Jellyfish is a kind of common seafood, which contains a lot of colloid in its body. Usually, the jellyfish is blue, and its tentacles are milky white. Jellyfish are widely distributed in China's sea areas. Every day in August and September, a large number of jellyfish come on the market, which can be eaten or used as medicine. Among Haizhe, high-quality protein is extremely rich, in addition, it also contains iodine and calcium. Traditional Chinese medicine believes that jellyfish can dissolve phlegm, soften hardness and clear heat and detoxify. There is less fat in jellyfish soup, so eating jellyfish will not make you fat.
In terms of eating methods, jellyfish is generally suitable for all ages due to its flat nature and rich nutrition. Patients with phlegm, asthma, head wind, rheumatoid arthritis, hypertension, ulceration and dry stool are more suitable to eat jellyfish. There are many ways to make jellyfish, such as boiling, stir frying, boiling in water, boiling in oil and so on. Shredded and cold mixed jellyfish is a delicious dish. Cold mixed jellyfish shreds are better, crispy and refreshing. However, when eating fresh jellyfish, it should be noted that fresh jellyfish is toxic and must be pickled with salt and alum, dipped to remove the poison, filtered off the water, and then cooked.
Jellyfish is edible, crisp and nutritious. Each 1000 grams of jellyfish contains 650 grams of water, 123 grams of protein, 1 gram of fat, 40 grams of carbohydrates, 187 grams of ash, 1820 mg of calcium, 95 mg of phosphorus, 0.1 mg of thiamine, 0.4 mg of riboflavin, 2 mg of niacin, 101 mg of vitamin B101, 200. 4 mg of vitamin B200.4, and 2 mg of niacin. Each kilogram of dried jellyfish contains 13200 micrograms of iodine.
It is generally believed that the longer the jellyfish grows, the better its taste and quality will be. The jellyfish tastes soft but slightly crispy. The meat that harms people is very tender. We often buy jellyfish skin in the market, which can be kept for about two days when we buy it home. It should be noted that in coastal areas, due to the hot weather, in order to extend the preservation time of jellyfish, more preservatives will be added to jellyfish.
