How does the water turn red after soaking the head of the red jellyfish and why?

It won't fade.

Whether it is a jellyfish head or jellyfish skin, it is necessary to rinse it repeatedly with water, especially those jellyfish that have been simply pickled with salt, and soak them in water, depending on the actual saltiness and personal taste (up to half a day). After soaking or cleaning, cut into shreds or slices (not too fine or too small), and then scalded twice with hot water at 70-80 degrees, this is to remove its own fishy smell, but also to heat it. The water temperature should not be too high, and the number of times should not be too high, otherwise the jellyfish will be scalded.

Then clean the jellyfish with water, but do not squeeze it too dry, which will affect the taste. If you want to mix cold, you can pour an appropriate amount of aged vinegar for 15-30 minutes to marinate, which can not only further remove the fishy smell of jellyfish, but also increase its texture and taste. Then add other ingredients and ingredients.

That's normal, since you're talking about the head of a red jellyfish, of course it will have this phenomenon of being red.

Abnormal. It's not normal at all, I was born on the beach, I haven't seen it turn white yet.

The whitening was made with caustic soda. Don't be practical.

Jellyfish heads are divided into artificial and natural, but it is not difficult to distinguish between the two, the former looks white, dull, and bites silently;

It is red in itself, just like red rape. Jellyfish heads are divided into artificial and natural, but it is not difficult to distinguish between the two, the former looks white, dull, and bites silently; The latter is white and reddish, shiny

There is a lot of red algae, and that area of the sea is particularly suitable for the growth of red algae, so it will increase in value and cause the whole sea area to change color.

The sting consists of two parts: the skin and the head. The umbrella-shaped part is the stinging skin, and the coral-like part is the stinging head; There is also a kind of decorated sea stinger skin on the market. The identification and purchase of the quality of sea worms mainly take the following methods:

1) Look at the color. The color of the high-quality stinging skin is crystal clear white or light yellow, shiny, no red clothes, red spots, sediment, is processed by salt alum, fresh pickling, the bigger, thicker, whiter, the better; The stinging head is reddish-yellow and shiny. If it is processed and salted for too long after fishing, its freshness is poor and the color is red; If the proportion of salt and alum is used in the processing of the stinging skin, it will be hard, reddish in color, and inferior in quality; The skin is purplish-red in color and is of worse quality.

2) Smell the smell. High-quality sea stingers have no fishy smell; Inferior sea stingers have a fishy smell; Inferior sea stingers have a strong smell. (3) Check the quality of the meat.

When pulled by hand, the meat quality of high-quality products is tough, elastic, not easy to be brittle, and the sting body is solid and complete; If you feel tough and hard when you pull the sea stinger by hand, it is an old sea stinger with inferior quality; Hand rubbing is easy to break, soft, and has poor elasticity, which is inferior quality. If the meat is soft, inelastic, purple-black, fishy-smelling, and has pus-like liquid, it has deteriorated and is inedible.

4) Try the taste. There is no fishy taste in the mouth, and a bite makes a "pop" sound, which is crisp and tender, and does not stuff the teeth, which is a high-quality product; If the mouth is chewy or hard, it is defective. If the taste is strong and soft, it is a spoiled product and cannot be purchased.