Introduction: Recently many people eat more greasy food, just want to eat a little or drink a little light food every morning and evening, and in the spring, I most recommend that everyone drink the soup is white fungus soup, because stewed white fungus soup, not only can dissolve greasy, but also nourish the yin and moist lungs, so there are elderly people and children at home, must often cook white fungus soup for the family to drink. Although many people like to drink white fungus soup, many people just don't like to cook it at home, because many people say to me: "The white fungus soup I cook at home not only does not produce glue, but also the white fungus is not soft at all, and there is no good taste sold outside!" ”
And many years ago, I specifically studied a variety of porridge and soup cooking methods, before learning, I have always thought that the outside sale of silver ear soup, eight treasure porridge, millet porridge are added additives, so that the porridge drinking fragrant and thick, and since seeing Master Zhang's method of boiling porridge, I found that a small bowl of white fungus soup, there are so many tricks. And many people stew silver ear soup, and my initial method is the same, are directly under the pot stew, in fact, if you want to stew silver ear mushrooms fragrant and thick, the most taboo directly under the pot stew! Today Chef Hu taught everyone the correct way to stew the white fungus soup, as long as you remember 3 points, to ensure that the white fungus is glued for 20 minutes.
【Preparation of raw materials】: 30 grams of dried white fungus, 3000ml of hot water, 30 grams of red dates, 50 grams of rock sugar, water to taste.
【To prepare the white fungus soup】:
Step 1: First soak in water for 3 hours, then cut off the bottom of the white fungus, and then cut the white fungus to set aside.
Step 2: Put 3000ml of hot water into the pot, then put the white fungus into the pot, simmer the white fungus for 5 minutes on high heat and then turn off the heat, at this time do not open the lid of the pot, simmer the white fungus for 10 minutes.
Step 3: After 10 minutes, put all the rock sugar and dates into the white fungus, continue to simmer the white fungus on high heat for 5 minutes, and then eat it.
【Stewed white fungus soup keep in mind 3 points】:
First point: Cut off the stalk of the white fungus
After the white fungus is swollen, be sure to cut off the surface of the white fungus, if you do not cut off this peduncle, when stewing the white fungus, it will seriously affect the water absorption of the white fungus, and the white fungus absorbs less water, and the stewed white fungus soup will of course not produce a lot of glue.
Second point: stewed white fungus in hot water
When stewing white fungus soup, it is best to stew with hot water, hot water can make the gel in the white fungus quickly become soft, and the soft white fungus comes into contact with boiling boiling water, and a large amount of gum will dissolve in the water, so that the white fungus soup is very strong.
Third point: Simmer for 10 minutes and then simmer for another 5 minutes
When stewing white fungus soup, there is no need to keep on the fire to stew, after stewing the white fungus for 5 minutes, be sure to turn off the heat, at this time use the steam in the pot to make the white fungus quickly soft, so that not only can retain the aroma of the white fungus, but also make the gelatinous of the white fungus stew more viscous.
When you stew the white fungus soup in the future, you must not stew directly! As long as you keep the above 3 points in mind, make sure that the stewed white fungus will be glued out for 20 minutes. This article is Master Hu's original graphics, the follow-up Master Hu will also explain to you more cooking tips, the latest recipes to everyone, thank you for watching, if today's article is helpful to you, then point a concern, a like, thank you for your support.