When stewing chicken at home, what is the most taboo?

It is more taboo to avoid heavy condiments such as soy sauce, the taste of chicken itself is relatively light, and adding some condiments to soy sauce will cover the taste of chicken.

Generally, they don't choose to put 13 incense, 13 incense will really affect their taste, and then the meat quality will actually become worse and not very tasty.

The most taboo when stewing chicken is to put peppercorns and ingredients, if you put peppercorns and ingredients when stewing chicken, the tender taste of pepper and ingredients will be covered with peppercorns and ingredients, and the taste will be strange.

The most taboo to put in pepper and spices, stewed chicken wants the deliciousness of chicken soup and the deliciousness of chicken, adding peppercorns and spices, which will make the umami of the soup be covered, so that you can only drink a taste of pepper or spices.

1. Cooking wine, the chicken fishy smell of the chicken will be heavier, and the peculiar smell will be relatively large if it is not dealt with, which will directly affect the quality of the stew, and the cooking wine has the effect of removing the fishy flavor, but we must not use the cooking wine to achieve the purpose of removing the smell when we stew the chicken. Therefore, it is taboo to add cooking wine when stewing chicken. 2. Star anise, star anise is what we usually say, star anise is warm, spicy, and the fragrance of the chicken will conflict, when the chicken is stewed, the star anise will be added, it will change the taste and texture of the chicken, making the stewed chicken not delicious.

When stewing chicken, the most taboo should be Sichuan pepper, because adding Sichuan pepper will be very unpalatable.

The chicken smell of chicken will be heavier, and the smell will be relatively large if it is not handled well, which will directly affect the quality of the stew, and the cooking wine has the effect of removing the fishy flavor, but we must not use cooking wine to achieve the purpose of removing the smell when we stew the chicken. But there are still some contraindications in seasonings.

And putting cooking wine and peppercorns is even more redundant, and it is also taboo! Cooking wine is suitable for stir-frying, which can remove the smell and increase the flavor. But blanch or stew when put, due toThe temperature is much lower than that of stir-frying, and the cooking wine cannot volatilize in time, and the final flavor is strange!

Do not blanch the stewed chicken, wash and soak and rinse the blood foam, and then stew the soup directly under cold water. If it is stewed in a casserole, it will be more perfect! (Blanched chickens lose a large part of their umami, as do pork ribs).

Linyi fried chicken has a characteristic, that is, ginger is inseparable, and the amount of ginger is particularly large, and the fried chicken made is tender and fragrant! And there is a key point in making chicken, that is, the timing of salt, which is grasped well, and it has the effect of getting twice the result with half the effort.

Heat the oil, a spoonful of peanut oil, put in the green onions, large pieces of ginger, spices, dried peppercorns, then put in the chicken pieces with controlled water, stir-fry on high heat, fry the water, and then put in a large spoon of fried chicken sauce, stir-fry evenly to make the fragrance. Some people pay more attention to health, to eat healthy, pay attention to the original taste, so the seasoning is almost rarely put, put the chicken and green onion and ginger into the pot and add water to boil together, after cooking, skim off the foam and turn to low heat and simmer for more than 1 hour, sprinkle some chicken essence to taste before the pot.

Some people add a little pepper when they get out of the pot, and it is still okay to eat. In the past, the chickens were all domestic chickens running around in the mountains, and the stew was very fragrant and delicious, but now if you want to find this kind of chicken, there are not many of them, and it is difficult to find them. First chop the chicken into small pieces, wash it in a hurry, pour in an appropriate amount of flour to grasp the chicken pieces evenly, grab it for about a minute and feel the batter sticky to your hands, and then wash it with water, so the advantage is that the flour can bring out the dirt and blood in the muscle mass.

Stewed chicken must be soft and delicious to be delicious, you can use a pressure cooker or rice cooker to come, the time should be mastered, pay attention to the heat, do not put salt and vinegar at the beginning.

The most taboo thing about stewed chicken is to put cooking wine, remove the head and tail of the hen, chop it into small pieces, rinse it with water, sit in the pot with water, blanch the chopped chicken pieces under cold water, and boil it for 2 minutes after boiling. Remove the chicken pieces and wash them with warm water to control the moisture. To make a casserole, sit in cold water, blanch the chicken pieces in a pot under cold water, and then add the green onions and ginger slices prepared in advance. Can.

Stewed chicken soup is the most delicious and has the highest nutritional value, so it is most taboo to put chicken essence when making it, which will affect the taste.

Chicken is very tasty, whether it is stewed or roasted chicken, it will give off an enticing aroma that will make people's mouths water. But when stewing chicken, it is most forbidden to put cooking wine, star anise and Sichuan peppercorns. Although these three seasonings have the effect of removing the fish, the cooking wine will offset the original flavor of the chicken, making the chicken unpalatable.

Star anise and Sichuan peppercorns will change the taste and texture of chicken, so it is not recommended. If you want to make delicious chicken, you should first blanch the chicken to remove the blood, and then soak it in cold water to make the chicken skin more elastic. After soaking, you can fry the chicken on the side and add some ginger to remove the smell and increase the flavor.

Finally, the chicken is simmered in a pressure cooker, adding a little shiitake mushrooms and salt to make the chicken broth light and nutritious.

What is the best thing to put in stewed chicken?

When stewing chicken, you must not put three seasonings, which are cooking wine, star anise, and Sichuan peppercorns. It is common to have only three seasonings, but it is not suitable for stewed chicken because it will mask the flavor of the chicken. The flavors of these three seasonings are so powerful that they can turn the flavor into a strange taste.

Among them, Sichuan pepper is very spicy, and it will also make people's tongue numb, which will change the original flavor of chicken.

How do you make it delicious?

Be sure to blanch the chicken before stewing it, so that the blood and some small residues of the chicken can be removed. After blanching, you can put the chicken in clean water and put it in ice water immediately, so that the purpose of cold shrinkage can be achieved, so that the chicken skin becomes very elastic and has no fishy smell. Finally, you can cut the ginger into large pieces, add some salt and soy sauce to the pan, and stir-fry the chicken on the side, so that the fat can be fully stimulated and the chicken will exude a strong aroma.

Finally, use a pressure cooker to stew chicken, which will also stew the chicken more badly, and the elderly and children can eat it.

SummaryStewed chicken is very delicious, and the nutrition is relatively high, especially suitable for becoming a tonic. So you can make a chicken stew once in a while, so that your body can absorb some nutrients.

The most taboo to use chicken is to enlarge the material and Sichuan pepper, because this will make the meat more fishy, which is not conducive to the taste of the chicken, and will also affect the nutritional value of the chicken; Clean the chicken, cut it into pieces, add some auxiliary ingredients to marinate for about 20 minutes, heat the oil, add some auxiliary ingredients and stir-fry until fragrant, pour in a little water, and then put the chicken inside, add some of your favorite ingredients, and simmer for about half an hour.

Recently, cooking wine will be put in, and cooking wine will affect the taste of the chicken, and it will also affect the taste of the chicken soup. You need to use fresh chicken stew, and you can add less salt during the stew, and no other ingredients can be added, so as to ensure the existing taste.

Stewed chicken is most taboo with Sichuan peppercorns. First, prepare the ingredients, put the chicken in the pot, then add water, salt, ginger slices, garlic, and simmer for a while and eat.

The first: cooking wine.

The main function of cooking wine is to remove the fish, and all meats contain a fishy smell. Therefore, everyone is used to putting some cooking wine in the chicken to remove the smell, but in fact, this is often wrong. When we stew chicken, we must not use cooking wine to remove the fish.

Just use ginger slices to remove the fish. Because after adding cooking wine to the chicken, it is easy to remove the flavor of the chicken. This greatly reduces the umami flavor of the chicken itself.

Therefore, cooking wine is the most taboo when stewing chicken.

The second: star anise.

Star anise is also known as big food, because star anise is a kind of seasoning with warm and spicy taste. Therefore, star anise is the most commonly used condiment in our daily life, but star anise cannot be put in when stewing chicken. Because the flavor of the star anise itself will conflict with the taste of the chicken, this will make the stewed chicken not tasty.

The third type: Sichuan peppercorns.

When we stew chicken, it's best not to put peppercorns either. Because Sichuan pepper is a kind of ingredient that is warm, spicy and numb. Put Sichuan peppercorns into the chicken, after this big ingredient.

It will greatly mask the umami flavor of the chicken. So when you are making stewed chicken, don't put peppercorns.

"Stewed chicken is the most taboo to put cooking wine, adding cooking wine will affect the original umami of chicken soup; There are also star anise and Sichuan pepper, star anise and Sichuan pepper are cold and spicy, which will clash with the aroma of chicken, and the stewed chicken tastes bad;

The most taboo thing to stew chicken is to put cooking wine, which will affect the umami of chicken. The aroma of star anise and Sichuan pepper and chicken conflict, and with the addition of Sichuan pepper and star anise, the stewed chicken has a bad taste.

The chicken smell of the chicken will be heavier, and the peculiar smell will be relatively large if it is not dealt with, which will directly affect the quality of the stew, and the cooking wine has the effect of removing the fishy flavor, but we must not use cooking wine to achieve the purpose of removing the smell when we stew the chicken. Therefore, it is taboo to add cooking wine when stewing chicken.

In fact, the most taboo thing to put in stewed chicken is the big sauce and Sichuan pepper, although these two things are good things to go fishy, but its taste is too big, it will cover up the taste of chicken, you can put some wolfberries and sugarcane to remove the smell of chicken.

Put beer. When you put beer in the stewed chicken, the chicken soup is full of beer. When stewing, put some mushrooms to make it more fragrant and delicious.