1. The white fungus soup should be cooked to a thick consistency and must be soaked carefully. Soak white fungus in warm water before making soup, and wait until it is completely soaked before cooking. When boiling, add enough water at one time and do not add water halfway. After the white fungus is soaked, the cooking time is much shorter, about an hour, and it is very sticky and gluey.

2. The viscosity of white fungus is directly proportional to the boiling time. The longer the boiling time, the thicker the soup will be. You can first bring it to a boil over high heat, then reduce it to the lowest heat and cook slowly until the soup becomes thick. In addition, the white fungus should also be torn into smaller pieces, the smaller the better.

3. Another tip for cooking white fungus soup is to wash the white fungus first, remove the stems, put it in a large bowl, and steam it for 10 minutes. Then follow the normal method, put it in the pot, add water and boil. After an hour, the sticky white fungus soup is guaranteed to be cooked.

4. Only by choosing good quality Tremella fuciformis can you cook delicious Tremella fuciformis soup. Don't choose those that are very white in color. Most of them are bleached, and those with a slightly yellow color are best. After selecting, soak the white fungus in cold water overnight until it fully absorbs the water. The next day, wash it and put it in a pot, add enough water, boil it over high heat first, and then simmer over low heat for about 40 minutes. This method is simple, saves energy, and is very practical.