Cooking fungus soup, the fungus soaked in advance, torn into the pot, slow cooking, cook a lot of simmering for a while, this will make a good fungus soup gelatinous and thick.

Fungus soup many people like to drink, can nourish yin and dry, phlegm cough, and beauty, but many people at home to do baby soup, feel the fungus of the gelatinous did not cook out, cook a good fungus soup is not viscous, which is related to the practice of people have a certain relationship, grasp the practice of fungus soup skills, you can let a good job of fungus soup gelatinous more and thick.

a, soak in advance

When people usually cook fungus soup, the use of the fungus are purchased in the market back to the dry goods in the use of it to cook fungus soup before it must be put in the water to soak, the soaking time can not be too short, and soak in cold water, at least to soak for 4 to 5 hours, so that the fungus sufficient to absorb water, and fully expanded, if you are a good person, the fungus is not a good person. Absorb the water and expand completely, if the silver fungus is used to cook soup without soaking, it will affect the precipitation of its gelatinous, which will also affect the taste of silver fungus soup.

Two, torn into the pot

Cooking silver fungus soup when the silver fungus soaked with scissors to cut off the root, and then tear it with your hands, in the tearing time to tear as small as possible, and then put it into the pot to add water to simmer together, which will allow the silver fungus in the better precipitation of the horny into the water, will let it more fully The contact with the water, can make the boiled silver ear soup has a lot of gelatinous, will be more viscous.

Three, small fire stew

Cooking fungus soup, fire control is also extremely important, in the fungus into the pot into the water to be used on high heat to boil, boil must be adjusted to reduce the fire, to use a small fire to stew slowly, so that the fungus can be better damaged and with the water to fully combine, cook for an hour or so you will find that the inside of the fungus has been become soft and rotten, and the silver ear soup gelatinous and thick.

four, turn off the fire after stewing

Cooking fungus soup in the fire should not be in a hurry to take it out, to cover the pot to let the fungus soup in the pot stew for a while, this will also let the fungus gel continue to precipitate, ten minutes later and then take out the fungus soup, you will find that the fungus soup gel is particularly good, it looks viscous and slippery, cooling down after tasting will feel The first thing you need to do is to take a look at the color of the earrings and the color of the skin.