1 Why is tremella not sticky when cooked? Some tremella can't boil gum, but generally bleached tremella is like this, which is the problem of tremella itself.

The time is too short, and the tremella is not sticky, which has a certain relationship with the time of cooking tremella. When the cooking time is very short, the colloid in tremella can not be boiled, which affects the texture of tremella.

The viscosity of tremella fuciformis boiled in too much water is inversely proportional to the cooking time. If you put too much water, the tremella soup will be thinner and will not become thick tremella soup.

The problem of the pot is not suitable for cooking tremella for health pots, frying pans and so on. There is no way to make tremella thick in such a pot.

2 What if tremella does not gel? It has something to do with short time. When it is found that tremella has not gelled after cooking for 1 hour, it can be boiled for about half an hour to see if it will gel. You can also try adding some starch, lotus root starch and baking soda. If it still has no gel, you can't do anything. Maybe the tremella you bought won't gel.

Cooking tremella in a pressure cooker can quickly squeeze out the colloid in tremella, and it takes a short time, which is relatively simple and convenient.

How long does it take to cook tremella? In general, the gum in tremella can be boiled 1 hour.

Tremella is rich in gum and needs to be boiled at high temperature. Therefore, in general, 1 hour cooking tremella gum is completely possible.

Tremella can't boil out glue. Can I eat? Can I eat?

In real life, not every time tremella is cooked, it will always cause tremella to boil out gum for various reasons. In fact, such tremella can also be eaten, but the taste and value are not as good as those with glue.