To make the white fungus thick, you need to pay attention to the following:
1.Soak in advance: Tremella needs to be soaked in cold or warm water in advance, usually for 3-4 hours until the tremella is soft. The longer the soaking time, the easier it is to cook and the thicker the white fungus soup.
2.Tear into small pieces: Tear the soaked white fungus into small pieces, which can increase the contact area between the white fungus and water, which is easier to boil, and the boiled white fungus soup is more viscous.
3.Control the heat: When boiling white fungus, you need to simmer it over low heat to keep the water in the pot boiling. If the heat is too large, the white fungus will be cooked on the outside and raw on the inside, and it is not easy to be cooked.
4.Appropriate alkali: In the process of boiling white fungus, you can add some alkali appropriately, such as baking soda or edible alkali, which can promote the boiling of white fungus and make the boiled white fungus soup more viscous.
5.Cooking time: Tremella needs to be boiled for a longer time, usually 1-2 hours. The longer the time, the easier it is for the white fungus to rot, and the thicker the white fungus soup will become.
6.Water should be appropriate: pay attention to the amount of water when boiling white fungus, too much water, white fungus is not easy to boil, and the boiled white fungus soup is not sticky enough. If the amount of water is too small, the white fungus is easy to boil dry, which affects the taste. Typically, the ratio of water to tremella is 5:1 or 6:1.
According to the above method, the cooked white fungus soup will be thicker and have a better taste. I wish you success!