Then put the fresh jellyfish into fresh water and soak the jellyfish for two days, then take it out and rinse it well;
Soak it in vinegar for more than 5 minutes. Remember it needs to be more than 5 minutes. Note that large jellyfish need to be soaked in vinegar for a longer period of time so as to kill all the solitary bacteria.
1. First, lay the large jellyfish skin on the vegetable table, cut it into thin julienne with a knife (the julienne should not be too thin or too thick, about 2 centimeters wide and 5 centimeters long is suitable), then put it into a large basin, pour in cold water, rub it gently with your hands for a few moments, take it out, and then put it back into the basin and soak it in cold water for 8 to 10 hours. It is best to rub three to four times during this time, changing the water and rubbing each time. After rubbing, soak in cold water. This kind of rubbing and soaking can be said to be a two-for-one solution, which washes away the sand and other impurities in the jellyfish skin, and cleans the salt and alum from the jellyfish skin, removing the bitter-salty flavor of the salt and alum. If you eat improperly cleaned jellyfish skin, you may experience symptoms such as diarrhea and vomiting.
2. After soaking, the jellyfish skin has a light taste that is not astringent or salty. If there is still a salty flavor, it means the soaking time is not enough or the washing is not clean. At this time, do not rush to enjoy. Continue to soak and knead according to the first method until there is no astringent and salty taste.
3. Bring a pot of water to a boil and quickly pour the soaked jellyfish skins into the boiling water. Don't blanch too long in the boiling water, basically finish it within 20 seconds, then take it out and immediately put it into cold boiling water to soak and cool. If the hot blanching time is not well controlled, the jellyfish skin will shrink sharply, affecting the texture. According to this method, the jellyfish skin is fully expanded, crispy and refreshing, and the original flavor is not lost in the cooling.
4. Jellyfish skin is mainly consumed in cold mix. Cold mix must add vinegar. Old aged vinegar is preferred. Salt, monosodium glutamate and other seasonings are mainly suitable for your taste.
5. Black smelly jellyfish skin may have spoiled, don't eat it to avoid eating bad.