Cold jellyfish head

Method of cold jellyfish head:

Raw materials for making cold jellyfish head:

150 grams of jellyfish head, 25 grams of shallot powder, 15 grams of soy sauce, appropriate amount of sugar, 2 grams of monosodium glutamate, 10 grams of sesame oil, 15 grams of refined oil

Processing steps of cold jellyfish head:

1. Select the jellyfish head pickled every other year, wash away the sediment, soak it in clean water for 5-6 hours, then wash away the sediment, cut it into small pieces along the jellyfish petals, and wash it with sand filter water for several hours.

2. Put the scallion powder in a small bowl, heat the refined oil in the pot, and then pour it into the scallion powder bowl to make the scallion powder send out fragrance, which is called scallion oil.

3. Remove the water from the jellyfish head, enlarge the bowl, add boiling water at 80 ℃ for a while, drain the boiling water immediately, add soy sauce, sugar and monosodium glutamate while it is hot, mix well, then pour sesame oil and onion oil into the plate.

Production key:

1. The texture of old jellyfish is tender and crisp, while the skin of old jellyfish is tough.

2. When the jellyfish head is scalded with boiling water, the water temperature should not be too high. The higher the water temperature is, the bigger the jellyfish's head shrinks, the more water it drains, and its texture becomes old and tough.

Cold jellyfish head

Cold jellyfish head is a famous traditional dish in Shanghai. Its type is local characteristics. The basic characteristics are bright yellow color, crisp and tender chew, salty with sweet, rich onion flavor. The texture of old jellyfish is tender and crisp, while the skin of old jellyfish is tough. When the jellyfish head is scalded with boiling water, the water temperature should not be too high. The higher the water temperature is, the bigger the jellyfish's head shrinks, the more water it drains, and its texture becomes old and tough.

Manufacturing materials

Main ingredients:

150 grams of jellyfish head,

mixed ingredients:

25g shallot powder, 15g soy sauce, proper amount of sugar, 2G monosodium glutamate, 10g sesame oil, 15g refined oil.

Making method

1. Select the jellyfish head pickled every other year, wash away the sediment, soak it in clean water for 5-6 hours, then wash away the sediment, cut it into small pieces along the jellyfish petals, and wash it with sand filter water for several hours.

2. Put the scallion powder in a small bowl, heat the refined oil in the pot, and then pour it into the scallion powder bowl to make the scallion powder send out fragrance, which is called scallion oil.

3. Remove the water from the jellyfish head, enlarge the bowl, add boiling water at 80 ℃ for a while, drain the boiling water immediately, add soy sauce, sugar and monosodium glutamate while it is hot, mix well, then pour sesame oil and onion oil into the plate.

Production key

1. The texture of old jellyfish is tender and crisp, while the skin of old jellyfish is tough.

2. When the jellyfish head is scalded with boiling water, the water temperature should not be too high. The higher the water temperature is, the bigger the jellyfish's head shrinks, the more water it drains, and its texture becomes old and tough.

Nutrition analysis

1. Jellyfish contains a variety of nutrients needed by human body, especially iodine, which is an important nutritional food;

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

3. The mannan gum has a certain effect on the prevention and treatment of atherosclerosis;

4. Jellyfish can soften and firm, disperse nodules, remove stasis, clear away heat and phlegm, which is beneficial to tracheitis, asthma, gastric ulcer, rheumatoid arthritis and other diseases, and has the role of tumor prevention and treatment; staff engaged in hairdressing, textile, food processing and other dust contact often eat jellyfish, which can remove dust, clear intestines and stomach, and protect health.

Suitable population

It can be eaten by the general population

1. It is suitable for middle-aged and old people with acute and chronic bronchitis, cough, asthma, and yellow phlegm; it is suitable for people with hypertension, dizziness, fever, thirst, and constipation; it is suitable for patients with simple goiter; it is suitable for people with drunk and thirsty; it is suitable for people with chronic bronchitis, cough, asthma, and yellow phlegm;

2. People with spleen and stomach deficiency and cold should be careful to eat.

The food is mutual restraint

Don't marinate jellyfish with sugar, or you can't hide it for a long time.

Culinary instruction

1. When eating cold jellyfish, you should put some vinegar properly, otherwise it will make jellyfish "off flavor";

2. Fresh jellyfish are not suitable for consumption, because fresh jellyfish contain much water, thick skin, and toxins. Only when fresh jellyfish are salted with edible salt and alum for three times (commonly known as "three alum") to dehydrate the fresh jellyfish for three times, can the toxins be discharged with the water;

3. Jellyfish with fungus, Runchang, skin whitening, and can reduce blood pressure, long-term consumption, good for health;

4. Jellyfish must be washed with clean water before eating, remove salt, alum, blood, sand, and then hot water for a while, and then shredded with cold dishes;

5. When the jellyfish head is blanched, the water temperature should not be too high, 50 or 60% heat is enough.

Dietotherapy

It is salty in taste, flat in nature, entering the liver and kidney channels;

It has the functions of clearing away heat and resolving phlegm, eliminating accumulation and resolving stagnation, moistening intestines and defecating;

It is used for yin deficiency and lung dryness, hypertension, phlegm heat cough, asthma, scrofula and phlegm core, food accumulation and distension, and stool dryness.

Longitude: 104.06573486

Latitude: 30.65946198