Not all jellyfish can be eaten.

Generally, there are only two types of edible jellyfish and jellyfish.

Because jellyfish generally carry toxins to attack prey.

However, these toxins only exist in the tentacles, and the body is very light.

The two types of jellyfish and sea moon jellyfish are even light toxins in the tentacles, so they can be eaten after pickling.

On the contrary, although other types of jellyfish such as Arctic Xia jellyfish are poisonous on their tentacles, there are very few toxins on their bodies, just like Haiyue jellyfish and jellyfish. As long as you clean up the tentacles and eat only the body parts, you will be worry-free.

However, it is a troublesome thing after all, and it is difficult to deal with it. The reason why Tang Ming is willing to take action is because the jellyfish is very tempting!

There is a saying that the more poisonous things are, the more fragrant they are.

Although this sentence does not apply to all scenarios, it also adapts to all scenarios.

Whether food is poisonous or not is actually just a definition of human beings.

It is harmful to people, it is poisonous, and it is not harmful to people, but it is not poisonous. Things that are nourishing to people are called precious!

But then again, whether it is poisonous food or nourishing food, it is all ingredients that contain extremely pure energy!

Just like ginseng, everyone knows it is a good thing. The longer the year, the better, but who dares to eat a large piece of ginseng in one breath?

I am afraid that after eating the front foot, I will lose my feet and not be replenished, and I may die.

Some toxic foods, such as poppies (millet), are hateful, but a little bit more, are medicinal materials that are difficult to replace when treating diseases.

Jellyfish are also pure and nourishing objects with a single structure, and mutated jellyfish are the best among them.

And its taste is like a puffer fish among fish in sea dishes, the more poisonous it becomes, the more fragrant it becomes!

Jellyfish is a typical jellyfish. Its taste is not to be said. It is crispy and tasteful after blending. It is the best among the fine cold dishes!

The crystal fried noodles made by Haiyue Jellyfish are even more rare.

At this moment, Tang Ming cut off the North Pole Jellyfish and released the water in its body. The original huge size was less than 5% left, leaving only the umbrella surface on the jellyfish umbrella.

But due to the huge size of the Arctic Jellyfish itself, even the umbrella surface is ridiculously large after taking off most of the water.

Tang Ming strode through the mouth of the anorectum and cut it off with a kitchen knife along the slice, including the inner intestine, as well as cut it off.

Although this part is non-toxic and does not affect consumption, anorectal animals eat and excrete in this mouth, so Tang Ming naturally would not want it.

This is not a fat intestine, it is very fragrant. There is no big difference between the anorectum of jellyfish and the flesh on the body.

The large outer skin left after cutting was spread on the beach by Tang Ming, and it was chopped into pieces of large pieces of skin, washed by everyone, and added salt to slightly dehydrate.

Jellyfish are gelatinous substances on the outer skin, like crystal, bright and crystal clear.

At this moment, after the pieces are cut and spread out, the thickness is about three centimeters.

It feels smooth as a work of art, and it makes everyone amazed.

Everyone has seen jellyfish, but few people have seen such a large size jellyfish.

The key is that the Arctic jellyfish is not only in the deep sea, but also difficult to capture. In addition, it is toxic and difficult to deal with, and has more convenient alternatives such as jellyfish, which rarely appear in seafood dishes.

Not to mention the mutated Arctic Jellyfish like jellyfish.

But Tang Ming did not have the appreciation in everyone's eyes. Materials are materials. Only by making the materials is time to appreciate.

Each piece is three centimeters thick, and each piece is as big as a floor tiles, and there are thousands of pieces divided.

Tang Ming took out nearly a hundred pieces, tangent three centimeters directly, and divided them into large square pieces.

Then marinate it in water with pepper and star anise 2 flavor water and soak it in the water.

The remaining nearly a thousand pieces were all called by Tang Ming, and they were cut into powder shapes by cutting them into layers with quick knife.

It seems that the pickling is almost done.

Tang Ming asked everyone to mash garlic water and other seasonings, turn on the fire and cook oil, then put the pickled jellyfish pieces and stir-fry them in a pot.

The sound of the fart slamming sounded, and the surface of the jellyfish contained a lot of water. Although the water inside, including the water on the surface, consumed a lot of it under the action of salt, the jellyfish was really made of water, just like if it was frozen, and if it wanted to squeeze out, it would break the shape.

Tang Ming turned to a hot fry. Soon, the water in the surface of the jellyfish exploded one after another in the oil pan and turned into steam. The thick white mist floated above the wok, and the movement in the pan gradually decreased.

After stir-frying on the hot water, the water consumed almost the same amount of water on the surface, and the cortex on the surface was wrapped in oil, which gradually condensed.

Tang Ming then mixed the soy sauce with mixed colors, and the heat kept rising, and the fried spoon turned faster and faster.

Not long after, the jellyfish was already covered with sauce, but if you look closely, you can still see the transparent luster from it.

At this time, Tang Ming added a little chicken essence and stir-fryed for a while, and finally poured two spoons of broth into it. After stir-frying, he immediately added the garlic water that had been pounded by everyone.

Hurry!

Take the garlic water into the pot, and a strong garlic aroma comes to your nose.

And what Tang Ming wants is this flavor!

He invited everyone to bring the bowls and basins, and Tang Ming filled the bowls and basins for everyone.

Everyone looked at the bowls of jellyfish with a strong garlic aroma in front of them, and Old Hai, who was not far away from Tang Ming, wondered: Boy, what are you doing? Why do you look so much like jelly?

Foreign players may not understand what is going on, but Mr. Hai knows jelly.

The things Tang Ming made are really similar to fried jelly sold on the street.

Tang Ming smiled: It’s like jelly, but the food is not comparable to jelly. Don’t rush to eat it, it’s still a little bit worse!

The bad thing is sauce.

The fried jelly on the market is sauce-free, but the stinky tofu has sauce.

The sauce of stinky tofu into fried jelly has an indescribable miracle effect, which makes foodies who like to eat small stalls linger.

Otherwise, there would be no tofu jelly, which is a snack of five pieces per serving. You can cut into three pieces of jelly and two pieces of tofu, more or less, freely matched.

The wok was re-standed by Tang Ming and quickly boiled water in the pot. Tang Ming first added salt, then added MSG, ginger, sugar, soy sauce, tomato sauce, soy sauce and a little sesame paste and mix well. Then add sesame oil and a little aged vinegar, and sprinkle the flour to make the sauce look thin.

After turning off the heat, Tang Ming asked everyone to pour sauce on and eat jellyfish.

Seeing this, a group of contestants responded. In fact, as soon as the jellyfish got into the water, someone could not wait to eat it.

Although I don’t know the specific taste, it comes from Tang Ming’s craftsmanship and the scent of garlic, no one can resist this temptation.

But this thing is unusually hot dishes. The jellyfish are covered with boiling oil. This is really hot and makes it difficult for a group of players to get started.
Chapter completed!