Jellyfish is a soft-bodied marine coelacanth, which appears translucent, can be eaten, can also be used as medicine. Jellyfish is extremely nutritious, it is measured that every 100 grams of jellyfish contains 123 grams of protein 4 grams of carbohydrates 182 milligrams of calcium, 132 micrograms of iodine and a variety of vitamins. It is best to soak them again in salt water to remove the toxicity and avoid possible food poisoning from cold.

Jellyfish heat detoxification also lower blood pressure According to the "Compendium of Materia Medica" records, jellyfish has heat detoxification, phlegm and softening, lower blood pressure and swelling, etc., bronchitis, asthma, hypertension, gastric ulcers, etc. have curative effects. Jellyfish is also a good medicine. China's medicine believes that jellyfish has the effect of clearing away heat and removing toxins, resolving phlegm and softening hardness, lowering blood pressure and reducing swelling. The processed product, called the umbrella part of the jellyfish skin, called the wrist part of the jellyfish head, the commodity value of the jellyfish head is more expensive than the jellyfish skin. Eating jellyfish should be careful to prevent food poisoning in the jellyfish tentacles have spines, stinger silk sacs contain venom, so people who accidentally touch the jellyfish directly with their hands, it is very easy to jellyfish fracture, resulting in red, swollen skin, pain, and even chest tightness, dyspnea and other symptoms, therefore, if you are not a professional, in the purchase of jellyfish should be as far as possible not to buy the jellyfish is still alive. The jellyfish itself comes with a kind of hemolytic bacteria, soaking time is best for more than 12 hours. It is also important to change the water frequently, at least three times in 12 hours. In addition, jellyfish skin should not be blanched in boiling water when blanching in hot water because boiling water will make the jellyfish instantly tighten up and become very hard in texture. Blanch jellyfish to use 90 degrees of water, blanch jellyfish into 90 degrees of water, the silent count of 8 seconds to quickly fish out the jellyfish, fish out immediately after rinsing cool water, so that after the treatment of jellyfish taste crispy and soft and hard moderately.