If you want to make the cooked tremella soup taste good and the soup is sticky, you must soak the tremella in advance, because most of the tremella sold in the market now are dried dry goods, so you must put it in clear water before eating, and the soaking time should not be less than five hours. After soaking, the volume of tremella will expand by 2~3 times, and the texture is particularly soft.

Step 2 tear into small flowers

When cooking tremella soup, tear the soaked tremella into small pieces. Before tearing, cut off the yellow part at the bottom of the tremella soup, then tear it into small pieces and boil it in water, so that the boiled tremella soup will be sticky and delicious. Never put the soaked tremella into the pot, because it is difficult to cook the effective nutrition of tremella and the taste of the cooked tremella soup is not ideal.

Step 3 simmer on a small fire

Firepower control is one of the important factors that make tremella soup sticky. Usually stew tremella soup at home, soak tremella in advance. If you tear it into small flowers, add your favorite ingredients such as red dates, longan and lotus seeds, add a proper amount of rock sugar, heat it with a big fire, and simmer it for about 40~50 minutes with a small fire. Always stir it with a spoon during the cooking process to prevent it from sticking to the pot.

Step 4 turn off the fire

When cooking tremella soup, simmer slowly, turn off the heat after cooking, and don't open the lid in a hurry. After turning off the fire, let the hot soup continue to be stuffy in the pot for 10~ 15 minutes, which will make the boiled tremella soup more viscous and the cooked tremella will taste more tender. After ten minutes, you will find that the tremella soup in the pot is not only sticky, but also fresh and tender.