Do you know why Aunt Li's white fungus soup is always so slimy and mellow in taste, which makes the neighbors hungry? This incident once became a hot topic in the community.
That day, in the afternoon when the sun was shining in the courtyard, Aunt Wang couldn't help but ask the doubts in everyone's hearts, "Sister Li, do you have any unique secrets, otherwise how can your white fungus soup be stewed like jelly?"
Aunt Li smiled mysteriously and told her experience of stewed white fungus, it turned out that boiling white fungus really has a university question, but it is not as simple as soaking and boiling. This remark aroused everyone's curiosity, how can we cook a white fungus soup that is both nutritious and delicious?
First, the discerning eye picks white fungus, and good materials are the basis for making a good soup
If you want to stew that evocative and nutritious white fungus soup, the first step is to train a pair of "golden eyes" to go to the vegetable market or supermarket to find a good white fungus. Well, it is the kind of natural air-dried white fungus that looks slightly yellowish, they are like elves in the mountains, without any chemical processing, retaining the original ecological beauty given by nature. The stewed white fungus soup is called a pure and delicious, very authentic.
However, if you see those white and flawless white white fungus like first snow, or yellowish old men, you need to be careful. The white and pure may be because it has been smoked with sulfur, and the white fungus soup stewed in this way will have a hint of sulfur flavor, destroying the original fragrance.
And most of the yellowish faces are the result of staying in the air for a long time in the sun and rain, not to mention the stewed white fungus, even if you stew it patiently for a long time, it is still a hard little stubborn, and there is no way to bring a sticky and silky taste to your soup.
Let's not be greedy and chew too much, buying white fungus is the same as buying fruit in the market, paying attention to freshness. If the family is not large, buying 1-2 flowers at a time is enough for the whole family to enjoy. After all, the white fungus is not piled up more and more, the better, buy more, you can't eat it for a while, put it aside for a long time, the freshness falls down, even if you try your best to stew, the white fungus soup that is finally served on the table may be eclipsed by the loss of its original freshness, don't you say it's a big loss?
Second, there is a knack for skillful processing and acceleration of glue production
Sugar water soaking white fungus is fast and sticky, traditional soaking white fungus is not enough with water, add a spoonful of sugar, use sugar to increase the concentration of the solution, help the white fungus quickly absorb water and expand. Remember to use lukewarm water instead of hot water, otherwise the high temperature will affect the release of tremella gum.
The key to cutting and crushing the white fungus to promote the glue is that the internal gum is in full contact with the water. Cut the soaked white fungus into small pieces of about 1 cm, so that the gum is easier to dissolve in the soup when cooking, and the stewed white fungus soup will naturally be viscous.
When boiling and simmering, when the white fungus is stewed in a viscous soup for 20 minutes, it should not be boiled blindly over a fierce fire. The correct way is to boil on high heat first, then turn to low heat and simmer for 5 minutes, and then turn off the heat and simmer for 15 minutes, so that the white fungus can produce a large amount of gum in a short time. Remember, do not remove the lid during the simmering process, so as not to lose heat and affect the glue effect.
Aunt Li experimented with this method, and as expected, the white fungus soup, which originally took to be boiled for several hours, now became thick and attractive in just 20 minutes. She specially invited her neighbors to taste it, and they all said that it was the most delicious and smooth white fungus soup they had ever tasted. Since then, Aunt Li's white fungus soup has become a signature delicacy in the community, and she is happy to share the trick of stewing white fungus, so that more people can easily enjoy this bowl of nourishing dessert at home.
"If you want to do a good job, you must first sharpen your tools. The same applies to stewed white fungus soup. By properly selecting, handling and cooking the white fungus, you will find that it is not difficult to make a bowl of white fungus soup that is comparable to "common people's bird's nest". As long as you master the skills and follow the steps of "carefully selecting materials, soaking hair, cutting and cutting glue, and combining boiling and stewing", everyone can easily stew sticky, thick and delicious white fungus soup at home. "Good ingredients with good craftsmanship, healthy and delicious in the hands", this is the art of white fungus soup cooking, and it is also an ordinary and practical way of health preservation in life.
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