How to cook Tremella to get gelatin

As we all know, Tremella has long been known as the "poor man's bird's nest" among the people, which shows its rich nutritional value. Tremella contains many substances that are beneficial to human health. Especially in the hot summer, eating more Tremella can help clear away heat and detoxify, and supplement collagen. In addition, common sense tells us that after the gelatin of Tremella is boiled out, it not only tastes better, but also has higher nutritional value. So how do you cook Tremella to produce gelatin? This article will share with you.

The Tremella soup needs to be cooked until it is thick, and it must be soaked before cooking. Before making soup, soak the Tremella in cold water for 2 hours and warm water for more than 1 hour, and wait until it is fully soaked before cooking. When boiling, add enough water at one time and do not add water in the middle. After soaking the white fungus, the cooking time is much shorter, about an hour is enough, and it is very sticky and gluey. Only safe and sulfur-free high-quality Tremella can produce gelatin. You have to choose good quality Tremella to cook delicious Tremella soup. Even if the sulfur-containing Tremella is stewed till the end of time, there will be no gelatin. I want to buy Tremella that can definitely produce glue when boiled. Don’t choose those that are very white, most of them are bleached, and those with a slightly yellowish color are the best. After selecting, soak the white fungus in cold water overnight and wait for it to fully absorb the water. The next day, wash and put them in a pot. Add enough water, bring to a boil over high heat, then simmer over low heat for about 40 minutes.

The viscosity of Tremella is proportional to the cooking time. The longer the cooking time, the thicker the soup will be. You can boil it over high heat first, then reduce to low heat and simmer until the soup becomes thick. Remember it’s best to use a casserole. When stewing Tremella, it is recommended to tear or cut it into pieces as much as possible. The smaller the pieces, the easier it is to produce gelatin. Because the glue comes out from the edges of the cut pieces, the finer the cuts are, the larger the contact area is, and the easier it is for the glue to come out. Another trick for cooking Tremella soup is to wash the Tremella first, remove the stems, put it in a large bowl, and steam it for 10 minutes. Then put it in the pot and add water to boil according to the normal method. After an hour, you can guarantee to cook a sticky Tremella soup.

It is recommended not to add too much water when stewing Tremella, otherwise the gelatin will be diluted too much. Of course, don't add too little. If you don't add enough at one time, adding water later will dilute the gelatin. When cooking, first boil it over high heat, then simmer it over low heat. This way the aroma of the Tremella will be more concentrated and the nutrients will not be lost. Remember, do not add additional water during the process. 7. Tremella must be stewed, never steamed. Because the more the white fungus tosses in the pot during stewing, the easier it is to produce gelatin. The water-bathed stew pot can hardly make the Tremella fuciformis roll, so it cannot be cooked through. At high temperatures, the colloid is soluble in water and is relatively dilute. After stewing, the soup will become thicker as it turns from hot to warm.

<<: How to bake homemade sugar cookies to make them soft

>>: How long does it take to boil Tremella for the gelatin to come out?