When cooking Tremella fuciformis soup, some people will directly blanch the Tremella fuciformis for convenience. Doing so will cause the Tremella fuciformis to be heated unevenly, making it difficult to cook out the gelatin. However, when making cold white fungus, you need to blanch the white fungus first and then add seasonings.

1. When cooking white fungus soup, there is no need to blanch it. Everyone usually soaks the white fungus in water until soft before adding it to the pot. However, many people blanch the white fungus directly in the pot after soaking it. In this way, the whole white fungus is blanched in the pot. Of course, the white fungus that is blanched in water will not produce glue easily, let alone become soft and soft. Because the whole white fungus is put into the pot and is heated unevenly, so it is difficult to cook a large amount of glue.

2. Cold white fungus needs to be blanched. Tremella is not cooked. Cold Tremella needs to be soaked first and then cut into strips. Blanch it in boiling water and then rinse it with cold water. Finally, add seasonings and mix well before eating.