1. It is best to blanch cold jellyfish shreds in boiling water. What we buy from the market are ready-to-eat jellyfish and dried jellyfish. Dried jellyfish and ready-to-eat jellyfish soaked in salt water have undergone certain processing. In theory, they can be eaten directly after soaking. However, there will inevitably be some residue during the processing, so it is safer to blanch them.

2. There are also requirements for the blanching time of shredded jellyfish. Generally speaking, the blanching time of jellyfish should be short and it needs to be picked up quickly, about 10 seconds. Otherwise, the jellyfish will shrink very small. Basically, it will come out of the pot immediately after being immersed in hot water.

3. The temperature for blanching jellyfish should not be too high, usually around 60 degrees, otherwise the jellyfish will melt. After blanching food like jellyfish, you must put it in cold water, which can make the jellyfish taste better.

4. Since the jellyfish skin will shrink greatly when exposed to hot water, it must be cut into longer and thicker shreds so as not to affect the meat quality of the jellyfish.

5. If you buy dried jellyfish, you can soak it in advance at this time, wash it clean, and then cut it into shreds for later use. If the jellyfish has been soaked in salt water, you should also soak it in clean water at this time. Keep soaking until there is no salty and astringent taste, then take it out and cut it into shreds for later use.