The fungus cooked by tremella is not thick, which has a certain relationship with the time of cooking tremella. Cooking time is short, and the collagen fibers in tremella can't be cooked, which will affect the layering of tremella.

The boiling time of white fungus is inversely proportional to the soup of white fungus and lotus seed. If you put too much water, the tremella lotus seed soup will be thin, and you can't make a sticky tremella lotus seed soup.

It is not suitable for cooking tremella for cooking such as health pots and stir-frying dishes. This pot can't cook thick tremella.

It is also related to the short cooking time of tremella. If the tremella is still not gelatinized after cooking for 1 hour, you can cook for another 30 minutes to see if it will be gelatinized, and then try to see if it can be gelatinized. Try again, add some starch, lotus seed powder, baking soda powder and so on. If it is not gelatinized, you can cook it for another 30 minutes to see if it can be gelatinized.

The pressure cooker can quickly squeeze the collagen fibers of auricularia auricula into it, and the use time is also very short, which is very convenient.