微软水母海蜇头

原来我们也吃水母？【内附水晶蜇头烧辣椒菜品视频】

海蜇分为海蜇头和海蜇皮，都是由海产水母加工泡制而成的。海蜇头是指水母的触须部位，肉质较厚，营养丰富，一般凉拌食用。蛰头也是海蜇中的精品，口感及营养价值更上一层。...

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海蜇是一种可食用水母从广义上来说，人们将大型的水母都统称为“海蜇”，这是因为它们有一个共同特征：会蜇人。新鲜的海蜇不可食用，必须用食盐、明矾腌制后才能在市场上流通。

海蜇在我国产量最高，自辽东湾至海南岛沿岸及北部湾都有分布

中国很早就开始食用海蜇《越绝书》里也有记载：“（水母）甚腥，需以草木灰点生油，再三洗之，莹净如水晶紫玉，肉厚可二寸，薄处亦寸余。先煮椒桂，或豆蔻、生姜缕切而煠之，或以五辣肉醋，或以虾醋如鲙，食之最宜。”

大部分古书中关于海蜇的记载，都与吃有关

海蜇广泛分布于我国沿岸水域，浙江、江苏、辽宁盛产。又有沙蜇、绵蜇之分，沙蜇泥沙含于肉内，洗不干净食时牙碜；绵蜇肉厚不脆。经加工后，伞的部分称”海蜇皮”，口腕部分称”海蜇头”。舟山海域为海蜇的主要产区。

在市场上有一种人造海蜇丝，虽然对人体造不成伤害，但却失去了海蜇特有的风味，购买时要慎重。

海蜇寿命一般只有一年，春生冬死，生长速度快，经四五个月的时间就长到锅盖大，每年秋季为海蜇捕捞季节。

将生命献给了餐桌

今天，来自北京湘君府酒楼的刘肖君师傅教大家制作一道适合夏日食用，口感爽脆，味道酸爽的『海蜇烧辣椒』