1, foaming time Tremella contains some impurities more or less, so it must 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, tremella shape After the tremella is soaked, it needs to be torn into small pieces. The more broken, the easier it is to stick. Many people live in tremella soup because tremella is too big.
3. The amount of water is just over one-third of that of tremella. Too much will increase the stewing time of tremella, or it may be uncooked.
4, the heat of the stew is very important, first the fire makes the tremella boil and stew, and then turn it into a small fire to slowly stew the gum.
5, stew time Tremella stew time should not be too long, nor too short. Too short glue won't come out, too long tremella nutrition will be destroyed, and the color will become worse. The best stewing time is 2~3 hours.
6, the order of accessories, many people like to eat tremella soup and rock sugar, red dates, medlar, longan and other ingredients to cook together, but these can not be put too early, especially when the red dates and medlar are put at first, it will affect the colloid of tremella, and it will change color when cooked, which is not very beautiful. In order to keep the best taste, you can put it in 15 minutes before the soup is cooked.
Lycium barbarum, red dates and lotus seeds have certain effects on the gum production of tremella fuciformis. Sisters who often can't cook gum, check whether these three things are put too much.
Two tips for making tremella quickly: tremella 1 piece, red dates 1 piece, a little medlar and a little rock sugar.
Step 1. Soak tremella in water in advance. Many people soak tremella in hot water in order to be quick. This is the wrong thing to do. Although soaking tremella in hot water can make it swell rapidly, it will also greatly affect the taste of tremella, and the gum in tremella is difficult to cook.
The correct way is to soak in cold water for about 2 hours, so that the tremella can slowly absorb water and become bigger, which can lock the nutrients in tremella, and then it is easier to glue out when cooking tremella soup, and the taste is better.
2. Put the red dates into a bowl, add some warm water and soak for 2 hours.
3. Rinse the soaked tremella with clear water for several times to remove impurities and dust on the surface, and then tear it into small pieces by hand. The smaller the better. The smaller the tremella is torn, the richer the gum will be. )
4. Put water in the pot, put the torn tremella into cold water, boil it and turn to low heat for 5 minutes. (What needs attention here is the ratio of tremella to water. The ratio of soaked tremella to water is about 1: 6, so the tremella soup is rich in gum and has just the right viscosity. When cooking tremella soup, tremella must be cooked in cold water, which makes it easier to cook the gum in tremella. )
After 5.5 minutes, add the soaked red dates, add appropriate amount of rock sugar, and continue to simmer 15 minutes.
6./kloc-After 0/5 minutes, add some medlar, turn off the fire, cover the pot and stew for 5 minutes. (The last stewing step is also very important, which can completely release the colloid in tremella and combine it with water, so that the tremella soup will be sticky and delicious. )
7. Finally, open the lid and put it into a bowl to eat. When you scoop the soup with a spoon, you can clearly see the drawing degree of the soup, full of chewing gum.
Is it fake that tremella can't cook glue? No, it's not fake
Experimental demonstration
Selected tremella: soft and hard, last year's and this year's. After foaming, the leaves are also thick and thin.
Stewing method: After soaking three kinds of tremella, take 3g each and add 200mg of water respectively. At the same time, stew in a waterproof stew for 3 hours.
Conclusion: All three forms of tremella can produce gum, and the degree of gum production is similar, which is very good. Moreover, the results of experiment 2 and experiment 3, that is, soaking tremella in hot water and dumping the soaked water (losing some gum), basically will not affect the subsequent gum production of tremella. Experiment 1 The tremella we used was still tremella from 15 to 12, and there was still no glue. This shows that the quality of tremella has nothing to do with the quality of tremella in these three cases.
Is it useful for tremella not to boil out glue? It is effective, but it is still very nutritious.
Tremella is sweet, light and flat, and is rich in nutrients such as potassium, phosphorus, sodium, carbohydrates, protein and vitamins. Even if it is not gelatinized, the crisp fungus usually eaten in cold salad or sugar water also contains the above nutrients, but its taste is different from that of crisp tremella, and its lung moistening effect is not as good as that of gelatinized tremella.