How to quickly soak Tremella

Tremella is a very common food in our lives. It not only tastes good, but also has the effects of invigorating qi, clearing the intestines, nourishing yin and moistening the lungs. Eating Tremella regularly can improve the body's immunity. Dried white fungus is conducive to better transportation and storage. We usually need to soak it before eating it. The method is the most concerning thing. So, how to soak Tremella quickly? Let’s take a look below.

First, let me talk about my experience in selecting Tremella fuciformis.

Try to choose complete, plump and larger Tremella. As for color, the upper part of the Tremella is light yellow, some are off-white before soaking, and the root is dark yellow. The root of the Tremella has been processed and is relatively small. If you want to buy Tremella fuciformis of better quality, it is best to go to a large supermarket for peace of mind.

The dosage of Tremella fuciformis.

If we want to cook a pot of nourishing Tremella soup, it is usually enough to soak one Tremella of the same size as the one I bought. A well-soaked Tremella can usually expand to three times its own size.

Prepare a container for soaking Tremella fuciformis.

According to the author Sheng Yanyi's experience, it is generally necessary to choose a slightly larger container for soaking white fungus, because the white fungus will be three times its initial size after soaking; secondly, the container should be clean, oil-free and odor-free to avoid the absorption of other odors during the soaking process and affect the final taste.

Place the white fungus in a bowl, pour in cold water and start soaking it.

What we need to pay attention to here is that we should use cold water to soak Tremella fuciformis, that is, the cold water in the tap. Pour enough water to cover the surface of the Tremella fuciformis. You need to add water at any time because Tremella fuciformis will absorb water at any time, so you need to add water to the bowl every once in a while.

Soaking time.

It depends on the taste you want. If you want a crispy and tender taste, 4 hours is enough; if you want a soft and glutinous taste, soak it the night before and use it the next morning.