Boil tremella, don't add water indiscriminately, remember "3 taboos and 5 steps"

As the old saying goes, "laymen eat bird's nest, experts eat Tremella". Tremella is rich in nutrition. In ancient times, but now, tremella has become a common ingredient, which can be used to cook soup, mix cold vegetables, stir fry, etc. no matter which method, a large number of food can be captured. However, the most popular one is the boiled tremella soup, which is full of colloid. Every sip is sweet.

But the problem is, the tremella soup cooked by many friends at home is tasteless and does not gel. Why is this? So today I've summarized the key points for you. When cooking tremella, it's wrong to only add water. Remember "three taboos and five steps", and glue it out in 20 minutes to ensure that Tremella is fragrant, soft and waxy, and the soup is sticky and lubricated.

3 taboos

One taboo is to clean tremella and tear small ones: complete Tremella is chrysanthemum shaped or chicken coronal, and the surface looks particularly dense. At this time, many people think that simple cleaning is definitely not clean, so they will tear large pieces of Tremella into small ones. As everyone knows, once Tremella is torn up, a large number of bacteria on the surface will enter the inside of Tremella. Although the surface is washed clean, the places invisible to our naked eyes are already full of bacteria. Do you think there is any nutrition in such Tremella?

The correct way to clean Tremella fuciformis is to put the whole Tremella fuciformis fuciformis fuciformis fuciformis fuciformis fuciformis fuciformis fuciformis fuciformis fuciformis fuciformis fuciformis fuciformis fuciformis fuciformis fuciformis fuciformis fuciformis fuciformis fuciformis.

Second, do not soak Tremella in hot water: Tremella is still a fungus in the final analysis. Generally, it is recommended to soak it in cold water, which is the same as soaking dry mushrooms and agaric. Although Tremella with hot water will swell greatly and bubble hair quickly, it will cause the loss of nutrients in Tremella and make it difficult for boiled Tremella to gel. Although it takes a long time to soak your hair in cold water, it tastes better and produces more glue. Therefore, if the tremella you cook doesn't produce glue, it is likely that you used the wrong water to soak your hair.

Three taboos: Boil tremella and add water casually: many people always don't produce glue when cooking Tremella. If you haven't made any mistakes in the two points mentioned above, there must be a problem with the ratio of Tremella to water. Generally, when we cook tremella, the ratio of Tremella to water is controlled at 1:5. If the weight of a dry Tremella is assumed to be about 30g, the weight after foaming is about 200g, so we only need to put 1000 ml of water. Too much or too little water will affect the consistency of the soup.

5 steps

1. Soak Tremella fuciformis fully. Before cooking Tremella fuciformis, you must soak its hair fully, so that the colloid inside can be easily boiled out. Moreover, the cooking time of Tremella fuciformis is relatively short, and the soup will be very viscous in about half an hour. Put the root of Tremella fuciformis upward, so as to ensure that all Tremella fuciformis are immersed in water.

2. The tremella with good foam should be torn into small pieces. When stewing tremella, try to tear them into smaller pieces. The smaller the pieces are, the easier it is to produce glue, and the taste is better, because the glue of Tremella flows from the edge of our torn leaves. The more broken it is, the larger the contact area with water is, and the more sticky it is when cooking.

3. The casserole is used for cooking Tremella. We all know the characteristics of the casserole. It has good ventilation, adsorption, uniform heat conduction and slow heat dissipation. It is suitable for making soup. Under a relatively balanced temperature environment, it is conducive to the mutual penetration of water molecules and Tremella. In this way, the stewed tremella soup is soft and waxy.

4. Tremella should be boiled over high heat at first, then boiled over medium heat for 10 minutes, and then quickly stirred with chopsticks for 1 minute, so that colloid can appear quickly.

5. After adding rock sugar, continue to boil it over low heat for 20 minutes, and stir it many times during the period, which also helps to quickly glue out and make the soup thick. Add Chinese wolfberry and red jujube 10 minutes before coming out of the pot, because both red jujube and Chinese wolfberry contain organic acids. Putting it early will also affect the glue yield. You can put a little less salt, which can better highlight the sweetness of tremella soup.

Well, the above is the "three taboos and five steps" about cooking Tremella. If you follow the above steps and still do not produce glue, it only means that you have bought Chen Tremella.

In addition, if your casserole is too small, you may not be able to put too much water at once, and there will be insufficient water when adding other ingredients. You can add additional water halfway, but it must be boiled water. Adding cold water will cause the water temperature to drop, stimulate the tightening of Tremella cell wall, affect the glue yield, and reduce the taste of food.