Recipe for strengthening the spleen and appetizing: lemon jellyfish shreds

　　Lemon jellyfish

　　Ingredients: shredded jellyfish, lemon coriander, red pepper, soy sauce, white sugar

　　How to make lemon jellyfish

　　1. Soak the jellyfish shreds in clean water in advance, rinse them three or four times to remove the sediment.

　　2. Wash the lemon, cut it in half, squeeze half of it into juice, and cut the other half into thin strips. Cut the red pepper into rings.

　　3. Boil water in a pot, blanch the washed shredded jellyfish in the boiling water for 10 seconds, take it out quickly, pour it into cold water and drain it.

　　4. Add sugar and light soy sauce to the lemon juice and stir evenly.

　　5. Put shredded jellyfish, lemon shreds, and red pepper rings into a large bowl, pour in the prepared sauce, mix well, and sprinkle with coriander.

　　Jellyfish, also known as jellyfish, stone mirror, sea snake, etc., is the mouth and wrist of the jellyfish family. Marine coelenterates, also known as sea houses, are translucent, white, cyan or slightly yellow. Distributed along the coasts of Liaoning, Hebei, Shandong, Zhejiang, Jiangsu, and Fujian in my country, it mostly grows near river mouths and on the muddy seabed.

　　Jellyfish head extract has a similar effect to acetylcholine, which can weaken myocardial contractility, lower blood pressure, and dilate blood vessels. according to clinical It is reported that jellyfish is effective in all stages of hypertension, especially in early stages of hypertension, and has no toxic or side effects when taken for a long time. Regular consumption of jellyfish can prevent and treat goiter and inhibit cancer cells.

　　Nutritional content: Each 100 grams of jellyfish contains 76.8 grams of water, 3.1 grams of protein, 0.3 grams of fat, 3.8 grams of carbohydrates, 15.7 grams of ash, 0.04 mg of thiamine, 0.05 mg of riboflavin, and 15 grams of calcium. 0 mg, potassium 160 mg, sodium 325 mg, magnesium 124 mg, iron 4.8 mg, manganese 0.44 mg, zinc 0.55 mg, copper 0.12 mg, phosphorus 30 mg, selenium 15.54 μg, niacin 0.2 mg.

　　Medicinal effects: clearing away heat and detoxifying, reducing phlegm and softening hardness, lowering blood pressure and reducing swelling. cough Phlegm, big constipate Excessive knots and leucorrhea, joint swelling and pain, wind-cold dampness, high blood pressure, ulcer disease, unknown swelling and poison, and goiter.

　　How to eat: Fresh jellyfish are poisonous and must be pickled with salt and alum, soaked to remove the poison, and filtered out of water before they can be eaten.

　　There are two types of jellyfish: fresh and dried.； The dried product is made by sprinkling alum on the fresh jellyfish, removing a large amount of water from the inner tissue of the jellyfish, shrinking the volume to about 90% of the original volume, washing it, and pickling it with salt (including the sting head, jellyfish skin, and jellyfish claws). It can be stored for more than one year. Avoid oil and sugar, as jellyfish are prone to decay when stored. Before eating, wash, soak, and change the water repeatedly with water to remove the salt and alum content in the jellyfish until it is no longer salty before eating. Jellyfish head and jellyfish skin can be eaten cold ； One way to mix it is to soak the jellyfish in water until it is thoroughly soaked (you can soak it 1 to 2 days before eating), wash away the alum, impurities, and sediment. If there is any black film, tear it off, then cut it into thin strips, add seasonings, and eat it. This way of eating has a crisp texture, chewy texture, and chewy texture. Another method of mixing is to blanch the jellyfish evenly and slightly in boiling water after it is thoroughly cooked, washed and shredded (the time should not be too long, take it out as soon as it curls up), soak and rinse in boiling water, and then add seasonings.

　　Dietary taboos: Avoid eating jellyfish and any pungent and hot substances.； People with weak spleen and stomach should not eat jellyfish ；