How to send jellyfish

The so-called jellyfish skin is a finished jellyfish product that is processed after being captured by sea animals. my country started eating jellyfish skin more than 1,600 years ago. Although jellyfish skin is delicious, it will not taste authentic if it is not well fermented. Lime, alum, salt, cold and hot water are needed when making jellyfish skin. Here we will introduce how to process jellyfish skin.

After the jellyfish is caught, it is soaked in lime and alum, the water in its body is squeezed out, and then it is salted to make jellyfish skin. Therefore, raw jellyfish skin contains a large amount of inedible substances. The purpose of processing is first to remove harmful substances and secondly to improve the taste.

Soak the jellyfish skin for 5 minutes, wash off the salt and alum on the surface with running water, and cut into strips 6 cm long and 1.5 cm wide. Because it will need to be scalded with hot water afterwards, the jellyfish skin will shrink, and if it is cut too thinly, it will shrink and have no taste.

Put the cut jellyfish strips into a basin, add 70-degree hot water, stir quickly while adding the hot water, and when the jellyfish starts to curl, quickly take it out and put it into cold water to cool. This step is critical, the water temperature must be appropriate, if it is too cold, it will not boil, and if it is too hot, it will melt the jellyfish. Be quick and take it out immediately once it starts to curl up, otherwise it will become old if left for too long. At this point, the jellyfish processing has been more than half successful, but there is still some salt and alum left in the jellyfish. Wash the blanched and cooled jellyfish skin repeatedly with clean water three times, take a piece and taste it, if it has no salty or astringent taste, it is fine. Qualified jellyfish should have a crisp and elastic taste, and make a crisp sound when bitten.

It should be noted that when soaking the jellyfish skin, do not soak it in water for too long, otherwise the jellyfish skin will easily become soft and the taste will not be crispy. The soaked jellyfish skin must be sealed in a fresh-keeping bag and stored in the refrigerator. It can be kept for about 3 days and can be eaten cold, fried or stewed.