Jellyfish skins need to be blanched when cold. Jellyfish skin is made from large available jellyfish jellyfish, the most common products on the market are ready-to-eat jellyfish and dried jellyfish, due to the additives added in the production, coupled with the transportation process will be stuck on the dirt, so it is best to blanch before eating, the water temperature is maintained at about 60 degrees, blanching can be blanched for about 3 seconds.

Jellyfish skin cold need to blanch

Jellyfish skin made of jellyfish, its most common is the instant jellyfish and dried jellyfish, in the process of making a complex detoxification process and sterilization treatment to eat, but because of the processing and transportation, it is not recommended to eat directly, in the process of processing. In the process of processing additives will be added, the transportation process is also inevitable to encounter dirt, it is best to blanch before eating, more healthy.

The jellyfish itself is a large edible jellyfish, but because of the fresh preservation is not suitable, in order to develop the economy, easy to sell, most of them will be made of jellyfish skin, the most common way to eat this ingredient is to cool, both to retain its taste, but also to maximize the retention of nutrients, blanching to add ingredients, seasoning, stirring evenly can be directly eaten, extremely delicious.

How to do cold jellyfish skin

First of all, the jellyfish skin surface of the red membrane removed, cleaned and cut into thin filaments, put into a bowl, add salt, water, mix well and carefully scrub with your hands, soak for 2 hours after the fish out of the drained water, cucumber, green pepper after processing and cut into silk standby, and then jellyfish silk, green pepper were blanched, jellyfish silk, cucumber, green pepper silk stirred evenly, and then blanch, then blanch, then blanch, and then blanch. Drizzle with the prepared sauce can be. Note that the blanching water should be about 60 degrees of hot water, time control in about 3 seconds.