jellyfish skin can be eaten without blanching, but blanching will taste better! It's just that if you don't master the skills of blanching well, it will be very bad!

jellyfish skin is formed by pickling fresh jellyfish with salt and alum, and removing most of the water after heavy pressure. It is soft and elastic. 1? What kind of jellyfish skin doesn't need to be blanched?

The ready-to-eat jellyfish skin bought in the supermarket does not need to be scalded. In fact, it is a semi-finished product that has been processed. You can eat it directly by tearing off the seasoning package and mixing well.

Because raw jellyfish can be eaten directly, it can also be eaten after long-term soaking in water, sand removal and film removal, but the taste is not crisp enough and it is easy to smell fishy. 2? How to blanch jellyfish skin?

jellyfish skin should never be scalded with boiling water (unless you are on a plateau at an altitude of 5,m in Tibet, the temperature of boiling water is at most 8℃). The boiling water will make jellyfish silk shrink by more than 8% instantly!

As a foodie who grew up by the sea and was tired of eating live jellyfish, jellyfish skin and jellyfish head, you can reveal a unique trick to ensure your success once:

jellyfish skin can't be scalded in a pot at all, even if the water temperature is not high, it can't be kept at 7~8℃. What you need to do is to cut the cleaned jellyfish skin into strips not less than 1 cm and almost 1 cm thick, then put the cut jellyfish silk in a colander < P > and soak it in hot water for a short time, at most two or three times, each time for about .5 seconds. If you soak in the pot for too long, jellyfish silk will be overheated, which will not only taste very bad, but also shrink a little. Soak the scalded jellyfish silk in cold water or ice water immediately, and it can be served cold after draining. Under normal circumstances, it is most suitable for rice vinegar or smoked vinegar. You can also use Chili oil and sesame seeds, and then put shredded cucumber or lettuce or tribute, but don't use salt, and it is not recommended to use soy sauce. Otherwise, it is not good to control the saltiness (unless the jellyfish skin is tasteless after being soaked in water for a long time). After blanching at a suitable temperature, it is shredded and cooled.

if you buy live jellyfish at the seaside, you usually need to clean the whole piece and cut it into thin strips immediately. You should use shredded pepper, coriander, rice vinegar and sesame oil to make it cold. Never put salt, or it will kill you!