Did you get the chicken nugget stew right? Blanch and stew or add water to stew directly?

Nowadays, compared with the terriblely expensive pig and beef, people are more inclined to buy chicken with much more preferential nutrition and taste. Stewed, braised, fried, steamed, there are various methods, and they are also tender and juicy. During the New Year's holidays, when entertaining relatives and friends, a big dish like chicken must be served.

Well-stewed chicken broth, the soup is delicious, the chicken is tender, not to mention how delicious! <

I often stew chicken soup, especially in late autumn and early winter, when the weather is cold, I like to drink some nourishing chicken soup to warm up and replenish my body. In this cold weather, I especially want to eat a chicken dish, which is chicken stewed with mushrooms. Mushrooms, chicken and vermicelli are simmered together in a casserole, and with the mushrooms, the chicken is more fragrant and delicate, and the vermicelli is smooth and creamy.

The chicken is delicious, but when the chicken is stewed, some people blanch it first, and some people stew it directly, in fact, it is not right, teach you the correct way, the chicken should be treated like this, it is too fragrant. <>

After buying the chicken and wanting to make vegetable stew, the whole chicken will be cleaned first and then chopped into pieces, and many people will throw the chicken pieces into boiling water after blanching and then stir-fry and stew the soup, or do not deal with it, and directly fry or stew it in the pot. In fact, this is not right, after chopping the whole chicken into pieces, you should prepare a basin of warm water, then add an appropriate amount of edible salt to it, stir it into light salt water and put in the chopped chicken pieces, wash the chicken in warm light salt water to remove the blood water, clean it, and then soak it in a little cooking wine for 20 minutes, remove and drain the water.

After this operation, you can start cooking various chicken dishes. Therefore, stewed chicken does not need to be blanched, blanching will only make the meat quality of the chicken become woody, lose the original fresh flavor, and have no tender and juicy taste. <>

When stewing chicken, the chicken does not need to be blanched and cannot be stewed directly. Chop the chicken into pieces, wash off the blood with warm salt water, soak in cooking wine for 20 minutes, remove and drain. Stir-fry chives and ginger in hot oil, add chicken pieces and stir-fry to make the fragrance dry the surface moisture, add cooking wine, light soy sauce and other seasonings to taste, then add boiling water to simmer, remember to add boiling water.

The salt must be stewed in the soup and put it last, because adding salt too early will nourish the taste of the meat, make the meat shrink, and it is hard and not fragrant.

Cooking tips for stewed chicken nuggets.

Need. Blanching the chicken first will remove the blood from the chicken, and then start simmering it later.

It should be blanched, because the chicken stewed in this way will have a more tender taste and the stewed soup will not be greasy.

Yes, because there is still a lot of blood in the chicken, it cannot be eaten, so it should be scalded out with hot water.

Of course, it needs to be blanched, if you don't blanch, the smell of blood will be very strong, but there is also a way to blanch, you must cool the pot under water, after blanching out, you also need to soak it in cold water.

If it is fresh, it is not recommended to blanch it and keep it fresh. If it is frozen, it is recommended to blanch it to remove the fishy smell.

When stewing chicken, blanch it. Because chicken contains a lot of blood water, if it is not blanched, those bacteria and microorganisms will eat in our mouths, which will affect our health

When stewing chicken, of course, it is necessary to blanch, which can remove some dirt from the chicken and ensure that the chicken is clean and hygienic.

Yes, blanching can play a lot of roles, can prevent uncooked frying when stir-frying, can kill a lot of bacteria and make the meat better.

The chicken needs to be blanched, blanched to filter out the chicken's oil bleaching and blood water, to remove the fishy smell, it is best to add a few slices of ginger! After blanching the water, take it to stew again, and add some wolfberries to taste better.

When stewing chicken, be sure to blanch it, as this will remove the fishy smell and make the chicken more delicious.

When stewing chicken soup, it is necessary to blanch the water, because this can well remove the fishy smell of the chicken, and the chicken soup can have a stronger aroma. Then when stewing chicken soup, in addition to blanching, you should also prepare sufficient ingredients, and also follow certain steps to do it, so that you can stew a fragrant chicken soup.

1. Steps to stew chicken soup:

Step 1: Remove the internal organs and feathers of the chicken, wash them with water, and chop them into pieces.

Step 2: Peel and wash the green onion and cut it into sections, wash the ginger as well, cut it into small slices, and prepare small pieces of dried chilies.

Step 3: Bring the water to a boil in the pot, add the chicken, skim out the oil foam after boiling, and remove the chicken to control the moisture for later use.

Step 4: Put the chicken, green onions, ginger, chili peppers and star anise into the pot and add water.

Step 5: Cook on high heat until the foam is boiling, skim off with a spoon and simmer over medium and low heat.

Step 6: Cook for about 50-60 minutes, add a little salt, continue to simmer for 10 minutes, and serve.

2. Summary of practice skills:

1. When cleaning chicken, it is worth paying attention. Because chickens live on land and do not go into the water, there will be a layer of dirt on the skin of the chickens, which need to be scrubbed before they can be washed off, so that the chickens that are washed out are clean. Also, if you're stewing chicken broth, chop it up a little bigger.

The chicken nuggets are too small to simmer easily.

2. Although the fishy smell of chicken is not great, it should also be cleaned, especially the blood in it must be boiled. After removal, it can be rinsed with water.

3. When we stew chicken soup, there is a key seasoning ingredient, ginger, which can not only remove the fishiness, but also increase the umami of the soup and make it taste better, so you must not forget to put it in when stewing the soup.

4. Sometimes you can also say that the chicken can be fried in the pot, not only can you fry off the excess water in the chicken, but also fry some greasy parts of the chicken, which will alleviate the greasy taste of the chicken soup, otherwise the stewed chicken soup is either too greasy, or too bland, and it is not good to grasp this degree.

It is necessary to blanch the water, the correct step is that when making chicken soup, you need to chop it into pieces, and then add some cooking wine and ginger slices to remove the fishy smell, and you also need to put it in the pot and cook it for a while, and after pouring out the dirty things, cook it again.

Of course, it is necessary to blanch, this can remove the blood stains in the meat, and can make the taste better, this is a must be done, after the meat is cut into small pieces, it needs to be blanched in hot water, and after blanching, it can be fished out, add water to the pot, then add green onions, ginger and garlic, add various condiments, put in chicken pieces, and simmer over low heat.

When simmering chicken soup, it is necessary to blanch the water. The correct step is to wash the chicken first, reduce the juice on high heat, blanch it, and then sprinkle in the seasoning, and it is done.

It must be blanched, so that some of the blood in the chicken can be drained cleanly, the taste of the chicken can be better, the meat quality of the chicken can be better, the color will be better, and after the chicken is cut, it can be blanched in hot water.

In the daily diet, in addition to the most important stir-fried dishes, soup is also indispensable, generally we drink more vegetarian soup, but every once in a while, we also have to make a broth to relieve hunger. Chicken soup is one of them, recently pork ****, chicken has become the best substitute, not to mention that the meat is also very delicious, suitable for the whole family to drink.

Chicken soup has always been known for its deliciousness, and the nutritional value and nourishing effect of chicken soup are very good, especially for the elderly and female friends. But when we buy chickens, it is best to choose old hens, the kind raised at home, and it is unhealthy for the body to eat too much feed chickens.

Although the chicken soup is delicious, one of the biggest drawbacks is that it is easy to stew the chicken when it is stewed, and the taste is not tender. In fact, in the process of stewing, as long as you master some key points, you can make the chicken soup perfectly.

Otherwise, good ingredients will be wasted, and the gains outweigh the losses. When stewing chicken soup, friends are used to blanching it first or stewing it directly? Both practices are wrong, and this is the key reason why the chicken is not tender.

When stewing chicken broth, do you stew it directly or blanch it first? Learn the right way to make the chicken more tender and the chicken broth fresher.

Stewed chicken soup] Step 3: When the surface of the chicken changes color slightly, we add water to it and start boiling.

Step 4: When the water in the pot is boiling, we put the chicken and chicken broth into the casserole, continue to simmer for about 1 hour, and finally add an appropriate amount of salt to taste when it is about to come out of the pot.

When simmering chicken soup, you don't need to put too many seasonings, so that the stewed chicken soup will be more delicious. The salt needs to be put last, and if you put it in advance, the texture of the chicken will be easy to get firewood.

1. When stewing chicken, we should marinate it with cornstarch first, then fry it in the pot, and then stew it.

2. When cleaning the chicken, soak it in salted water for a while, and the impurities in it can be easily soaked out.

Both.

Chicken soup should be as good as it is! If you want to make a good pot of chicken soup, you must choose the chicken well! The chicken soup is delicious!

Ingredients: 1 chicken and local chicken.

Ginger to taste.

Chives to taste.

Salt to taste. Delicious: Stewed chicken broth