Tremella fuciformis, as a nutrient-rich fungus, generally comes from the crevices of rocks in high mountains and cliffs, and its nutritional value and efficacy are not comparable to those of ordinary foods. Generally speaking, fresh tremella can only be eaten in the origin of tremella, and most of other areas are dried tremella, so attention should be paid to cleaning methods. Let's take a look at how the stone ear is cleaned.

Tremella is generally a dried product of tremella. How to clean them? Dry tremella should be soaked in boiling water first, and then with a little salt. After the tremella is soaked soft, gently rub it with your hands to remove the fine sand in the tremella. Next, grind off the burr on the back of the stone ear to avoid the rough taste of the stone ear.

To make nutritious dishes of tremella, we should not only know how to clean tremella, but also know the precautions for eating tremella.

1, tremella has no obvious taste. When cooking dishes with tremella, it must be accompanied by umami ingredients or seasoned with soup.

2. In order to become a precious dish, the edible methods of tremella can be roughly divided into sweet taste and salty taste. As a dessert, Auricularia auricula is mainly steamed with rock sugar or white sugar, and red dates, lotus seeds and longan pulp can also be added; Tremella is mainly stewed, steamed or roasted hen or lean meat (pork), and about 15g tremella can be put into each chicken or 500g lean meat.

3. It should be noted that the tremella must be cooked with ginger, otherwise it will smell.