Jellyfish need to be blanched.

Cold water cannot fully remove the additives in jellyfish, so cold water cannot be used. Moreover, it is best not to use boiling water. Too high a temperature may cause the jellyfish to shrink and affect the taste. The most suitable temperature is 60 to 70 degrees. Blanch the jellyfish in hot water for about three seconds.

The blanching time should generally not be too long, about ten seconds is enough; as for the water temperature, it is generally more appropriate to control it at 60 degrees Celsius, and should not be too high; and the water temperature should not be too high. After blanching, it is best to run it through cold water again to make the jellyfish crispier when eaten.

When jellyfish are overheated, the water temperature should not be too high. The higher the water temperature, the more the jellyfish shrinks, drains more and tastes older and tougher. Because the jellyfish heads are salty when you buy them, you need to soak them in clean water beforehand to remove the saltiness. When cooking later, adjust the amount of seasoning according to the saltiness of the jellyfish.

How to preserve jellyfish:

1. Preserve in salt water and alum. This method is also the method used by most people in daily life. Put the jellyfish in a solution of salt and alum. Soak in water. At the same time, the ratio of salt and alum must be adjusted properly to be effective. After soaking, put it into a sealable jar. But one thing must be noted. The jar for pickling jellyfish must be cleaned.

2. Store directly with salt. Please note that jellyfish cannot be mixed with other seafood, otherwise they will rot easily. Just put it in the salt and roll it back and forth, then put it in the salt and save it. Generally, fresh jellyfish cannot be stored for a long time. Generally, it can only be stored for two days. However, if the jellyfish is dried and pickled with salt, the storage time of the jellyfish can be longer, about 500 grams. It is more appropriate to put about 50 grams of edible salt into the jellyfish.

It should be noted that the purchased jellyfish cannot come into contact with pollutants and fresh water. Roll them directly in the salt to coat the surface with a layer of salt, and store them until the sealing is better. In the jar, we only need to take out the jellyfish one day in advance and soak it in warm water.