Tremella, a common ingredient, is loved by people for its unique taste and rich nutritional value. However, in the process of cooking, sometimes we encounter the problem that the white fungus cannot be boiled, which makes people wonder why this crystal clear white fungus becomes so brittle and hard, and loses its attractive smooth gum.
To solve this mystery, we must first understand the inner structure of Tremella. Tremella fuciformis is composed of polysaccharides, proteins, fats and cellulose, and the polysaccharides in them are the key to the formation of gums. During the cooking process, the polysaccharides gradually dissolve in the water to form their characteristic gum. However, if the white fungus does not boil the gelatin, it may be due to a number of reasons.
First of all, the quality and freshness of Tremella have a decisive impact on its taste and gum formation. High-quality white fungus, its color is naturally pale yellow, elastic and tough. Tremella fuciformis that is too dry or stored for too long may have a lower polysaccharide content, making it difficult for gum to form. Therefore, when buying white fungus, we should choose products that are fresh, odorless, and natural in color.
Secondly, the cooking method and heat are also important factors affecting the formation of tremella gum. Before cooking, the white fungus should be soaked in water to absorb water and expand. When cooking, it should be slowly simmered over low heat to allow the polysaccharides in the white fungus to fully dissolve in water. Too much heat or too short a simmering time may cause the white fungus to fail to boil the gelatin. In addition, during the stewing process, ingredients such as rock sugar or red dates can also be added in moderation to increase the sweetness and nutritional value of white fungus.
In addition, the variety and origin of Tremella fuciformis may also affect its gum formation. Different varieties of Tremella vary in taste and nutritional value, and some varieties of Tremella may be easier to cook gum. Different origins may also lead to differences in the quality of tremella. Therefore, when choosing white fungus, we can try different varieties and origins of products to find the one that best suits our taste.
In general, there may be many reasons why white fungus cannot be boiled, including factors such as quality, freshness, cooking method and heat. In order to solve this problem, we should choose high-quality white fungus products, pay attention to the cooking method and heat control, and try different varieties and origins of white fungus. Only in this way can we give full play to the nutritional value and delicious taste of white fungus, and add more color and flavor to the table. At the same time, we should also cherish the unique ingredient of white fungus, explore more cooking methods and nutritional value, and add more color and flavor to our lives.