Crispy appetizing wild jellyfish head
Larmichthys polyactis
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Wait for the people of insight to appreciate the taste
Jellyfish ≠ jellyfish
Jellyfish flooding do not be greedy, be careful of poisonous stings
Jellyfish, called fish in ancient times
The Book of Yue Zhi records: "Jellyfish shrimp, the southern people are good to eat." "
Jellyfish are a branch of jellyfish
Not all jellyfish can be served to the table
There are two main types of edible jellyfish in China
"Jellyfish" and "Sand Jellyfish"
The best thing to eat is the "jellyfish" (yes, it's called jellyfish)
It is called a "face sting" or "cotton sting" in the mouths of fishermen.
Jellyfish are crisp and tender, small in size and have a smooth canopy
The sand sting tastes slightly inferior, but it is much better than a lot
Most of the cheap jellyfish on the market are sand stings
The charm lies
The texture is crisp and the meat is rich
The mouth and wrist of jellyfish are commonly known as "stings"
Fishermen like to call it "jellyfish claws"
Jellyfish heads are thick and nutritious
The good jellyfish head is yellow or brownish yellow and shiny
The edges are free of impurities and the flesh is firm and tough
No soup heart, crisp and tender taste
Do not pickle with white sugar, otherwise it cannot be hidden for a long time
▲ Jellyfish Photo/Naturalist Magazine
Jellyfish taste salty, flat, into the liver, kidney meridians
It has the effect of clearing heat and dissolving phlegm, eliminating accumulation and stagnation, and moisturizing the intestines and laxative
The "Outline of Medical Forestry" records: tonify the heart and lungs, nourish the yin and dissolve phlegm
Remove tuberculosis, do evil and dampness, quench thirst and sober wine, stop coughing and eliminate annoyance
Offshore salvage
Race against the clock, go fast
Every year in July and August is the hottest time
It's a good time to catch jellyfish
Fishing for jellyfish is a manual job
Some jellyfish weigh hundreds of pounds
It takes two big men to get it
Jellyfish need to be disposed of immediately after they are caught
So fishermen are fishing offshore
Small number of multiple shipments
In this way, the quality of jellyfish can be guaranteed
▲ Samin alum pickled jellyfish Photo/Museum Magazine
Marinating jellyfish with alum and salt is a traditional practice of fishermen
Alum solidifies jellyfish's proteins and accelerates dehydration
Salt prevents microbial reproduction as well as preservatives
Pickled three times with alum called "three alum jellyfish"
The treated jellyfish head can be stored permanently
Jellyfish marinated with alum should be rinsed several times
Alum contains aluminum, and eating more is a chronic harm to the body
Old vinegar sting head
The vinegar is fragrant and delicious
150 g jellyfish head, 25 g chopped chives
15 grams of light soy sauce, 30 grams of solitary old vinegar
Sugar to taste, MSG 2 g
Sesame oil 10 g, peanut oil 15 g
How to do it
1. Select the jellyfish head pickled every other year, wash off the sediment, soak in water for 5-6 hours, then rinse the sediment, cut into small pieces along the sting flap, and rinse with water for several hours;
2, put the minced green onion in a small bowl, the peanut oil into the pot to heat, into the shallot bowl, so that the minced shallots emit fragrance, that is, into the shallot oil;
3, the jellyfish head filtered water, enlarged bowl, inject 80 ° C boiling water blanched, immediately pour the boiling water dry, while hot add old vinegar, soy sauce, sugar, MSG mix well, and then pour sesame oil, green onion oil plate, and then sprinkle some sesame seeds.
Tips
1, the stings bought back from the market are pickled, need to be modified with a knife to the right size, generally along the direction of the claw oblique pieces. Rinse with water to remove saltiness;
2, the sting head can be slightly scalded with boiling water, mainly to remove the fishy gas, pay attention not to burn overheating, this step can also be skimmed.
"One Meter Also"
Delicious food, good price on sale
Enjoy the ultimate SEAFOOD
/Quality assurance/- From fishing boats straight down, to diners' taste buds
Wild-caught WILD FISHING
/East Sea production /—— high-quality origin, quality assurance
Quality service GOOD SERVICE
/ Ingenious handmade / - traditional skills, three alum treatment
Pay attention to the "one meter also" public account to enter the mall "crisp jellyfish head" waiting for people of insight to appreciate
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