1. Generally, the longer the tremella soaks, the thicker the gums will be. By comparison, the gum yield can reach about 80% after soaking for 20 minutes, 90% after soaking for 2 hours, and basically 100% after soaking for one night. Therefore, when cooking tremella, you should boil its soup more strongly.

2. Because the colloid of tremella is oozing from the cross section of shredded white fungus, it's good to tear tremella casually instead of trying to save trouble, and try to tear it into small pieces to increase the cross section of tremella. The more glue surface, the easier it is to produce glue when cooking, which is also a key step for tremella to cook viscose.

Matters needing attention in cooking tremella decoction:

1, tremella should be soaked in small bubbles, and the unopened parts should be removed after soaking, especially these yellowish things.

2. Tremella is the key to cooking, mainly soup.

3, the use of black tremella has a good taste, and the stewed dessert is eaten after being chilled in the refrigerator, and the taste is better.

4, cooked tremella should not be put for a long time.

5, rock sugar must be placed at the end, can not be cooked at the same time with tremella, if you add medlar, it is the same.

6. Tremella can also be made into dessert with red dates, medlar, lily, Sydney, papaya and bird's nest.