How do you cook chicken soup? How to cook chicken soup deliciously

Two, crockpot chicken soup:

Preparation: Tujia chicken (wild wild chickens in the countryside of the plains). There is no artificial feed feeding, not artificial feed fed chickens.

Choose this year's new chickens, according to the normal growth law, around the Mid-Autumn Festival at most about one catty; The next year, the oil and gas are too heavy, and although the meat is just as beautiful, it boils the fire and stuffs the teeth.

Clay pot: The kind of coarse porcelain jar (缶) that resembles a drunkard's wine bottle, the kind with a rough appearance and glazed liner, such as the crockpot in my house, which has been used for almost ten years, and has a few hoops on the outside, because there are cracks. The longer the jar is used, the more beautiful the chicken broth will be.

Fresh millet: Peel, wash, and drain fresh.

Preparation: Fill the crockpot with water, 1 2 up and down, cold water in turn, and the millet (optional), authentic crockpot chicken soup without any condiments. Put it in the wood-burning stove, surround the crockpot with the embers, and simmer slowly, not an open flame, but a dark fire like wood charcoal, and as the fragrance becomes stronger and stronger, it will be cooked in about 90-120 minutes.

Northern Tujia chicken, no need to put any seasoning, including salt.

Hope mine is helpful to you.

Chicken half a catty.

Tomatoes a.

Potatoes a.

Turnips half a day.

Lettuce 2 pieces.

Ginger a.

Garlic half.

Method steps.

Go to the vegetable market to buy the relevant ingredients, put the radishes, tomatoes and other ingredients in a vegetable pot, and use a knife to peel off the potatoes and radishes.

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Fill a bowl with a certain amount of water, wash the greens, tomatoes, peeled potatoes, and radishes, and after making the ingredients, open the chicken you bought and wash the chicken as well.

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After washing a slice of ginger, first cut the ginger into slices, slices, according to personal habits, cut into appropriate sizes.

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Fill the pot with an appropriate amount of water, place the pot on the cooker, and after turning it on, put the washed chicken and sliced ginger in it.

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Then put the radish on the cutting board, first use a kitchen knife to split the radish in half from the middle position, then cut the two halves of the radish in half, and finally cut the radish into small pieces.

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According to the method of cutting turnips, the potatoes are roughly cut into small pieces, and the size of the potatoes can be slightly thicker than the radish.

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Then put the diced radish and potatoes into the pot together, add an appropriate amount of salt and peanut oil, and stir it.

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Then take out the washed tomatoes from the vegetable bowl, cut the tomatoes into small pieces with a kitchen knife, and slowly put the chopped tomatoes into the pot.

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Wait for the radish and potatoes to cook for a certain amount of time, and taste whether the potatoes and radishes are cooked to make sure they are cooked, and then put the washed vegetables into the pot.

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Finally, you don't have to wait long for the vegetables to be cooked, and you can turn off the induction cooker, bring out the whole pot of chicken soup, and slowly taste the delicious chicken soup.

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Method: 1. After the chicken is boiled, the foam on it needs to be knocked off, if it is cooked for too long, there will be blood residue on the meat.

2. Then clean the chicken with clean water, especially the chicken in stewed soup, which needs to be washed several times repeatedly, and the water needs to be washed to be translucent and not turbid.

3. Finally, prepare a casserole, first put a few ginger slices, then add the chicken and cordyceps flowers, (remember not to add salt, because after putting salt, the chicken will get old).

4. Finally, add a lid and simmer for 40 minutes, because the chicken may take longer, so be sure to control the heat while ensuring that the water in the pot is not boiled dry.

5. After all the stew is cooked, add edible salt to taste.

6. You can also add some pepper to increase the fragrance, and it is also okay to put some chives.

Some people may say, why is this soup yellow? In fact, this is the color of the cordyceps flowers, and the soup stewed in this way is very appetizing in terms of color, and the taste is also very delicious when you drink it. When you usually stew soup, you can buy some cordyceps flowers to stew together, which is very delicious.

Cut the boiled chicken into cubes, you can burn the palace fried chicken, because the palace fried chicken is to be thickened, put the seasoning when frying the chicken, and the chicken will taste delicious after hooking.

Method:1To remove the fishy smell from the chicken, boil half of the pot of water in a pot, and when the water is boiling, put the chicken pieces into the water and blanch for about 3 minutes.

Try to blanch all the foam in the chicken, so that the chicken does not smell. Rinse the foam and blanch it, you still need to rinse it with water several times to let the foam leave the chicken.

2.Find a larger pot to remove the chicken from the pot and pour water into it repeatedly. Seeing that there is very little foam, you can control the drying.

Pour cooking oil into the pot and brush the pot clean, otherwise there will be other smells. Don't pour too much oil, just a small pot with the bottom of it. Too much oil will be very greasy, too little, and it will not be fragrant.

Once the chicken oil is boiling, you can put the dried muscle pieces in the pan.

3.At this time, the oil will splash out, everyone should pay attention to it, repeatedly fry the chicken pieces, you can pour a small amount of soy sauce, see the chicken slightly turn yellow, and the meat aroma will come out. That's good.

Add water to sauté the chicken and add water. A little less water than the chicken is fine. If it's chicken that doesn't want to be rotten, you need more than half a pot of water.

4.Add an appropriate amount of salt, garlic cloves, and the ingredients can be covered and cooked. The amount of water used to stew chicken is not fixed.

Everyone should be able to listen to the sound, listen to the kind of sound that is going to be dry and there is no water, and this time is good. If you can't listen to the sound, you can only open the lid and see how much water there is. When the water is running out, stir-fry a few times to help the chicken collect the soup.

The chicken soup should be stewed with a good flavor and keep in mind 4 tips, the chicken is smooth and tender, and the soup is fresh and delicious.

Trick 1, the choice of chicken breeds: as long as it is stewed chicken soup, it is recommended to choose hens that have been bred for about a year, and it is better to raise free-range chickens. It is not recommended to use old hens, the meat and old meat firewood are difficult to stew, so they can only drink soup; Tender chicken is too tender and easy to disperse after a long stew, which is more suitable for stewing, boiling, stir-frying, steaming and other practices.

Tip 2, it is recommended to stew in a casserole: Although there are stew soup containers such as aluminum and enamel, it is still recommended to use a casserole to stew the soup, which has more uniform heat retention and heating, the aroma of chicken soup is not easy to float out, and the soup has a stronger taste.

Tip 3, chicken cold water pot: When stewing broth, if you don't need to blanch the water, you should use the cold water pot, so that the chicken can boil with the water temperature, and the first blood foam and impurities can be discharged along the way, and continue to stew after removal, so that the nutrition and chicken umami can be fully released.

Tip 4, salt should be put last: stewed chicken soup does not need too much seasoning seasoning, generally only salt is enough, and salt should be added when the heat is turned off and the pot is started, because after the salt is boiled for a long time, it will react with the meat, so that the protein contained in the meat is locked and difficult to release, and finally the chicken soup tastes light, and there is no chicken umami.

Stewed chicken broth.

Ingredients: fresh chicken, jade bamboo, codonopsis, poria cocos, barley kernels, wolfberry, dates, Huaishan, red beans, almonds, salt.

Method 1: After rinsing the chicken, remove the lymph on the neck of the chicken, remove the two or so pieces of fat in the tail body, and blanch it with boiling water.

2. Rinse all the ingredients and soak the wolfberries in warm water.

3. Slice the ginger.

4. Put the processed chicken into the inner pot of Joyoung pressure cooker, put in all the ingredients, and add enough water.

5. After powering on, select the "soup" button of "nutritious stew".

6. The pressure cooker prompts that after cooking, open the lid, add an appropriate amount of salt, and enjoy the delicious soup.

Bamboo sunflower chicken soup. Ingredients: 1 chai chicken, an appropriate amount of bamboo sunflower, 10 wolfberries, 3 slices of ginger, 1 4 tablespoons of pepper, and an appropriate amount of salt.

Method 1: Wash and chop the chicken for later use.

2. Soak the dried bamboo sunflower in water for a few minutes, cut off the white circles at the roots, clean and set aside.

3. Put enough water in the pot, put the chicken pieces in the pot under cold water, bring to a boil over high heat, turn to medium heat, and skim off the foam.

4. Put the ginger and wolfberries in a pot and cook together over medium heat for about an hour until the chicken is cooked through.

5. The bamboo sunflower is easy to cook, and the chicken soup can be put in the soaked bamboo sunflower a few minutes before the pot, and then the salt and pepper can be turned off.