First soak the jellyfish in cold water for 30 minutes, take it out, wash and cut it. Then place the cut jellyfish in boiling water, blanch it until the jellyfish shrinks, take it out immediately, and then soak it in cold boiled water to ensure the crisp and tender taste of the jellyfish to the greatest extent.

There are many ways to cook jellyfish, including boiling, stir-frying, boiling in water, boiling in oil, etc. Shredded jellyfish is better when shredded and served cold, which is a gourmet dish. It is crispy and refreshing. But be careful when eating fresh jellyfish. Fresh jellyfish are poisonous and must be pickled with salt and alum, soaked to remove the poison, and filtered to remove the water before cooking. Extended information

1. Jellyfish is extremely nutritious. It has been determined that every 100 grams of jellyfish contains 12.3 grams of protein, 4 grams of carbohydrates, 182 mg of calcium, 132 micrograms of iodine, a variety of vitamins and rich collagen. Together with other active substances, it is a seafood food with extremely high nutritional value.

2. "How to eat": In terms of how to eat, because jellyfish are mild in nature and rich in nutrients, it is basically suitable for all ages, and there is nothing to worry about. Patients with excessive phlegm, asthma, head wind, rheumatoid arthritis, high blood pressure, ulcers, and dry stools are more suitable to eat more jellyfish.

3. Generally speaking, the older the jellyfish is, the better the quality will be, and the texture will be crispy and tender. New jellyfish are moist, tender, have no crystalline salt particles or vitriol, and are brighter and brighter in color; old jellyfish are the opposite. When choosing jellyfish, be careful not to choose air-dried jellyfish. After being dried, the jellyfish cannot be restored to its original shape if soaked in water. Moreover, the jellyfish will begin to age and become like a leather strip that cannot be bitten or chewed. At the same time, do not choose jellyfish that have been exposed to rain because It rots easily.

Reference: Baidu Encyclopedia - Jellyfish