I still remember going to a banquet some time ago, meeting relatives and friends who I hadn't seen for a long time, eating melon seeds and sugar, and chatting about family life. After three rounds of five flavors of wine, everyone ate enough wine and food, the waiter of the hotel served some fruits and a big bowl of white fungus soup, for children, it is still very popular, so the mothers during the banquet began to get busy, picked up a small bowl of white fungus soup, and began to feed their own babies.
The hotel's white fungus soup looks quite delicious, full of gelatin, and is also very thick, so my cousin patted me on the shoulder and said: "Cooking white fungus soup at home, how can I get the glue, is the quality of the white fungus I bought, or I haven't mastered the skills of boiling white fungus soup?
The white fungus needs to be torn to pieces, needs to be soaked more, and the simmering time is longer, I explained to my cousin for a long time, and my cousin said that she did it all and made it many times, and every time the white fungus soup stewed at home had no gelatin.
The problem is explained to this extent, it must be a problem in the details, so I said that the stewing time should be longer, this time is not 30 minutes, 40 minutes is long, at least an hour and a half, the white fungus soup can be glued. If the ratio of white fungus to water is not appropriate, that is, the white fungus seems to be quite a lot, and the water is also very much, or it is put in more water like boiling mung bean soup, it is difficult to have gelatin. Because of the abundance of water, even if the white fungus is gelatinized, after dilution, the white fungus soup will not be thick.
Let me teach you a way, first find the successful cases of white fungus glue, and then make adjustments to the details. You have a recipe in mind for how much white fungus to put in the white fungus soup at home, how much water to put in the water, how long to simmer, and how long to soak, and before you successfully cook the gelatinous white fungus soup, you will feel that every step is wrong, because you have no standard for success.
In spring, everyone likes to cook some sugar water at home, such as white fungus soup, mung bean soup and the like, white fungus is rich in nutrients, contains a lot of gelatin, and is good for the skin.
How to boil a delicious white fungus soup, the standard is relatively simple, you must boil out the gelatin, so that the taste of the white fungus soup is smooth and viscous, the following will introduce you to 4 skills, according to this skill to do, the white fungus soup must be able to produce gum.
1. How many skills for boiling white fungus soup and making gum out of white fungus soup?
Cooking white fungus soup is not difficult for most people, but the reason for not cooking well is actually some details of the cooking process.
1. Tremella fuciformis, also known as snow fungus and white fungus, is the traditional edible fungus of our country, artificial cultivation originated in Tongjiang, Sichuan, and now the commercial production base of tremella is in Gutian County, which is the birthplace and main production area of the national bagged white fungus, and is the largest production base of white fungus in China.
High-quality white fungus is white or light beige, the surface is mildew-free, moth-eaten, shiny, no impurities, not the whiter the better, the very white white fungus is sulfur fumigation, the choice of white fungus should be selected white with yellow varieties.
If you want to produce more and faster white fungus gelatin, the quality of white fungus is actually very important, everyone at least knows, where is the best white fungus in the country, the best quality?
The first thing to say is the Gutian white fungus in Gutian County, Fujian, its main feature is that it is tender and gelatinous, and it is the top grade in the white fungus, in addition, you can also buy Tongjiang white fungus, the white fungus of Tongjiang County, Sichuan, it is characterized by thick quality, tender meat, and easy to stew.
Of course, the quality of Yanting white fungus and Nanjiang white fungus in Sichuan is also very good, when you buy white fungus in the supermarket, try to buy bagged white fungus, and check its origin through the ingredient list on the back of the package.
2. Before boiling the white fungus, it must be completely soaked, and the soaking time is usually about 3 hours, so that it can fully absorb the water and expand, so that the white fungus can have more gum. However, do not use hot water and warm water when soaking white fungus, the use of white fungus soaked in hot water will not be sufficient, the taste will be soft and sticky, and the nutrients in it will also be dissolved by hot water.
The correct way is to use cold water to soak the white fungus, the white fungus should not be torn before soaking, and the whole should be soaked, with the roots upward, so that it can be soaked thoroughly, and then cut off the hard roots.
3. After more than 3 hours of cold water soaking, the pedicle at the bottom of the tremella is cut off, and then the tremella is torn into small pieces by hand.
4. When the white fungus is boiled in the pot, the ratio of the amount of white fungus to the water should be controlled at 1:3, that is, one part of the white fungus, add three parts of water, so that the boiled white fungus has a strong gelatin and the best taste.
5. If you want the white fungus to get out of the glue quickly, you can use the method of steaming first and then boiling, put the soaked white fungus into the steamer and steam it for 10 minutes, the steamed white fungus is not only easier to boil, but also easier to get out of the gel.
6. When the steamed white fungus is boiled in the pot, it is best to choose a casserole, after boiling over high heat, turn to low heat and cook for 10 minutes, then turn off the heat and simmer for 1 hour.
If you want the gum of the white fungus to be thicker, you can turn on the fire and boil it again, turn off the heat and simmer for 30 minutes, so that the good white fungus soup will be very viscous.
7. If you want the white fungus soup to be more delicious, you can add red dates, lotus seeds, wolfberries and other ingredients to the white fungus soup in an appropriate amount, which can increase the taste and nutritional value of the white fungus soup.
2. How to cook white fungus soup at home?
The above introduced the skills of cooking white fungus soup at 7 o'clock, we will do these details one by one, and it will become easier to cook white fungus soup at home.
Ingredients: 1 Gutian white fungus, a small amount of lotus seeds, 5-8 red dates, a little wolfberry, a little rock sugar, and a casserole
Here's how:
1. Buy bagged white fungus in the supermarket, look for the bagged white fungus from Gutian, Fujian, the quality is better, the gum is thicker, after cleaning, the whole flower is soaked in clean water, more water, soak for 3 hours.
2. After more than 3 hours of cold water soaking, the pedicle at the bottom of the tremella is cut off, and then the tremella is torn into small pieces by hand.
3. If you want the white fungus to get out of the glue quickly, you can use the method of steaming first and then cooking, put the soaked white fungus into the steamer and steam it for 10 minutes, the steamed white fungus is not only easier to boil, but also easier to get out of the gel.
When the white fungus is boiled in the pot, the ratio of the amount of white fungus to the water should be controlled at 1:3, that is, one part of the white fungus, add three parts of water, so that the boiled white fungus has a strong gelatin and the best taste.
4. When the steamed white fungus is boiled in the pot, it is best to choose a casserole, put red dates, lotus seeds, and wolfberries into the pot and boil over high heat, turn to low heat and cook for 10 minutes, then turn off the heat and simmer for 1 hour.
If you want the gum of the white fungus to be thicker, you can turn on the fire and boil it again, turn off the heat and simmer for 30 minutes, so that the good white fungus soup will be very viscous.
At the end of writing, I still want to say a few words, stew white fungus soup, remember not to go directly to the pot, remember 7 points throughout the process, 75 minutes full of gelatin.
After boiling the white fungus, it must be eaten on the same day, and the nutrients of the white fungus overnight will be reduced, so it is recommended that you try to cook it according to the amount of your family, and would rather cook less than more, and it is best to eat it on the same day.
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