Practice of cold mixing tremella fuciformis
Cold spinach and tremella
Ingredients: spinach 150g, tremella 100g, sesame oil, salt, cold soy sauce and vinegar.
Exercise:
1. Soak tremella in cold water in advance, and wash and pick out the soaked tremella;
2. Choose spinach, wash it, blanch it in a pot, wring the blanched spinach by hand and cut it into sections;
3. Put spinach and tremella into a big container, and add a spoonful of vinegar, half a spoonful of cold soy sauce and a spoonful of salt;
4. Add appropriate amount of sesame oil and mix well.
Cucumber lettuce mixed with tremella
Ingredients: 5 tremella, cucumber 1, pepper 1, 3 lettuce, proper amount of soy sauce, proper amount of monosodium glutamate, 5 cloves of garlic and half a carrot.
Exercise:
1. Wash and drain lettuce, wash cucumber and pepper with tremella, and peel garlic;
2. Shredding cucumber, carrot and pepper, slicing garlic, cutting lettuce into wide strips, and tearing small tremella in half;
3. Add monosodium glutamate and mix well with fresh soy sauce.
Cold tremella
Ingredients: tremella, coriander, fresh soy sauce, chicken essence and sesame oil.
Exercise:
1. Soak tremella in water, remove lumps, and then wash;
2. Boil in the pot, add tremella, cook for two minutes, and simmer for five minutes. Then pick it up, drain it and put it in a bowl. Finally, add fresh soy sauce and chicken essence and mix well;
3. Wash and cut the coriander into pieces, put it into the above seasoning bowl, and then add sesame oil and mix well.
Tips for cold tremella
1. The blanching time of tremella should not be too long. 1 min is enough, which is the key to make tremella taste crisp.
2. When making cold tremella, it can also be accompanied by side dishes such as shredded cucumber, shredded carrot, shredded purple cabbage, shredded green pepper, black fungus or cherry tomatoes.
Although the cold tremella is refreshing and delicious, elderly friends with relatively weak digestive function should be careful not to eat too much.
4. The mixed tremella can be eaten directly or taken out after refrigeration 1 hour, which is more crispy.
5. The seasoning method of cold tremella is far more than the above. You can play freely according to your personal preferences and create the best cold tremella for yourself.
How to choose tremella?
First, you can look at the color of tremella. Good tremella is white, not that the whiter the tremella, the better. Usually fumigated with sulfur. When choosing tremella, you must choose a yellowish one.
Choose tremella and you can smell it. Dry tremella will smell when fumigated with chemicals. The pungent smell will be stronger when you smell it with your nose, so it is also important to smell it.
Look, tremella is a fungus food, which contains a lot of gum and vitamins. Chewing gum is very helpful for women. Tremella can achieve the effect of beauty beauty, so tremella should be soft and not broken.
Look at the size of tremella. Generally, good tremella has even gaps, fluffy texture, thick meat and no moldy impurities. If you don't know how to tell the quality of tremella, then you can soak tremella in water to better remove harmful substances. Sulfur has strong activity and belongs to water-soluble toxin. Soak in warm water for 60 minutes and soak repeatedly, which can generally be removed well.
Tremella is rich in monosaccharides, minerals, amino acids, fats and protein. There are many kinds of amino acids, which can supplement the amount your body needs. If you are tired of eating tremella sweet soup, you can try cold tremella. Tremella fuciformis, clove Tingting, tremella fuciformis, cold dishes, cold tremella fuciformis, June edible fungi.