We all know that the way to eat Tremella fuciformis is relatively simple. Most people will use Tremella fuciformis to cook soup, such as red date Tremella fuciformis soup, snow pear Tremella fuciformis soup, papaya Tremella fuciformis soup, etc. There are certain things to pay attention to when cooking Tremella fuciformis. Yes, should you cook white fungus with the lid on or open? Let’s take a closer look below! Should you cook white fungus with the lid on or open?
When stewing white fungus in a casserole, you should close the lid when you start stewing. After boiling, open the lid and cook for a while. Cook the white fungus, cover and simmer over low heat.
Put the white fungus into the pot and put it into the water immediately. Do not add water during the cooking process of Tremella fuciformis, otherwise it will affect the glueing speed of Tremella fuciformis. When adding water, you should first bring the pot to a boil, then reduce the heat and cook slowly over low heat. During the cooking process, put the Tremella fungus into a stirred pot and put it into boiling water for about half an hour. After about half an hour, the Tremella fungus will be glued in the pot and the Tremella fungus soup can be cooked.
After soaking the white fungus, don’t rush to put it into the pot. Tremella roots should be removed. The more broken the white fungus is, the better. Only in this way can the nutrients in Tremella fungus work. After cleaning a few more times, put the white fungus into the pot and add an appropriate amount of boiling water. After soaking for half an hour, you can put the white fungus and water into the soup pot. Finally, cover and simmer for three hours. In fact, you can do other things while cooking white fungus. If you use fire to stew it, you need to boil it over high heat first, and then simmer it slowly over low heat so that the white fungus will be dense and nutritious. How to make tremella soup sticky
1. Stew for a long time
The viscosity of tremella soup is a gel-like phenomenon after it is completely cooked. This kind of glue needs to be boiled for a long time. to dissolve in water. It is recommended to cook the white fungus soup in an ordinary pot for about 2 hours and in a rice cooker for 1 hour. After boiling for half an hour, the reducer will continue to simmer for half an hour, and the white fungus soup will become very viscous, soft and delicious, and it will look like full of chewing gum. Very appetizing.
2. Add some starch
Many people cook white fungus soup for a long time and it is not thick enough. This is why Tremella is wrong. There is a kind of white fungus called crispy white fungus, which is different from stewed white fungus in soup. It has a crisp flavor and is suitable for cold mixing. The glue output is not high, but the edible value is similar. Faced with this kind of white fungus, it is necessary to add an appropriate amount of water starch to the white fungus soup to thicken the soup and increase the luster and taste of the food. The specific recipe of Tremella Soup
Ingredients: 1 Tremella, 30 grams of lotus seeds, 20 grams of red dates, and 100 grams of rock sugar.
Steps:
1. Soak white fungus in cold water for more than 6 hours and then soak in water; lotus seeds are difficult to cook and should be soaked in cold water for 2-3 hours in advance. After washing the red dates, soak them in water for about 10 minutes to remove surface impurities.
2. After soaking the white fungus, remove the yellow rhizome and tear it into small pieces for later use. After boiling the water in the pot, add all the ingredients and cook. Put it on the fire first, then reduce the heat to a simmer. Continue cooking for about 1 hour, then turn off the heat and continue to simmer, covered, for another 20 minutes.
Cooking Tips:
Another step is to turn off the heat and bring to a simmer. The stew process is very important. At high temperatures, chewing gum dissolves in water and is relatively thin. After stewing, the process of the soup changing from hot to cold is the key to thickening the soup. Therefore, during this period, the white fungus comes out of the pot immediately, the gelatinization process is destroyed, and the sudden cold environment prevents it from producing more gum. After turning off the heat, the white fungus will gradually cool down, and a large amount of gum will be produced in the process, so the soup will become very thick, taste good, and maximize the nutritional value.