What should I do if the white fungus is not boiled? How to remedy the white fungus if it is not rott

Mastering the correct way to cook white fungus will help the white fungus to cook rotten gum

2. Stewing shape: tear or fry after soaking and then stew in the pot, the more broken, the easier it is to get out of the gelatin.

3. The amount of water to stew: grasp the amount of water once and add enough water, not too much, adding water in the later stage will dilute the gum, and it may not be glutinous.

4. Stew: Boil over high heat and then turn to low heat and simmer, so that the fragrance of white fungus is more intense.

The reason why the white fungus is boiled for a long time is that the white fungus leaves are relatively thin, and the white fungus with thin leaves is generally more tenacious and tougher than the white fungus with thick leaves. Thick leaves, because the leaves have more flesh, can absorb more water in the mesophyll, so a soak in water is obviously larger than the thin one, and therefore easier to cook.

Generally speaking, it is okay to eat the white fungus soaked up, but it is not as nutritious as the stewed food, if the white fungus is better, it will be viscous and gelatinous cold and delicious without boiling for too long, but the viscous is easier to be absorbed by the human body, but it should be noted that it is not too viscous, and the taste will not be too good.

The white fungus should be boiled until the gum comes out, that is, when the soup is viscous, add rock sugar and stir well, and then it can be eaten out of the pot. As for how long it lasts, it depends on what kind of white fungus you buy and what kind of pot you use. Generally, 30-40 minutes is fine for an electric pressure cooker, and a few hours for an electric cooker.

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.

You can eat the white fungus raw! It's okay if it doesn't boil....Or you put some vinegar.

Dried white fungus should be soaked for 4 hours before cooking, simmering for an hour, or boiling in a pressure cooker for 40 minutes.

1. Whether the purchased white fungus has been smoked with sulfur. Smoked sulfur white fungus is not boiled, you can pick up the remaining white fungus at home and smell it to see if there is a pungent smell, and then see if the color is abnormally white. If it is not a normal fungus fragrance or the color is very white, you need to pay attention, maybe the white fungus itself has been smoked with sulfur and is inedible.

2. If the quality of the white fungus is good, but it is not rotten after soaking for a long time, it is possible that the purchased white fungus is caused by too long storage, so you also need to pay attention to check the production time when purchasing.

3. The quality and production time of white fungus are no problem, then it is a problem with the production process. It is best to soak in warm water, not boiling water. After soaking, you need to cut off the root and simmer in a cooking pot.

If you cook it for a while, it may not be long enough, and the white fungus needs to be simmered for more than 1 hour. Remove the white fungus and tear it into small pieces, and the small dots are easy to boil; You can add some lotus seeds and cook them together. Use a pressure cooker to stew the white fungus and the gelatinous oil.

Fresh white fungus should be simmered for 40 minutes; Aged white fungus should be simmered for an hour. After the white fungus is stewed, do not open the lid immediately, wait until it is naturally decompressed before opening the lid. <

1. Cook for a while, maybe the stove beam is not long enough, generally the white fungus needs to be boiled for more than 1 hour, it is best to cook it slowly.

2. Remove the white fungus and tear it into small pieces, and the small dots are easy to boil.

3. You can add some lotus seeds into it, note that the lotus seeds do not need to be soaked, just wash them and put them in to cook.

4. Use a pressure cooker, which can well stew the gum in the white fungus. If it is relatively fresh white fungus, then simmer for 40 minutes; If it is a relatively old white fungus, then simmer for a little enough for an hour.

5. After the white fungus is stewed, be careful not to open the lid immediately, it is best to wait until it is naturally decompressed, and then open the lid, so that it can be simmered for a while, and the gum inside can also be diluted out well.

6. You can put some peach gum in it, so that the cooked taste is more viscous, and it will also increase some beauty and beauty effects.

7. When the white fungus soup is still hot, you can add an appropriate amount of rock sugar and wolfberry and stir well, which can increase the color and luster of it, and also increase the nutritional taste.

Generally speaking, it is very difficult to remedy whether the white fungus is not boiled, and there are some white fungus on the market that have been smoked with sulfur, and this kind of white fungus is not cooked anyway, so when buying white fungus, you should smell whether there is a peculiar smell. In addition, there may be a problem with the preparation method, in which case the only way to soak it in warm water is the next time it is simmered.

White fungus is a relatively common ingredient in our life, rich in nutrition, soft and delicious in taste, but when soaking, it generally needs to be soaked in water, so that it can fully absorb water and become soft, but even so, in the process of boiling white fungus, it will not be easy to boil.

There are some white fungus on the market that have been smoked with sulfur, and this kind of white fungus chain branch is usually not boiled no matter what, so when we buy white fungus, we must first smell whether there is a pungent smell of Zhaochi, and then see if the color is white is not too normal, and we must avoid buying this kind of white fungus, so as not to be bad for health.

If the quality of the white fungus is normal, but it can't be boiled for a long time after soaking, then it is likely that there is a problem with the production and calling method, which is basically difficult to remedy, it can only be said that pay attention to the next stew, soak it in warm water first, remove the root after soaking, and then stew slowly with boiling.

1. Use hot water or warm water to soak it, so that the soaked white fungus is not easy to wax. It is best to soak it in room temperature water, and the soaking time is 4 to 6 hours, because the time is too short to soak, and it is easy to cause gum loss for too long.

2. After the white fungus is put into the pot, first boil the water over high heat and fierce fire, remember, for a few minutes (pay attention to prevent the water from overflowing the pot), and then turn to low heat and simmer for about 1 hour. At the beginning, it has been a low fire, and it is difficult to release tremella gum.

3. The white fungus should be torn into small pieces, too large pieces are not easy to be glutinous, and my experience is that the effect of tearing the white fungus by hand after soaking is better than that of a knife, and the smaller the piece, the better.

4. Tremella can never be stewed in a water cup, white fungus is different from bird's nest, it is in the pot in front of the shed, and it will never be stewed glutinous, and the temperature is not enough.

5. If you find that the water in the pot is not enough in the middle of boiling white fungus, and you need to replenish water, remember, do not add cold water, be sure to heat the water, otherwise the glutinous will be greatly discounted and rounded.

6. Some varieties of white fungus are crisp, how can they not be boiled glutinous, usually this kind of white fungus mixed with cold vegetables is delicious, I have seen this kind of white fungus, very small, only as big as a yuan coin, ** is also very expensive, this kind of white fungus can not be cooked glutinous.

Tremella fungus is a fungus with a tender taste and rich nutrients, and is often used as a culinary delicacy. However, sometimes in the process of cooking white fungus, you will find that the white fungus does not cook badly, which is due to the following reasons:

Lack of time: When cooking white fungus, you need enough time to cook it, otherwise it will cause the white fungus to not cook well.

Insufficient heating: Tremella fuciformis is an ingredient rich in protein and fiber, if the rubber is not sufficiently heated, its components will not be completely decomposed and digested, resulting in the white fungus is not rotten.

Different degrees of dryness: The purchased white fungus may have a certain moisture content, and it may not be cooked when it is boiled in water.

Improper storage: During the storage process, the white fungus may cause quality problems due to moisture or unsuitable temperature, so that the white fungus will not be rotten.

In order to cook soft and delicious white fungus, the following measures can be used:

Slow cooking: Add water to the white fungus, heat until the water boils, then change to low heat and continue to cook.

Mix with the right ingredients: Cooking white fungus with other ingredients, such as sugar water, soup, stew, etc., will accelerate the softening of white fungus.

Choose high-quality white fungus: choose fresh, pure, and good quality white fungus, and avoid impurities to improve the degree of soft rot.