Jellyfish is a soft-bodied marine cnidarian, which is translucent, edible, and can also be used for medicinal purposes. Jellyfish is extremely nutritious. According to measurements, every 100 grams of jellyfish contains 12.3 grams of protein, 4 grams of carbohydrates, 182 milligrams of calcium, 132 micrograms of iodine, and various vitamins.
Cold-dressed Jellyfish
Jellyfish can clear heat, detoxify, and lower blood pressure.
According to "Compendium of Materia Medica," jellyfish has the effects of clearing heat and detoxifying, resolving phlegm and softening hard masses, lowering blood pressure, and reducing swelling. It is effective for bronchitis, asthma, high blood pressure, stomach ulcers, and other ailments. Jellyfish is also a good medicine for treating diseases. Chinese medicine believes that jellyfish has the effects of clearing heat and detoxifying, resolving phlegm and softening hard masses, lowering blood pressure, and reducing swelling. After processing, the umbrella part is called jellyfish skin, and the tentacle part is called jellyfish head. The commercial value of jellyfish head is higher than that of jellyfish skin.
Eating jellyfish should guard against food poisoning.
Stinging cells on the tentacles of jellyfish contain venom. Therefore, if a person accidentally touches a jellyfish directly, they are easily stung, leading to symptoms such as redness, swelling, and pain of the skin, and even chest tightness and difficulty breathing. Therefore, if you are not a professional, you should try not to buy live jellyfish when purchasing it. During cooking, it is also necessary to remove the toxins. After slicing the jellyfish, it should be repeatedly rinsed with water and dried. It is best to soak it in salt water to remove the toxicity and avoid food poisoning that may occur from cold-dressing.
Fresh jellyfish should be handled this way.
After being caught from the sea, alum and salt are added to prevent the jellyfish from dissolving. Therefore, it is best to soak it in clean water before eating to remove the added ingredients and to kill a hemolytic bacteria that jellyfish carries. The soaking time should preferably be more than 12 hours. It should also be noted that the water for soaking jellyfish should be changed frequently—at least three times in 12 hours. Additionally, when blanching jellyfish skin, you should not use boiling water, as it will cause the jellyfish to contract instantly, making the texture very hard. To blanch jellyfish, use 90-degree water. After placing the jellyfish in the 90-degree water, count to 8 seconds quickly and then remove it. Immediately rinse it with cold water. The jellyfish treated this way will be crisp and have a moderately soft texture.
Jellyfish Recipe Recommendation: Cucumber and Wood Ear Salad with Jellyfish
Ingredients: 200g cucumber, 100g wood ear mushrooms, 100g jellyfish skin, a few sprigs of cilantro, 2 cloves of garlic, appropriate amount of vinegar, white sugar, sesame oil, soy sauce, and salt.
Instructions:
1. Slice the jellyfish skin, rinse it thoroughly with clean water, and then soak the jellyfish shreds in salt water for 10 minutes. Wash and slice the cucumber. Wash and soak the wood ear mushrooms until they expand, then slice them. Wash and chop the cilantro, and mince the garlic.
2. Place the minced garlic in a bowl, add a little sugar and an appropriate amount of salt, then add a generous amount of vinegar and a small amount of sesame oil to make a dressing.
3. Mix the cucumber, wood ear mushrooms, jellyfish skin, and cilantro and place them on a plate. Evenly pour the prepared dressing over the cucumber and jellyfish, mix well, and serve.
It's cold