To make tremella soup delicious, the choice of tremella is very important. The tremella soup boiled with good quality tremella is more sweet and delicious. Choose tremella with light yellow color, no odor and no pungent smell, and don't buy tremella with too white or too deep color. Use cold water to soak tremella. Soak tremella in cold water for 3~5 hours in advance. After full soaking, add a spoonful of starch, stir for a while, and then rinse with tap water. Flour has good adsorption, which can stick the dust and impurities in the tremella folds and wash them more cleanly.

In order to produce more glue, it is very important to fully soak tremella, because tremella is dry. If you don't soak, it will take a long time to cook directly. The more fully tremella is soaked, the easier it is to gel after cooking. When making tremella, some friends directly add boiling water to make it fast. Although cooking tremella is fast, it is easy to lose nutrition and has a bad taste, which will also affect the production of gum. Soaking tremella in hot water will cause tremella to swell excessively and seal the glue in tremella. Such tremella cannot be cooked with glue, so when soaking tremella, it should be soaked in cold water, and never in hot water. Otherwise it won't come out with glue. After the tremella is soaked, try to shred it when cooking, so that it is easier to gel when cooking. Tremella is not easy to gel without shredding.

Tremella is our usual food. It is called the bird's nest of civilians. It is cheap and nutritious. The climate in spring is dry, and many people like to cook a bowl of tremella soup at home every once in a while. It is nutritious and delicious, and it can also relieve the dryness in spring. Very delicious! Tremella fuciformis is flat in nature and sweet in taste, and has the effects of regulating blood circulation, tonifying kidney and strengthening heart, nourishing brain and moistening intestine, invigorating stomach and brain, and refreshing the brain.

When cooking tremella soup, tremella should not be cooked in the whole pot, which is not only time-consuming but also difficult to stick to the pot. Remove the yellow root of tremella, shred it and put it in the pot. The more broken tremella, the greater its contact area with water and the more uniform its heating. When cooking, the gum will flow out from the side of the broken tremella, so the more gum comes out. Put shredded tremella soup into a pot, add red dates, lotus seeds, sugar, medlar and water, cover the pot, and simmer for half an hour to forty minutes. You can drink it when it's cold. It tastes better in the refrigerator.