How to cook white fungus to be soft and glutinous, and how to cook white fungus soft

The white fungus should be soft and glutinous before boiling, so that the cooked white fungus will be softer and more delicious, and the selection of white fungus is also very important, and it is better to choose soft and glutinous white fungus.

How to cook white fungus.

1. Breaking a small section of white fungus, I usually stew a pot, about 6 bowls, and put one-third of white fungus;

2. Soak it in cold water, it will soon bloom into flowers, and cut off the head;

3. Tear it into small pieces by hand, the smaller the better, don't cut it with scissors, just like tearing cabbage, with a simple or knife, its wound is closed, and it is not easy to get out of the glue;

4. Put an appropriate amount of cold water, and the white fungus should be pot under cold water. If you are in a hurry to eat, you can put cold water and white fungus in a small pot and boil it, boil until the water boils, then put it in a saucepan, press the dessert button, generally 2-3 hours;

5. Boil the white fungus soup for about an hour before it becomes sticky. At this time, add rock sugar and red dates; Don't put rock sugar too early, it's too sweet too early, and it's not easy to be sticky;

6. If you like it thicker, stew the white fungus soup and turn off the heat preservation button to let the white fungus soup cool down, and the temperature will be thicker when it drops down;

Some are not so viscous when just cooked, and are thicker when cooled, just like cooking porridge, which is thicker when cold.

If you want to eat more viscous, the stewed white fungus soup is boiling, it will be super viscous. I didn't reheat it. Because I think it's already quite slimy, and I put less white fungus, more water than others.

The white fungus stewed by ordinary people is in the form of soup one by one, and it is not a sticky soup. The general experience says that choosing white fungus is the key, and how to stew white fungus to be viscous (I don't deny that good white fungus stewed is more viscous). However, we are all ordinary people, and the white fungus we buy is the mass product of the supermarket.

Today, I will tell you how to use ordinary white fungus in the supermarket to stew a soup-like soft and glutinous sweet white fungus soup.

Method: Read step by step.

Soak the white fungus for 3-4 hours (I usually soak it overnight); Then wash and set aside, noting that the yellow and hard part of the root of the white fungus should be removed when washing. Wash and pit the jujubes. Goji berries washed;

This is a crucial step, and here comes the lesson. I see that the vast majority of people wash the white fungus and put it directly in the pot, and the diligent ones are estimated to be torn into small pieces. So please cut the white fungus with a knife and cut it into shreds before putting it into the pot.

I'd say the thinner, the better, and if you're too lazy to shred, cut it into small strips as much as possible.

Finely chopped white fungus in a pot under cold water, I put five large bowls of water for three white fungus. I don't use much water in an electric saucepan. If you use gas on a low fire, you should put more water.

If you put red dates, the soup will be red instead of white on TV. However, I still recommend that girls put red dates when they drink it, because white fungus is cold, and it is better for the body to drink red dates for a long time. ）

If you use an electric cooker, you can get out of the pot after 3-5 hours. Experience comes, experience comes. At this time, you will find that the white fungus is slightly viscous in the form of soup, and it is not soup.

Add rock sugar and goji berries 10 minutes before removing from the pot. Finally, add water starch and stir well to make a soup. Remove from heat.

A bowl of fragrant rock sugar white fungus soup is freshly baked!!

What should I do if the white fungus that has been left for a long time is not rotten? Teach you a little trick to easily cook soft glutinous white fungus.

White fungus is a major specialty of my hometown, so the white fungus is boiled crisp or soft and delicious, I think the white fungus should be boiled soft and thick is more delicious, the white fungus is boiled to a soft thickness, the collagen it contains will be fully released, and all its essential effects are also maximized, so the boiled soft white fungus is also more nutritious, there is no boiled soft white fungus, that is, the crunchy feeling, may be more like this taste for some people, but the effect is naturally not so good.

White fungus should be cooked soft and thick to be delicious. I used the purple sand electric stew pot to make the white fungus silver pie lotus seeds, red dates, wolfberry soup in the morning for three hours, in the afternoon for four hours, soft, thick, and rotten, all fused together, the white fungus must be boiled until the gum is soft and thick, the taste of the boiled gum is better, and it is easier to be absorbed by the human body. Although the white fungus soup that has not been boiled out of the gel has all the ingredients on the surface, it looks like a clear soup with little water, and the taste of the white fungus medicine is thin and crispy, and Feng Jianhe is not like the white fungus that is out of the gelatin, and there is a heavy feeling when you bite it.

I usually use a casserole to cook for about 3 hours, the boiled white fungus soup is full of gelatin, very thick, add an appropriate amount of rock sugar while hot, a bowl of sweet and soft white fungus soup that melts in the mouth is ready, thoroughly cool and put it in the refrigerator, the taste is better, drink a bowl of cool and smooth white fungus soup in summer, it is really cooler than drinking soda cold drinks to quench your thirst! Pour the soaked white fungus into a health pot or casserole, add an appropriate amount of cold water, remember to be sure to boil it in cold water, the white fungus is easy to get out of the gel, and boiling it with hot water will lock the gum of the white fungus, and it is not easy to get out of the gel.

There are two ways to eat white fungus, one is cold salad and the other is sweet soup. When it is served cold, it needs to be crispy so that it tastes good. To make sweet soup, you need to cook for more time to let the gum in the white fungus fully release, so that the soft and glutinous ones are delicious.

I cook white fungus pear soup at least three times a week, especially after putting it in the refrigerator, and drinking a bowl on a hot day, it is cold and my heart is flying, which is not fake at all. Shut <>

The longer the white fungus soup is cooked, the easier it is to cook the gelatinous in it, so the white fungus tastes very soft and glutinous, and the boiled white fungus soup is very thick, and there will be a lot of gum in the fan's heart. Therefore, when you are cooking white fungus soup, don't be anxious, generally 40 minutes to an hour is the best, if you have enough time, you can cook for a while, the taste of the soup is more delicate and thick.

If you want to eat very soft white fungus, then it is best to soak it in water for half an hour in advance, and then use Nian Wang to boil it in a pressure cooker.

It should be simmered for about an hour, which can not only ensure the taste of the white fungus, but also improve the nutritional value of the white fungus.

Cook for 10 minutes on high heat, and then live on low heat for 30 minutes, so that you can boil all the white fungus and carefully mature, and the taste of this white fungus is also particularly delicious, and it is also good for the body.

Cook for 20 minutes, if it's too long, the fungus will be soft and tasteless, if it's too short, it may not be cooked, 20 minutes is the best.

If you use a pressure cooker, 15 minutes is fine, and if you use an ordinary casserole, it is best to take 3 or 5 hours.

Since the white fungus is relatively easy to ripen, you can add some pear and sugar appropriately.

Boiling in a pressure cooker for an hour will make the white fungus waxy. Normal white fungus, no matter what kitchen utensils are used to stew, will rot, but the rice cooker takes a longer time to stew, while the voltage cooker or electric cooker will be faster.

And if the white fungus is not of good quality, no matter what kitchen utensils we use, we can't stew that sticky feeling, and it will still taste crispy, as if it has not been stewed. Soak the white fungus in water first, soak it at noon and cook it at night, sometimes soak it before making dinner, and cook it after eating. That is to say, it can be as short as more than an hour, or as long as five or six hours.

After the white fungus is boiled, wash it with water two or three times to control the water. Remove the yellow roots of the white fungus, tear the white fungus into small pieces by hand, and set aside.

Tremella fuciformis, also known as white fungus, snow fungus, white fungus, etc., belongs to the fungal family Tremella fungus, is the fruiting body of the phylum basidiomycetes fungus"The crown of fungi"The good name of the city.

The fruiting body of Tremella fuciformis is pure white to milky white, 5 10 cm in diameter, soft and white, translucent, and elastic. Tremella is sweet, light, flat and non-toxic, which not only has the effect of nourishing the spleen and appetizing, but also has the effect of benefiting qi and clearing the intestines, nourishing yin and moistening the lungs. It can not only enhance the body's immunity, but also enhance the tolerance of tumor patients to radiotherapy and chemotherapy.

Tremella fuciformis is rich in natural plant-based gums, plus it has the effect of nourishing yin, which is a good emollient food that can be taken for a long time.

Water chestnut soup with white fungus is not delicious if it can't be boiled with glue? Because the first step is done wrong, teach you the right way and steps.

Are you using an ordinary wok to cook white fungus, if more than an hour is too short, of course it is still crunchy, if not, you have to doubt the quality of the white fungus you bought.

If the boiled white fungus is under normal pressure, it will only be glutinous for more than three hours, (if it is aged, it will be longer) it is best to cook it in a pressure cooker, and put the rock sugar (white sugar) together when cooking, and keep the pressure for an hour or more when the pressure cooker is pressed, and the white fungus will reach a glutinous feeling.

It is best to soak in hot water overnight.

Cook for half an hour, then put in a smouldering pot for half an hour. That's it! Note:

1) If you want the white fungus to be soft and glutinous quickly, there is another method that I often use, that is, before boiling the white fungus, drop one or two drops of oil on the white fungus, mix it, it will be easier to cook soft, because the oil can help the white fungus dissolve.

2) By the way, a few words of white fungus, also known as white fungus and snow fungus, are said to be translucent when they are fresh, and after they are dried, they are milky white as the best quality. However, I have heard that some unscrupulous businessmen will smoke the white fungus with sulfur in order to make the color of the white fungus look attractive, so buying white white fungus may be deceived, and the yellow color means that it has not been processed. So, I like to do the opposite, buy something that is yellowish, and feel a little more at ease.

Method: 1. Before boiling white fungus, the process of soaking is very important. White fungus must be soaked well before it can be boiled viscous and rotten. Buy high-quality white fungus, soak it in cold water for more than 2 hours, warm water for more than 1 hour, and then treat and wash impurities after soaking;

2. Use a pressure cooker. The white fungus can be boiled quickly, the speed is fast, the moisture will not be reduced, if you want to cook viscous, the simmering time should be enough. Put the soaked white fungus and water into the pressure cooker, boil for 20 to 30 minutes, and then boil for about 30 minutes after pressurization.

3. Use an electric saucepan or casserole. The electric cooker or slow shed electric casserole has low firepower and a longer simmering time, which can completely stew the white fungus and stew it rotten. Put the soaked white fungus into an electric saucepan, add a moderate amount of water, and simmer directly4

1. White fungus needs to be soaked before cooking, and it is generally soaked for three or four hours. Soaking the white fungus is relatively simple, first put the white fungus into cold water to soak for three or four hours, then remove the impurities of the roots, wash it with water several times, soak it with water before cooking, put the white fungus root upward, so that the water completely soaks the white fungus, and then let it stand for about half an hour.

Most families use the method of soaking white fungus in hot water. Because of the speed of hot water soaking, it can be used very quickly, and this method is loved by some housewives. But in fact, this method of hot water white fungus is not enough.

It will affect the number of white fungus swelling, and it will also affect the quality of white fungus soaking, making it sticky and soft in taste.

Soak the white fungus in warm water for about 1 hour before eating, and after it is transparent, remove the bottom plate and impurities, and tear it into small flowers by hand to steam, boil, stew, etc. The correct way to soak hair is to soak it in cool water (warm water can be used in winter), and remove the unopened parts, especially those that are light yellow, after soaking.

2. Suitable people for Tremella fuciformis:

Tremella fuciformis is a natural and healthy food, and in general, it is suitable for the general public. However, it is also necessary to pay attention to eating white fungus, not everyone can eat white fungus.

Tremella fungus is especially suitable for patients with yin deficiency and fire, chronic bronchitis in the elderly, cor pulmonale, low immunity, weak constitution, strong internal fire, tuberculosis, cancer, pulmonary fever cough, dry cough, women's menstrual irregularities, gastritis, and constipation.

Tremella is also suitable for patients with hypertension, arteriosclerosis, pulmonary heart disease, dry throat, hoarseness, fundus hemorrhage, chronic nephritis, and people with weakness, malnutrition, postpartum weakness after illness, and itching caused by dryness in the elderly.

Soak the white fungus in advance before boiling and make a dough for more than 2 hours.

Take red dates and white fungus lotus seed soup as an example, the preparation method is as follows.

Ingredients: white fungus, lotus seeds, red dates, wolfberries, rock sugar.

Step 1: Soak the orange fungus in water for 5 hours.

Step 2: After soaking, remove the hard roots of the white fungus and tear it into small flowers.

Step 3: Clean the dates, remove the core and cut into small pieces.

Step 4: Add water to the pot and put the white fungus, bring to a boil, then turn to low heat and simmer for 30 minutes.

Step 5: Add red dates, wolfberries, lotus seeds, rock sugar, and simmer for another 40 minutes.

Step 6: Put the boiled white fungus soup in a bowl and eat it directly.

If you want the white fungus to be cooked viscous, you need to pay attention to the following aspects, first, choose the white fungus with a slightly yellow color, second, you need to soak it for about an hour before boiling the white fungus, third, do not add additional water during the cooking process, it is best to add enough water at one time, fourth, simmer slowly over low heat, the longer the better, until it is viscous.

When boiling white fungus, it is recommended to tear the soaked white fungus cracked shirt into small pieces, the more shredded it is, the more viscous the soup will be.

Tremella fuciformis, also known as white fungus, snow fungus, white fungus, etc., is known as the "crown of fungi", the appearance is chrysanthemum-shaped or cockscomb-shaped, translucent, elastic.

Tremella fungus is a traditional edible fungus in China, containing a variety of active ingredients, often matched with lotus seeds, red dates and other ingredients to make white fungus lotus seed soup, rich in nutrition, excellent taste.