Silver ear fungus, which is a kind of precious ingredient, has been the best tonic of the royal family in the past, and the white fungus is the "crown of fungi", and eating more is good for the body. Now the silver ear fungus on the market is still selling relatively cheaply, 4 yuan one or two, enough to have two large flowers, every time you cook with half a flower, it is enough for the whole family to eat, like our family people are more healthy kind, so the silver ear soup is our family to drink every day to drink things, after all, such a good natural tonic, to eat often ah!
There are many kinds of ingredients that can be matched with white fungus, such as papaya, peach gum, apple, sydney pear, goji berries, red dates, etc. can be matched with it, and everyone can cook and drink it every day, so that the taste will not feel tired. When it comes to boiling silver ear soup, I often hear that some people often boil out the glue, obviously chopped very broken, with a small fire boiled, how to not glue it, in fact, will only be chopped with a small fire to cook the practice is a big mistake, don't say that the glue, do not say that even the nutrition of the white fungus is destroyed, the following Yang Zai to share the trick of boiling white fungus, keep in mind 2 points, the glue soup is also more thick.
1, the bought back of the dried silver fungus first put into water to soak well, a pick up is relatively cold, almost soaked for about 3 hours, after the bubble is good, take out, cut off the root with a knife, and then tear it into small flowers, use your hands on the line, do not use a knife to cut, and then plate and set aside.
2, set up a pot, put enough water in the pot, wait for the water to boil, put the white fungus into the pot, cover the pot lid, adjust to the medium heat and cook for 15 minutes, when the time arrives, lift the lid, and then use a spoon to stir in the pot, about 10 seconds on the line, this link must not leak, this is the trick of the white fungus glue.
3, when you see that the white fungus has been slowly boiled out of the gum, and then switch to a low heat, the other ingredients you need to match to process it well, and then come to some rock sugar, and then continue to cook on medium heat for 10 minutes, when the time to turn off the heat is completed, the white fungus gel is full, the soup is very thick, the taste is smooth.