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How to quickly soak the saltwater of jellyfish to eat?

The method of quickly removing the salt taste of jellyfish: soak the jellyfish that we usually eat in clear water, which is the jellyfish skin that fishermen get after adding salt to the fresh jellyfish. If you want to remove their salty taste, you can take out the jellyfish and soak them in clean water for no less than ten hours, and in the process of soaking, you need to change the water many times. Blanch with hot water.

For quick desalination of jellyfish, you can rinse with clean water, blanch with hot water, soak with mineral water, and so on. The jellyfish that people usually eat is jellyfish skin, which is obtained by fishermen after adding salt to the fresh jellyfish. The jellyfish can be taken out and soaked in clean water for no less than ten hours. In the process of soaking, the water needs to be changed many times.

Step 1: soak the jellyfish skin for 5 minutes, wash the salt and alum with running water, and cut into strips 6 cm long and 5 cm wide. Because after scalding with hot water, the jellyfish skin will shrink, and if it is cut too fine, it will lose its taste. Step 2: put the cut jellyfish strips into the basin, add hot water of 70 degrees, stir quickly while adding hot water, and quickly remove the jellyfish and put them into cold water to cool.

Soak in water and change the water every one or two hours. Before soaking, change the thick part of the jellyfish into thin slices. Soak for a day or so. Add: jellyfish (seajelly,or jellyfish, nettlefish) Rhopilema esculenta Kishinouye (jellyfish). Umbrella uplift is steamed bread-shaped, up to 50 centimeters in diameter, up to about 1.5 meters, the glue is hard, usually bluish blue.

Raw materials: jellyfish, shredded konjac, shredded green and red pepper, cube salad juice (Japanese flavor), salt, vinegar. Features: a refreshing cold dish to relieve the stomach and intestines of eating Haisai. Operation: soak the jellyfish for half a day after washing and soak the excess salt out. Blanch shredded konjac with boiling water, drain and set aside. Put the two ingredients in a container, pour in the cuppy salad juice, and add the right amount of salt and vinegar.

If the jellyfish is too salty, rinsing directly with clean water is the quickest way to come. You can also put more acid and vinegar. Generally bought jellyfish, will be washed with water, but also mixed with a variety of delicious seasoning to eat. If you feel too salty, do not put salty seasoning, you can put some chicken powder or chicken essence, put more acid and vinegar can dilute the salty taste.

How to desalinate jellyfish quickly

Cold water immersion method: soak the sliced jellyfish in cold water and change the water every once in a while, usually only 30 minutes-1 hour to remove most of the salty taste. Soak jellyfish in boiling water: soak jellyfish in boiling water for 5-10 minutes, remove and rinse, then soak in clean water. This method can remove the saltwater and fishy smell of jellyfish more quickly, but pay attention to monitor the water temperature to avoid jellyfish boiled.

Soak the jellyfish in water for one day. Change the water several times when soaking, and the salty taste will be lighter and lighter. After soaking the jellyfish, if you still feel salty, you can scald the jellyfish with hot water before cooking. Pay attention to blanching the jellyfish for not too long, and the water should not reach 100 degrees, 70 or 80 degrees. This can prevent the jellyfish from shrinking and affecting the taste.

If the jellyfish is too salty, rinsing directly with clean water is the quickest way to come. You can also put more acid and vinegar. Generally bought jellyfish, will be washed with water, but also mixed with a variety of delicious seasoning to eat. If you feel too salty, do not put salty seasoning, you can put some chicken powder or chicken essence, put more acid and vinegar can dilute the salty taste.

Soak in water and change the water every one or two hours. Before soaking, change the thick part of the jellyfish into thin slices. Soak for a day or so. Add: jellyfish (seajelly,or jellyfish, nettlefish) Rhopilema esculenta Kishinouye (jellyfish). Umbrella uplift is steamed bread-shaped, up to 50 centimeters in diameter, up to about 1.5 meters, the glue is hard, usually bluish blue.

For quick desalination of jellyfish, you can rinse with clean water, blanch with hot water, soak with mineral water, and so on. The jellyfish that people usually eat is jellyfish skin, which is obtained by fishermen after adding salt to the fresh jellyfish. The jellyfish can be taken out and soaked in clean water for no less than ten hours. In the process of soaking, the water needs to be changed many times.

How to get salty jellyfish (salt and alum)

Just soak in clean water, soak for a long time and bear the salt taste. Remember to change the water every day.

The salty taste can be removed by soaking in clean water for half an hour. The specific methods are as follows: ingredients that need to be prepared in advance include: 400 grams of jellyfish, 1 tablespoon of prickly ash oil, right amount of garlic seedlings, right amount of millet spicy, 1 tablespoon of delicious taste, 1 tablespoon of vinegar, 1 tablespoon of chicken powder, right amount of spring onions, 1 tablespoon of salt. One jellyfish. Jellyfish needs to be soaked in clean water for half an hour to remove the salty taste. Cut some chopped onions and shred garlic cubes.

Soak the jellyfish skin in cold water and change the water every hour. When changing water, gently wipe the jellyfish skin with your hands to help precipitate salt. A total of 7-8 times to change the water, water is the key to soaking jellyfish skin. After soaking, wash it thoroughly and soak it in the refrigerator overnight. When you want to use it, take it out and drain it and put it in the vegetable basket. At this time, the sea stinging skin has no salty taste, and the astringent taste of alum has been removed.

How to clean the jellyfish head 1: soak the jellyfish in salt water for 2 hours and then scrub 2: scrub clean and peel off its thin brown skin. Then cut the jellyfish skin and soak it in concentrated salt water, the concentration is about 50%, soak for about 15 minutes, pour out the salt water and replace a plate of clean new salt water 3: wash the sand repeatedly with salt water three times and then soak for 15 minutes to wash off the sand on the jellyfish skin.

, salt, vinegar. Features: a refreshing cold dish to relieve the stomach and intestines of eating Haisai. Operation: soak the jellyfish for half a day after washing and soak the excess salt out. Blanch shredded konjac with boiling water, drain and set aside. Put the two ingredients in a container, pour in the cuppy salad juice, and add the right amount of salt and vinegar. You can add any seasoning according to your own taste. Stir and sprinkle with shredded green pepper and serve.