Why is the white fungus soup cooked many times, but never out of the gel?

The white fungus soup that has been stewed for a long time without gum is related to the soaking time, the shape of the white fungus, the amount of water, the heat, the simmering time, and the order of the seasoning. We should soak it in water more often, soak it for about an hour, and then soak it in cold water for about three hours to make it bigger. <>

After the second bubble, it should be torn into small flowers, the more broken it will be easier to get out of the glue, if it is not too torn, it will not be out of the glue. Water should be just less than its 1 3 or so, too much will make it longer, and may not be out of the glue, stewing is very critical, its heat determines his it out of the glue, first boil over high heat to boil rotten, and then use low heat to cook until the glue can be, the stewing time can not be too long, not too short, too short glue can not come out, too long will be broken to be destroyed, its nutrient color will become particularly poor, the stewing time can be about three hours. <>

When making white fungus soup, put rock sugar, red dates, wolfberry, longan, but these can not be put too early, red dates and wolfberry at the beginning will affect its gelatin, the color of the boiled is also very bad, and then put about 15 minutes after cooking, you should choose ugly ears when cooking white fungus soup, its glue will be more, and the amount is also very small, and the glue will be out after boiling for a while. It has nothing to do with ordinary white fungus, that is, there are no additives when picking, it is dry, so it retains the yellow color, not as white as it is sold in the supermarket, so it is called ugly ear. It is not processed with sulfur, it is more nutritious and gelatinous than ordinary ones, and it is also very dense, and it is very sweet to drink.

To stew white fungus soup, we first prepare the ingredients white fungus, wolfberry, and rock sugar. Method: Tear a handful of white fungus into small flowers, put it in a bowl to take a little water, and let it soak in warm water for about an hour. Then rinse off with cool water.

Second, put the soaked white fungus in a pot and add water, and then add rock sugar after the white fungus. When stewing, after 15 minutes, add wolfberry, red dates, lotus seeds, lilies, etc., and stew until the shape of gum can be served.

Because the white fungus does not soak enough time before cooking. It must be soaked for about two to three hours before cooking. The white fungus made in this way is particularly slippery.

Tremella needs to be soaked in warm water for an hour, so that the leaves are comfortable, remove impurities, and tear into small pieces after soaking, the more broken, the easier it is to degum, there is no glue, it may be that the white fungus is too large, the amount of water needs to be more than half of the white fungus, and it is not easy to get out of the gum if there is too much water.

It may be that the choice of white fungus is not good enough, and the choice of white fungus needs to choose a relatively small white fungus, do not soak too much water, so that it is easy to get out of the gel.

Why do you cook the white fungus for a long time and it doesn't come out of the glue, tell you a little trick, secretly collect it, I only tell you.

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.

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.

It may be due to the wrong way of steaming, or it may be due to the wrong ingredients. Pay attention to the way you cook, you have to pay attention to the way you cook it, you have to pay attention to the ingredients you put in it, you have to pay attention to the taste, you have to pay attention to putting in some milk, you have to pay attention to the way it has been cooked for a longer time.

Tremella is a beauty and affordable food, which is liked by many female friends, but it is really more and more difficult to get out of the gelatin, and it is always clear soup and little water, which is really a headache.

At first, I thought it was because I didn't have enough time to stew, but after boiling for an hour, two hours, or even three hours, the water was still water, and the white fungus was white fungus, and I really didn't know which step went wrong.

Later, I saw someone say that when soaking the white fungus, you have to soak it in cold water, so that it will be easier to get out of the gelatin, soak it in cold water for more than two hours, and then cut the white fungus into pieces, and find a pot to stew, no need to find a casserole.

Looking at what others say, it seems to be very simple, the white fungus soup made with little water should be a problem when soaking, either hot water is used, or there is not enough time.

In addition, when we boil the white fungus, the white fungus is broken, which will make it easier to get out of the gel.

When cooking, we pour in cold water, and the ratio of white fungus to water is best 1:6.

It is worth noting that rock sugar, wolfberries have to be put before the pot, red dates can be put in after the white fungus is gelatinous, these things should not be put too early, at the beginning only need to pour into the white fungus to boil.

In the face of the problem of white fungus not being glued, some people will wonder if the quality of the purchase is not good, or that the white fungus has been placed for too long, but the shape and time of the white fungus have little impact on the glue.

If you want to thicken the gum when boiling nutrition, we should remember, first, soak it in cold water, don't tear the white fungus when soaking, and second, put red dates, wolfberries, rock sugar, and other things later, and the amount of wolfberries is not too much, you can decorate it. Third, after boiling, turn to low heat and slowly boil until the glue is out.

Don't look at white fungus as a simple delicacy, but it is not easy to make it very successfully, and after mastering these tips, the success rate should increase a lot.

Because you didn't wash off the film on the white fungus with water. Therefore, it will be very laborious in the process of cooking. And you certainly didn't add a lot of water.

Because you don't have the patience, you must just cook it for 20 minutes and then go to see it. But white fungus is very resistant to boiling, so it must be boiled for about two hours.

If this happens, it may be because the white fungus has not been soaked in water before boiling.

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.

1. Some white fungus is no way to boil out the gum no matter how it is cooked, and the white fungus after bleaching is like this, which is the problem of the white fungus itself.

When the boiling time is very short, the gum in the white fungus can not be boiled out, which affects the texture of the white fungus.

The viscosity of white fungus boiling is inversely proportional to the boiling time, if too much water is put in, then the white fungus soup will be thinner, and it will not become a thick white fungus soup.

For health pots, frying pans, etc., it is not suitable for boiling white fungus, and such a pot has no way to cook white fungus viscous.

2 boiled white fungus does not produce glue and the time is too short also has a certain relationship, when the hair racket family before the boiling 1 small attack Qing, the white fungus has not yet been out of the glue, then you can continue to cook for about half an hour, to see if it will be out of the glue, you can also try to add some water starch, lotus root powder, soda into it, if there is still no glue, then there is no way, maybe you buy the white fungus will not be out of the glue.

The pressure cooker can quickly press out the gum in the white fungus, and the time taken is also very short, which is relatively simple and convenient.

3 Under normal circumstances, the gum in the white fungus can be boiled out after 1 hour.

Tremella fuciformis is rich in gum, which needs to be boiled out under high temperature conditions, so under normal circumstances, 1 hour is completely possible to boil tremella gum.

4 can eat. In real life, not every time you boil the white fungus, you can get gum, there will always be a variety of reasons, which will cause the white fungus to be boiled out of the gelatin, then in fact, such white fungus can also be eaten, but in terms of edible taste and edible value, there is no gelatinous white fungus is good.

The white fungus soup is not viscous, because the white fungus soup is not soaked in advance when the white fungus soup is cooked, and the white fungus after soaking can completely release the components inside, so the white fungus soup is not viscous, and the white fungus is not soaked in advance. When boiling white fungus soup, excessive water will lead to a lack of gum in the white fungus, resulting in the cooked white fungus not sticking. The poor quality of the white fungus itself will also cause the boiled white fungus to be non-sticky.

The white fungus soup is not viscous, because the white fungus soup is not soaked in advance when the white fungus soup is cooked, and the white fungus after soaking can completely release the components inside, so the white fungus soup is not viscous, and the white fungus is not soaked in advance. When boiling white fungus soup, excessive water will lead to a lack of gum in the white fungus, resulting in the cooked white fungus not sticking. The poor quality of the white fungus itself will also cause the boiled white fungus to be non-sticky.