Tremella soup is always thick, but when we make it ourselves, it is completely different, and the taste is different from that outside. The key is to choose tremella that will gum. When the tremella is selected and the cooking time is controlled, sticky gum will be stewed. Choose small flowers for tremella. Take out the soaked tremella, rinse it again, cut it with scissors, or chop it directly and put it in a stew pot. If tremella wants to stew delicious, it must be stewed until it is soft and rotten, with a thick gelatinous texture. Add enough water and rock sugar, bring to a boil with high fire, then turn to medium fire and gurgle. During this period, pay attention to stirring to avoid splashing the bottom of the pot.
Everyone should soak their hair as long as possible. I usually just soak for one night. After the tremella is soaked, the yellow part of the root will be removed and torn into small flowers. The more broken the better, the easier it is to stick. Soak tremella in cold water until it can be easily torn. Remove the pedicel of tremella, add some rock sugar, and cover a plate upside down. After the rice is steamed, the tremella lotus root soup is also ready. Especially soft and sticky, it tastes much better than direct stew.
When cooking tremella soup, soak tremella for at least two hours before tearing it into pieces. It takes 3 to 4 hours to stew in a stove and 80 to 90 minutes to cook in an electric pressure cooker. Casserole is a very suitable pot for stewing. When ceramic pot is heated, the temperature rises slowly, which can make the ingredients heated evenly and fully, and better lock the heat and nutrition. At the same time, it can save the stewing time and make the white fungus stew worse and taste better.