Should you stir fry chicken soup before stewing? Is it better to blanch or stir fry the stewed chick

It should be fried, because the stewed chicken soup will not be greasy, and the taste will be particularly mellow, and the meat will be very tender.

There is no need to stir-fry the chicken soup before, because it will cause the loss of nutrients to the muscles, on the contrary, I think the chicken soup is more delicious and nutritious.

If it is stewed old hen soup, it is best to stir-fry it before stewing, so that the stewed chicken will be more rotten and easier to taste. If it is a clear soup chicken soup, you don't need to fry it in advance, because the chicken soup stewed in this way will be more greasy, and the direct stew can retain the original umami of the chicken, and the meat is very tender.

There is no need to stir-fry, so that the stew will be sweeter and more delicious. I think the chicken soup should be so sweet, not the taste after frying.

Yes. Stir-fry before simmering chicken broth, on the one hand, it can remove the fishy smell of the chicken and make the chicken less greasy. On the other hand, it can increase the umami flavor of the chicken soup and make the chicken soup taste better.

You don't need to fry, you need to put oil in the fry, the chicken soup is too greasy to stew, and it is full of oil to drink, without the fragrance of chicken soup.

I think it is necessary to bring out the aroma in the food only through stir-frying, and to make it more fragrant when the soup is stewed later, so stir-frying is very important.

It's best to stir-fry it so that the chicken broth doesn't have as much oil as it simmers. You can also add some wolfberries and enoki mushrooms, so that the stewed chicken soup tastes more delicious.

It is better to blanch the chicken soup first.

Many friends will also choose to rinse the chicken with water and then burn the oil directly in the pot, and then put the chicken in the pot and stir-fry it before making soup or other methods.

Although the chicken made by this method retains the nutrition of the chicken itself and tastes better, there is a disadvantage that the chicken is simply rinsed before making, so that the impurities and blood in the chicken cannot be completely removed.

So there is another way to make chicken broth and chicken dishes. First of all, in order to make the chicken cleaner and kill the bacteria and impurities that may be carried in the chicken, we can put the chicken in light salt water before making, and then scrub it repeatedly to make the chicken cleaner.

You can't put any seasonings in the stewed chicken

Spices, Sichuan pepper, cinnamon, bay leaves, star anise and the like, although these spices have a good freshness effect, but they are not suitable for making chicken soup, pork rib soup and the like. The flavor can overshadow the flavor of the soup and cause the flavor to be compromised.

Seasonings, light soy sauce, dark soy sauce, oyster sauce, chicken essence, monosodium glutamate and other seasonings. The stewed chicken broth is originally white, but with the addition of light soy sauce, dark soy sauce, etc., it feels a bit nondescript.

It depends. If it's a stewed old hen, then it's usually stir-fried first. This will make the chicken more rotten, and the stewed chicken will be more flavorful.

But if it is a rooster or a chick, the meat is relatively tender, so it will not choose to stir-fry.

Blanch the chicken directly and stew it in the pot, and the stewed chicken soup and chicken will maintain the original flavor and make the meat more tender. If the chicken is stir-fried, grease will be formed, and the stewed chicken broth will be greasy. If you just like to drink greasy chicken soup, then you can also choose to stir-fry.

If you want the chicken soup and chicken to be delicious, here are a few tips for you to store.

1. Do not put the chicken in the pot immediately after blanching.

Usually after we blanch the chicken, we will immediately put it in the pot, add the accessories and prepare to stew. After blanching, pour the chicken into cold water and rinse it again, adding this step will make the chicken more tender. You can try it next time you are at home, and you will be able to taste the difference.

2. The heat of the stewed chicken soup is the key.

The same chicken, the same condiments, but the taste of the stew is different for different people, which has a lot to do with the heat. Bring the soup to a boil over high heat, cook for 10 minutes, then turn to medium heat and simmer slowly.

The first 10 minutes are very critical, never open the lid. Once opened, the "qi" will run away, and the stewed chicken soup will not be fragrant enough, and the taste will be so poor.

3. Taste the frozen chicken stew before cooking.

The frozen chicken in the refrigerator will have some peculiar smell when taken out, even if it is maintained well, it is necessary to do a step to remove the odor first. Soak the whole chicken in ginger water for about 5 minutes before removing. In this way, the odor on the surface of the chicken is gone.

In this way, the chicken soup is the same as fresh chicken, and it will not be affected by the smell at all. Many old people know this little trick, but young people know relatively little, and they are the crystallization of the wisdom of the old people's life!

There is no need to stir-fry before stewing chicken broth, and the common method is as follows:

Ingredients: 1 local chicken, a small handful of dried shiitake mushrooms, 3 slices of ginger, 2 chives, 5 red dates, appropriate amount of salt.

1. Clean the local chickens bought, remove the internal organs, and unload them into large pieces;

2. Blanch the washed chicken pieces in boiling water for 2-3 minutes, clean them, put them in a casserole, and add enough water;

3. Add ginger slices, red dates, and shiitake mushrooms (soaked in advance), bring to a boil over high heat, and simmer for an hour;

4. Add an appropriate amount of salt before cooking, as shown in the figure below

5. Finally, it is ready to eat, as shown in the figure below

This can be done according to personal preference, and generally speaking, it will taste better to stir-fry before stewing chicken, so you can stir-fry it a little lightly, so that you can also get rid of the fishy smell.

Want. Stir-frying the chicken before simmering will make the chicken taste good and not easily fall apart when stewed.

When stewing chicken broth, it is best to stir-fry the chicken first, so that the chicken will be fragrant and tender, and then it will be very delicious.

When stewing chicken soup, it is best to fry the chicken first, fry the water dry, and then add boiling water to boil, so that the stewed chicken soup will be more delicious, the soup will be thicker, and there will be no fishy smell.

No, you don't. Stewed chicken soup is simmered over low heat to bring out the nutrition and aroma of chicken, and stir-frying will destroy the nutrients and turn the taste into firewood.

When stewing chicken soup, you can stir-fry the chicken first, so that the stewed soup is particularly flavorful, and the chicken is also very delicious.

When stewing chicken broth, you don't need it, but you need to blanch the chicken first, take out some impurities and bacteria in the meat, and then stew.

You don't need to stir-fry the chicken when you stew the chicken soup, and the stewed soup won't taste good after stir-frying, just put it in the pot and stew it.

Should you blanch chicken soup or not? Chef: A lot of people do it wrong, no wonder it's fishy and not new.

When it's cold, drink such a bowl of soup, warm, delicious and nutritious.

Stewed chicken soup is not like stewed fish soup, which needs to be fried in oil before stewing, so that the thick white fish soup can be stewed, and if the stewed chicken soup is blanched or fried with oil in advance, the protein in the chicken is heated and solidifies quickly, and the nutrients in the chicken cannot be stewed in the soup, and the natural soup is not delicious.

But how to stew chicken soup to be delicious and nutritious?

1. If you want to stew chicken soup, first choose the old hen that has laid eggs

The old hen has a rich fat layer, which can withstand the torment of the fire, and the nutrients in the chicken bones will also be stewed into the chicken soup, and the chicken will not be crumbled.

Second, master the heat and timeNo matter what soup you simmer, you should simmer it slowly, and chicken soup is no exception.

3. What ingredients can be added to stewed chicken soup?

The most paired ingredient for stewed chicken soup is shiitake mushrooms, and it is dried shiitake mushrooms, the mellow mushroom aroma blends with the fragrant chicken soup is a perfect match, and it can also be paired with red dates, wolfberries, and codonopsis is also a good choice, do not put garlic, otherwise it will ruin a pot of chicken soup, the taste of garlic is more rushing, and it is easy to cook in the soup.

Hands-on. Preparation of ingredients.

1 old hen, salt, ginger, cooking wine, wolfberry, dried shiitake mushrooms.

2.Food handling.

The old hen is chopped into a suitable size, or the whole chicken can be cleaned, and soaked in cold water for 1 hour to force out the blood in the chicken as much as possible to reduce the fishy smell;

Slice ginger and dried shiitake mushrooms in cold water and soak them until soft and set aside.

3.Procedure.

Put the chicken or whole chicken into a casserole, add ginger and cooking wine to remove the smell

Bring to a boil over high heat, skim off the oil foam, reduce heat to low and simmer for 60 minutes

Add dried shiitake mushrooms, wolfberries, and salt and continue to simmer for about 30 minutes.

Chicken soup stew tips and summary.

If the stewed chicken soup cannot be eaten at one time, you can divide the chicken soup into small portions, put them in a plastic bag, put them in the refrigerator and freeze them, and thaw them when eating. It is not important to note that before adding side dishes such as yams, it needs to be frozen separately, otherwise the chicken broth will be too thick.

Don't blanch the stewed chicken soup, don't need to fry, cool the pot under water, skim off the foam after the water boils, so that the nutrients in the chicken will not be lost, such as blanching, a layer of chicken fat floating in the pot, if blanching, it will be lost, it's a pity.

Try to add salt to the stewed chicken soup 10 minutes before cooking, and it is not easy to put in the side dishes that are easy to stew too early.

In fact, the longer the chicken soup is stewed, the better the chicken soup, the nutrients in the chicken will be stewed in the chicken soup, and you must not rush for quick success.

Stewed chicken soup does not need to be fried in advance, I think the chicken can be soaked in warm water in advance, and the bleeding water can remove some of the pungent taste of the chicken in the step of repeated cleaning, and if it is stewed directly like this, its meat will be more tender and more original, and the taste will be worse if it is fried.

No, you don't. Put the whole chicken in and stew it directly. This maximizes the nutritional value of the chicken. It is very good for the human body.

Stewed chicken soup does not need to be blanched, because after blanching, the chicken will become firmer, so it will not be able to absorb the aroma of the seasoning, and the stewed chicken is also particularly untasty.