Jellyfish preservation methods are as follows:

Method 1: soak jellyfish with salt water and alum. According to the proportion of 500 grams of jellyfish, 50 grams of salt, 5 grams of alum, the salt and alum with warm water, cooled and poured into the altar, and then the jellyfish the deceased, soaked and sealed, can be preserved for a long time.

Method two: from the market to buy jellyfish, do not let it stained with fresh water or dirt, to use salt layer by layer to cell it up, stored in a clean small mouth altar or jar, the top layer to put more salt, sealed can be.

Purchased jellyfish can be stored for many years, if properly preserved, will be stored more and more crisp, more tender. When preserving jellyfish, avoid sun and rain or contact with fishy dirt. When a small amount of family storage, can be placed in the bowl, closed bowl mouth, so that it does not wind dry shrinkage, of course, you can also jellyfish immersed in the concentration of 20% to 25% of the brine to save.

You should also find the jellyfish in the soaking time constantly emphasized to soak out the salt, is due to the preservation of jellyfish on the preservation is through the salt Ze preservation, we pay attention to the flavor when mixing.

Jellyfish as a food in our country has a very long history, now, jellyfish has become a very common food. Although it is said that the flavor of the sea this delicious, but after buying home if not properly preserved, easy to deteriorate, resulting in deterioration of taste, nutrients are also damaged.