What is the matter with the white fungus not being glued, and why is the white fungus still brittle

Tremella quality problems.

If there is no gum after the white fungus is stewed, the first thing to consider is the quality of the white fungus, generally good quality white fungus is easier to get out of the glue after stewing, but if the white fungus is made of sulfur.

Aged white fungus that has been smoked or stored for a long time is likely to not produce gum or is difficult to gum.

2 Tremella is not completely soaked.

Before simmering the white fungus, it needs to be soaked thoroughly, so that the white fungus can be stewed to produce glue, but if the white fungus is not soaked for enough time or boiled directly without soaking, then it is also difficult to produce the glue.

Under normal circumstances, if you soak the white fungus in warm water, it takes about 1 hour to soak it; If you soak it in cold water, it will take about 2-3 hours; Usually soak until the white fungus becomes significantly larger, the texture becomes softer, and the leaves are comfortable.

3 The shape of the white fungus is too large.

The stewed white fungus does not produce glue may also be because the size of the white fungus is too large, generally after soaking the white fungus, it needs to be torn into small flowers and then stewed, the more broken it is, the easier it is to get out of the gel; If the white fungus is torn too much, it will take longer to simmer and it will be more difficult to get out of the gum.

4 Put too much water in boiling the white fungus.

The stewed white fungus without gum may also be related to the amount of water discharged, generally boiling the white fungus to one-third of the white fungus, but if you add too much water when boiling the white fungus, then it will dilute the gum in the white fungus, causing the white fungus to look like there is no gel; And the white fungus with too much water is not glutinous enough to eat, and the taste is not good.

Why does the white fungus you cook always do not produce glue, teach you a trick.

The reason why the white fungus is not glued and brittle:

1. The soaking time is too short: the white fungus has more or less some impurities, so it should be fully soaked. It takes about 1 hour to soak in warm water, and it takes 2 to 3 hours to soak in cold water.

2. The shape of the white fungus is too large: after the white fungus is soaked, it needs to be torn into small pieces, and the more broken it is, the easier it is to get out of the gel.

3. Water volume: The water is just less than one-third of the white fungus, too much will increase the stewing time of the white fungus, and it may not be glutinous.

4. The boiling time is too short, and the white fungus is easier to soak, but it is not easy to boil the glue, and it generally takes a long time to boil to have a gelatinous and viscous taste, usually the rice cooker has to cook for more than 1 hour, and the casserole has to be boiled for 3 hours before the glue comes out, so the boiled white fungus does not produce the glue and the cooking time has a great relationship.

5. Tremella quality problems Tremella fuciformis is also divided into glutinous tremella and crisp tremella, generally glutinous tremella is easy to boil out of glue, and crispy tremella is suitable for cold dressing, no combination of Na method to cook out of glue, even if it is cooked for a long time is also a crispy taste, in addition to the dry tremella that has been put for a long time is not easy to cook out of the gum, if you want to eat the gum soft and glutinous white fungus, it is best to choose the date fresh, good quality glutinous white fungus soup as well.

If the white fungus can't be boiled, you can add rock sugar and stir, and then slowly boil the rock sugar into the white fungus soup. You can also drain the white fungus after taking it out, tear the white fungus into pieces and continue to boil it to produce glue. If the water is sufficient, you can also cover the pot and simmer, stir well after simmering and continue to simmer until the white fungus is gelatinized.

1. Add rock sugar

nbsp;The fact that the white fungus cannot be boiled may be because of the addition of white sugar, because if you use rock sugar to boil the white fungus, its viscosity will be higher. After adding the rock sugar to the white fungus soup, stir constantly, adjust to medium heat and slowly stir and boil, so that the white fungus can be boiled out of the gelatin, and the boiling time can be appropriately extended.

2. Shred the white fungus

nbsp;If the white fungus can't be boiled, it may be because the white fungus is not torn, so you need to drain the water after taking out the white fungus, tear the white fungus by hand to help the gum in it dissolve into the water, put the broken white fungus into the water and continue to boil, and slowly you will find that the white fungus begins to produce glue, and the white fungus soup also begins to thicken.

3. Simmer

When boiling white fungus, you must cover the pot and simmer, otherwise if the heat is not enough, it will cause the white fungus to be boiled without gelatin. Cover the pot where the white fungus is boiled, simmer for 5 10 minutes, then stir the white fungus evenly and continue to cover the pot and simmer, repeatedly boil until the white fungus is gelatinous, and at the same time pay attention to the moisture when boiling, do not boil dry.

Summary. Hello dear, I'm glad to answer your questions. The method of not dispensing the white fungus is as follows:

1.Add starch to taste.

Add starch in the white fungus soup, similar to the usual cooking thickening technique, with the help of starch in the case of hot gelatinization, with the characteristics of water absorption, adhesion and smooth and moist, when the dish is close to maturity, the adjusted powder juice is poured into the pot, so that the soup is thick, increase the adhesion of the soup to the raw materials, so that the powder and concentration of the soup increase, improve the color and taste of the dish, and the appropriate amount of edible starch has no effect on human health, you can add it with confidence, but pay attention not to use too much, so as not to make the soup too thick, which affects the taste of white fungus soup.

How to remedy the white fungus without glue.

Hello dear, I'm glad to answer your questions. The method of white fungus does not produce glue, such as Qiaochen: 1

Add an appropriate amount of starch to add starch to the white fungus soup, similar to the usual cooking thickening technique, with the help of starch in the case of hot gelatinization, with the characteristics of filial piety Zen water absorption, adhesion and smooth and moist, when the dish is close to maturity, the adjusted powder juice is poured into the pot, so that the soup is thick, increase the adhesion of the soup to the raw materials, so that the powderiness and concentration of the dish soup increase Jane, improve the color and taste of the dish, and the appropriate amount of edible starch has no effect on human health, can be added with confidence, However, be careful not to use too much, so as not to make the soup too thick and affect the taste of the white fungus soup.

2.Cook for a while white fungus soup boiling time is not enough to boil the wheel of words, can not reach the state of glue viscous, generally medium and low heat boiled white fungus needs 1-2 hours to get out of the glue viscous, if the time of boiling stool Tong staring is relatively short, it is recommended to pour it into the pot and boil it to help jujube and help out of the gum, if there is a condition, you can use the casserole to stew slowly, not only can well retain the nutrients in the white fungus, but also enhance the edible taste of the white fungus, and it tastes soft and smooth.

The above is the remedy for white fungus without glue, please refer to it.

1. The soaking is not sufficient

Generally speaking, because there are some impurities in the white fungus, the dust must be fully soaked when soaking, cold water needs to be soaked for about three hours, and hot water needs to be soaked for about an hour.

2. The white fungus is too large

After the white fungus is soaked, it needs to be torn into small pieces, and the more broken it is, the easier it is to get out of the gel, because many people do not have gum in the white fungus soup because the white fungus is too big.

3. Put too much water

There is also a certain relationship between the gelatinization of white fungus and the amount of water, too much water may increase the stewing time of white fungus, so the right amount of water is very important.

4. The simmering time is wrong

Many people think that the longer the white fungus is stewed, the better the glue rate, but in fact, this is not the case, although it is too short to produce the glue, but if the time is too long, some nutrients of the white fungus will be destroyed, and the color will become worse, so the best time is recommended to be about two hours.

5. The heat is not well controlled

When the white fungus is boiling, it is recommended to boil it in a pot under cold water and slowly over low heat, so that the temperature of the white fungus and the water can slowly rise together, and it is easier for gum to appear.

6. The order in which the accessories are put in

Many people like to put rock sugar, red dates, wolfberries, longan, etc. One thing needs to be reminded that these can not be put too early, especially red dates, wolfberries will affect the white fungus gum at the beginning, and it will change color when cooked, not very beautiful, in order to maintain the best taste, you can put it in 15 minutes before the soup is cooked.

What should be paid attention to when cooking white fungus soup

1. Before boiling the white fungus soup, you must pay attention to soaking the white fungus, if the white fungus is not completely soaked, it is difficult to cook a good taste, and it may not be boiled.

2. Secondly, when the tremella is completely soaked, it is necessary to pay attention to reducing the root of the tremella and the light yellow part of the unsoaked tremella, which contains more gum and is difficult to be boiled out.

3. Again, whether you use a stew pot or a pressure cooker, you must boil the white fungus to the extent that it is soft and rotten, that is, the soup becomes very viscous, and then the gum is completely boiled out.

4. Finally, rock sugar must be put in the white fungus when it is almost cooked, and the same is true for wolfberries or red dates, which cannot be put into the pot at the same time as the white fungus, which is easy to appear that other ingredients are cooked and the white fungus is not cooked, which will affect the taste.

The above content reference: Encyclopedia - white fungus soup.

Failure to soak the white fungus in water, not chopping the white fungus, or putting too much water when boiling the white fungus will cause the white fungus to not gelatinize. When we cook white fungus soup, we should first put it back into warm water and soak it, then tear it up and put it in a pot and boil it over high heat, then turn to low heat and simmer and add rock sugar.

If there is no glue in boiling white fungus, it may be because the white fungus is not soaked in water in advance, or the white fungus is not chopped, or it may be because the boiled white fungus is hungry and hungry when the water is put in too much, in addition, if the limbs are added water on the way to boil the white fungus, it will also affect its glue.

If we usually want to make white fungus soup, we should first soak it in warm water for about 30 minutes, then clean it and tear it into small petals, and then pour it into the pot with an appropriate amount of water to heat.

At first, we should first boil the water in the pot over high heat, then turn to low heat and slowly simmer the white fungus, after about 20 minutes, we can add an appropriate amount of rock sugar to the pot and stir evenly and eat.

1. Not completely soaked: Before simmering the white fungus, it needs to be soaked thoroughly, so that the white fungus can be stewed to produce glue, but if the white fungus is not soaked enough or cooked directly without soaking, then it is also difficult to produce the glue. In general, soak the white fungus in warm water for about 1 hour; If it is soaked in cold water, it will take about 2-3 hours; Usually soak until the white fungus becomes significantly larger, the texture becomes softer, and the leaves are comfortable.

2. The shape is too large: the stewed white fungus does not produce glue may also be because the size of the white fungus is too large, generally after soaking the white fungus, it needs to be torn into small flowers and then stewed, the more broken it is, the easier it is to get out of the glue; If the white fungus is torn too much, it will take longer to simmer and it will be more difficult to get out of the gum.

3. Put too much water: the stewed white fungus without glue may also be related to the amount of water discharged, generally boiled white fungus and put water to one-third of the white fungus, but if you add too much water when boiling white fungus, then it will dilute the gum in the white fungus, causing the white fungus to look like there is no glue; Moreover, the white fungus with too much water is not good enough to eat, and the taste is not good.

4. Quality problems: If there is no glue after the white fungus is stewed, the first thing can be considered is the quality of the white fungus, and it is easier to get out of the glue after the stew of the white fungus with good quality, but if the white fungus is smoked with sulfur or the aged white fungus that has been stored for a long time, then it is very likely that the glue will not be out or it is difficult to get out of the glue.

Tremella. It is the fruiting body of basidiomycetes, Tremella fuciformis, Tremella order, Tremella family, and Tremella fungus, also known as white fungus, snow fungus, white fungus, etc., and has the reputation of the crown of fungi. Tremella is generally chrysanthemum-shaped or cockscomb-shaped, 5-10 cm in diameter, soft and white, translucent, and elastic.

As a traditional edible fungus in China, white fungus has always been a favorite food for the majority of people. Tremella fungus mycelium is formed by basidiospores germination, is multicellular, grayish-white, and very fine, and plays a role in absorbing and transporting nutrients. When the conditions are right, the mycelium forms a fruiting body, which is the edible part of the human body and consists of thin, wrinkled petals.

White, smooth, elastic, translucent. If the spores are mature, they will automatically eject out, so that they can spread with the help of the wind and grow new generations.