Cooking Steps

1. 

   Step1:Prepare ingredients. Tremella is free of washing. Black wolfberry is free of washing. Just peel and dice the purple potato. This herb Tremella is a dry product packed in small bags. It's free from washing and soaking. It's only 6G in a bag. But its foam rate is 36 times higher. There are three bowls of cooked products. It's said that only one fresh Tremella can produce 6G of finished products.

2. 

   Step2:Open the bag of tremella and directly pour it into the casserole. Then put the diced purple potato into it. Pour in 700ml water. Note here. The purple potato must be cut a little smaller. Because this Tremella has a very short time to glue. If you cut large pieces, the purple potato is not easy to cook soft and waxy in a short time.

3. 

   Step3:Boil the water in the middle fire. After the water is opened, you can see a large number of white bubbles rising. This is because the tremella contains a lot of colloid and protein. So do not cover the lid when boiling. Prevent bubbles from overflowing.

4. 

   Step4:Turn the water to a low heat and cook for 15 minutes. Yes. It doesn't need to be capped. It's easy to glue with the least fire. It's just amazing.

5. 

   Step5:It's like boiling for 10 minutes in a low heat. You can see the thick gum. Now add some ice sugar. I mentioned in the previous recipe of Tremella. Too early sugar will affect the gumming. So I still keep my consistent style here. When the gumming is done, I will add the ice sugar.

6. 

   Step6:Add in the icing sugar and cook for 5 minutes. In addition, in the process of cooking, mixing often can not only prevent the paste bottom, but also speed up the glue. Make the gum thicker.

7. 

   Step7:When the tremella cools down to 50 or 60 degrees, add black wolfberry and enjoy it. Black wolfberry is not suitable for high temperature heating. Too high temperature will damage the nutrients in black wolfberry, so it needs to be cooled slightly before adding. And for Tremella itself, the taste of cold food is better.

8. 

   Step8:According to the instructions, add 100110ml of water per 1g of Tremella. I added 700ml of water, but it's still slightly thicker. Maybe the water evaporated during the boiling process. I think I can add more water next time. The effect may be better. In the whole 20 minutes, I ate the slick, waxy and creaky soup of Tremella. I didn't pick the pot. I could boil the glue with the lid open. It really refreshed my understanding of Tremella.