Cold jellyfish skin needs to be blanched in boiling water. When blanching, you must use hot water of 60 to 70 degrees. You can boil the water in the pot first, then turn off the heat and cool it to 60 to 70 degrees. Next, use a slotted spoon to hold the prepared shredded jellyfish. Blanch it in hot water for a while, then immediately take it out and immerse it in cold or ice water. The time that the shredded jellyfish should be in the hot water should be controlled to about 3 seconds, that is to say, before it is hot. Take it out of the pot immediately after immersing it in water.

The correct way to blanch jellyfish

Blanching jellyfish is very skillful, otherwise it will cause the jellyfish to shrink severely and affect the taste.

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

To soak ready-to-eat jellyfish in salt water, soak it in clean water for several hours until there is no salty or astringent taste, then take it out and cut it into shreds for later use.

Squeeze out the water from the shredded jellyfish and prepare for blanching. Be sure to use hot water of 60 to 70 degrees when blanching. You can boil the water in the pot first, then turn off the heat and cool it to 60 to 70 degrees. Next, use a slotted spoon to hold the prepared shredded jellyfish. Blanch it in hot water for a while, then immediately take it out and immerse it in cold or ice water. The time that the shredded jellyfish should be in the hot water should be controlled to about 3 seconds, that is to say, before it is hot. Take it out of the pot immediately after immersing it in water.

The jellyfish blanched using the above method can not only remove the fishy smell, but also maintain a crisp and tender texture, making it safer to eat.