Cooling jellyfish head does not need to be scalded with boiling water.

Jellyfish head will shrink after cooking with boiling water affecting its flavor, so jellyfish head does not need to use boiling water before cold mix. Jellyfish should be cleaned and soaked before cooking, you can use vinegar and other ingredients when soaking, and dry jellyfish use brine. Jellyfish are eaten in a variety of ways, and common practices include chilled jellyfish, sesame-scented jellyfish, and jellyfish with cabbage.

Generally you can add soy sauce, balsamic vinegar, sesame oil, chili oil, garlic paste, millet pepper and so on can be eaten. Jellyfish will be washed with warm water once added to the cilantro and garlic crushed mix well, if the salty flavor is small you can additionally add a little bit of salt to marinate under. Note that here is warm water, jellyfish do not blanch, blanching is easy to shrink Oh!

Jellyfish preservation methods:

1, the first salt and alum dissolved in warm water, when the water is cooled and poured into a spare altar, and then put the jellyfish, completely immersed in the sealed lid, preservation of a long time.

2, do not let the jellyfish stained with fresh water or dirt, use salt to wrap the jellyfish layer by layer, stored in the altar, the top layer of more salt, the altar sealed.

3. If you don't have a long time, you can immerse the jellyfish in salt water with a concentration of 20% to 25% for short-term storage.