Jellyfish cannot be eaten cold directly after being soaked in water. They need to be blanched.

The body of jellyfish contains a toxin that is harmful to human health, and this toxin must be completely removed after a series of treatments. If you simply soak the fresh jellyfish before eating it, it is impossible to completely remove the toxin. Although the cold jellyfish tastes very good and has no adverse reactions when eaten in small amounts, eating too much can cause serious side effects. Will show symptoms of poisoning.

In addition to containing toxins, fresh jellyfish often contain a bacteria called "Vibrio parahaemolyticus". This bacteria needs to be soaked in fresh water for more than two days and then soaked in vinegar for more than 5 minutes. Being killed completely.

The correct way to blanch jellyfish:

Blanching jellyfish requires very good skills, otherwise it will cause the jellyfish to shrink severely and affect the taste. If it is dry jellyfish, it needs to be soaked in advance, washed and then cut into shreds for later use. If it is ready-to-eat jellyfish soaked in salt water, it also needs to be soaked in clean water for several hours until the salty and astringent taste disappears, then taken out and cut into shreds for later use.

Squeeze out the water from the shredded jellyfish and prepare for blanching. Be sure to use hot water of 60 to 70 degrees when blanching. You can boil the water in the pot first, then turn off the heat and cool it to 60 to 70 degrees. Next, use a slotted spoon to hold the prepared shredded jellyfish, blanch it in hot water for a while, then immediately take it out and immerse it in cold or ice water. The time for shredded jellyfish in hot water should be controlled to about 3 seconds, which means that it is hot before Take it out of the pot immediately after immersing it in water.