Tremella fuciformis, known as the "crown of bacteria", has high nutritional value and is rich in collagen, polysaccharides, amino acids and trace elements. In the dry season of autumn, eating more white fungus can not only moisturize dryness, moisturize the lungs, nourish yin and invigorate qi, but also nourish the skin and make it smoother and more delicate. When many people cook white fungus, they always encounter a long time of boiling but no gum. Today, I will teach you two tricks, so that your white fungus will be glued within 15 minutes, fragrant and viscous, and make people have an endless aftertaste.
We have to choose the white fungus well. There are two kinds of white fungus in the market, one is yellow dried white fungus, and the other is white fresh white white fungus. Yellow dried white fungus is more suitable for cooking and has a better taste. After purchasing, you need to soak it in advance. In the process of soaking, we can prepare other ingredients, such as red dates, wolfberries, lilies, etc. These ingredients not only increase the nutritional value of white fungus soup, but also make the taste richer.
Next, we tear or cut the white fungus into small pieces. This step is very important, because the smaller the white fungus, the easier it is to gel and the more viscous it will be. Put the chopped white fungus in a pot and add enough water as it takes longer to cook. Then, close the lid and keep the heat to a boil. Once boiling, continue to cook for 15 minutes. At this point, open the lid and stir briskly with a spoon for 1 minute. Doing so will allow the tremella to dispense faster. This is the first move.
The first trick is to stir out the gelatin, add the red dates and lilies, and continue to simmer for 20 minutes. When the time is up, put the goji berries in and add an appropriate amount of rock sugar. If you don't like sweets, you can put less on them. Finally, stir with a spoon to melt the caster sugar. In this way, the pot of delicious white fungus soup is stewed!
In the process of cooking white fungus soup, we can also add some ingredients according to personal taste, such as longan, lotus seeds, etc. These ingredients can not only increase the taste of white fungus soup, but also improve the nutritional value. Cooking white fungus soup is not complicated, as long as you master these two tricks, you can easily make delicious white fungus soup at home.
Of course, white fungus is more than just an ingredient that can be used to cook soup. It can also be used to make coleslaw, stir-fries, and other delicacies. However, no matter which way you do it, you need to pay attention to the size of the white fungus and the time of soaking. Only in this way can the white fungus better exert its nutritional value and delicious taste.
Finally, I would like to remind everyone that although white fungus has many benefits, it is not suitable for everyone. People with chronic diseases such as diabetes and kidney disease need to be cautious when consuming them. In addition, white fungus is a yin-nourishing food, and people with a cold constitution should also eat it in moderation.
White fungus is a very tasty and nutritious food. With the art of cooking white fungus, you can easily make delicious white fungus soup at home. In this dry autumn, you might as well eat more white fungus to make your body healthier and your skin more beautiful.
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