Jellyfish skin is rich in collagen fibers, which will shrink rapidly when heated, and cannot be scalded in boiling water. It should be rinsed and soaked repeatedly in warm water to remove odor and sand grains.

blanch jellyfish silk in boiling water for 1 seconds, then take it out and drain it, put it in a plate, soak it in ice water for 1 minutes, and then take it out. Too old, but not brittle enough.

the first step? Scalding water, using water with a water temperature of 8 degrees, adding jellyfish skin, staying in it for 1 to 2 seconds, and taking it out immediately to avoid hardening;

step two? Soak in water, and put the scalded jellyfish skin directly into cold water; Change the water every 2-3 hours, two or three times.

step three? Water control, in order to prevent jellyfish skin from coming out during cold mixing, it needs to be placed on a colander to control its moisture;

Of course, in order to make the jellyfish silk more crisp and delicious, we must put vinegar in the cold jellyfish skin, which can ensure the original flavor of the jellyfish skin; Don't mix it with cucumber either. Cucumber is easy to come out of water and tastes fishy. Try to choose materials that are not easy to come out of water.