Put the cleaned jellyfish skin in a colander and soak it in hot water for a short time, but you can't soak it in the pot for too long, and the jellyfish skin will be overheated, which will not only taste bad but also shrink seriously.

Soak the scalded jellyfish skin in cold water or ice water immediately, and then it can be cold-mixed. Under normal circumstances, it is most suitable to add rice vinegar or smoked vinegar, or you can use Chili oil and sesame seeds, and then put shredded cucumber or lettuce, but don't use salt, and it is not recommended to use soy sauce to avoid excessive sodium intake.

Extended data

matters need attention

1. When jellyfish silk is overheated, the water temperature should not be too high. The higher the water temperature, the more severe the jellyfish will shrink, the more water will be drained and the taste will become old and tough.

2. Because the jellyfish head is salty when it is bought, it is necessary to soak the salty taste with clear water in advance. When it is cold in the back, the amount of seasoning is adjusted according to the saltiness of jellyfish.

nutritive value

Jellyfish is extremely rich in nutrition. According to the determination, every hundred grams of jellyfish contains protein12.3g, carbohydrate 4g, calcium182mg, iodine132mg and various vitamins. Jellyfish is still a good medicine for treating diseases. Chinese medicine believes that jellyfish has the functions of clearing away heat and toxic materials, resolving phlegm and softening hardness, lowering blood pressure and reducing swelling.

The processed products are called jellyfish skin in the umbrella and jellyfish head in the wrist, and the commodity value of jellyfish skin is more expensive than jellyfish head. Eating more jellyfish is helpful for lowering blood pressure, preventing arteriosclerosis, clearing away heat and resolving phlegm, treating tracheitis, asthma, gastric ulcer and rheumatoid arthritis, and preventing and treating tumors.

References:

Baidu encyclopedia-cold jellyfish