Is white fungus easier to stew until tender?
Jul 30, 2025
Source: Cainiu Health
Dr. Yang Ziqi
Introduction
High-quality white wood ear fungus has a light texture, absorbs water sufficiently after soaking, expands fully with elasticity, and heats evenly during stewing, becoming tender and soft in a short time, resulting in a thick broth—this kind of wood ear fungus is easier to stew until tender. If the fungus has a dense and hard texture, or if the soaking time is insufficient or the method is improper, causing the ear pieces to not expand fully, it will be less able to absorb heat and moisture during stewing, making it difficult to soften.
Generally, high-quality white fungus that has been properly soaked tends to become tender easily during stewing, while those with a tough texture or improper soaking may not cook down well. If in doubt, it is recommended to learn relevant techniques in advance. Detailed analysis is as follows:
High-quality white fungus has a light texture and absorbs water sufficiently after soaking, with expanded and elastic ear-like segments. It heats evenly during stewing and becomes tender within a short time, resulting in a thick soup, making it easier to cook down.
If the white fungus has a compact and hard texture due to insufficient or improper soaking, the ear-like segments may not fully expand, making it difficult to absorb heat and moisture during cooking. As a result, even with extended cooking time, it remains tough and hard to soften, leading to a chewy texture.
Before stewing white fungus, select high-quality dried products, soak them sufficiently in warm water until the ear-like segments expand fully, and control the heat and cooking time appropriately. If it still remains tough after multiple attempts, consider switching the ingredient source to ensure a better eating experience.
