Black fungus soup is a kind of porridge that we like to drink all year round, especially in this cold and dry winter, which is more loved by beauty lovers. As the saying goes, "layman eats bird's nest, expert eats tremella." Tremella is rich in nutrition, soft and glutinous in taste, and especially delicious in the entrance.

Tremella soup tastes good, but many friends can't cook it. Chatting with colleagues in the office today. Colleagues said that she cooked a pot of tremella soup yesterday, and there was no glue at all. After cooking, the taste of tremella is still very crisp, and the soup is clear and light, which is not delicious at all. It is better to drink white rice porridge. I asked my colleagues how to do it, and they said that the fungus would be shredded and cooked in a pot.

No wonder the tremella soup made by colleagues doesn't gel. It's not right to only use boiled tremella soup. It's hard to make glue when boiled tremella! Below I will share some tips on how to make tremella gel quickly and make the soup sticky and delicious:

Tips for cleaning and soaking tremella;

Put a tremella into a bowl, add a spoonful of starch, then pour in warm water without tremella, stir to melt the starch, and soak for one hour.

Starch has strong adsorption, which can clean tremella more thoroughly.

Tremella should be soaked in cold water or warm water. Soak in cold water for about 2~3 hours, and soak in warm water 1 hour. Never use boiled tremella. It tastes bad and nutrients are easily lost.

Tips for tearing tremella:

After soft washing, remove the hard yellow part in the middle and tear it into small flowers.

Many friends just tear the soft tremella a few times, throw it into the pot and add water to start cooking. This is not right. The correct way is to tear the tremella as far as possible and put it in a pot to cook, because the more broken tremella is, the greater the contact area with water will be, and the more glue will be produced when cooking.

Skills of cooking tremella fuciformis;

When cooking tremella, the ratio of water to tremella is very important. 1 Add 5 bowls of water to a bowl of tremella, and add water at a time. Don't add water in the middle, otherwise it will dilute the colloid of tremella and affect the gum of tremella. And when cooking tremella, be sure to cook it in cold water. Don't wait for the water to boil before putting tremella!

Add enough tremella and water, cook for 15 minutes on medium heat, then open the lid and stir quickly with chopsticks for 30 seconds. This step is the most critical step of tremella viscose. If you add this step, the tremella will soon stick together, very sticky!

Continue to cover and cook after stirring. 10 minutes later, tremella will release a lot of gum, and tremella soup will become particularly sticky. Turn off the fire at this time. If you are not in a hurry to eat, don't serve first. You can continue to stew with the remaining temperature of the casserole 10 minutes, and the tremella soup will be softer and more delicious!

In order to enrich nutrition, we can also add some Chinese dates and Chinese wolfberry in the cooking process. Jujube should be added 10 minute before cooking, and Lycium barbarum should be added 1 minute before cooking. Friends who like sweet food can also add a handful of rock sugar.

When making tremella soup, just remember the above three tips. Tremella comes out quickly and is particularly sticky. Have you learned? Friends who like to drink tremella soup can try it.