Jellyfish can be divided into two types after processing: jellyfish skin and jellyfish head. Jellyfish skin is the umbrella-shaped part of the upper part of jellyfish, which is translucent and round after being made and has toughness. The superior jellyfish skin is white or milky white, with large and flat slices, thick and tough meat and no mottled black spots. If the shape is irregular, the meat is thin, the color is uneven, and the meat layer is broken, it is a poor quality product. Those with peculiar smell or overall erosion are rotten and inedible. Jellyfish head is pickled from the lower head and tentacles of jellyfish, and its taste is more brittle than jellyfish skin. A good jellyfish head is white, yellow-brown, or red-amber, with thick meat, no impurities such as sediment, and a crisp and tough taste. If the jellyfish head is old, dark in color and poor in luster, some have become brittle and have no crispy feeling. It is recommended not to buy it. After selecting jellyfish, the practice is also very particular. Because jellyfish are generally treated with alum, they should be soaked in clear water for several hours, then washed repeatedly and drained. Jellyfish is more suitable for cold salad. You can add vinegar and sugar to make sweet and sour jellyfish. Or add soy sauce, sesame oil, shredded carrots and cucumbers. , refreshing and nutritious. In addition to cold salad, jellyfish can also make soup, but don't cook it for too long, otherwise the jellyfish will shrink or even melt completely. In addition, when the jellyfish is just cooked, the meat is hard and hard to bite. It needs to be left for a while until it is oxidized before it becomes brittle. But it should be noted that the oxidation time should not be too long, otherwise the whole jellyfish will become soft and chewy.