Jellyfish cannot be eaten cold directly after soaking in water, they need to be blanched.

The body of jellyfish contains a toxin that is harmful to human health, and this toxin must undergo a series of treatments before it can be completely removed. If you just eat fresh jellyfish after a simple soaking process, this toxin cannot be completely removed. Although the taste of the cold jellyfish made is very good, and there is no adverse reaction in the case of a small amount of consumption, but if you eat a lot of it, it will show symptoms of poisoning.

In addition to toxins, fresh jellyfish often come with a bacterium called Vibrio parahaemolyticus, which can be killed by soaking in fresh water for more than two days and then in vinegar for more than five minutes.

The right way to blanch jellyfish:

Blanching jellyfish is very skillful, otherwise it will lead to serious shrinkage of jellyfish and affect the taste. If it is dry jellyfish need to be soaked in advance, washed and then cut into shredded jellyfish for use. If the jellyfish is soaked in salt water, you need to soak it in water for a few hours, until it has no salty or astringent flavor, and then fish it out and cut it into jellies for use.

And then the cut jellyfish shreds squeeze the water can be ready to blanch, blanching must use 60 to 70 degrees of hot water. You can first boil the water in the pot, and then turn off the heat to cool to 60 ~ 70 degrees. Next, use a colander to hold the prepared jellyfish shreds, slightly blanched in hot water for a while and immediately fished out and immersed in cold or icy water, jellyfish shreds in hot water should be controlled in about 3 seconds, that is to say, in the hot water after a while and immediately out of the pot.