Fresh jellyfish Soup for clearing away heat and toxin(qing re jie du de xian hai zhe tang )

Fresh jellyfish Soup for clearing away heat and toxin

Introduction:

"Jellyfish, also known as white skin, belongs to coelenterate and jellyfish family among aquatic animals. The body is divided into umbrella and wrist. Its nutrition is very rich, including protein, sugar, calcium, iodine and a variety of vitamins. According to medicine, jellyfish has the functions of clearing away heat and toxin, resolving phlegm, softening firmness, reducing blood pressure and swelling. Jellyfish is called "wonderful medicine" in the ancient medical book guiyanlu. Xuanqi Huatan, Xiaoyan Xingshi without damaging the healthy qi. Jellyfish are mainly distributed in Jiaodong Peninsula. From July to September in autumn, the jellyfish are large, mature, low water content and high yield. This season is the best time to eat fresh jellyfish. The water content of jellyfish is more than 90%. We usually eat cold jellyfish shreds and sour jellyfish head in hotels. The jellyfish is pickled with salt and alum in a specific proportion. After pickling, the umbrella body is called "jellyfish skin & quot;, and the mouth and wrist part is commonly known as" jellyfish head ". This time, the jellyfish soup is made of fresh jellyfish. In a year, we can only eat fresh jellyfish in this season. Only the seaside people can eat fresh jellyfish. Fresh jellyfish out to sea, it is easy to turn into water, or ice cold, as soon as possible into fresh jellyfish soup to drink

Production steps:

Step 1: main ingredients: fresh jellyfish 1000 grams, fresh jellyfish into water immersion and cleaning, wash several times with water

Step 2: by-products: red pepper, coriander, garlic, cooked sesame

Step 3: cut the jellyfish into silk

Step 4: after cutting, soak it in water quickly

Step 5: dice red pepper, cut coriander, cut garlic and stir fry sesame until cooked

Step 6: drain the soaked jellyfish

Step 7: drain the water and put the diced red pepper, coriander powder and garlic powder into it

Step 8: add white vinegar in turn

Step 9: add salt

Step 10: add sesame oil

Step 11: finally, pour the sesame into the water

Step 12: stir well

Materials required:

Fresh jellyfish: 1000g

Small red pepper: right amount

Garlic: right amount

Coriander: moderate

Cooked sesame: right amount

Salt: right amount

Appropriate amount: white vinegar

Sesame oil: appropriate amount

Precautions: 1. It's the season for jellyfish to go on the market after the beginning of autumn. Fresh jellyfish are sold on ice, so they need to be soaked in fresh water or refrigerated, because jellyfish can easily turn into water; 2. Fresh jellyfish need to be cleaned and soaked thoroughly after they are bought, so as to remove the salty and bitter taste of jellyfish; 3. This dish needs to put more garlic and vinegar, garlic and vinegar are the best It can be used for sterilization, and the more vinegar is added, the more sour and spicy it tastes, and the better it tastes.

Production difficulty: ordinary

Process: mixing

Production time: 20 minutes

Taste: salty and fresh

Chinese PinYin : Qing Re Jie Du De Xian Hai Zhe Tang