Cooking Tremella fuciformis soup requires a lot of skill, otherwise it will be like water. Now I will introduce to you how to cook Tremella fuciformis until it is thick. You are welcome to read it.

Tremella has the functions of nourishing the kidneys, moisturizing the intestines, nourishing the stomach, nourishing qi, harmonizing the blood, strengthening the heart, nourishing the brain, refreshing the mind, beautifying the skin, rejuvenating the skin, and prolonging life. Regular consumption of white fungus can improve the detoxification ability of the liver, protect the liver, and enhance human immunity. Therefore, Tremella fuciformis soup has many benefits. But when cooking white fungus soup, some people encounter problems. The white fungus soup they cooked was watery and not sticky at all. In fact, you still need to master some tips to make thick white fungus soup.

1. The white fungus soup should be cooked to a thick consistency and must be soaked carefully. Soak white fungus in warm water before making soup, and wait until it is completely soaked before cooking. When boiling, add enough water at one time and do not add water halfway. After the white fungus is soaked, the cooking time is much shorter, about an hour, and it is very sticky and gluey.

2. The viscosity of Tremella fuciformis is directly proportional to the cooking time. The longer it is cooked, the thicker the soup will be. You can first bring it to a boil over high heat, then reduce it to the lowest heat and cook slowly until the soup becomes thick. In addition, the white fungus should also be torn into smaller pieces, the smaller the better.

3. Another tip for cooking white fungus soup is to wash the white fungus first, remove the stems, put it in a large bowl, and steam it for 10 minutes. Then follow the normal method, put it in the pot, add water and boil. After an hour, the sticky white fungus soup is guaranteed to be cooked.

4. Only by choosing good quality Tremella fuciformis can you cook delicious Tremella fuciformis soup. Don't choose those that are very white in color. Most of them are bleached, and those with a slightly yellow color are best. After selecting, soak the white fungus in cold water overnight until it fully absorbs the water. The next day, wash it and put it in a pot, add enough water, boil it over high heat first, and then simmer over low heat for about 40 minutes. This method is simple, saves energy, and is very practical.

How to make tremella soup

The first step

Every time my mother makes tremella soup, I will drink it until my stomach can’t hold it, which always makes my mother laugh. I had to laugh out loud. My mother said I was too greedy. In fact, the white fungus soup was so delicious, and the taste cooked by my mother was very authentic. To make this tremella soup, you must first buy good quality tremella and loquat fruits, and then take out appropriate amounts of tremella and loquat fruits for later use.

Second step

First, we soak the white fungus in water for dozens of minutes. My mother said that white fungus must not be soaked in hot water, but in cold water. This is how it is made. Tremella fungus soup is delicious. Okay, listen to mother, we will soak it in cold water. After soaking, clean it and remove the stem. Place in a stockpot and bring to a boil.

Step 3

Next, we add the washed loquat fruits to the white fungus that has been cooked for a while, and continue cooking.

Step 4

Then add water and rock sugar to the soup pot, then add the lily and start simmering. It won’t take long for the white fungus soup to be ready.

Step 5

It only takes 5-7 minutes to get it out of the pot. Look at the color of the prepared white fungus soup. It makes you drool just by looking at it. No. , it’s my first time to make it, and I want to try it right away to see if it tastes as good as my mother’s. I can't wait to take a sip. It's really good. It may taste a little worse than my mother's, but I believe that if I make it a few more times, I will be able to make the delicious white fungus soup that my mother makes.

Recipe for Chilled Loquat and Tremella Soup

Recipe Introduction

Although everyone knows the beautifying effect of Tremella, I am still wordy. The following information comes from the Internet. Tremella is rich in natural colloids, and with its nourishing effect, long-term use can moisturize the skin and remove chloasma and freckles on the face. Tremella is a weight-loss food containing dietary fiber. Its dietary fiber can help gastrointestinal motility and reduce fat absorption. Loquat is rich in cellulose, pectin, carotene, malic acid, citric acid, potassium, phosphorus, iron, calcium and vitamin A, vitamin B, and vitamin C. It can protect eyesight and keep skin healthy and moist. The combination of white fungus and loquat can beautify the skin, remove freckles, lose weight and moisturize the lungs. The embellished jasmine flowers add a refreshing fragrance to the eyes... Drink it chilled, and it can bring you the slightest coolness in the hot summer!

Ingredients

2-3 fresh loquats, one white fungus, and appropriate amount of sugar. , decorated with a jasmine flower.

How to do it

1. Soak the white fungus in water for 1 hour, then clean it;

2. Put the clean white fungus, sugar and water into the pot Cook for about half an hour (the specific time depends on your personal preference for the taste of white fungus. If you like a crispy texture, cook less, if you like a thicker texture, cook more);

3. Wash the fresh loquats and remove. Skin, core, and dice;

4. Add the diced loquat meat before serving, bring to boil and turn off the heat;

5. Put it into a Lockglass and let it cool before serving Refrigerate;

6. Decorate with jasmine flowers.

Tips

1. Be sure to use an airtight container when placed in the refrigerator to avoid bacterial contamination.

2. I use Lockglass, which saves me the trouble of changing containers back and forth.

3. In order to maintain the taste of loquat, add loquat to the pot and bring to a boil immediately remove from the heat.