Friends who have tried to cook their own tremella will be confused by a problem, that is, the tremella cooked by themselves, and I don't know why they can't cook thick collagen fibers. The steamed tremella soup is like clear soup and dried noodles, which is completely different from the nutritional components of steamed tremella. Is it not good enough to buy tremella by yourself, or is the posture of cooking tremella by yourself incorrect?
First of all, we must know what the collagen fiber of auricularia auricula is. Tremella collagen fiber contains tremella polysaccharide, protein and chemical fiber. Cooked tremella often has collagen fibers, because tremella polysaccharide chemicals form colloidal solutions at 100℃. It seems that the nutrients in tremella fuciformis have been boiled, but in fact, the original solid sugar is only heated into a colloidal solution, and the shape has changed, but the composition will not change.
Then, first of all, we should know whether it is good or bad to cook tremella into collagen fibers. The advantage of tremella after cooking collagen fiber is that tremella has been cooked thoroughly, and liquid tremella polysaccharide is easily absorbed and digested by human body, which can improve the utilization rate of tremella nutrients. Long-term consumption has the effect of nourishing yin and is good for the skin.
However, it takes a long time for tremella to become collagen fibers, and the vitamins contained in tremella have lost their vitality and are useless. Although other minerals and nutrients have been preserved, it is a pity that vitamins have no effect.
According to this statement, it seems easy to stew tremella into collagen fibers. Why can't so many people stew tremella into a pot with thick collagen fibers? In particular, some friends who especially like to add medlar, red dates and lotus seeds to tremella soup are hard to cook tremella gum.
Everyone should remember that tremella polysaccharide can only be cooked into tremella gum without changing the ph value. What are the common ingredients that affect the pH of auricularia auricula? There are vinegar, peppers, lotus seeds and red dates. When the pH of tremella polysaccharide is endangered, especially in acidic environment, the sugary chemicals dissolve, so the thick tremella gum cannot be seen. Lycium barbarum, red dates and lotus seeds are also considered to affect the gum production of tremella.
How can I stew tremella to make tremella soup more and more viscous? Never boil tremella in water immediately, so we may not be able to cook a bowl of thick tremella soup. In fact, it is not difficult to make a thick soup. Only the following points are rarely known.
Before cooking tremella, try to enlarge the longitudinal incision of tremella, such as crushing tremella with a blender or chopping tremella as much as possible. Tremella stew is almost done, then pour in ingredients such as medlar and red dates. It is best to put it into tremella together with polycrystalline rock sugar, which has little effect on tremella. In that case, you can stew a bowl of thick tremella soup.