Is it better to soak snow fungus in hot water or cold water?

Snow fungus is actually what we call Tremella fuciformis. Before soaking or stewing Tremella fuciformis, you must first soak it in cold water and use it after it is soaked. Generally, it is better to use cold water to soak snow fungus. Hot water or boiling water will destroy the nutrients in it.

1. It is best to soak Tremella in cold water.

Although soaking it in hot water can make it soak faster, Tremella fuciformis is a fungus food. Too high a temperature may cause some nutrients in it to be lost, destroying the nutrients and affecting the taste, so it is better to soak it in cold water.

2. Soak Tremella in cold water for 3-4 hours

The soaking time of Tremella fuciformis can reach 3-4 hours, which can allow the Tremella fuciformis to slowly absorb water and expand to the greatest extent. This will shorten the stewing time of Tremella fuciformis and help it become more viscous.

3. Soak Tremella in hot water for about 20 minutes

It is very fast to soak Tremella fuciformis in hot water, usually it can be soaked in ten to twenty minutes. However, soaking in hot water will affect the amount of expansion of Tremella fuciformis and the quality of its expansion, making it sticky and soft.

4. How to soak Tremella

It is actually quite simple to soak Tremella fuciformis. Soak it in cold water for 3-4 hours. During this time, you can change the water every hour to remove residual dust and other impurities.

After soaking, take out the roots, remove the impurities and rinse them with clean water several times. Then put the Tremella fuciformis root upwards into the water, so that the water can completely soak the Tremella fuciformis. Leave it for about half an hour. When cooking, tear it into small pieces by hand.

What should I pay attention to when soaking Tremella

1. It is best to eat Tremella fuciformis on the same day after cooking, but some Tremella fuciformis will become a lot after soaking, so soak it according to your appetite.

2. After the Tremella fuciformis is soaked, the unexpanded parts should be removed, especially those that are light yellow.

3. The Tremella must be fully soaked so that it can become more viscous when cooked.