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.

The reason why tremella does not gel may be:

1, there is no way for some tremella to boil out colloid, and bleaching tremella is generally like this, which is the problem of tremella itself.

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

3. 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. Used in health pots, frying pans, etc. , not suitable for cooking tremella. There is no way to make tremella thick in such a pot.