1, foaming time is too short: Tremella contains some impurities more or less, so it should be fully soaked. Warm water bubble 1 hour or so, cold water bubble for 2~3 hours. The standard of full soaking is that tremella becomes bigger and leaves are scattered.

2, the shape of tremella is too big: after the tremella is soaked, it needs to be torn into small pieces. The more broken it is, the easier it is to glue. Many people live in tremella soup without glue because tremella is too big.

3, water volume: water is not more than one-third of tremella, too much will increase the stewing time of tremella, or it may be uncooked.

4, the cooking time is too short, tremella is easy to bubble, but it is not easy to boil and stick. It usually takes a long time to cook to get a gelatinous and sticky taste. Usually, rice cookers need to be cooked for more than 1 hour, and casseroles need to be cooked for 3 hours before they stick, so cooking tremella is not sticky and it has a lot to do with cooking time.

5, the quality of tremella tremella is also divided into glutinous tremella and brittle tremella. Generally, waxy tremella is easy to cook glue, while crisp tremella is suitable for cold salad and cannot cook glue. Even if it is cooked for a long time, it is crispy. In addition, dried tremella after a long time is not easy to cook. If you want to eat soft tremella, you'd better choose glutinous tremella soup with fresh dates and good quality.