Tremella, also known as tremella, is an edible fungus. Tremella contains a variety of nutrients and colloidal components. Mushroom soup is also a well-known beauty soup. How to cook the thick soup of black fungus is certain, but the most important thing is to choose the ingredients.

When cooking tremella soup, you should generally choose tremella specialized in cooking soup, that is, "ugly ears", among which tremella honey flower is the best. There is also a kind of crisp ear, which is used to make cold dishes. No matter how hard you cook, you can't cook a sticky taste.

The basic rules for selecting tremella are to smell it, have a look, pinch it for three times, and smell whether there is pungent smell after sulfur fumigation; Second, look at the color, too white or too Huang Dou is not good (too white tremella may look good, but it is probably smoked by bad merchants with sulfur, too yellow may deteriorate), and it is best to gradually turn white around the yellow roots; Three-pinch hardness is as tough as an eraser, and it is not good to be too brittle or too hard.

Sticking the characteristics of tremella at all levels for reference: high-quality tremella: yellow or beige, slightly shiny, large and round in flower shape, loose in volume, fleshy, without impurities, without eyes and feet, swollen in water and slightly fragrant. Inferior tremella: the color is impure or light gray, the ears are thin and hard, chewy and noisy, the ears and feet are not removed, and the swelling is poor. Deteriorated tremella fuciformis: grayish yellow or dark green, thin and shapeless, thin and opaque, inelastic, fragile, spotted, with ears and feet.

Another simple and rude way is to buy expensive ones. The vegetable market sells for 2 yuan each, and there are many snow ear counters in boutique supermarkets. Would you like to know if it is good or bad?

On the left of the picture is the common tremella bought in the market, and on the right is the honey-flowered tremella. Judging from the flower shape, the snow ear is smaller, denser and generally larger. Tremella is more yellow.

Next is the treatment of tremella, which is very important. The basic treatment methods of tremella are cleaning, soaking and tearing.

The first thing to say is tearing flowers. Many people cut tremella into small pieces with a knife to save trouble after soaking hair, which greatly reduces the gum yield of tremella. Mainly because the incision cut by the knife is neat and crisp, and it is easier to cook a sticky taste than tearing it by hand, generally tearing it to the size of a rose petal.

Secondly, pay attention to the cleaning and soaking of tremella. Generally, tremella can be soaked completely in 2 hours, and some people will soak it all night. Of course, most people will choose to soak first and then wash after soaking. In fact, such a step will greatly reduce the viscosity of tremella stew, and will also lose a lot of nutrients. The main reason is that people often pour out the soaked water directly after soaking, and this kind of water contains a lot of collagen soaked by tremella, especially after soaking all night, even the best tremella will not be sticky when cooked.

Therefore, the correct method is simply to soak the hair first, and the slightly better tremella will soon swell up after encountering water. In this process, the tremella is torn into small flowers (it should be clear that the purpose of soaking hair is to tear it up, not soak it for longer), cleaned and soaked for 2 hours until it is completely soaked, and then the tremella silk is cooked with soaked water to ensure that the porridge is both sticky and nutritious.

Simple foaming (about 10~20 minutes)

Comparison diagram after simple foaming

Tear them into small flowers and soak them in water again (about 1.5~2 hours).

After dealing with the problem, the next step is the ingredients. The same tremella with peach gum or honey locust rice, cooked with extraordinary viscosity, is also very nutritious Compared with cooking tremella alone, it is simple, but both viscosity and nutrients will be inferior. I'm too lazy to match the materials. I can put some dates and Lycium barbarum, which is much better than single cooking.

In terms of sugar, we should also remind everyone that it is best to choose rock sugar, and the taste of brown sugar and white sugar will be greatly reduced. People who don't like being too sweet or want to lose weight can use longan instead. Longan has more nutrients.

Graphic components (two copies)

Finally, the cooking method, now everyone cooks tremella, most people still choose to stew with slow fire, and many people like to stew with household appliances such as rice cookers. Of course, different methods taste different. As for the choice of method, it is still personal convenience.

I usually use a health pot. In order to avoid advertising suspicion, not to mention the brand, it is easier to cook tremella in a health pot than with slow fire. Pour the ingredients into the pot and press the power switch, you can do other things, saving a lot of worry and trouble about watching the fire. Stewed meat tastes much better than rice cookers, and it is basically the same as simmered meat.

The dosage is 1300ml water (preferably water soaked in tremella fuciformis), half tremella fuciformis, and 40g rock sugar (the dosage of rock sugar is 20g~50g, and the taste is too weak). If you use this health pot, you can stew chewing gum in one hour, 1.5~2 hours is as thick as honey.

As a reminder, it is best to put the rock sugar, tremella and all the ingredients together at the beginning, which will make it more delicious and increase the viscosity to a certain extent. If it is placed in the middle of cooking, it may lead to a paste pot and uneven taste.

Pour all ingredients and water soaked in tremella into the pot, with honey-flowered tremella on the left and ordinary tremella on the right.

During the cooking process, the procedure of choosing "health soup" is one hour, and then you can do something else.

After an hour, you can obviously feel sticky. If you want to be thicker, you can turn on the health soup mode again.

In contrast, on the left is honey-flowered tremella, which is sticky and difficult to keep soup. On the right is ordinary tremella, the soup is much thinner, and it is easy to flow out the juice like water.

Look carefully from the back of the pot (the direction has changed, so now there is ordinary tremella on the left and honey-flowered tremella on the right), and honey-flowered tremella is obviously much thicker.

It tastes like western cream soup, but this tremella soup is healthier and more nutritious, and the method is too simple.