The tips for cooking white fungus into gelatin include not adding water in the middle, not adding seasonings such as salt and vinegar, not adding single crystal rock sugar, extending the soaking time, and tearing it into smaller pieces.

1. Do not add water halfway

When cooking white fungus soup, add enough water at one time. Do not add water midway, otherwise it will dilute the gelatin and reduce gelatin production. This is an important reason why the white fungus soup is not delicious. Normally, water is twice as thick as white fungus. If you like a thicker taste, you can reduce the amount of water.

2. No seasonings such as salt and vinegar are added

A friend wants to make the white fungus soup salty or hot and sour. Can he use salt or vinegar as a seasoning? seasoning. If you want thick white fungus glue, don't add these seasonings. Tremella polysaccharides will decompose under the action of salt or vinegar, greatly reducing the gel release rate of Tremella fuciformis. If you want to eat delicious and sticky white fungus soup, you still need to add sugar.

3. Do not add single crystal rock sugar

The gelatinization of Tremella fuciformis soup is closely related to the pH. The small white cube-shaped single crystal rock sugar will affect the gelatinization of Tremella fuciformis. The soup is full of gelatin, so you should choose polycrystalline rock sugar with low acidity. Many friends will ignore this.

4. Extend the soaking time

Normally, the longer the white fungus is soaked, the thicker the gelatin will be. After testing and comparison, the white fungus was soaked for 20 minutes. , the gel release rate reaches about 80%, and the gel release rate can reach 90% after soaking for 2 hours. The gel release rate of Tremella fuciformis soaked for one night can basically reach 100%, so when cooking Tremella fungus, you want a thicker soup. To extend the soaking time, don’t ignore this step.

5. Tear the white fungus as small as possible

Since the glue of the white fungus oozes out from the torn cross section, do not try to save trouble when tearing the white fungus, just tear it casually. When it's done, try to tear it into smaller pieces and increase the cross-section of the white fungus. The more glue surfaces the white fungus has, the easier it is to produce glue when cooked. This is also a key step in cooking the white fungus to produce a sticky glue.