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Jellyfish are fish-eating animals that float in the sea and only a few jellyfish live in fresh water. They have soft bodies and long, stinging, poisonous tentacles that they use to catch fish. Venom is sent out through stinging cells called nematocysts. A jellyfish is 98% water. There are many types of jellyfish. The smallest jellyfish are just a few inches across. The largest jellyfish is the lion's mane on its Latin name Cyanea capillata, whose body can be over one meter across, with much longer tentacles. Some jellyfish glow in the dark which is called phosphorescence. Some of the deadliest jellies include the box jelly from Genus Carybdea and the tiny, two-cm-across Irukandji jelly (Carukia barnesi); the venomous sting of these jellyfish can kill a person with its venom. Many animals eat jellyfish, including sea turtles and some fish, including the sun fish or sea bass. They are umbrella shaped and have a whorl of string-like tentacles around their circular edge. The tentacles enclose hundreds of special cells called cnidocytes. The cnidocytes hold the nematocysts that are used to capture prey. The jellyfish are usually somewhat translucent with a whitish or greenish tinge.
-1/2 lb Dried salted whole jellyfish
-1 1-pound daikon radish
-2 teaspoons Salt
-1/2 large Chicken breast
-1/2 Egg white
-1 teaspoon Cornstarch
-1 teaspoon Sesame oil
-1/2 teaspoon Salt
-1 1/2 teaspoon Sugar
-2 teaspoons Dry sherry
-3 tablespoons Peanut oil
-2 tablespoons Sesame oil
1.Soak the jellyfish in a large bowl of cold water for 24 hours changing the water a couple of times.
2.Peel the daikon with a vegetable peeler; slice thinly; stack slices and cut into matchstick shreds.
3.Put into a mixing bowl toss with the 2 teaspoons of salt and let stand 1 hour.
4.Meanwhile drain water from jellyfish. Pour boiling water over the jellyfish and let stand for 15 seconds.
5.Drain and run under cold water.
7.Bone the chicken breast and slice thinly; cut slices into shreds.
8.Mix chicken with the egg white cornstarch and teaspoon of sesame oil; refrigerate for 30 minutes.
9.While the chicken is marinating cut jellyfish into the thinnest possible shreds by rolling up each sheet and slicing it thinly.
10.Place in a large bowl.
11.Wring most of the moisture from the daikon shreds; add to the bowl with the jellyfish.
12.Heat 3 cups water in a saucepan.
13.When boiling turn off the heat and add the chicken shreds stirring to separate the pieces. Simmer for 1 minute.
14.Drain and rinse under cold water. Drain and add to the bowl with the jellyfish.
15.Blend the salt and sugar with the wine until they dissolve.
16.Heat the oils in a saucepan and add the seasoned wine. It will sputter and evaporate.
17.When the oil is hot++don't let it smoke++turn off the heat and add the scallions. Cool. Toss with the salad just before serving.