In early autumn, the weather is very dry, nourishing dishes, soups have a variety of, for women, drink more health soup is the most appropriate, because women attach great importance to their skin care, so Xiaobian suggests that you can drink more beauty and beauty of the white fungus soup, the nutritional value of white fungus is quite high, in ancient times is the royal palace commonly used health products, will produce gelatin after boiling, women eat more to moisturize the skin, is a natural skin care products
How to boil white fungus soup to be viscous:
1. Soak in advance
If you want to make the cooked white fungus soup taste good, the soup is viscous, be sure to soak the white fungus used in advance, because the white fungus sold on the market now is mostly dry goods after air drying, and then eat it before it must be placed in water to break out in advance, and the soaking time cannot be less than five hours. After soaking, the volume of white fungus will be expanded by 2 to 3 times, and the texture is particularly soft.
2. Tear into small flowers
When cooking the white fungus soup, tear the white fungus after the bubble into small flowers, before tearing, you should first cut off the yellow part at the bottom of it, and then tear it into a small flower into a pot and boil it with water, so that the boiled white fungus soup will be viscous and the taste will be particularly good. Do not put the soaked white fungus into the pot, so it is difficult to cook the effective nutrition of the white fungus, and the taste of the white fungus soup after cooking is not ideal.
3: Simmer over low heat
The control of fire is one of the important factors to make the white fungus soup viscous, usually when stewing the white fungus soup at home, it is necessary to soak the white fungus in advance, tear it into a small flower, and then add the red date guiyuan, lotus seeds and other favorite ingredients, and then put in the appropriate amount of rock sugar, heat and boil over high heat, and then cook slowly with a low heat, the cooking time is about 40 to 50 minutes, and in the process of cooking, it is often stirred with a spoon to prevent sticking to the pan.
4: Turn off the heat and simmer
When cooking the white fungus soup with a low heat, turn off the heat, do not rush to open the lid, should turn off the heat after the hot soup in the pot continue to be stuffy for 10 to 15 minutes, which will make the boiled white fungus soup more viscous, but also make the cooked white fungus taste more smooth, more tender, ten minutes after the pot in the white fungus soup will be taken out will find that the white fungus soup is not only viscous, the taste is particularly good