What should I do if the white fungus soup I boiled by myself is always ungelatin and still untasty?

White fungus is also known as white fungus and snow fungus, and black fungus is the same as our most traditional edible fungus, it is said that in the Ming and Qing dynasties, white fungus is a good thing used by emperors and dignitaries to prolong life, and it has the reputation of "the crown of fungi" among edible fungi; The most traditional way to eat white fungus is to boil soup, and the white fungus soup should be soft and glutinous in taste to be delicious and nutritious, so how can we make the white fungus delicious and fast gum!

Under normal circumstances, it is difficult for us to use dried white fungus to boil soup to achieve rapid glue, and it takes a lot of time to boil in order to make the white fungus barely produce a little gum, which is a great waste of time, why is this? Because fresh tremella will be washed and dried after picking, so as to prolong the storage time, these steps have caused a large amount of gum loss of tremella fungus, so how to quickly produce gum and nutritious and delicious? In fact, when boiling white fungus soup, many people are wrong about what kind of white fungus to choose in the first step, if you are interested, please continue to read.

The practice of boiling white fungus soup to quickly produce glue].

Ingredients: a fresh white fungus, red dates, an appropriate amount of old rock sugar, wolfberry, water.

1.If you want to boil white fungus soup to get gum quickly, you must choose fresh white fungus, fresh white fungus has not been processed, and its gum is still retained, so this is the key to white fungus gelatin.

2.Fresh white fungus will have a peculiar smell after buying, some are natural white fungus flower fragrance, or it may be the peculiar smell produced by the flower breathing after long-term packaging, we can first soak the white fungus in boiling water and blanch it for 1 minute, and then wash it with cold water and place it outside to emit a peculiar smell, so that you can remove the peculiar smell of the white fungus and the dirt on the surface of the white fungus. It is best to deal with it in the evening of the first day and boil the soup again the next day.

<>3.First cut off the root of the white fungus with scissors, then tear it up and put it in the rice cooker, add a few red dates, a few pieces of rock sugar and wolfberry, pour in an appropriate amount of water, cover the lid, press the rice button to cook for more than ten minutes, so that the white fungus soup cooked is very rich, nutritious and healthy. If you use dried white fungus to make soup, it will take more than 40 minutes to barely get the white fungus gumming.

Whether it is dried or fresh white fungus, it is very nutritious, but if you want to quickly make the white fungus out of the gel, you have to choose fresh white fungus, we can buy fresh white fungus online.

Freshly picked white fungus will have unclean dirt on the surface of untreated white fungus, which can be effectively removed by blanching and soaking in cold water; In addition, there are no porphyrin substances in fresh white fungus, and such substances will exist in fresh black fungus, so please feel free to eat it.

Fresh white fungus must be stored properly, otherwise it is easy to deteriorate and rot, you can cut off the root of the white fungus, and then divide the white fungus into four petals, wrap it in plastic wrap or plastic bag and put it in the refrigerator to freeze.

White fungus should be soaked for a long time, and after soaking, it must be torn into small pieces, so that it is easy to get out of the gelatin, and it should not be too long when simmering, generally 2 to 3 hours, so that it is delicious.

If you want to get out of the white fungus, you must choose fresh white fungus, the fresh white fungus has not been treated, and its gum is still retained, so this is the key to the glue of the white fungus. Fresh white fungus has a peculiar smell after buying, it may be caused by long-term packaging, you can put the white fungus in boiling water for about two minutes, let it cool and emit the smell on it, the first day to deal with it, the second day to boil the soup on the second day.

That must be boiling time is too short, white fungus wash and pick into small pieces, add water to boil, this water is not too much, put rock sugar and red dates in it, at least boil for 40-60 minutes, according to the amount, boil over high heat and boil slowly. Boil until the glue comes out and add the wolfberry.

The stewing order is wrong, and the white fungus is not easy to gelatinize.

1.Soaking: Before stewing the white fungus, cut off the root of the white fungus, then cut it into pieces, and then soak it in cold water for 2-3 hours to let the white fungus drink enough water.

When you see that the white fungus has grown larger and the leaves are completely comfortable, it means that the white fungus has been soaked well. The smaller the white fungus cut, the easier it is to get out of the glue.

2.Add water: When stewing white fungus, add enough water at one time, and do not add water in the middle. Because this will affect the glue output of white fungus. The amount of water is about twice that of white fungus.

3.When stewing, pay attention: do not turn the lid of the pot, stew for 2-3 hours to get out of the gel.

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.

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.

If the white fungus soup does not produce glue, you can take out the white fungus and tear it up by hand, so that the gel can be produced by simmering. You can also extend the simmering time, after the white fungus is boiled, just cook it on low heat for 2 to 3 hours. If the amount of water used to stew the white fungus is relatively large, it will also affect the glue, you can take out the white fungus and pour some water, and the skin will be glued after boiling.

When the white fungus soup can not be boiled, the white fungus should be fished out and torn by hand, and then continue to stew the white fungus after tearing it up, and the more the white fungus is torn into small pieces, the easier it is to get out of the glue. When soaking the white fungus, you can tear it by hand, which is more convenient to clean the impurities inside the white fungus.

Sometimes the time and heat of stewing white fungus are not enough, it will also cause the white fungus not to produce glue, it is recommended to boil the white fungus with high heat when boiling the white fungus, and then slowly stew the white fungus over low heat, so that the taste of the white fungus is not only soft and glutinous and sweet, but also the nutritional value will be preserved as much as possible, and the edible flavor is very good.

Generally speaking, the amount of water used to stew the white fungus should not be too much, otherwise the soup will appear to be less viscous after dilution. Therefore, generally the amount of water needs to be controlled when stewing white fungus, it is recommended that it is not more than one-third of the white fungus, too much water will also prolong the stewing time, you can pour some water and then stew.

Cooking white fungus at home gelatinous method: you can first soak the white fungus for 2 to 3 hours, soak the white fungus softly, the white fungus to stew for four hours, you can buy an electric stew cup, with the slow cooking method, the white fungus is easy to get out of the gel; You can go to the market to buy some fresh white fungus, the stewed soup is more delicious, and it is easier to get out of the gelatin; You can add some red dates and wolfberries to the stewed white fungus soup.

First of all, wash and tear the white fungus into small pieces, then soak it in warm water for about an hour, pot it under cold water, cook it over high heat first, and then change it to low heat, which is conducive to the glue of the white fungus, and you can also add some lotus seeds when boiling the white fungus, but do not add acidic substances, which will affect the glue of the white fungus.

If you cook white fungus soup at home without gum, you can add appropriate cornstarch, which will make the white fungus soup more viscous. Appropriate old rock sugar can also be added.

The weather is getting hotter and hotter, and every day when you enter the house, you need a cold and healthy drink. Therefore, I often cook this white fungus lotus seed lily soup for my relatives, which is slippery and glutinous, and the channel is fragrant. In the course of the summer comes a bowl and is very achieved.

Tremella is also called Tremella fuciformis, which has the reputation of "the crown of fungi". It is very nutritious and has good health care functions. Eating it regularly can enhance the body's resistance, it is rich in pure natural collagen fibers, women often drink it, it can nourish beauty and nourishment**.

The most common way to eat it is to make white fungus soup. Many people often say that making white fungus soup at home is very difficult to get out of the gelatin, and today I will share three tips with you to ensure that the white fungus soup you cook is thick and glutinous.

Usually everyone buys white fungus, why not buy glutinous fungus, this kind of white fungus is solved by solving, and the white fungus soup cooked with it is easy to get out of the gelatin. It doesn't matter if it's hard to buy, it's the same with ordinary white fungus. White fungus must be soaked in cold water.

Many people like to use warm water to soak the white fungus, I don't think that's good, the taste of the white fungus soaked in warm water is sticky, and it will also damage the nutrients. In addition, in the case of stewing white fungus soup, it is best to choose a stone pot, which can avoid the outflow of water, and will not make the white fungus soup stew lower and lower, and the heat is more symmetrical when the stone pot is heated, and the fire point is longer. Cut off the roots of the soaked white fungus, break them into small flowers, and then prepare some red wolfberries and old rock sugar.

Soak the lily lotus seeds in cool water to remove the lotus seed core, although the lotus seed core is said to clear heat and dispel fire, but it is especially bitter to eat. If you don't care about the bitterness, you don't need to get rid of it. The jujube must be removed, because the jujube pit is boiled for a long time and it is easy to get angry, so it must be removed.

Pour white fungus, lilies, lotus seeds, and jujubes into the clay pot, add a small amount of cold water, first bring to a boil over high heat, turn to the least heat and gradually simmer. We must add enough water at one time in the process of releasing water, and do not need to put water in the case of boiling, otherwise it will endanger the amount of glue output of white fungus, 50 grams of white fungus plus 1000ml of water is more suitable.

When the white fungus becomes viscous, add wolfberries and old rock sugar, and simmer for another ten minutes before drinking. It should be noted that wolfberries must be added at the end, and if they are stewed for a long time, they will damage the medicinal power. After simmering for ten minutes, the white fungus soup will become more and more sticky and glutinous, with a lot of nutrients.

That simple and delicious old rock sugar white fungus soup is ready, the taste is smooth and tender, sweet and mellow. Usually everyone often drinks white fungus soup, which can improve people's antioxidant capacity, slow down aging, clear heat and dispel fire, and also has a certain effect on promoting digestion. Especially in the case of hot days, swallowing a bowl of old rock sugar white fungus soup, every ** pore will become more and more comfortable.

Tips: In the case of selecting white fungus, we try to choose the white fungus with a slightly purple color, don't buy the kind of color that is particularly yellow, the color is especially yellow, all of them are placed for a long time, and this kind of white fungus will not be glued no matter how long it is cooked.