To thicken the tremella soup, you must soak the tremella in advance. Soak the tremella in water before cooking the soup, and wait until it is completely soaked before cooking. When cooking, add enough water at a time, don't add water halfway. After the tremella is soaked, the cooking time is much shorter, about an hour, and it is very sticky.

The method of soaking tremella is very simple. Soak tremella directly in cold water or warm water for 3-4 hours, and then wash it with clear water. The specific method is to put the ear root of tremella upward and let tremella completely immerse in water until it is soaked.

2. Cooking time

The viscosity of tremella is directly proportional to the boiling time. The longer you cook, the thicker the soup will naturally become. You can cook it with high fire first, and then turn to low heat and cook it slowly until the soup thickens.

Stewed tremella soup in pressure cooker: cook for 20 to 30 minutes first, and then cook for about 30 minutes under pressure.

Stewed tremella soup with rice cooker: cook for 2-3 hours, and be careful not to dry the water.

Stew tremella soup in rice cooker or casserole: stew for 4-5 hours.

Stew the tremella soup in a saucepan: first boil it with high fire, and then stew it with low fire 1-2 hours.

Step 3 select tremella fuciformis

To choose good quality tremella, you can cook delicious tremella soup. Never choose those white ones. Most of them are bleached, and the yellow ones are the best. In addition, the tremella should be torn into small pieces, the smaller the better.

4. steam first.

Another trick of cooking tremella soup is to wash tremella, remove its pedicels and steam it in a large bowl for 10 minutes. Then according to the normal method, put it into a pot and add water to boil. After an hour, be sure to boil the thick tremella soup.