How to praise chicken soup to be fragrant, thick and delicious? Please, 3Q

Wash the chicken and chop it, put it in boiling water and go to the fishy smell, then pick it up and put it aside for later use, put oil in the pot and heat the cut ginger slices in the pot and fry until fragrant, put in the chicken pieces and fry the chicken pieces, fry the water dry, put some cooking wine in the fry, see that there is oil, then put the water, like to drink the soup, you can put more water to boil slowly, it is best to boil the casserole slowly, about an hour, and then you can season, you can eat fresh and fragrant soup.

Tips for stewing chicken broth.

1. Freezing and sterilization, after the live chicken is bought, it should be put in the refrigerator freezer for 3 4 hours, and then take out the thawed soup. This is the same principle as the removal of sour meat, where a variety of toxins are naturally released from the body when an animal is suddenly killed, and the bacteria multiply rapidly when they are slaughtered. Freezing not only sterilizes, but also allows the chicken to transition from the "stiff stage" to the "spoilage stage" and then to the "ripening stage", when the meat quality is the best, and it is best used for stewed soups, and the taste will be fragrant and strong.

2. Remove the attachments and remove some attachments from the chicken to make the chicken soup more delicious. The accessories that affect the color and taste of the soup include, the red internal organs of the chicken, such as the liver, lungs, heart, etc., cut off the toenails on the chicken feet, there are a large number of bacteria in the toenails, which are easy to contaminate the whole pot of chicken soup, remove the chicken nose, which is located between the upper part of the chicken's mouth and the eyes, otherwise it is easy to make the chicken soup have a peculiar smell, after removing these accessories, the chicken soup will be very fragrant when stewed.

3. Soak in rice water, which contains certain starch, vitamins and trace elements. Before making the soup, soak the chicken in rice washing water for 15 minutes, which can not only remove the odor from the chicken skin, but also make the chicken more tender.

4. Blanching to remove the fishy smell, blanching can not only remove the fishy smell, but also a thorough cleaning process, but also make the soup clear and not turbid, fresh and fragrant without peculiar smell. When the water is boiling, add some ginger slices and cook for 3 to 5 minutes. After blanching, soak in cold water for a while, the chicken is firmer and can maintain the integrity of the skin and meat.

Don't cook too long if it's light. The soup is generally boiled for 3-4 hours... The light point is generally 2 hours...

If it is thick, it should be boiled slowly on low heat, and the clear soup should be boiled quickly on high heat.

The chicken soup is fragrant and delicious, basically the boiling time and the heat of boiling must be mastered. When the chicken soup is boiling, it should be pot under cold water, you can put a little shredded ginger in the pot, and then remove the top layer after boiling, and then continue to boil, this time must be a low heat, and the low heat will slowly boil for about an hour, so that the chicken soup boiled out is more fragrant, and it is also delicious.

When boiling the chicken broth, add large pieces of ginger and more. Segments of green onions.

Chicken soup treasure, there is a lot of chicken, and the boiling time is long.

Master these 5 tips. ：

1.Usually, when I go to the market to buy chicken, I want to buy very fresh chicken, which is better when it is just slaughtered, and then I go home and immediately start the soup. In fact, the soup stewed in this way will not taste good, and the fresh chicken bought in the market should be frozen in the refrigerator for 3-4 hours, freezing will make the meat transition from the "stiff period" to the "ripening period", at this time the meat quality is the most tender, and the stewed soup will be delicious.

2.When processing meat products, it is generally necessary to blanch, which can not only remove the fishy smell of the meat, dispose of the blood in the meat, but also make the broth clear and not turbid, tender and odorless. In fact, blanching is also very particular, if the meat is boiled slowly under cold water, the meat has undergone a cooking process, and the nutrients are easy to lose, and the warm water pot is the best.

Blanched chicken should be quickly rinsed with cold water to make the meat more tender.

3.Frozen chicken taken out of the freezer will have a refrigerator odor, which will affect the taste, so you can soak it in ginger water for 3-5 minutes before stewing the chicken to eliminate the strange smell and make the chicken fresher.

34.When stewing chicken soup, be sure to pay attention to the heat, first boil on high heat for about 10 minutes, bring the water to a boil, and do not open the lid within 10 minutes of boiling water, and the soup will not have its original flavor. After boiling, reduce the heat to medium-low and continue to simmer.

When should I put salt in chicken broth? For stewed soups, when to put salt determines the taste of the stewed soup. Salt will react with the meat for a long time, and the protein in the meat will be locked, the soup will be very light, and the meat will not be boiled.

The salt should be put together with the other condiments when the soup is already stewed, and then simmer on high heat for 10 minutes, turn off the heat, and do not remove the lid halfway, so that the chicken broth will fully absorb the condiments and the soup will have a stronger flavor.

Tips: When stewing soup, it is best to use a casserole or crockpot, which can retain the aroma of the chicken soup well and will not let the aroma drift out.

A pot of chicken soup with 8 secrets to its aroma.

1. Choose a hen.

It is best to use hens to boil chicken soup.

Hens have a higher fat content, and the umami substances in the meat are easily dissolved in the soup, and the stewed chicken soup will taste more delicious.

2. Remove the "attachments".

Removing some of the "accessories" from the chicken can make the chicken broth tastier.

What is the secret to making chicken broth 10 times stronger? This chef will tell you the answer himself.

These "attachments" affect the taste of the soup and give the chicken broth an off-flavor:

Chicken offal (e.g. chicken liver, chicken lungs, etc.).

Toenails on chicken feet.

Chicken nose (located between the upper part of the chicken's mouth and the eyes).

3. Freeze it.

After buying fresh chicken, it should be put in the freezer for 2-4 hours.

In this way, the chicken can be "soured", and the boiled chicken soup has no fishy smell and tastes better.

4. Blanch and wash three times.

Before boiling the soup, blanch the chicken three times with hot water, which will make the chicken skin not easy to break, and also make the soup beautiful.

What is the secret to making chicken broth 10 times stronger? This chef will tell you the answer himself.

5. Use a casserole.

It is best to use a casserole instead of an iron pot to boil chicken soup.

Because the iron pot will bring the taste of rust into the chicken soup, and the casserole can "gather" the umami and make the soup more delicious.

6. Add enough water.

Do not add water to the soup halfway through the chicken soup, otherwise the chicken soup will not be mellow.

When stewing chicken soup, first turn on high heat and cook for about 10 minutes, open the lid and skim the foam, and then turn to a simmer.

7. Use less seasonings.

The most commonly used seasonings for boiling chicken soup are ginger and green onions, and it is best not to add too many strong seasonings (such as star anise, cinnamon) so as not to spoil the original flavor of the chicken.

If you want to increase the "seasoning" such as jujube or longan, you should put it in when the meat is six or seven ripe.

What is the secret to making chicken broth 10 times stronger? This chef will tell you the answer himself.

8. Add salt at the end.

Don't put salt too early, otherwise it will not only affect the umami of the soup, but the meat is also easy to stew, so be sure to put it when the soup is about to simmer.

Slow down and take a little longer.

It is advisable to cook chicken soup in a pot under cold water, and the water should be added at one time, and water should not be added at will halfway. Generally speaking, a chicken of about 3 catties should put about 6 catties of water. Let the raw materials fully release the nutrients and fragrance as the water temperature slowly rises.

Stewed chicken soup should be on high heat for about 10 minutes, open the lid, and skim off the surface foam in a boiling state, so that the chicken soup will be white and clear in the future, without any impurities. After skimming the foam, turn to a simmer again, and then don't cover it casually, and the soup that has "run out" will lose its original flavor.

The heat should be appropriate.

The key to simmering soup is to bring it to a boil on high heat and simmer slowly over low heat. In this way, the delicious substances such as food protein extract can be dissolved as much as possible, making the soup mellow and delicious. Only by simmering slowly over low heat for a long time can the extract dissolve more, which is both clear and concentrated.

You can add some oil-absorbing foods such as winter melon and mushrooms to boil together, which can play a role in reducing cholesterol absorption.

Finish with salt. The timing of salt can dictate the taste of chicken soup in a sense. Whether some people say that they put salt in the pot or when they are half-cooked, it is not right.

When the salt is boiled for a long time, it will have a chemical reaction with the chicken, and the protein in the chicken will be locked, the soup will be light, and the meat will not be stewed. Salt and other condiments should always be added when the chicken broth is already stewed. After putting salt, turn to high heat for 10 minutes and then stop the fire, without opening the lid halfway, not only the flavor is all in, but also the chicken soup has a stronger umami.

Be careful not to stir after adding salt in it, as this will leave a smell of raw salt.

(1) The chicken nuggets with bones contain blood water, it is recommended to soak them in clean water for half an hour, if they are only simply washed twice, the blood water cannot be removed, and the stewed chicken soup smells fishy. Some people also choose to blanch the chicken nuggets, which is very quick to remove blood and water, but doing so will lose some nutrients and umami, and the chicken is easy to become hard and woody, so it is not recommended to blanch, let alone stew directly, and the effect of soaking is better. In addition, when stewing, the gray foam is dirty, it is not the essence, and must be removed, otherwise it will be fishy.

2) Before the chicken pieces are stewed, remember to fry them in the pot first, after this step of operation, the stewed chicken soup is more fragrant and delicious, many people have ignored this step, if you haven't done this, you might as well try it.

3) Stewed chicken soup, want the soup to be bright and fragrant, remember not to put spices, if you put it wrong, it will destroy the deliciousness of the soup, and may also affect the color of the soup, as long as you put ginger and green onions, if you choose local chicken, green onions are not needed, and then sprinkle green onions after doing well, in addition to the salt should not be put too early, to wait until the chicken stew is soft and rotten and then put more appropriate, if you put it early, it will cause the chicken to become hard, eating firewood, and it will also affect the taste of the soup.

The secret to making the chicken soup fragrant is to stew for two or three hours for a long time, so that the stewed chicken soup can be flavored, and now the nutrition can be delicious, and now there is a fragrance, so the stewed chicken soup is to exercise time and master the fire.

The secret to making chicken soup delicious is to cook it for a long time, preferably 3 to 5 hours, so that the essence of the bones is concentrated in the soup, so the taste will be very fragrant.

Hello! It is better to boil the chicken soup, of course, the chicken soup tastes better, and there are other ingredients to add.

The secret of egg soup is actually very simple, first of all, prepare a few eggs, break up the eggs for later use, at this time boil the water, when the water is boiling, add starch, when the soup is thick, go into the workplace, coriander salt chicken essence monosodium glutamate, pour in the eggs and turn off the fire.

Hello! The secret of egg soup is actually very simple, first of all, prepare a few eggs, break up the eggs for later use, at this time boil water, when the water is boiling, add starch, when the soup is thick, go into the workplace, coriander salt chicken essence monosodium glutamate, pour in the eggs and turn off the fire, you can.

The secret of the fragrant and delicious chicken soup is the mastery of the heat, and some seasonings must be added to remove the fishy smell of the chicken, adding some ginger and shallots will make the chicken soup more delicious, and removing some parts of the chicken, such as the internal organs, chicken feet and chicken heads, so that the stewed chicken soup is more delicious: the first trick is to soak the chicken in water to remove the blood. When stewing chicken soup, if you want to retain the nutrients in the chicken as much as possible, you should pay attention to it, and it is best not to choose blanching to remove blood.

However, the blood water in the chicken will have a certain impact on the health of the body, so it is necessary to remove the blood water. The second trick is to add ginger. After the chicken is processed, you can start to stew the chicken soup, when the chicken soup is stewed, if you still smell fishy, you can add some ginger to the chicken soup, ginger can play a better role in removing the fishy smell, and ginger can actually warm the stomach, can get rid of the cold, and is beneficial to the human body.

The third tip is to add white vinegar. In addition to adding ginger to the chicken broth, you can also add some white vinegar to the chicken broth, and you don't need to add a lot, just a few drops of white vinegar. Adding a few drops of white vinegar will not affect the taste of the chicken, and it can also remove the fishy smell of the chicken, and it also has the advantage that it can make the stewed chicken soft and tender, and taste better.

Mao soup is a soup stock used in the kitchen of most restaurants, which is continuously boiled with raw materials such as chicken, duck, and pig bones, and replenishes water while using it; The milk soup is made of chicken, duck, pork bones, and pig trotters and other ingredients that are easy to produce fat and acid, and it is slowly boiled until it is milky white; The clear soup is made of old hens and some lean pork, boiled to remove foam, and then changed to low heat and boiled slowly, the fire will be cooked to milky white, and the fire is not fragrant enough.

White-collar workers: wolfberry, cocoon, and lily are paired with wolfberry, cocoon, and lily in chicken soup, which has the health care effect of nourishing the heart and soothing the nerves and anti-fatigue.

Elderly: Chicken soup with yam, dodder seeds, eucommia ulmoides, has the effect of tonifying the kidney and anti-aging.

Young women: Chicken soup with jade bamboo, dodder seeds, ligustrum seeds, has the effect of skin care and beauty.

People with weak physique and frequent illness: Chicken soup with astragalus, yellow essence, and atractylodes has the effect of nourishing qi and lungs, regulating immunity, and preventing colds.

People with fatty liver and high blood lipids: these people usually dare not drink chicken soup, afraid that chicken soup will lead to aggravation of symptoms, so this part of the population can be mixed with some traditional Chinese medicine to lower blood lipids in chicken soup, such as hawthorn, shou wu, etc., which can play a role in softening blood vessels and lowering lipids.

Take 20-30 grams of each Chinese medicine, wrap it in a gauze bag, put it in a pot and simmer it with the chicken, after 40-60 minutes, take out the bag with the Chinese medicine, and put the other ingredients for cooking chicken soup as well; Drink once a day, half a month for a course of treatment, two courses of treatment each time.