Jellyfish skin needs to be blanched when cold. Cool water does not adequately remove the additives from jellyfish, so you should not use cold water. Also, it is best not to use boiling water, as too high a temperature may shrink the jellyfish and affect the flavor. The optimal temperature is 60 to 70 degrees F. Blanch the jellyfish slightly in the hot water for about three seconds.

The blanching time should not be too long, about ten seconds of time is enough; in the water temperature, - generally controlled at 60 degrees Celsius is more appropriate, should not be too high; and is in the blanching, it is best to pass through the cold water again, so that the jellyfish can make eating more crispy.

Jellyfish blanching precautions

1, jellyfish wire over hot water, the water temperature can not be too high. The higher the water temperature, the more the jellyfish shrinks, draining more and the texture will become old and tough.

2, because the jellyfish is salty when you buy it, so you have to soak the salty flavor away with water beforehand. The amount of seasoning will be adjusted according to the saltiness of the jellyfish.