1, silver ear soup to cook thick, before cooking, must pay attention to soaking. Silver fungus in cold water before cooking soup soak for 2 hours, warm water for more than 1 hour, wait until completely soaked before cooking. Add enough water at once when boiling, never add water halfway. After soaking the silver fungus, the simmering time is much shorter, about an hour can be, and it is very sticky and gelatinous.

2, safe and sulfur-free quality silver fungus, in order to be able to come out of the gum. To choose good quality silver fungus, in order to cook a good silver fungus soup. Sulfur silver fungus stewed to the end of the world is not gelatinous. If you want to buy the silver fungus that can surely cook out the gelatin. The color is very white, do not choose, most of those are bleached, yellowish color is best. Soak the fungus in cool water overnight to fully absorb the water. The next day, wash and put into a pot, add enough water, first boil with high heat, then simmer with low heat, about 40 minutes.

3, the consistency of the silver fungus with the simmering time is directly proportional to the longer the simmering time, the more viscous the soup. You can first boil with high heat, and then adjust to the minimum fire slowly cook until the soup becomes thick. Remember it's best to use a casserole.

4, silver fungus stewing is recommended to try to tear or cut, the more broken the easier to get out of the gelatin. Because the gelatin is from the edge of the cut edge out, cut the more broken, the larger the contact area, the easier the gelatin.

5, there is a trick to cook silver ear soup is to first wash the silver ear, remove the tip, put in a large bowl, steam 10 minutes. Then follow the normal method, put it into the pot, add water and simmer. After an hour, you are guaranteed to have a sticky ginkgo soup.

6, stewed silver ear when put in the water is recommended that the amount of water is not too much, otherwise the gelatinous will be washed too light. Of course, not too little, if one did not add enough late and then add water will dilute the gelatin. Cooking time after the first high-fire boil, to small fire stew, so that the flavor of the silver ear preserved more intense, nutrition will not not lose. Remember, don't add water in the middle.

7, the fungus must be stewed, do not steam. Because the more the stewed silver fungus is tossed in the pot, the easier it is to get out of the gelatin. Water stew pot almost can not make the silver ear tumbling, and therefore is not cooked silver ear. At high temperatures, the gelatin is dissolved in water and is thinner. After stewing, the soup will thicken up when it turns from hot to warm and cool.