How to make chicken soup delicious, how to make chicken soup delicious

Slaughter live chickens and eat frozen chickens.

We are all accustomed to going to the market to buy live chickens, slaughtering them on the spot, and stewing soup when we go home, hoping that we will not delay a minute in the middle. Actually, this is not true. After the fresh chicken is bought, it should be frozen in the refrigerator freezer for 3 to 4 hours before taking out the thawed soup.

This is the same principle as the removal of sour meat, where animals are killed suddenly, a variety of toxins are naturally released from the body, and freshly slaughtered hot meat bacteria multiply rapidly. Freezing not only sterilizes, but also allows the meat to transition from the "stiff period" to the "rotten period" to the "ripening period", when the meat quality is the best, and then the stew soup is obviously fragrant and tender.

2. Flying water - necessary homework.

In fact, not only chicken, but also any meat stew should be made with water before boiling water. This 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, and it will be good to try. Of course, Feishui is also learned.

If the meat is put in cold water, the meat will go through a cooking process from cold to boiling, and the nutrient loss will be serious. It is best to cook in a pot under warm water, about 7 to 8 minutes, uncovered and turned at the right time. Boiling a pot under water is also fine, 3-5 minutes will do.

3. Put it in the pot - the water is "hot".

Stewed soup should be pot under cold water, so that the raw materials can be fully released from the temperature of the water to fully release the nutrients and aroma. Ingredients that are cooked at the same temperature as water can be boiled to a better taste, so it is important to remember that the ingredients should be cooled with cold water immediately after flying water before being stewed.

4. Heat - guess the big and guess the small.

Stewed chicken soup should be boiled on high heat for about 10 minutes and then turn to a simmer, the degree of boiling should be mastered in the seemingly open but not open, because the casserole has a good heat preservation function, if you wait for the boiling time and then turn down the heat, its subsequent boiling process is a loss to the "freshness" of the soup. And don't open the lid in these 10 minutes, the soup that is "out of gas" will lose its original flavor.

5. The knowledge of salt.

For stews, this is still a big problem. The time of salt can in a sense dictate the taste of the soup. 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 meat, and the protein in the meat will be locked, the soup will be light, and the meat will not be stewed. So when should the salt be put away? Remember, salt and other condiments should always be added when the soup is ready.

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

Attention to those who like to drink chicken soup, do you know how to stew chicken soup to taste good?

The whole chicken is hollowed out with a needle, blanched, put water in the pot, and after the water boils, put in the wolfberry codonopsis salt chicken powder thirteen spices.

Chicken broth does this, the soup is fragrant, and the meat is tender.

Teach you how to make a refreshing and non-greasy chicken soup.

1. First of all, add an appropriate amount of water to the pot, put the chopped chicken pieces in, the water should not pass the chicken, and immediately remove the chicken and wash it after boiling over high heat (be sure to pot under cold water, so that there will be no nasty blood stains on the soup noodles after stewing);

2. Put the cleaned chicken into the pressure cooker, add thick ginger slices, 2 shallots, add a tablespoon of cooking wine, put in the cleaned wolfberry, codonopsis, angelica (put less, a small slice can be), red dates, more soup will have a sour taste), 3 longan meat, if you are afraid of fire, you can remove angelica, add 5 grams of jade bamboo, Yi rice, add a little salt (to make the chicken flavor), add water to cover the chicken about an inch, cover the pot lid and valve, and put it on the stove to boil over high heat;

3. After the pressure cooker is sprayed, change the medium heat pressure for 5 minutes, and then change the low heat pressure for 10 minutes (to keep the soup clear and not turbid), turn off the heat and wait for the pressure of the pressure cooker to decrease;

4. After opening the lid of the pot, pick out the ginger and shallots, add an appropriate amount of salt and chicken essence to taste (according to personal preference), a pot of fragrant chicken soup is ready, drink it!

5. If you use an ordinary soup pot to stew, add more water, and do not add water halfway, otherwise the soup will not be mellow; Simmer on high heat for 10 minutes, then simmer on low heat for 1 hour (tender chicken, if stewed old hens, the time should be doubled), and season to taste;

6. You can also use a ceramic container with a lid to stew in water (this stewing method has the most mellow taste and is a commonly used stewing method in Cantonese cuisine), put the lid of the container with good ingredients into the steamer, and if possible, you can use gauze paper to wet water and seal it on the container (to adjust the taste first), and steam it for about 2 hours on high heat;

7. If you use a steam pot to stew, you don't need to put water, and rely on steam to condense into soup, the taste is very fragrant and mellow, and the stewing method is similar to that of stewing across water;

8. No matter what kind of stewing method is used, it is best to remove the chicken fat before simmering so as not to be too greasy.

If you are physically weak or a pregnant woman is not long after giving birth, you will make chicken soup to make up, and the actual effect of old hen soup is extremely strong. So how do you stew chicken soup delicious and nutritious? In fact, if you want delicious old hen soup, it is very simple, share the key points of the old chef's summary of many chicken soups, and add you the old hen soup that can also be delicious in the stew pot.

Key point 1: Freeze.

In fact, many people think that the actual effect of the soup will be more delicious, but in fact it is not, it is best to slaughter the chicken immediately and put it in the refrigerator to freeze, about 180 minutes up and down to remove the chicken soup is the most tender. Therefore, there are many bacteria that have multiplied in the newly killed chickens, and freezing them immediately can not only sterilize but also improve the texture of the meat.

Key point 2: Wash rice water.

How to stew chicken soup delicious and nutritious? You can use rice washing water to clean it. It is recommended to put the chicken into the washed rice washing water immediately to soak, and after ten minutes, you will find that the smell disappears and the meat texture is more tender.

Key point three: Suishui.

Many people think that chickens need to be watered first, so that they can remove the smell and eliminate bacteria. In fact, it is very easy to cause the loss of nutrients in the chicken, so you can choose to soak it for more than ten minutes, such as washing rice.

Key point 4: Put cold water into the pot.

Should you choose boiled or cold water for chicken soup? In fact, the expert level and others are selected with cold water, and there is no need to think that cold water will stew the chicken badly. In fact, cold water will make the ingredients in the pot release all the nutrients and taste, so it is recommended to boil cold water for 10 minutes, open the lid of the table, remove the residue, and then cook again over low heat.

Key point five: add salt.

When is it better to add salt to make chicken soup? Actually, you can choose to put salt in the old hen soup after it has been stewed, but remember not to open the lid after adding salt and cook it on fire for about 10 minutes.

In fact, there are also small skills for making chicken soup, if you want to nourish and maintain health and nutrients, you have to learn these many methods, they can all turn you into a chicken soup god.

1. Codonopsis Astragalus Chicken Soup: Wash the chicken, chop it into pieces, blanch it and rinse it and drain it, soak it in water for 3-5 minutes, remove it and drain it; Put all the materials into the inner tank of the voltage cooker, add water liters; Press the soup setting. Add an appropriate amount of salt to taste before serving.

What are the ways to make chicken soup?

2. Mushroom chicken soup: wash the local chicken, chop small pieces, blanch and remove it; Remove the stems of the mushrooms and soak them softly, wash the red dates, wash and slice the ginger; Put all the ingredients into a casserole, pour in cooking wine, add an appropriate amount of water, bring to a boil and simmer over low heat for 1 hour; Finally, add refined salt and monosodium glutamate to taste.

What are the ways to make chicken soup?

3. Red dates and yam chicken soup: Wash the chicken and chop it into small pieces, blanch it and remove it; Wash the red dates, put the chicken, yam and red dates in the purple sand rice cooker and cook for 6 hours, and finally add refined salt and monosodium glutamate to taste.

4. Gui Chicken Soup: After washing and blanching the chicken, add water to another pot, then put the chicken in the water and bring to a boil over high heat. Then add the astragalus, simmer with the chicken for 1 hour, then add the angelica, cook for about 5 minutes, and add a little salt and monosodium glutamate to taste.

5. Ginkgo chicken soup: Wash the chicken and cut it into pieces for later use, soak the ginkgo kernels in water to soften and set aside. Add an appropriate amount of water to boil angelica, astragalus and wolfberry, boil over low heat for half an hour, remove the slag and extract the juice.

Put the cut chicken into the stew pot quickly, pour in the medicinal juice, add the white nuts and ginger, bring to a boil over high heat, turn to low heat and simmer for 3 hours, add salt to taste.

Steps to stew chicken broth:

Find a casserole, boil the water, and throw the chicken over the water.

After the chicken is taken out, wash the casserole, put the chicken in and pour the water again, so that the chicken body is not over. At this time, the water added is pure water, delicious spring water, or well water. Add a piece of ginger and pour in a little rice wine.

Bring the water to a boil and remove the foam. Pour in the shiitake mushrooms and bamboo shoots, and then add 3-4 green onion knots.

Reduce the heat, cover the pot and start simmering. The young hens are about an hour, and the old hens are about 2 hours. Take chopsticks and insert them into the chicken thighs, and it can be easily inserted to stew almost, and simmer for less than half an hour with salt.

Remove the green onion knots before serving. If there is a lot of chicken fat on the surface of the chicken soup boiled by the old hen, you can use a spoon to remove some of the slick oil on the surface of the chicken soup. These chicken broth oils can be used to stir-fry vegetables.

The winter bamboo shoots in the ingredients can be changed to red dates, and the soup stewed with a few dates will be a little sweet. If you are not afraid of greasy and high cholesterol, you can pour a spoonful of lard before adding salt and stewing, which can play a role in enhancing the fragrance. Once I had dinner in the ancient town of Anhui, the owner stewed chicken soup with pickled pig's trotters, and the chicken soup tasted unique.

Good way to make chicken broth

1. Choose the right chicken.

Not all chickens are suitable for stew, and we have to be selective when buying chicken. First of all, the most suitable is the hen, because the hen has a lower fat melting point and a higher protein content. The resulting chicken soup is better in meat quality and taste than rooster, and is high in protein and calcium, making it nutritious.

2. Clean up the chicken.

Generally, the chicken we buy, the seller just simply cleans it, and when we go home, we also recommend dissecting it, and then dealing with the details: remove all the blood vessels, lymph and some overly oily grease of the chicken. These substances will affect the taste, and there will be more impurities in the drink.

Things like blood vessels can also produce a fishy smell.

After the excision, the stewed chicken broth is light and delicious, healthy and nutritious.

3. Cold water soaking is indispensable.

Boiling chicken soup is the same as stewed pork ribs, and it must be soaked in cold water before cooking, so that the blood can be better separated. After the chicken is cleaned, take a basin of water and soak it for another 2 hours, during which the water is constantly changed, so as to better remove the blood, reduce the fishy smell, and pave the way for stewing.

4. Blanch only 1 seasoning --- cooking wine.

After soaking in cold water, it is time to blanch. As we all know, it is best to blanch meat in a pot under cold water, in order to make it easier for the blood to boil out while heating, and skim off the foam.

It's the same with chicken, pot under cold water, but don't forget to put 1 flavor seasoning with chicken, that is, cooking wine.

As we all know, cooking wine is the best way to get rid of fish, and you can't do without it when cooking meat. Blanching the chicken must also be put in. Unlike the others, only this one kind of seasoning is put here, and there is no need to put ginger slices and other big ingredients.

Because we pay attention to the flavor of the soup, we will put some seasonings when stewing, so you don't need to put too much when blanching. Cooking wine will evaporate when blanched and take away the fishy smell, so it will not affect the taste and better remove the fishiness.

Follow this step to make a delicious and delicious chicken broth.

Black chicken soup for beauty and beauty.

Materials. 10 grams of white lentils; half a black chicken; 10 red dates; 10 lotus seeds; 10 grams of barley; 10 grams of goji berries; 10 grams of red lentils; 10 grams of astragalus; Angelica sinensis 10 grams; 3 slices of ginger; Salt to taste.

Method. Chop the black chicken into small pieces and wash it with water for later use.

Put red dates, lotus seeds, barley, wolfberry, white lentils, red lentils, astragalus, and angelica in a bowl, soak them in water for 5 minutes, and rinse them with water for later use.

White and red lentils do not rot easily and can be soaked in cold water overnight in advance.

Pour the black chicken into the pot, add a sufficient amount of water at one time, bring to a boil over high heat, skim off the foam, and skim it clean.

Then pour in all the ingredients and ginger slices, cover and simmer for 2 hours.

After an hour, open the lid, add salt, and cook for another 3 minutes on high heat.

Korean potato spicy chicken soup.

Materials. 2 chicken thighs; 1 potato; 1 carrot; half an onion; Soy sauce; pepper; chili paste; Paprika; Sugar; Sesame; Minced garlic.

Method. Stir the soy sauce, pepper, chili powder, chili sauce and sugar, add minced garlic to make a sauce, chop and blanch the chicken thighs, pour in the sauce and stir well.

Prepare potatoes, carrots and onions, all cut into small pieces.

Once the chicken is marinated, bring it to a boil, bring the water to a boil, add the chicken and potatoes and carrots, and about 10 minutes.

Then add the onion, put more water if you like to drink the soup, and after about 8 minutes, boil the pot and sprinkle with sesame seeds and green onions. OK.

It is recommended not to blanch the chicken soup first, and do not stew it directly.

Sogou asked. When stewing chicken soup, especially the rural free-range hens bought, do not stew directly, do not blanch and stew, we only need to marinate the chicken pieces with ginger slices and pepper for 10 minutes, and then put them into the oil pan to fry, you can completely remove the fishy smell of the chicken, and it will not lose the nutrients of the chicken soup. No matter what kind of chicken it is, you can add this 1 step and try it again and again.

Sogou asked. To stew chicken broth, it is best to choose a casserole and then simmer slowly over low heat, which will make the soup fresher without losing any nutrients.

Again, old hens do not need to be blanched, blanching will cause the chicken to lose nutrients, and the soup is not fresh. If you buy a farmed chicken, you need to marinate it and blanch it before frying it to completely remove the smell of the chicken.

Sogou asked. If the salt is put early, the protein in the chicken will react with the salt, resulting in the chicken eating very hard, the soup is not thick, and after the chicken soup is stewed, then add salt, and stew for another 30 minutes, the meat will also taste and the soup will be thicker.