1. Soak white fungus in cold water for 2 hours and warm water for 40 minutes. Do not use hot water.

2. The more you tear it into pieces, the more glue will come out

Remove the roots of the white fungus. The Tremella polysaccharides in the roots have less substance and are not easy to gel.

The more you tear the flower into pieces, the more glue will come out. The glue comes out from the edge of the white fungus. The more it is torn into pieces, the larger the contact area and the easier it is for glue to come out.

3. The amount of water added and the stewing time of different cooking utensils

The pressure cooker is the easiest to produce glue: the amount of water is small, just enough to cover the white fungus, and the duration is 40 minutes

Gas stew pot: with a large amount of water, bring to a boil over high heat, then turn to medium-low heat, and simmer for 2 hours. Be careful not to pour the pot

Electric rice cooker: with a large amount of water, simmer continuously for 2-3 hours on the rice setting, be careful Instead of using a waterfall pot, press the soup button

The key to stewing gelatin in a water-proof stew is to add water: just enough water to cover the white fungus. The stew should take more than 5 hours, and water must be added during the cooking process

4. Cook the white fungus separately first, then add other ingredients

Cook only the white fungus first, add red dates half an hour before the white fungus is taken out of the pot, and finally add wolfberry and rock sugar to ensure the amount of glue produced by the white fungus. .

Stew red dates, wolfberry, and white fungus together from the beginning. Red dates, wolfberry, and single crystal rock sugar will reduce the pH value of white fungus, and the amount of glue produced by white fungus will decrease as the pH value decreases. Therefore, some friends sometimes cook soup that is clear and watery.

5. Glue is released when the soup becomes warm

At high temperatures, the glue is dissolved in water and is relatively thin.

After stewing, the soup will become thicker after it becomes hot.

After turning off the heat, do not open the lid immediately. You can let it simmer for a while, so that the glue will be thicker!