How to Send Jellyfish
1.
After the jellyfish is caught, it is soaked with lime and alum, and then the water in the body is squeezed out, and then the jellyfish is salted to make the jellyfish skin. Therefore, raw jellyfish skin contains a lot of inedible substances. The purpose of hair preparation is first to remove harmful substances, and secondly to improve the taste.
Step 1: Cut and soak the jellyfish skin for 5 minutes, wash off the salt and alum on the surface with running water, and cut 6 cm long and 1.5 cm wide strips. Because it will be blanched with hot water later, the jellyfish skin will shrink, and if it is cut too finely, it will shrink and lose its taste.
2.
Step 2: Scalding Put the cut jellyfish strips into a basin, add 70 degrees hot water, and stir quickly while adding the hot water. When the jellyfish starts to roll, quickly remove it and put it in cold water to cool it down.
This step is the key. The water temperature should be right. It won't open when it is cold, and it will melt the jellyfish when it is hot. Move quickly, fish out as soon as you hit the roll, it will get old after a long time.
3.
So far, the production of jellyfish has been more than half successful, but there is still some salt and alum in the jellyfish.
Step 3: Wash the scalded and cooled jellyfish skin three times with clean water. Take a piece and taste it. It does not have any salty or astringent taste.
4.
Qualified jellyfish should taste crisp and elastic, and make a crispy sound when bitten.
5.
Do not soak the jellyfish skin for a long time in water, it will soak softly. You can squeeze out the excess water, seal it with a fresh-keeping bag and store it in the refrigerator. It can be stored for 2~3 days. Take it out and wash it when you want to eat it. It can be served directly.
Tips:
Tips and precautions are written in the steps, I wish you all a happy meal.
