Cooking fungus soup, don't just add water to cook, keep in mind the "3 points", fungus out of the gum fast, soup more viscous!

The fungus soup is our favorite porridge all year round, especially in this cold and dry winter, the fungus soup is more loved by the beauty of the lady's favorite. As the old saying goes, "Bird's nest for the layman, fungus for the insider", fungus is very nutritious and has a soft, smooth texture that is especially delicious.

The fungus soup is delicious, many friends will not cook, today in the office and colleagues chat, colleagues said she cooked a pot of fungus soup yesterday, a bit of gum did not come out, cooked after the fungus texture is still crunchy, the soup is also clear and faint, a little bit of not good, not as good as drinking rice porridge addictive. I asked my colleague how to do it, and my colleague said that the fungus was torn up and put into the pot with water to cook.

No wonder my colleague's fungus soup is not gelatinous, cooking fungus soup, only add water to cook is wrong, so it is difficult to cook fungus gelatinous! Here I will share some tips on how to get the gelatin out of the fungus quickly and make the soup sticky and delicious:

Cleaning and soaking fungus tips:

Take a fungus and put it into a bowl, then add a spoonful of cornstarch, then pour in lukewarm water that doesn't go over the fungus and stir the cornstarch to dissolve it and then soak it for an hour.

The starch has strong adsorption properties and can clean the silver ear more thoroughly.

Soak the fungus with cold water or warm water, cold water soaking about 2 to 3 hours, warm water soaking needs an hour, do not use boiling water soaking, boiling water soaking fungus taste is not good, nutrients are also easy to lose.

Tear the fungus tips:

The fungus is softened and cleaned first remove the middle of the yellow hard parts, and then torn into small dots.

Many friends are soaked soft fungus casually tear a few, thrown into the pot with water to start cooking, this is not right, the correct approach is to tear the fungus as much as possible a little bit of broken and then put into the pot to cook, because the more the fungus is torn, the larger the contact area with the water will be, when cooking out of the gelatine is more.

Cooking fungus tips:

Cooking fungus, the proportion of water and fungus is very critical, 1 bowl of fungus to add 5 bowls of water, water should be a one-time add enough, do not add water, otherwise it will dilute the gelatin of the fungus, affecting the gelatin of the fungus; and cooking fungus must be cooled down to the pot to cook, don't wait for the water to open and then put the fungus!

After adding enough water to the fungus, open the medium heat and cook for 15 minutes, then open the lid, quickly stir with chopsticks for 30 seconds, this step is the most critical step of the fungus out of the gelatin, and more than this step, the fungus out of the gelatin fast, and special viscous!

After stirring and then continue to cover the lid to cook, 10 minutes after the silver fungus will release a lot of gelatin, silver fungus soup has become particularly viscous, this time off the fire can be. If you're not in a hurry to eat, don't serve it first, you can continue to simmer for 10 minutes with the residual heat of the casserole, and the fungus soup will be even more soft and tasty!

In order to be more nutritious, we can also add some jujubes and wolfberries in the process of cooking, jujubes should be added 10 minutes before the pot, wolfberries out of the pot 1 minute before joining can, like to eat sweet friends can also add a handful of rock sugar.

Cooking fungus soup, as long as you keep in mind the above 3 tips, fungus out of the gelatinous fast also special viscous, you learned? If you like to drink silver ear soup friends try it