The jellyfish sold on the market are mostly ready-to-eat jellyfish and dried jellyfish, which have been detoxified and sterilized, and theoretically can be eaten after soaking in water, but for safety reasons it is best to blanch them first. If you are worried that jellyfish threads will be deteriorated because of the blanching of hot water, you can blanch them for about 10 seconds in lukewarm water at about 60 degrees Celsius and then pull them out and pass them through cold water, so that you can keep their fresh and crisp texture. The first thing you need to do is to get your hands on some of the most popular products in the world.

Jellyfish, belonging to a large edible jellyfish, also known as jellyfish, white skin, usually live alone, the body was bell-shaped, bowl-shaped or umbrella-shaped, mostly translucent, white, green or yellowish, in the gelatinous layer of the texture of the thick and hard, the smell of fishy, edible jellyfish that is the jellyfish soaked in alum and lime, squeeze the body of the water in the body, salted and then made.