Jellyfish contains a kind of toxin harmful to human health, which can only be completely removed after a series of treatments. It is impossible to completely remove toxins from fresh jellyfish if they are eaten only by simple soaking. Although the cold jellyfish tastes good, there is no adverse reaction when eaten in a small amount, but poisoning symptoms will appear when eaten too much.
In addition to toxins, fresh jellyfish often carry a bacterium called Vibrio parahaemolyticus, which can be completely killed by soaking it in fresh water for more than two days and then in vinegar for more than five minutes.
The correct method of scalding jellyfish;
Scalding jellyfish is very skillful, otherwise it will cause jellyfish to shrink seriously and affect the taste. If it is dried jellyfish, it needs to be soaked in advance, washed and cut into jellyfish silk for later use. If it is an instant jellyfish soaked in salt water, it needs to be soaked in clear water for several hours until it has no salty taste, and then it is taken out and cut into jellyfish silk for later use.
Squeeze the cut jellyfish silk dry, and then prepare for blanching. Always use 60 ~ 70 degrees hot water when ironing. You can boil the water in the pot first, then turn off the fire and cool it to 60 ~ 70 degrees. Next, put the prepared jellyfish silk into a colander, scald it with hot water for a while, then take it out immediately and immerse it in cold water or ice water. The time for jellyfish silk to soak in hot water should be controlled at about 3 seconds, that is to say, he will be out of the pot immediately after soaking in hot water.