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.

Squeeze the cut jellyfish silk dry, and you can prepare for blanching. Always use 60 ~ 70 degrees hot water when ironing. You can boil the water in the pot first, then turn off the fire and cool it to 60 ~ 70 degrees. Next, put the prepared jellyfish silk into a colander, scald it with hot water for a while, then take it out immediately and immerse it in cold water or ice water. The time for jellyfish silk to soak in hot water should be controlled at about 3 seconds, that is to say, he will be out of the pot immediately after soaking in hot water.

The jellyfish blanched in this way can not only remove the fishy smell, but also keep the crisp and tender taste, making it more comfortable to eat.