Tremella is familiar to everyone. As a common edible fungus, it is very nutritious. There are 17 kinds of amino acids alone, and there are a lot of protein, crude fiber, vitamins, colloid and mineral elements, which are also called "the crown of bacteria". The most common way to eat tremella is to make soup, such as red dates, lotus seeds and tremella porridge. However, the tremella cooked by many people does not produce glue, and the clear soup is watery, and it is not good to drink.

The next time you cook tremella, don't cook it directly. The chef will teach you a trick, and add more "1 step". The soup is thick and sticky, and it is nutritious and delicious. Next, I will tell you in detail.

First of all, soak the tremella in water. Many people do this very simply. Some people just soak it for a while and then put it in the pot. Some people just boil it with boiling water. In fact, this is all wrong. It should be soaked in cold water, prepare a bowl big enough, add tremella, add clear water, soak for at least 2-4 hours, thoroughly soak tremella until it is tender and soft, and then remove the core and tear it into buds for use.

The next thing is easy, there are two ways. Methods 1, prepare a pressure cooker, put the soaked tremella into it, and add 6 times of water. After the fire boils, cover tightly and cook for about 15 minutes, then drain the air pressure, open the cover and turn to high fire for more than ten minutes. Finally, add Lycium barbarum and sugar, simmer for 5 minutes and turn off the heat. At this time, the tremella is soft and rotten, and the soup is thick, delicious and nutritious.

Method 2: Prepare a casserole, add Tremella fuciformis and 6 times of clear water, boil over high fire and cook for 10 minute. Then simmer on low heat for 1 hour, add red dates and continue to simmer for half an hour, and finally add medlar and rock sugar and simmer for another half an hour. This method takes a little longer, the soup is as thick and delicious, sweet and soft, and the nutrition is also boiled out.

In fact, it is not difficult to boil tremella out of glue. Here are three points in detail.

First of all, you must soak it thoroughly in cold water. You can soak it before going to work and cook soup when you come back from work. Tremella, which is scalded with boiling water, is difficult to gel and tastes bad. As long as the tremella is completely soaked, the glue is very simple.

Second, when cooking in the pot, it is best to use cold water, and the ratio of tremella to water is1:6. Too much water, the soup will be very thin, too little water, too thick to drink, and easy to paste the bottom.

Third, the rock sugar is put before the last pot. If you put sugar at the beginning, it is not easy to get out of the glue. It is recommended to put sugar after boiling out the glue. In addition, Lycium barbarum will not be cooked if it is put in early nutrition, and it will be very soft and rotten. It is best to put it with sugar a few minutes before cooking.

When cooking tremella, don't put it in the pot directly. The chef will teach you a trick, adding "1 step", that is, soak tremella in cold water for about 2-4 hours, and soak it thoroughly. Then cook first and then stew, so that the soup is sticky and sticky, nutritious and delicious.