swells, and jellyfish skin is washed and shredded.

3. Mix celery, jellyfish silk and dried seaweed, and add vinegar, salt, monosodium glutamate and sugar to taste.

Tips-Health Tips:

This dish has the function of clearing liver, resolving phlegm and promoting diuresis, and is suitable for acute hepatitis.