How to cook the thick white fungus and lotus seed soup:

1. The white fungus soup should be cooked until it is thick, and you must pay attention to soaking it before cooking. Before making soup, soak white fungus in cold water for 2 hours and warm water for more than 1 hour. Wait until it is completely soaked before cooking. When boiling, add enough water at one time and do not add water halfway. After the white fungus is soaked, the cooking time is much shorter, about an hour, and it is very sticky and gluey.

2. Only safe and sulfur-free high-quality Tremella fuciformis can produce glue. Only by choosing good quality Tremella fuciformis can you make delicious Tremella fuciformis soup. The sulfurous Tremella fuciformis that has been stewed for eternity will lose its colloid content. I want to buy Tremella fuciformis that can be boiled to produce glue. Don't choose those that are very white in color. Most of them are bleached, and those with a slightly yellow color are best. After selecting, soak the white fungus in cold water overnight until it fully absorbs the water. The next day, wash it and put it in a pot, add enough water, boil it over high heat first, and then simmer over low heat for about 40 minutes.

3. The viscosity of white fungus is directly proportional to the boiling time. The longer the boiling time, the thicker the soup will be. You can first bring it to a boil over high heat, then reduce it to the lowest heat and cook slowly until the soup becomes thick. Remember to use a casserole.

4. When stewing Tremella, it is recommended to tear or cut it into pieces as much as possible. The more broken it is, the easier it is to produce glue. Because the glue comes out from the cut edge, the smaller the cut, the larger the contact area and the easier it is for glue to come out.