How to distinguish good Tremella from bad

Tremella is a food ingredient with relatively high nutritional value. Eating it properly on a regular basis has a good health-care effect on the body. When purchasing Tremella, you should learn some methods to distinguish between good and bad. After all, some unscrupulous vendors now sell inferior products as good ones, and even buy some Tremella that has been smoked with sulfur. This kind of inferior Tremella will not have a health-care effect when eaten, but will cause harm to your health. Let's take a look at how to choose high-quality Tremella.

How to choose high-quality Tremella

When buying Tremella fuciformis, first look at its color. Pure natural Tremella is light yellow in color, while Tremella that is too white is mostly smoked with sulfur.

Second, ask about the smell of Tremella fuciformis. If Tremella smells pungent, it may have been smoked with sulfur.

Third, touch the feel of Tremella fuciformis. Fresh Tremella feels dry and a little prickly to the touch. If the white fungus is left for too long, it will not have this kind of feel and will be softer.

Fourth, look at the shape of the Tremella fuciformis. High-quality Tremella has large and loose flowers, thick flesh, and no black spots or other impurities.

Finally, boil the white fungus. Good Tremella melts as soon as it is cooked, and is sweet and soft; bad Tremella, even if cooked for two or three hours, the soup is still clear, not sticky, and has a hard texture.

Why can't you eat Tremella every day?

In today's society, many people like to eat Tremella fuciformis. Some people eat it every day. So can Tremella fuciformis be eaten every day? In fact, you can't. Although Tremella fuciformis is a very good thing and it can be eaten frequently, it cannot be eaten every day. It has the effect of moistening the lungs, but if you eat it every day, it will easily cause poor digestion and be bad for the spleen and stomach.

How to make Tremella

Method 1: Water chestnut and white fungus soup

Ingredients: water chestnut (also known as water caltrop), a piece of white fungus, a handful of wolfberries, and appropriate amount of rock sugar.

Method: Soak the Tremella in advance. Wash and peel the water chestnuts, cut into half, and soak the wolfberries in cold water. Put the white fungus into the pot, add enough water, bring to a boil over high heat, then simmer over low heat for half an hour. Add water chestnuts and rock sugar and continue to simmer for 30 minutes until the white fungus becomes sticky. Add the soaked wolfberries 2 minutes before turning off the heat.

Efficacy: Water chestnuts are cold food and have good effects of clearing heat and purging fire. It can both clear away heat and promote salivation, and supplement nutrition, and is suitable for patients with fever. It has the effects of cooling blood and detoxifying, promoting diuresis and relieving constipation, removing dampness and expectorant, and helping food and relieving bloating. During the epidemic season of respiratory infectious diseases, eating water chestnuts is beneficial for the prevention and treatment of meningitis, measles, whooping cough and acute pharyngitis.

Method 2: Tremella and fresh yam soup

Ingredients: 15 grams of white fungus, 250 grams of fresh yam, 1 to 2 tablespoons of brown sugar.

Preparation method: Peel the fresh yam, wash and cut into small pieces, soak the white fungus and tear it into small pieces. Put them into the pot together and add 750 ml (about 3 bowls) of water. After boiling over high heat, simmer over low heat until cooked through, add sugar and water chestnut powder to thin the sauce.

Efficacy: Tremella, fresh yam and brown sugar are used as a soup, which is suitable for the conditioning of menopause caused by yin deficiency and hyperactivity of fire. It also has the functions of strengthening the spleen and stomach, stopping diarrhea, improving the resistance of the respiratory tract, and anti-aging. It is also a soup for health preservation during the long summer and autumn.