In the process of cooking tremella, we must remember not to add water halfway, not to add seasonings such as salt and vinegar, and soak tremella in warm water for two hours before cooking it. You can often hear netizens complain that the tremella you bought can't boil the glue, and it tastes like clear soup with little water. In fact, this is not because the quality of tremella is not good, but because there is a problem in the process of boiling tremella.

First, soak for two hours

Some people soak tremella for a short time before cooking it, which will affect the gum production during subsequent cooking. So the best way is to soak the tremella directly in warm water, because only in this way can the tremella completely soak, and the gum inside will not be lost in vain. It is wrong to use overheated water or too cold water. The soaking time is usually about two hours. If the soaking time is too short, the best effect will not be achieved.

Second, clean

Of course, the tremella after soaking can't be cooked directly. We must clean the tremella completely, remove the hard part below, and then tear it into small pieces by hand. Remember to tear it finely, because the contact area between tremella and water is larger, and it will be easier to glue. If the tremella is large, the gum yield will naturally decrease.

Third, boil

The next step is the most critical boiling step. It takes about 40 minutes to cook tremella, and it can be turned properly during the boiling process to help it get out of glue as soon as possible. Many people only want the tremella to gel after cooking for 20 minutes. Of course, it is impossible to achieve the best effect. After all, you can't eat hot tofu in a hurry. In order to make the boiled tremella taste better, we can add ingredients such as peach gum and honey locust rice to it. These ingredients are rich in gum, and the amount of gum will naturally increase greatly.

In addition, we must remember to add enough water at one time when cooking tremella, and don't add water halfway, which will lead to colloid dilution in tremella. In general, the ratio of water to tremella is 2: 1, so don't add salt and vinegar randomly.