Tremella is still brittle after cooking for a long time, which may be because the gum has not oozed out. It is recommended to crush tremella with a spatula and cook it after stirring. You can also increase the heat to cook tremella, and after melting tremella at high temperature, you can ooze gum. If the tremella is still crisp after cooking, you can add a few crystal sugar to the pot. After the soup is sticky, the tremella will become softer and softer. 1. Crush

nbsp; ? Tremella is still brittle after being cooked for a long time. It may be that the gum in tremella is not oozing out. It is suggested to crush tremella with a spatula, and the broken tremella will oozing out gum after being stirred evenly. It is suggested to soak tremella for 2~3 hours before cooking next time, so that the cooked tremella soup not only tastes soft and waxy, but also has higher nutritional value.

2. Increase the heat

nbsp; ? If the tremella is still crisp after cooking, it may be related to the heat. Even if the heating time is prolonged, the gum inside the tremella is still crisp because it has not melted. At this time, you can increase the heat, let the high temperature slowly melt the tremella, and make the colloid of tremella dissolve into the soup, so that the taste of tremella soup will be better.

3. Pay attention to the moisture and heat when cooking tremella with crystal sugar. At the same time, if tremella is still crisp after cooking, you can add a few crystal sugar into the pot, and the tremella will slowly melt after boiling the soup. However, it should be noted that if the quality of tremella is not good, it will also be cooked badly, so you should choose tremella carefully when buying it.