(1) Some tremella can't boil gum, but bleached tremella does, which is the problem of tremella itself. (2) Time is too short: Whether tremella is sticky or not has a certain relationship with the time of cooking tremella. When the cooking time is short, the colloid in tremella cannot be boiled, which affects the texture of tremella. (3) Too much water: The viscosity of tremella is inversely proportional to the boiling time. If you put too much water, the tremella soup will be thinner and will not become thick tremella soup. (4) the problem of the pot: for health pots, frying pans, etc. It is not suitable for cooking tremella, so it is impossible to cook tremella in such a pot.

Tips for making tremella glue: (1) soak in cold water in advance. Soak tremella in cold water 3-4 hours in advance until the leaves become thick, and then cook until soft and sticky. (2) Cut the tremella into pieces. The more broken tremella is, the easier it is to stick, so make tremella into small flowers, which is good for sticking. (3) Polycrystalline rock candy and yellow rock candy should be selected as rock candy. Single crystal rock sugar will affect the gum production of tremella, so it is suggested that yellow rock sugar is better and easier to gum.

The correct way of tremella: (1) Prepare proper amount of tremella, rock sugar, red dates, etc. (2) Soak the tremella for about 3 hours in advance, remove the pedicle of tremella, and then cut or tear the tremella into small pieces. (3) Then put the tremella into the pot, add a proper amount of water, boil it with strong fire and simmer it with low fire. (4) When the tremella is thick, you can put tremella and rock sugar into the pot and stew it for about half an hour.