1. When eating cold jellyfish, you should put some vinegar properly, otherwise it will "spoil" the jellyfish.
2. Those with peculiar smell are rotten and inedible; Fresh jellyfish should not be eaten, because fresh jellyfish contain much water, thick skin and contain toxins. Only by pickling with edible salt and alum (commonly known as alum) for three times and dehydrating fresh jellyfish for three times can the toxin be discharged with water.
3. Jellyfish with auricularia auricula can moisten intestines, whiten skin and lower blood pressure, which is beneficial to health after long-term consumption.
4. Jellyfish must be washed with clear water before eating to remove salt, alum, blood and sediment, then blanched with hot water, and then shredded and mixed with cold dishes.
5. When the jellyfish is drowning, the water temperature should not be too high, only 50% to 60% hot.
Extended data
Do you want to blanch the delicious cold water mother? Many online recipes mention that it takes 10 second to blanch, but friends along the coast told me that it is not necessary to blanch, otherwise jellyfish will shrink and lose their crispy taste. So what is the most correct and scientific way to cold jellyfish, and what is the correct way to hot jellyfish?
Do fresh jellyfish need to be blanched to make cold jellyfish?
Fresh jellyfish contain a kind of toxin harmful to human health, which can only be completely removed after a series of treatments. It is impossible to completely remove toxins from fresh jellyfish if they are eaten only by simple soaking. Although the cold jellyfish tastes good, there is no adverse reaction when eaten in a small amount, but poisoning symptoms will appear when eaten too much.
In addition to toxins, fresh jellyfish often carry a bacterium called Vibrio parahaemolyticus, which can be completely killed by soaking it in fresh water for more than two days and then in vinegar for more than five minutes.
Therefore, fresh jellyfish just fished out of the sea are not recommended to be eaten directly, and there is no question of whether it is necessary to blanch.
Do you need to blanch instant jellyfish and dried jellyfish to make cold jellyfish?
Both dried jellyfish and instant jellyfish soaked in salt water have undergone complicated detoxification and sterilization treatment, and theoretically they can be eaten directly after being soaked in clear water for a period of time. However, some additives will inevitably be added during the processing, so it is more safe to eat after soaking and blanching.
Correct method of scalding jellyfish
Scalding jellyfish is very skillful, otherwise it will cause jellyfish to shrink seriously and affect the taste. If it is dried jellyfish, it needs to be soaked in advance, washed and cut into jellyfish silk for later use. If it is an instant jellyfish soaked in salt water, it needs to be soaked in clear water for several hours until it has no salty taste, and then it is taken out and cut into jellyfish silk for later use.