Many people like to mix a jellyfish in the summer, which is refreshing and delicious and appetizing. But in fact, people who can really eat will choose to eat in late autumn or winter. Especially when it comes to heating up in winter, nothing is more comfortable than a plate of refreshing jellyfish!
Cold mix jellyfish skin, or cold mix jellyfish head, this is the name of the dish we often say, and it is also a common way to eat jellyfish. But I don't know if you have ever had such a question: since there are jellyfish skins and jellyfish heads, what about the body of jellyfish? Why isn't there a dish of cold jellyfish body?
Let's let the old Yu elaborate on it for everyone:
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Jellyfish head is the most delicious part of the whole jellyfish, and it is also the most nutritious part. It is the tentacle part of the entire jellyfish, that is, the mouth and wrist part of the jellyfish. It looks like the flesh is thick and full. In many cases, we also call it "jellyfish claws".
When eaten, jellyfish head has a very crisp texture with a natural freshness. Regarding how to eat it, in addition to the very famous cold vinegar jellyfish head, we can also fry it and eat it.
Soak the jellyfish head in clean water so that the high concentration of salt in it is analyzed. After washing, add the shallots, ginger, garlic and dried red peppers, and fry in hot oil. Then add jellyfish and stir-fry, sprinkle with coriander, or green onion out of the pot.
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The whole jellyfish looks like both a parachute and a mushroom. The part of the umbrella or mushroom head is the "jellyfish skin" we eat.
In fact, the jellyfish skin part is a layer of colloid, relatively full. It is only after being pickled that it becomes the kind of dry "paper" we see.
In terms of taste, although it is slightly softer than jellyfish head compared to jellyfish head, it is very chewy. In terms of eating method, it is more suitable for cold mixing. In the winter, mixing a cabbage heart is even more refreshing. Or a cucumber or a cold cucumber, celery is very beautiful.
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Now, let's talk about the "jellyfish body" that we care about. In fact, jellyfish bodies exist, but for a long time, they have been ignored and misunderstood by us.
Because the jellyfish itself is an invertebrate, it does not have a clear difference between head and body. The so-called "jellyfish head", "jellyfish skin", is actually just a customary name for us.
The so-called "jellyfish body" actually refers to a collective term for jellyfish skin and jellyfish head. However, jellyfish skins and jellyfish heads are part of the jellyfish body, and jellyfish bodies are not just jellyfish heads and jellyfish skins.
The body of the jellyfish, in addition to the jellyfish head and jellyfish skin, there are many parts. But the main edible parts are the "jellyfish brain" and the "jellyfish lizi".
The "jellyfish brain" mainly contains the reproductive glands of jellyfish, which is rich in amino acids, jelly-like, and extremely delicious. The "jellyfish" is mainly a membrane torn from the inside of the jellyfish's umbrella position, which is both delicious and delicious to eat.
But these two parts have certain limitations, they can not be like jellyfish heads and jellyfish skin, can be preserved for a long time, whenever you want to eat. They can only be eaten fresh when they have just been removed from jellyfish.
Therefore, it is estimated that it is difficult to see on the market, and few people will taste this taste. Because they have certain geographical restrictions, they can only be eaten in the production area of jellyfish.
Sum up:
Jellyfish are a treasure, a delicious and nutritious delicacy. The so-called jellyfish body actually exists and can be eaten. Although this name is rarely heard, it is real.
However, neither jellyfish skins, jellyfish heads, nor other parts of jellyfish bodies can be eaten directly. In other words, jellyfish cannot be eaten directly after being caught ashore. It should be eaten after certain treatment. Because jellyfish are toxic when eaten if left untreated.
In general, we use alum and table salt to marinate it, and also follow the "three alum and two salts" method. Under the action of table salt and alum, fresh jellyfish quickly dehydrate and bring out toxins. At the same time, after a large amount of salt soaking, jellyfish will be easier to store, not easy to rot and deteriorate.
Regarding the handling of jellyfish, the use of alum and table salt is actually very strict. Therefore, if you are not a professional who knows how to deal with jellyfish, you still don't try it well. Once not handled well, not only can not remove the toxins in the jellyfish, and even in the end the jellyfish may be left with only a pool of water.
In addition, although jellyfish are delicious, they are also "despised chains". Usually, depending on the place of origin, jellyfish can be divided into south sting, east sting, and northern sting. Nanjing is the most delicious in Fujian and Zhejiang, Dongjing is the most delicious in Yantai, Shandong, and Beijiao is the most delicious in Tianjin.
Therefore, when you choose jellyfish, you may wish to ask a few more questions to see where the jellyfish come from. In this way, you can increase the weight of buying delicious jellyfish.