1, foaming time is too short: Tremella contains some impurities more or less, so it should be fully soaked. Warm water bubble 1 hour or so, cold water bubble for 2~3 hours. The standard of full soaking is that tremella becomes bigger and leaves are scattered.

2, the shape of tremella is too big: after the tremella is soaked, it needs to be torn into small pieces. The more broken it is, the easier it is to glue. Many people live in tremella soup without glue because tremella is too big.

3, too much water: water is just a little more than one-third of tremella, too much will increase the time of tremella stew, or it may be uncooked.

4, the heat is not well mastered: the heat of the stew is very important. First, the tremella is boiled and stewed on a big fire, and then it is slowly stewed on a small fire.

5, the stewing time is not well mastered: the stewing time of tremella should not be too long or too short. Too short glue won't come out, too long tremella nutrition will be destroyed, and the color will become worse. The best stewing time is 2~3 hours.

Braised tremella is as follows:

Material: Tremella 40g.

Accessories: Lily 10g, dried lotus seeds 5g, Lycium barbarum 10g, 20 Chinese dates, Sydney 1 piece, and appropriate amount of rock sugar.

Steps:

1, prepare raw materials.

2. After soaking tremella in warm water, wash it and tear it into small flowers.

3. First add tremella, jujube, lotus seeds and lily and stew for about an hour. When the soup starts to be a little sticky, add the diced Sydney and Lycium barbarum, and continue to stew for about half an hour. Finally, add rock sugar.

4. Pay attention to observation in the process of stewing. When the fire starts, turn it down. Pay special attention to the back. Tremella soup is easy to overflow after it is sticky, so you should always look at the soup.

5. finished product.