Original text: [sea sting]: with tender sea stings, sweet wine soaked in, quite flavorful. Its light is called white skin, made of silk, and mixed with wine and vinegar.
Chun Yuan Mei "Suiyuan Menu" small menu
Jellyfish, also known as stone mirror, wax, maple, pu fish, jellyfish fresh and sea (insect house zha), etc., sea (insect house zha) this word Xinhua dictionary is not, the computer can not play out, the left side of a worm word Gong, the right also a house word, pronunciation: fried. Kangxi Dictionary Notes: Yin 咤, meaning the same, also known as 吒. Nezha. It was eaten by people very early, and in the Tang Dynasty, there was a book of "Materia Medica" recorded: "The big one is like a bed, the small one is like a bucket, there is no eye, the stomach and stomach are eye-catching, the shrimp is eye-to-eye, the shrimp moves (the worm house) sinks, so it is known as jellyfish", "(the worm house) comes out with ginger vinegar into it, and the sea people think it is common. Sea stings are a kind of jellyfish, but not called jellyfish, to explain this problem is too complicated, because jellyfish range is large, jellyfish there are many species, jellyfish also include freshwater jellyfish and seawater jellyfish, jellyfish is a kind of jellyfish, jellyfish in the sea can eat called jellyfish, inedible called jellyfish, jellyfish, jellyfish are all-species organisms, but jellyfish is one of the jellyfish family, non-toxic and edible. The two are one, in fact, it is as simple as that.
The jellyfish, also known as the white-skinned jellyfish, is a coelenterate of the family Porcupine Jellyfish. The umbrella bulge is steamed bun-shaped, reaching a diameter of 1.5 feet and reaching a maximum of 3 feet. The gum is relatively hard, usually blue-blue, the tentacles are milky white, the mouth and wrist are eight, and the lack of cracks into many petals is widely distributed in the north and south seas of China, and the coast of Zhejiang is the most. Jellyfish generally have a lifespan of only one year, spring and winter death, fast growth rate, walnut-sized small jellyfish only need four or five months to grow to the size of the pot lid, the fourth quarter of each year is the jellyfish fishing season. Jellyfish contain a lot of water in the body, usually with salt, alum processed into stings and stings, sea stings after pickling processing, the umbrella body is called "sea sting skin", mouth and wrist commonly known as "sea sting head". Jellyfish skin is the umbel-shaped part of the upper part of the jellyfish, which is translucent and disc-shaped and tough after being made. The fine jellyfish are white or milky white, with large, flat sheets, thick and tough flesh, and no variegated black spots. Such as uneven shape, thin meat, uneven color, flesh layer rupture for poor quality products, odor or overall erosion for rotten deterioration, inedible, sea stings have sand jellyfish, mian jellyfish from the meat is more delicious, and sand jellyfish is relatively speaking, is another taste, mainly based on cold mixing, the taste is also very crisp.
Jellyfish heads are made from the jellyfish's lower head, tentacles, etc., and the taste is more crunchy than the sting. Good jellyfish head is white, yellow-brown or red amber, the flesh is thick, no sediment and other impurities, the taste is crunchy and tough, the purchased jellyfish can be preserved for many years, if properly preserved, it will be more and more brittle, more and more tender. Hey, this is what Yuan Ming said about the tender sea sting, of course, if the old sting, the color of the dark luster is poor, some have become crisp, no crispness, it is recommended not to buy. Jellyfish head surface odor or rotten deterioration, not edible. As for the sea sting, there is no male and female, of course, it is not enough to be hermaphrodite. The mode of reproduction of jellyfish is completely different from that of viviparous or oviparous, and is divided reproduction. The characteristic of split reproduction is that once the mother is divided, it disappears, and all that is left is the child.
When preserving jellyfish, avoid sun and rain or contact with dirt such as fishy fish. When a small amount of household storage, it can be placed in a bowl, the bowl mouth can be closed so that it will not dry and shrink, of course, the jellyfish can also be immersed in a concentration of 20% to 25% of the salt water preservation. Aged jellyfish are sun-dried and preserved, if you buy outside the supermarket live market water good, generally add alkali hair, will be more brittle. Spread the jellyfish flat on the cutting board, first slice into slices, then cut into silk, and then soaked in 5% of the concentration of brine, scrub by hand for a while, fished out, and then washed with the same concentration of brine, so that after three or five consecutive soaking, the sediment sandwiched inside the jellyfish can generally be washed off. To remove the jellyfish from the sediment, it is also necessary to rinse repeatedly with running water to remove excessive salt.
When eating cold mix sea stings, you should put some vinegar appropriately, otherwise it will make the sea sting "taste", so the old vinegar sting head is the most common way to eat, the jellyfish head meat is thick, more crisp than the jellyfish skin, more delicious, there is a radish sting skin is particularly interesting, jellyfish skin remove the red film, soak in the flowing water after soaking the fishy astringency, squeeze the water, cut into 1/4 matchstick fine wire, white radish washed, peeled, cut into matchstick thick silk; red pepper to the stem, seeds, washed, cut into thin strips; white radish shredded with fine salt marinated for 10 minutes, squeeze out the salt taste and water Squeeze out the water and salt of the radish shreds together with jellyfish skin, chili pepper shreds, add refined salt, monosodium glutamate, rice vinegar, sugar to make a sweet and sour taste, mix well and serve. The taste is fresh and refreshing.
In addition to cold dishes, sea stings can also be used as hot dishes, and can also be used for stir-frying, frying, burning and other methods. For example, Huaiyang dish "Hibiscus Sea Pine" This is one of the soup dishes, with Chen Jellyfish head as the main ingredient, put in the pot with clear chicken soup, add refined salt, MONOSodium glutamate, boil and pour into a large soup bowl containing jellyfish, and then put the vegetable heart up around the jellyfish, and then put the ham slices, and finally the steamed hibiscus egg is scooped into a crescent-shaped egg slice with an iron spoon and floated on the soup noodles, the sea stings are shaped like pine trees, crisp and refreshing, freshly eaten, such a light and fresh soup on the feast, which is welcomed by diners. The stir-fried chicken shredded skin is a famous wine dish in Shandong. Cut the chicken and sting skin into strips, put the oil in the spoon, sizing the chicken shreds, slide out the oil, simmer the green onion and ginger rice, cook the cooking wine under the salt, MSG and stir-fry. When frying jellyfish, pay attention to the high fire and quick frying, the action is fast, otherwise the texture is not crisp and refreshing. Due to the high moisture content and heavy gum content of jellyfish, when it is used for cooking, it must be put in last, otherwise the jellyfish is easy to dissolve.
The following made with the garden vegetables old vinegar sea sting silk, sea stings also known as white skin, used to be sting skin for expensive, now to the sea sting head as the upper product, sea stings have white red points, red stings nutritional value is better than white, and slightly more expensive; white jellyfish head price is cheap but brittle enough; red sea sting head should belong to the older, brittleness is very good. When buying, be careful not to buy a colored red sea sting, and check whether the brine of the jellyfish has color. Because the fresh jellyfish is poisonous, it must be marinated with alum salt, impregnated to detoxify and filter out the water, can be eaten, shredded in the first soaking water, to blanch it with hot water, the temperature of the water is very important, the water temperature should not be too high, 50% or 60% of the hot water on the line, the water is too hot sea sting will shrink and harden, immediately after blanching into the cool boiling water, soak for about half an hour, the jellyfish will not shrink, and the taste is refreshing. Because jellyfish will shrink and become smaller in case of heat, it will not be too much to deal with. But you can try to do this: put the jellyfish shredded that has been removed from the sediment and rinsed out of salt into a basin of water, put 10 grams of soda in the proportion of 10 grams of jellyfish per 1000 grams of jellyfish, stir well and soak for about 20 minutes, then wash it with clean water, drain it, and then mix it. In this way, it is possible to avoid the folding caused by hot water scalding, and to achieve the purpose of crisp and refreshing taste.
Sea sting seasoning with old vinegar mixed, the best taste, with the garden vegetables mixed with the skin silk, with the tender sea sting shredded, add old vinegar, sweet wine with wine vinegar mixed seasoning, quite flavorful. The old vinegar juice in the north likes to use Tianjin duliu old vinegar, which is crisp and refreshing. The choice of superior special sauce, the color is translucent, the refraction of light between the jellyfish head actually makes it three-dimensional, when it is served, there is a strange fragrance, bite down on the first bite, crisp and raw, but very thick, the fragrance seeps out from the jellyfish skin, touching the lips and teeth, immediately filling the entire mouth, after a bit of enjoyment, chewing and swallowing, must not be able to bear to clip the second piece, aftertaste the faint marine breath, delicious nothing to say, extraordinary.
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