How to stew chicken soup without being greasy and delicious, how to stew chicken soup is delicious a

Chicken soup will be greasy, in fact, there will be a lot of oil that is not cleaned when it is stewed.

1. When stewing chicken soup, remember to add some red dates, which will make the chicken soup taste sweeter.

2. The chicken soup should be simmered for at least 2 hours, and the golden color means that the soup base is rich enough.

3. Before drinking chicken soup, skim off the oil foam, and the chicken soup will not be greasy at all.

4. When the fire of the stewed chicken soup is small, put the large piece of seaweed in the pot flatly, and the oil will be sucked in the seaweed, and the seaweed will slowly sink after absorbing the oil, don't wait for it to sink, when it sinks a little, quickly take it out with a colander, and the fat in the chicken soup will be sucked away.

5. When there is grease floating on the surface of the chicken soup, but you don't want to take measures to remove it, a very practical way is to prepare a straw, gently blow the grease away, and insert the straw into the soup base, so that you can avoid drinking too much oil in the chicken soup.

Add some vegetables and be careful to skim off the oil foam.

1. Before any meat stew, the main ingredient should be boiled in 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.

2. After the chicken pieces are boiled for the first time, the foam should be skimmed off. Ginger and peppercorns are two magic weapons to remove the smell and increase the flavor, and these two things are indispensable when cooking chicken soup. Finally, before drinking the chicken broth, skim off the oil foam so that the chicken broth will not be greasy at all.

3. The main purpose of stewing soup is to drink its soup, and then eat its meat, so we do not advocate using a pressure cooker to stew soup, because the nutrients need to be slowly heated for a long time on low heat to come out, and the time of boiling in a pressure cooker is short, and it cannot achieve the desired effect. Therefore, you should use a casserole to boil chicken soup on high heat for 10 minutes, then reduce the heat.

Before stewing chicken soup, whether it is a whole chicken or chopped chicken pieces, it must be blanched, put it in a pot of boiling water and blanch, let the chicken change color, take it out and soak it in cold water for at least half an hour, so that the stewed chicken soup is not greasy or fishy.

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

The best chicken soup in winter.

First, remove the skin and fat layer from the chicken, then blanch the chicken, and then use the blanched chicken to make a stew. The chicken soup stew made in this way is delicious and not greasy.

1. Cut the chicken into large pieces, and then remove the fat and thick skin of the chicken, but keep it for stir-frying vegetables, and it will not be wasted. 2. Prepare 3 slices of ginger and 10 red dates. The red dates that make soup at home every day are rushed to eat, and this time put a few more.

3. Put the washed chicken into the soup pot and bring to a boil with a small amount of cold water. Then pour out all the boiling water. 4. Wash the boiled chicken with water several times, and then add an appropriate amount of water to make soup.

5. After boiling the chicken soup on high heat, add ginger slices and red dates, turn to low heat and continue to boil for another 30 minutes. 6. The red dates in the chicken soup have been boiled with a slight sweetness, and then add a small amount of salt to taste, no longer need other seasonings, and it is better to drink the chicken soup lightly. 7. Cook the red date chicken soup, put it in a large soup bowl, and decorate it with a small amount of chopped green onions.

Questions. Make it for confinement to eat.

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It is recommended to consume black chicken soup.

1 black chicken (about 800g), 2 chives, 1 small piece of ginger, 2 tsp cooking wine, 1 tsp refined salt.

Method. 1.The black chicken is slaughtered and washed, blanched in boiling water, and the blood is removed;

2.Put the black chicken, cooking wine, chives, and ginger into the casserole, boil over high heat, change to low heat and simmer for 2 hours, and add refined salt. Black chicken is rich in nutrition, especially for postpartum weak mothers, it is a good product to replenish the body.

The soup is delicious, can improve the weak constitution, and can also have the effect of promoting lactation. Eating black chicken can strengthen muscles and bones, prevent osteoporosis, and improve the symptoms of anemia, but note that women who have just given birth to a child are too weak, and they should drink less black chicken soup at the beginning, and do not be weak and supplemented.

Wash the chicken and cut it into pieces, put ginger slices and white wine in a pot under cold water, skim off the foam with boiling water, wash it with warm water, put it in a casserole, add water, ginger slices, astragalus, jade bamboo, codonopsis, Huaishan, lily, turn to low heat and simmer for one and a half hours, put red dates and stew for ten minutes, add salt.

When making soup with chicken, duck, pork ribs and other meats, first soak the meat in boiling water, which can not only remove the blood water, but also remove some of the fat to avoid being too fatty.

Stewed chicken soup should be cooked in a pot under cold water, so that the ingredients can be cooled slowly.

Homemade chicken soup preparation.

1. First of all, add an appropriate amount of water to the pot, put the chopped chicken pieces in, open the hidden water to cover the chicken, and immediately remove the chicken and wash it after boiling over high heat (it must be 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 (preferably Shaoxing rice 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, rice, add a little salt (to make the chicken flavor), add water to the chicken about an inch Li Zaohe, cover the pot lid and valve, put it on the stove and 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.

1. First chop the chicken you bought back into small pieces, and then pull out the butter under the chicken leg and neck.

2. Then soak the chicken in clean water for about half a day, take it out and put it in the pot, add an appropriate amount of water to boil, and blanch the chicken;

3. Then take out the chicken and wash it with water to wash off the excess oil and floating powder; Next to Lee.

4. When choosing the materials for stewed chicken, choose light vegetables that are easy to absorb oil, such as winter melon, potatoes, various fungi, etc., and add a little ginseng, red dates and wolfberries in an appropriate amount to replenish qi and be delicious;

5. When choosing a stew pot, you can't use a stir-fry pot, and the stewed chicken soup must be a casserole; When stewing soup, it should be changed to low heat after boiling, add enough water at a time, and never open the pot in the middle to add water, especially the ten minutes before boiling;

6. When stewing soup, it is advisable to stew in cold water, as the water temperature slowly rises, the raw materials will fully release the nutrients and fragrance, and the raw materials in the pot at the same temperature as the water can be boiled out of good taste, so that the stewed chicken soup is delicious and not greasy.