Tremella fuciformis is called the poor man's bird's nest. There is also a saying that laymen eat bird's nests and experts eat white fungus, which shows the high nutritional value of white fungus. There are many ways to eat Tremella fuciformis, among which the most traditional and classic way to eat Tremella fungus is undoubtedly Tremella fuciformis soup. Tremella soup is not only smooth in taste, sweet and mellow, but also rich in variety. Common ones include rock sugar tremella soup, tremella and jujube kernel soup, etc.

However, many people often encounter some problems when making Tremella fuciformis soup, that is, the Tremella fuciformis does not produce glue, or the glue does not come out slowly. If the Tremella fuciformis does not produce glue, the clear and watery Tremella fuciformis soup will taste very bad. No, this is one of the reasons why many people give up on white fungus soup, but it is a pity to give up such good ingredients just because of improper cooking.

Today I will share with you some cooking techniques when making white fungus soup. Master these points, and the white fungus soup will become soft and sticky easily.

1 Tremella fungus must be soaked fully to produce glue. Soak in cold water for more than 2 hours and warm water for more than 1 hour.

2 Tremella should be torn into small pieces before being put into the pot. The smaller the size, the easier it is for the gum to fully come out.

3 The amount of water for stewing white fungus soup must be appropriate. Too much water will easily disperse the colloid, and too little will not be conducive to cooking. Generally, the water level should be more than 2 times submerged in the ingredients.

4 When stewing Tremella fuciformis soup, the amount of water must be added at one time, and try not to add water in the middle. If you must add water, make sure it is boiling water. Do not add cold water. Sudden cold exposure will not be conducive to the gelatinization of Tremella fuciformis.

5 Try to use a casserole for stewing Tremella fuciformis soup. The casserole has a high temperature and good heat preservation effect. After boiling over high heat, turn to low heat and simmer slowly to allow the Tremella fuciformis to fully stir in the casserole, which is conducive to rapid glue release.

6 The time for simmering Tremella fuciformis soup must be sufficient, at least 30 minutes, depending on the pot used and the amount of Tremella fuciformis.

7 If you have done all the above, but the stewed white fungus soup is still not sticky, be patient. When the white fungus soup cools down slightly, it will be as soft and sticky as you want. Because colloid dissolves in water at high temperatures, it will become thicker as it slowly cools.

Has everyone learned the technique of making white fungus soup soft and sticky? Let’s just talk the talk and not practice the fake moves. Come and practice them.