Jellyfish should not be eaten by people with deficiency and cold of spleen and stomach and allergies.

it can be eaten by the general population, especially for patients with yin deficiency, dryness and heat, phlegm-heat cough, food accumulation, constipation, polydipsia after drinking, acute and chronic bronchitis and hypertension. ?

Jellyfish should not be marinated with sugar. Fresh jellyfish contain a lot of water, thick skin and toxins, so it is not edible. It needs to be salted with edible salt and alum for three times (commonly known as alum) to dehydrate the fresh jellyfish for three times before the toxins can be discharged with water.

Extended information:

Jellyfish skin is formed by pickling fresh jellyfish with salt and alum and removing most of the water after heavy pressure, with soft texture and strong elasticity. The ready-to-eat jellyfish skin bought in the supermarket belongs to the semi-finished products that have been processed. You can eat it directly by tearing off the seasoning bag and mixing well, without scalding. Raw live jellyfish skin can be eaten after being soaked in water for a long time, desanding and removing the film, but the taste is not crisp enough and it is easy to smell fishy.

after blanching at a suitable temperature, the jellyfish skin will taste crisp, tender and soft. But the jellyfish skin can't be scalded in the pot, otherwise the boiling water will make the jellyfish skin shrink by more than 8% instantly.

The correct way is to cut the cleaned jellyfish skin into strips with a thickness of not less than 1cm and almost 1cm, then put it in a colander and soak it in hot water for a short time, at most two or three times, each time about .5s.. If you soak in the pot for too long, the jellyfish skin will be overheated, which will not only taste bad but also shrink seriously. Baidu encyclopedia-jellyfish