White fungus, also known as white fungus, is a common nourishing ingredient. It is rich in glial protein, which has the effect of moisturizing yin and dryness, beautifying and nourishing the skin. In daily life, we often use white fungus to cook soup to nourish the body. However, many people just soak the white fungus in water, chop it and then put it directly into the pot to boil, which is not entirely correct. In order to make white fungus soup more delicious and nutritious, we need to go the extra mile when cooking the soup.
1. The purchase and treatment of white fungus.
When buying white fungus, we should choose products with light yellow color, full texture and no impurities. The white fungus after soaking should be white or light yellow, if the color is too bright or black, it may be dyed or deteriorated, and it is not suitable to buy.
Soaking the white fungus is the first step in cooking the white fungus soup. Usually it is necessary to soak the white fungus in warm water for 10-20 minutes, and then cut off the pedicle and impurities after it has fully absorbed water and expanded. For convenience, some people will choose to boil the soaked white fungus directly into the pot, although this can save time, but it will affect the viscosity and taste of the white fungus soup.
2. One more step: simmering time.
In order to make the white fungus soup more viscous and taste better, we need to add one more step to the soup - simmering. After putting the soaked white fungus into the pot, you should add enough water, then bring to a boil over high heat, then turn to low heat and simmer for 10-20 minutes. This step can promote the full release of glial protein in the white fungus, making the white fungus soup more viscous. At the same time, stewing can also make the nutrients in the white fungus more easily absorbed by the body.
3. Addition of seasonings and ingredients.
During the stewing process, the right amount of seasonings and ingredients can be added according to personal taste. For example, ingredients such as red dates, goji berries, and longan can be added to increase nutrition and tasteYou can also add rock sugar, honey and other sweeteners to adjust the taste;You can also add some lean meat, chicken and other meat ingredients to increase the umami and nutritional value of the soup.
4. Precautions.
When simmering, pay attention to the heat, not too big or too small, so as not to affect the viscosity and taste of the white fungus soup.
Do not remove the lid frequently during the simmering process, so as not to lose heat and affect the quality of the soup.
White fungus soup should not be stored overnight, and it is best to make it and drink it freshly to ensure its freshness and nutritional value.
For special populations such as diabetic patients, the amount of sweeteners such as sugars should be appropriately reduced.
5. Summary. When cooking soup with white fungus, don't just simply soak in water and chop it, add one more step - simmer. Through this step, the glial protein in the white fungus can be fully released, making the white fungus soup more viscous and tasteful. At the same time, adding an appropriate amount of seasonings and ingredients can also increase the nutritional value and taste of white fungus soup. During the simmering process, pay attention to the heat and do not frequently remove the lid, and drink it freshly to ensure its freshness and nutritional value. For special populations, such as diabetics, the amount of sweeteners such as sugars should be appropriately reduced. Once you've mastered these techniques, you'll be able to make delicious and nutritious white fungus soup with ease!