The root of tremella fuciformis is a hard yellow part in the center. Usually this part is not so big, and the taste is not particularly good. After cutting, the boiled tremella soup will be thicker and more delicious.
Step 2: Put the cleaned tremella into the pot, then put a proper amount of water in the pot, fire to boil the water, and then continue to cook for about half a minute, then take out the tremella. Pay attention to take out the tremella, because it needs to be washed in a cold water basin, and then control the water to dry for later use.
Step 3: Put the clear water into the pot again, put the tremella into the pot after the water boils, put about 30 grams of rock sugar into the pot, and cook over low heat for more than 50 minutes.
Whether the boiled tremella soup is sticky or not depends mainly on whether you have cooked it for enough time. Many impatient friends will serve them in ten or twenty minutes, and of course there will be no sticky and delicious feeling.
Boiling tremella soup for 50 minutes is the minimum standard. If you have enough time, you can cook it for a while After cooking for about 3 hours, the gelatinous texture of tremella will be completely cooked, so the cooked tremella will be sticky and delicious.
Step 4: Wait for the tremella to come out of the pot for about five minutes, skim off the floating foam on the surface with a spoon, and then grab a handful of medlar and red dates and sprinkle them into the tremella. Add some starch when cooking, and stir with a spoon to serve tremella.
Tip: This is the secret mentioned in this article. Adding water starch to tremella soup has a special effect, and the boiled tremella soup is sticky and delicious. When adding water starch, everyone should pay attention to the fact that the longer the tremella soup is cooked, the less water starch needs to be poured. If you cook for more than 3 hours, add a little.
The above is the cooking method of golden ear introduced to you today. Although it will take a lot of time, the steps are very simple.