1, put some starch. Many people cook tremella soup for a long time and it is not sticky enough, which is actually the reason why tremella is wrong. There is a kind of tremella called crisp tremella, which is different from the tremella cooked in soup. Its taste is crisp and refreshing, suitable for cold dishes, and its gum yield is not high, but its edible value is similar. In the face of this tremella soup, it is necessary to thicken it with appropriate amount of water starch to improve the viscosity of the soup and increase the luster and taste of the food.

2. Soak and shred in advance. In addition, cooking is also very time-efficient. If the boiled tremella soup wants to get sticky quickly, it needs to be fully soaked, and then the yellow lump at the bottom should be removed, and the flower-like part of tremella should be torn into small pieces. The smaller the pieces, the better, so that the contact area between the cut surface and water is more, which is conducive to the dissolution of gum, so that the tremella soup can become sticky and delicious after being boiled for about 1 hour.