1, not completely soaked: it needs to be completely soaked before stewing tremella, so that tremella can be stewed out of glue, but if tremella is not soaked for a long time or boiled directly without soaking, it is difficult to get out of glue. In general, white fungus is soaked in warm water 1 hour or so; If it is soaked in cold water, it will take about 2-3 hours; Usually, the tremella is obviously enlarged, the texture is softened and the leaves are stretched.
2, the shape is too big: stewed tremella is not sticky, or it may be because tremella is too big. Generally, white fungus needs to be torn into small flowers before stewing. The more broken, the easier it is to stick; If the tremella is torn too much, it will take longer to stew and it will be more difficult to glue.
3, put too much water: stewed tremella without putting glue may also be related to the amount of water released. Generally, boiled tremella can be drained to one-third of tremella, but if you add too much water when cooking tremella, it will dilute the colloid in tremella, causing tremella to look without colloid; Moreover, tremella with too much water is not glutinous enough to eat and tastes bad.
4. Quality problem: If the tremella does not gel after stewing, the first thing to consider is the quality of tremella. Generally, good quality tremella is easy to gel after stewing, but if tremella is smoked with sulfur or stored for a long time, it may not gel or be difficult to gel.