Cooling jellyfish skin needs to be blanched in boiling water, and when blanching, make sure to use hot water at 60 to 70 degrees. You can start by boiling the water in a pot, then turn off the heat and cool it down to 60 to 70 degrees. Next, use a slotted spoon to hold the prepared shredded jellyfish, blanch them in the hot water for a little while and then immediately fish them out and immerse them in cold or icy water. The time that the shredded jellyfish are in the hot water should be controlled at about 3 seconds, which means that they are immediately removed from the pot after being in the hot water for a little while.

The correct way to blanch jellyfish

Blanching jellyfish is very skillful, otherwise it will lead to serious shrinkage of jellyfish and affect the taste.

Dried jellyfish need to be soaked in advance, washed and then cut into shredded jellyfish for use.

To soak instant jellyfish in salt water, you need to soak them in water for a few hours, until there is no salty and astringent flavor, then fish them out and cut them into shredded jellyfish 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 slotted spoon to hold the prepared shredded jellyfish, blanch them in the hot water for a little while and then immediately fish them out and immerse them in cold or icy water. The time that the shredded jellyfish are in the hot water should be controlled at about 3 seconds, that is to say, after a little while in the hot water, they will be taken out of the pot right away.

With the above method of blanching after the jellyfish can remove the fishy flavor, but also can maintain the crunchy texture, eating is also more assured.