Let the soup of tremella be thick and tremella be soft and glutinous, and tell you the secret.
Some people say that it is best for women to eat bird's nest, but the main ingredient of bird's nest is protein, so tremella with protein effect is the best food, and the price is cheap. If you can eat a bowl every day, your skin will be full of collagen and moist and smooth. Unfortunately, there is less time for stewing tremella, the soup is not sticky, and the colloid of tremella is not fully exerted.
Many people get tremella, and the first thing they do is soak it in water. However, the first step is not soaking, but cutting into pieces. The more broken the better, because the gum of tremella comes out from its edge. The more cross sections, the easier it is to get out.
Then I soaked. The chopped tremella can be soaked in cold water for 2 hours, and the soaking time is different according to different seasons.
If you use an electric pressure cooker or a pressure cooker, because the pressure in the pressure cooker is high enough, the tremella will be boiled soon, because it is fast, but the moisture has not decreased, and the tumbling is not enough, and the stewing time is not enough.
Therefore, if you want to make the glue well and stew it for enough time, you can use two steps. In the first step, the tremella will boil in 20-30 minutes, but there is no glue yet. Take out the tremella and put it on the gas stove for 30 minutes, and you can make glue.
There is another way, when cooking tremella, put less water, cook it in an electric pressure cooker for 30 minutes until the pressure cooker is on, then keep the temperature, let it naturally deflate, and the glue can be produced.
The rice cooker can keep the temperature all the time, which is a lazy way. You can let it stew for a little longer, cooking for about 1 hour, as long as you are careful not to dry the water.
Stew tremella in a gas stove and add more water to the fire. After the fire boils, turn to low heat and stew for 2 hours.
It's delicious to drink my sister's bowl of tremella porridge