How to successfully pickle jellyfish? How to pickle jellyfish

Jellyfish is a kind of aquatic product. Fresh jellyfish contains a lot of water and some toxins. It cannot be eaten directly. It must be pickled before eating. So how can jellyfish be pickled successfully? How should it be pickled in normal times? The following editor will tell you in detail.

How to successfully pickle jellyfish

1. How to make jellyfish pickled to its full potential

When pickling jellyfish, it needs to be pickled repeatedly with edible salt and alum salt. After three pickling times and dehydrating the jellyfish three times, it can be considered pickled. The pickled jellyfish has a crispy and tender taste and is mostly yellow-white in color. It needs to be soaked repeatedly in clean water before eating, otherwise it will be too salty to be eaten.

2. Precautions for pickling jellyfish

When pickling jellyfish, you must pay attention that it cannot be pickled with sugar. It can only be pickled with table salt and alum. Jellyfish pickled with sugar will deteriorate quickly. In addition, jellyfish cannot come into contact with hot water, otherwise it will shrink a lot, the taste will deteriorate, and it can no longer be eaten.

3. How to pickle jellyfish

When pickling jellyfish, you need to use salt water of various concentrations. When putting the jellyfish into the salt water, you also need to add an appropriate amount of alum to stir it. The three pickling processes are similar, but the pickling time is different. The first pickling should be eight to fifteen hours, the second time needs twenty hours, and the third time only needs ten hours. After the third pickling, the jellyfish still needs to be placed in salt water. No alum needs to be added at this time.