How to make white fungus soup thick
Tremella soup is a traditional dessert that is rich in nutrients and has a smooth texture, especially suitable for consumption in autumn and winter. However, when many people make white fungus soup at home, they often encounter the problem that the soup is thin and not thick enough. This article will combine the hot topics and user discussions on the Internet in the past 10 days to summarize the key techniques and precautions for cooking thick white fungus soup.
1. The key factors for the viscosity of Tremella soup
The viscosity of the white fungus soup mainly depends on the gelatinization of the white fungus. The following are the four key factors that affect the glue release of Tremella fuciformis:
| factors | Description | degree of influence |
|---|---|---|
| Tremella species | Choose Tremella fuciformis with thick flesh and firm flowers. | ★★★★★ |
| Soaking time | It is best to soak in cold water for 3-4 hours | ★★★★☆ |
| Fire control | Bring to a boil, then turn to low heat and simmer | ★★★★☆ |
| Stew time | It takes at least 1.5-2 hours | ★★★★★ |
2. Detailed operation steps
According to actual measurements by netizens and experience sharing by food bloggers, the following are the specific methods to best ensure the viscosity of white fungus soup:
| steps | Operational points | Things to note |
|---|---|---|
| 1. Selection of materials | Choose dried Tremella fuciformis that are slightly yellow in color and have complete flower shapes. | Avoid snow-white Tremella fuciformis, which may be smoked with sulfur |
| 2. Soak hair | Soak in cold water for 3-4 hours until fully stretched | The water temperature does not exceed 30°C and hot water is prohibited |
| 3. Processing | Remove the yellow part of the root and tear it into small florets | The smaller you tear it, the easier it is to get glue. |
| 4. Stew | The ratio of white fungus to water is 1:5, bring to a boil over high heat and then reduce to low heat | Do not cover the pot for the first 15 minutes |
| 5. Seasoning | After simmering for 1 hour, add rock sugar | Adding sugar too early will affect glue production |
3. Frequently Asked Questions
Based on recent hot discussions on the Internet, we have sorted out the following high-frequency issues:
Q: Why is the white fungus soup I cook not always thick?
A: Possible reasons include: 1) poor quality of Tremella; 2) insufficient soaking time; 3) insufficient stewing time; 4) improper heat control.
Q: Can I use a pressure cooker to cook white fungus soup?
A: Yes, but the effect is not as good as slow cooking in a casserole. Put the pressure cooker on steam and cook for 30 minutes, but the glue effect will be compromised.
Q: Can tremella soup be drunk overnight?
A: The cooked white fungus soup can be stored in the refrigerator for 2-3 days, but the nutrients will gradually be lost. It is recommended to cook it and drink it now.
4. Tips for improving viscosity
In addition to the basic methods, the following tips can help make white fungus soup thicker:
| Skills | How to operate | Principle |
|---|---|---|
| freezing method | After soaking, freeze the white fungus for 30 minutes before cooking | Low temperature destroys cell wall and promotes glue release |
| Starch aid | Add a little lotus root starch in the last 10 minutes | Increase the thickness of soup |
| Tremella pretreatment | After soaking the hair, pat the white fungus with the back of a knife | Destroy tissue structure to promote colloid release |
5. Nutritional value and dietary recommendations
Tremella is rich in plant colloids, various amino acids and trace elements, and has the effects of nourishing yin, moistening the lungs and beautifying the skin. Best time to eat:
| time period | Efficacy | Suitable crowd |
|---|---|---|
| fasting in the morning | Promote gastrointestinal motility | Constipation people |
| tea time | replenish energy | office worker |
| 2 hours before going to bed | Soothe the nerves and aid sleep | Insomnia people |
After mastering these techniques, I believe you will be able to cook white fungus soup that is rich in colloids and has a smooth texture. Remember, good white fungus soup requires patience and slow simmering to achieve the best results. Happy cooking!
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