How to eat tremella? Thank god, help me.

Tremella should be soaked in boiling water, and the unexposed parts, especially the yellowish parts, should be removed after soaking. Rock sugar tremella has a high sugar content and should not be eaten before going to bed, so as to avoid the increase of blood viscosity. Tremella can clear lung heat, so it is forbidden for those with exogenous cold. Poisoning reaction will occur when eating deteriorated tremella, which will be life-threatening in severe cases. How to distinguish the quality of tremella and make authentic tremella lotus seed soup: First, choose tremella 1 and see the color. The tremella we usually buy in the supermarket is white. First, everyone thinks white looks good. Good-looking DD is not necessarily true, not necessarily delicious. Because only the silver ear planted in artificial bags is white, and although silver looks good, it tastes bad and can't be cooked for a long time. It will burn after a long time. The real Tongjiang wild Woodsnow Fungus is not white, but yellow, which will turn white after soaking. Tongjiang tremella has a delicate taste and the fragrance of trees. But this does not mean that the yellow tremella must be Tongjiang wild Woodsnow Fungus. Because some unscrupulous merchants will dye the bag-planted tremella into white, the water that soaks out of such tremella will become turbid. Because Woodsnow Fungus grows naturally on wood, Woodsnow Fungus must have the smell of trees. Bag-cultured tremella fuciformis is cultivated with cottonseed hull, bagasse, corncob and sawdust as main raw materials and plastic film bags as containers. It doesn't smell like a tree. Maybe there is a strange smell of some kind of additive. B, some unscrupulous merchants smoked white bags of Bai Yiner with sulfur. But the color of such tremella can be changed, but it can't have the taste of trees, but the taste of sulfur. Everyone must be careful. 3, taste a, authentic Woodsnow Fungus can be cooked for a long time without paste, the more cooked, the more sticky and thicker. Tremella planted in artificial bags will paste if cooked for a long time. Or cook it again, not sticky or thick. Water is water, tremella is tremella. Authentic Woodsnow Fungus tastes light and soft. 4. Look at the price. Because of the high yield and low cost of tremella planted in artificial bags, the price is not high; However, Tongjiang wild Woodsnow Fungus has low yield and high cost, so its price is high. If your weight in the supermarket is less than 100 yuan a catty, it is doubtful. If you buy it online, it's within a kilo of 50 yuan, which is likely to be problematic. Of course, I don't mean that the higher the price, the better. I also saw that someone bought XXX yuan online, so I can't say anything, because I should be happy to see that the special products in my hometown can sell at such a good price, but to be honest, maybe it can be less. ) You get what you pay for, which is the constant flash of truth! There are bricks. Maybe it tastes bad at this time, because we haven't made tremella lotus seed soup yet. It seems that this step can only be done after the soup is ready. Stop filming. The second method I want to talk about is to make soup 1, the best tremella, and soak it in clear water (at least one hour, a little longer is better, remember that the soaking time should not be too short) to remove the yellow induration at the bottom (that is the ear base, the best tremella is not the largest, but mainly uniform and small. Haha, let out so many secrets), and then tear it up for later use. Generally, three or four flowers are enough (not too much, 10 g or so). As the saying goes: eat less incense and eat more. When soaking tremella, JJ and MM just make a mask. What? I don't need to say it. All right. Say the next step. 2. Lotus seeds need no core in the middle, not bitter, and put as much as you like. But I suggest JJ and MM not to put too much. It will inhibit the smell of tremella. 3, put water in the soup pot, put enough water at a time, leaving room for evaporation, remember, water must be put enough, do not add water halfway, adding water will affect nutrition. I think it's usually 1: 200. If you cook for a long time, you should put more water. 4. Put tremella and rock sugar (about 3: 2) into cold water, turn on a big fire, heat it as soon as possible, and boil it. Be sure to keep stirring the pot to prevent the tremella from sticking to the pot. After boiling, turn down the heat and keep turning over the wok. 5, lotus seeds are easy to cook and put in later. 6. After boiling, continue to cook until the tremella is gelatinized and the soup is sticky. Haha, such a beautiful tremella lotus seed soup is presented to you. Have a taste. Yo, it's hot. It smells good. Have another bite, no, I should feed my husband and son. One person can't finish it. Third, the effect: tremella lotus seed soup nourishes yin and moistens the lungs, calming the nerves. Suitable for upset insomnia, dry expectoration, dry mouth and throat, lack of food and fatigue. Eating by healthy people can eliminate fatigue, promote appetite and enhance physical fitness. If JJ and MM want to be whiter and more tender, if their husbands socialize more, if BB doesn't watch dinner. Just cook more tremella soup. The following introduces the practice of series of tremella soup. Rock sugar tremella soup: rock sugar tremella soup raw materials: tremella, red dates, medlar, rock sugar. Practice: Wash the tremella, put it into the pot of pressure cooker, pour in Lycium barbarum, red dates and rock sugar, cover the pot, adjust to the pressure of the rice stall, and keep the pressure for 10 minute, then serve. It can also be eaten after cooling in the refrigerator. Features: smooth taste, sweet and mellow. Tips every day: nourish yin and relieve cough, moisten lung and phlegm, moisten intestine and stimulate appetite. It has a good health care function for middle-aged and elderly people and patients with hypertension, arteriosclerosis and tuberculosis. Tremella lotus seed soup: ingredients: 200 grams of tremella fuciformis and 30 grams of dried lotus seeds. Seasoning: rock sugar 100g. Production method: 1. Wash tremella and lotus seeds; 2. Put the water, rock sugar and other materials into the casserole together, turn to low heat after the fire is boiled, and stew until the tremella and lotus seeds are soft and glutinous. Tip: If you eat it in the refrigerator, it will taste better. Tremella longan lotus seed soup: materials: a little tremella, a little lotus seeds, a little rock sugar, a little longan medlar (a little means enough to eat). Methods: 1. Soak tremella in cold water to remove impurities, then soak it in warm water to remove roots. Lotus seeds are best bought hollowed out. If there is no pottery, you can solve it yourself, and its inner core can be made into tea (according to the chef). 3. Put the soaked tremella into the pot, add 500 grams of water, and boil over high fire. 3. After boiling, pour in the lotus seeds and turn to low heat to continue cooking until the tremella lotus seeds are completely soft and the soup thickens, and then add rock sugar to continue cooking. After the crystal sugar is completely melted, turn off the fire and cool the tremella soup. Additional: You can peel oranges (bananas can also be used), cut them into pieces with a knife, put them in a bowl one by one, and pour the tremella soup. Production experience: Although rock sugar is good, it is not very sweet when put in. After cooling, you can add a little honey, which is a "considerable" beauty and intestines. Tremella Dendrobium soup: The temperature is high in summer, and the hot climate often makes people sweat. The loss of sweat often makes people weak and lazy to move. To supplement a lot of body fluids, in addition to drinking boiled water and hot tea, you can also drink tremella and Dendrobium soup. Practice: Take tremella fuciformis 10g and Dendrobium officinale 20g, soak tremella fuciformis and wash it, and stew it with Dendrobium officinale in water once a day. Tremella and jujube soup: The long days in summer and the sultry weather often affect people's sleep and rest. Many people can only sleep four to six hours a day, or even sleep all night. Tremella jujube kernel decoction has a good therapeutic effect on insomnia in summer. Practice: Tremella fuciformis 15g, washed and soaked, 20g of Ziziphus jujuba seed, wrapped in cloth, 20g of rock sugar, * * * put in a casserole and boiled into soup, and discard the Ziziphus jujuba seed, then you can take it. The following graphic version: Step 1: Choose tremella, one person only needs 5 grams at a time. It is best to choose tremella fuciformis, which is generally smoked with sulfur in Bai Yiner. The second step is to soak the tremella for a while, and it is estimated that the tremella will become soft. Wash the black sawdust at the root of tremella. Wash tremella and jujube. Step 3: Soak the tremella again in water, this time for a little longer. It takes several hours to soak. When cooking, don't pour out the water soaked in tremella this time, and put it in the pot with tremella. So I washed the tremella first. In this way, the nutrients in tremella can't run away. Step 4: Put enough water at a time, leaving room for evaporation. Remember, be sure to put enough water, and don't add water halfway. Supplementing water will affect nutrition. I think it's usually 1: 200. If you cook for a long time, you should put more water. Put tremella in cold water, turn on a big fire, heat it as soon as possible, and bring it to a boil. Be sure to keep stirring the pot to prevent the tremella from sticking to the pot. After boiling, turn down the heat and keep turning over the wok. Jujube ripens easily. Put it in later. Until the tremella is gelatinized and the soup is sticky, it can be eaten. Tremella Mingmu Decoction: Red eye disease is popular in summer. If you often take Tremella Mingmu decoction, it will have a good preventive effect. Practice: Take 50g chicken liver, tremella 10g, Lycium barbarum 5g, 24 jasmine flowers, appropriate amount of cooking wine, ginger juice, salt and monosodium glutamate, slice chicken liver, soak tremella and Lycium barbarum with water, add cooking wine, ginger juice, salt and monosodium glutamate, and when chicken liver is cooked, sprinkle jasmine flowers into a bowl to eat. Bird's Nest Ear Soup: Summer is the most difficult time for patients with bronchitis, cor pulmonale, hypertension and coronary heart disease. All patients with heart-lung yin deficiency can take bird's nest ear soup. Practice: Take bird's nest 10g, tremella 20g and appropriate amount of rock sugar. Brush the bird's nest with clean water first, then soak it in hot water for 3-4 hours, then remove the plush and soak it in hot water 1 hour. Tremella fuciformis is soaked in clear water 1 hour. Put bird's nest, tremella and crystal sugar in a porcelain jar or bowl and stew them in water. Lily tremella decoction: sweet, often drunk, has the effect of regulating lung, spleen and kidney. Ingredients: 2 tremella, 30g fresh lily, 2 tablespoons Lycium barbarum, red dates 10. Practice: 1. Soak tremella in cold water, take it out and tear it into small pieces; Cut fresh lily, peeling, and was; Soak Lycium barbarum in clear water for 5 minutes, remove and drain; Soak jujube in hot water for 10 minute, take out, drain, and remove the core. 2. Pour 3 cups of water into the pot to boil, turn off the heat, add tremella and cook slightly, then add red dates, fresh lilies, medlar and material A in turn, mix well and cook for about 10 ~ 15 minutes. Question: I boil the tremella soup, but I can't boil it. Water is boiled from a lot to a little, but tremella is tremella and soup is soup. Answer: soak for half a day before cooking, and then put it in a pot to cook. After cooking, stew for more than an hour. My family often eats this all year round, with ice in summer and hot in winter. You can put rock sugar, red dates, medlar and so on. Simple method: After soaking tremella for 2 hours, steam it in a pot for 15 minutes, and it will be thick. A secret trick taught by colleagues, I don't know if it's ok: put some rock sugar before the water boils, so that the tremella will rot into a paste. I usually put tremella in water at night, cook it the next night and put it in a pressure cooker. When the pressure cooker fire creaks, I will continue to cook on low heat for 5- 10 minutes, and it will be fine. Oh, it's very thick. I found it really fast to deliver it in advance and steam it in water, much faster than my Zisha Castle. Soak for half an hour before, pick small flowers after soaking, then put them in a pressure cooker, steam them, and then turn off the fire to a minimum. Turn off the fire in half an hour, will you? Jelly thick tremella porridge came out. I cook tremella twice a week, soak it for one day and one night, change the water in the middle, then stew it (add rock sugar and medlar), add more water, and simmer it for 2-3 hours after boiling, which is very sticky. Because every time there is a pressure cooker, we have to stew more, but the taste and effect of the finished product are super good. I think it's best to break the wall and send tremella. In fact, the viscosity of tremella is also related to its quality. If you buy good quality tremella, it will be easy to cook. Generally 1 month will be very thick after half an hour. Tremella with a little yellow color is better and rich in collagen. Snow-white tremella is more problematic, probably bleached. The loss of bone collagen is serious ... Pay attention to three points: 1. Steam instead of boiling or stewing. 2. Soak tremella fully before steaming (the time should be long and not short). Note that it is soaked in warm water, not boiled water. 3. Add rock sugar, it must be small and crystal clear. Special note: the quality of tremella itself is also very important. Gouge tremella soup is very simple: bubble! Bubble! Bubble! It's best to soak the night before and make soup the next day. Some methods have been used before: for example, steaming first, for example, shredding, but it is useless, only soaking in advance, yeah! The first time I cooked that sticky feeling-like-nectar! Hehe, I don't know if this is right. Soak in water for half a day to a day before boiling, and the effect is very good. I used to cook tremella lotus seeds, but I never cooked them until they were thick. I made it by JJ last night. Finally, thick tremella and soft lotus seeds are cooked. Methods: 1, lotus seeds were soaked in cold water for half a day (I soaked for about four hours); Soak tremella in cold water for half an hour. 2. The soaked tremella will be torn into small flowers. Then rinse with clean water twice. 3. Boil the water in the casserole, and then add the tremella (rock sugar can also be put together) and lotus seeds later. Stew for three or four hours. Then add some sweet-scented osmanthus and cook for five or six minutes. All right. I think it's better to stew the tremella for a long time, so that the nutrients will come out slowly. The tremella I used this time is the same bag of tremella that I couldn't cook several times before. Explain that the problem is not tremella, but the method. Lotus seed tremella soup is my specialty, which is actually very simple: 1. First of all, tremella should be good enough, but not necessarily expensive. I always go to Baijia to buy it. 2. Rock sugar must be put together with other sugars. 3. Step; Soak tremella in hot water for a few minutes-soften it and chop it up (the size varies from person to person)-and add appropriate amount of rock sugar and water. Lotus seeds, longan, and red dates can be boiled in moderation-bring them to a boil with a big fire, and stew them slowly with a small fire, otherwise the water will overflow and not rot, and it will be almost finished in half an hour to an hour. Finally, scoop it out with a spoon. If it is sticky, you can pull it. I also think we should soak more. I usually soak for 2 days, then cook on low heat, stop for a while, and then cook. Usually, volcanic ash is very sticky. At the same time, I will add red dates and longan meat Remember to choose seedless red dates, which are easy to get angry with stones. Note: It is not advisable to drink tremella soup overnight. Auricularia auricula soup is an advanced nutritional supplement, but once it is overnight, the nutritional components will be reduced and harmful components will be produced. Because both the tremella cultivated indoors and the tremella cultivated in the wild of basswood contain more nitrate, if cooked for a long time, the nitrate will be reduced to nitrite under the decomposition of bacteria. When people drink this soup, nitrous acid naturally enters the blood circulation. Red blood cells in the blood contain hemoglobin, which can carry a lot of oxygen for the body's needs. Nitrite, on the other hand, has the opposite effect, making normal hemoglobin in human body oxidized to methemoglobin, losing its oxygen carrying capacity, leading to the loss of normal hematopoietic function of human body, and even diarrhea, coma and even death in severe cases. Cold tremella: raw materials: 3 liang of fresh tremella, cucumber 1 root, salt 1 tablespoon, 5 cloves of garlic, half a teaspoon of chopped red pepper, sugar 1 teaspoon, half a teaspoon of vinegar and sesame oil 1 teaspoon. Practice: ① Cut the tremella into thin strips, blanch it in boiling water for a while, pick it up and drain it for later use. ② Cut the cucumber into thin strips, add salt and stir for 5 minutes, then wash away the salt with cold boiled water. (3) Slice the garlic, put the blanched cold tremella and cucumber strips into a basin, add the garlic slices, sugar, vinegar, salt, sesame oil and red pepper and stir. There is no fixed time to soak tremella. If it is hot water, it will take about 40 minutes, and cold water will take a long time. You can watch it anytime. Tremella is soft, which means it has been soaked. Soak in hot water when you start cooking, and then start preparing other ingredients. It's usually the end. Tremella water can be used or not. It depends on what you do. Generally, things like sugar soup will feel smoother and more fragrant if you add soaked tremella. If it is used as an ingredient for cooking, there is no need to add soaking water. Tremella and mung bean soup: I like to cook mung beans first, take out the skin with a spoon, add tremella, boil it with a small torch, add rock sugar and let it cool. It's delicious and sticky. If you like, you can put it in the refrigerator for better effect. Tremella cabbage: raw materials: 250g of cabbage, 50g of tremella, 400g of peanut oil and carrot 1 root. Seasoning: salt 5g, sugar 1g, monosodium glutamate and a little starch. Methods: 1. Soak tremella in warm water, remove pedicles, wash, steam or cook in water; Slice carrots for later use. 2. After the pot is hot, put the oil to about 100℃, put the Chinese cabbage in the pot, and take out the oil after cooking. 3. Heat the pot, add a little oil, add tremella, stir fry, add carrots, salt, monosodium glutamate and sugar, add a little soup to boil and thicken, pour in Chinese cabbage, stir fry and pour in a little peanut oil. 4. Put the cabbage around the plate with tremella and carrots in the middle.