Commercially available jellyfish usually put a lot of salt to prevent jellyfish from deteriorating, so they can also be wrapped in salt at home and sealed like pickles, and be careful not to get water. Such jellyfish can be preserved for a long time. Or freeze it in the refrigerator after drying. Jellyfish must be soaked in clear water for a day or two before eating, otherwise it will be very salty.

Whether it is jellyfish head or jellyfish skin, it should be washed repeatedly with clear water, especially those jellyfish that are simply salted with salt, which should be soaked in clear water, and the soaking time should be determined according to the actual salinity and personal taste (up to half a day).

Extended data

First, the identification of dishes

1, good jellyfish head-yellow or brown, shiny; There is no impurity on the edge, the meat is solid and tough, and there is no soup heart; The taste is crisp and tender.

2, inferior jellyfish-brown, dull; There are impurities at the edge, and the meat is soft and not tough; There is no crispy feeling when eating.

Second, the quality level

1, first-class product: dried meat is complete, reddish in color, bright, crisp in texture, free of sediment, broken stems and inclusions, and free of fishy smell.

2. Second-class products: the dried meat is complete, with red color and poor brightness, without sediment, but with a small amount of broken stems and inclusions, without fishy smell.

Pay attention to the examination before eating jellyfish heads, so as not to cause intestinal diseases.

Reference materials? Baidu Encyclopedia-jellyfish head