Laizhou Jellyfish [Shandong Laizhou Specialty]

What is Laizhou jellyfish? Authentic Shandong Laizhou specialty: Laizhou jellyfish

Content summary:Do you want to know what Laizhou jellyfish is? This article is a detailed introduction to the special product of Laizhou, Shandong Province - Laizhou Jellyfish. It was compiled and edited by the editorial team of China Specialty Network after reviewing and collecting relevant information about Laizhou Jellyfish. The full text takes about 8 minutes to read, mainly including the basic introduction of Laizhou Jellyfish and its nutritional value? How did the history of Laizhou jellyfish come about? How to make Laizhou jellyfish and identify its authenticity? Tasting and eating methods of Laizhou jellyfish, etc.

Basic Introduction to Laizhou Jellyfish

The production of jellyfish in Laizhou waters is impressive, with each ship harvesting over 1500 pounds per voyage, usually around 2000 pounds. It is reported that currently, Laizhou City has issued nearly 100 jellyfish fishing licenses. During the fishing ban period, jellyfish fishing is carried out under the supervision of the fishery administration department. What is the nutritional value of Laizhou jellyfish? Jellyfish are 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 multiple vitamins. Jellyfish is still a good medicine for treating diseases. Chinese medicine believes that jellyfish has the effects of clearing heat and detoxifying, resolving phlegm and softening hardness, lowering blood pressure and reducing swelling. The processed product, referred to as umbrella part, is called jellyfish skin, and referred to as wrist part, is called jellyfish head. Its commodity value is higher for jellyfish head than for jellyfish skin. How did the history of Laizhou jellyfish come about? As early as the Ming Dynasty, fishermen understood that fresh jellyfish are poisonous and must be marinated with salt and alum, soaked to remove toxins and filter out moisture before consumption. However, throughout history, it has been common for fishermen along the coast of southern Guangdong to suffer from poisoning by consuming fresh jellyfish for the sake of delicious seafood. In addition, jellyfish, like other seafood products, are easily contaminated by bacteria such as halophilic bacteria, leading to bacterial food poisoning caused by cold mixed jellyfish strips. A large hotel in Jiangmen City, Guangdong Province, once had an accident where 73 people suffered from bacterial food poisoning due to eating cold mixed jellyfish. Summer is the season when intestinal diseases are prone to occur and spread. As a lesson from the past, it is important to handle raw and mixed jellyfish shreds carefully, pay attention to hygiene during the operation, and do a good job in preventing flies, dust, and pollution. It is best to cut the shreds and rinse them repeatedly with cold water before drying to prevent food poisoning.

Method for making Laizhou jellyfish

Jellyfish cucumber

Ingredients: 300g of jellyfish, 1 cucumber, appropriate amount of salt, appropriate amount of vinegar, appropriate amount of sugar, appropriate amount of sesame paste, appropriate amount of coriander, appropriate amount of garlic

Instructions:

(1) Purchase 300g of jellyfish shreds from the supermarket

(2) Soak the jellyfish shreds in cold water after boiling water for later use

(3) One cucumber

(4) Cut into thick shreds with a knife

(5) Remove the jellyfish shreds and place them in cucumber shreds

Above, cut the garlic into small pieces and place it on top of the jellyfish shreds. (6) Cut the cilantro into small pieces and place it on top of the jellyfish shreds. Add an appropriate amount of salt to the sesame paste, mix with water, pour it on top of the cilantro, add sugar and vinegar, and stir well.

How to distinguish the authenticity of Laizhou jellyfish? Generally speaking, the older the jellyfish, the better its quality, with a crispy and tender texture. The new jellyfish is damp, tender, without crystalline salt particles or alum, and has a bright and shiny color; Chen jellyfish, on the other hand, is the opposite. When selecting jellyfish, be careful not to choose those that have been air dried. Even after being air dried, jellyfish cannot be restored to their original state by soaking them in water. Moreover, they start to age and are like skin strips that cannot be bitten or chewed thoroughly; At the same time, do not choose jellyfish that have been soaked in rain, as they are prone to decay.

Alum is a dehydrating agent that must be used in the processing of jellyfish alum, but too much alum can cause excessive aluminum residue. Food standards require that the content of salted jellyfish alum should be 1.2% -2.2%. The appropriate ratio of alum can also ensure the taste, improve product quality, and extend product shelf life of the product.

. Some producers sell unprocessed two alum jellyfish products as finished products. The appearance of this jellyfish skin is semi transparent jelly like, with a soft and crispy white rot like texture. When lightly squeezed by hand, liquid spills out; This jellyfish head has a brownish red appearance with a soft and white jelly like substance in the center. It has a bitter and slippery taste and is not edible. When processing jellyfish in hot climates, borax and boric acid are often added as preservatives to prevent the jellyfish from rotting. These two substances are not allowed by the country as food additives. Borax can cause poisoning symptoms, including nausea, vomiting, dysentery, and abdominal pain. Sulfites or sulfates are used as bleaching agents by some jellyfish processing companies to remove the "head blood" and "red clothes" of jellyfish, while sulfur dioxide can cause allergic reactions such as asthma. Some people may feel headache and nausea after consuming this preservative. In response to these unsafe factors, China is implementing quality standards for salted jellyfish.

High quality jellyfish skin: It should be white or light yellow, shiny, naturally round, with large and flat pieces, without red clothes, impurities, black spots, thick and uniform flesh, and have toughness; No fishy odor; Resilient; The taste is crispy and palatable.

Poor quality jellyfish skin: The skin becomes darker, has a strange odor, has poor toughness when pinched, and is easily fragile and cracked.

High quality jellyfish head: It should have a natural color such as white, yellow brown, or red amber, with luster, intact shape, no stinging whiskers, thick and tough flesh, and a crispy texture.

Poor quality jellyfish head: purple black in color, poor grip toughness, easy to break when picked up by hand, with a strange odor and pus like liquid..

Tasting and Eating Methods of Laizhou Jellyfish

There are many ways to make jellyfish, such as boiling, stir frying, soaking in water or oil, etc. Cut into strips and stir fry. Cold stir fried jellyfish shreds are a delicious dish with a crisp and refreshing taste. But when eating fresh jellyfish, be careful. Fresh jellyfish are toxic and must be marinated with salt and alum, soaked to remove the poison, filtered out of water, and then cooked.