Soak jellyfish in water with salt and alum dissolved, and then put them in a sealed jar.

Proportion: put 50 grams of edible salt and 5 grams of alum into every 500 grams of jellyfish head.

2. Preserve directly with salt

It should be noted that the purchased jellyfish cannot be contaminated with pollutants such as fresh water. Just put it in salt and roll it back and forth so that its surface is covered with salt. Put the jellyfish with salt in a sealable jar and store it in a cool place.

Proportion: put 50 grams of edible salt into every 500 grams of jellyfish head.

Extended data:

Nutritional value of jellyfish

1, jellyfish contains protein 12.3g, carbohydrate 4g, calcium 182mg, iodine 132mg, various vitamins, rich collagen and other active substances, so it is a seafood food with high nutritional value.

2. Jellyfish skin contains many nutrients needed by human body, especially iodine lacking in people's diet. It is an important nutritious food.

3. Jellyfish has the functions of clearing away heat and toxic materials, resolving phlegm, softening hard mass, lowering blood pressure and reducing swelling, and is effective for tracheitis, asthma, hypertension and gastric ulcer. Jellyfish also has the functions of preventing wound from spreading, promoting epithelial formation, dilating blood vessels, lowering blood pressure, resolving phlegm and regulating qi, moistening intestines and promoting digestion. Eating jellyfish often can clear the stomach and remove dust.

Jellyfish-Baidu encyclopedia