Why does stewed chicken broth have more water than before?

The stewed chicken soup has more water than before, maybe when you stew the chicken soup, add more water, which is a normal phenomenon, there is no problem, and it will not affect the nutritional value and taste of the chicken soup.

The stewed chicken broth has more water than before, so this time it is a little more water, or the chicken is softer and has more water.

This may be because you have refrigerated the stewed chicken broth in the refrigerator, and some of the steamy condensation has flowed into the chicken broth.

Hello, the chicken soup stewed has more water than before, which is also abnormal, usually when he is really stupid, he can only be less, and you may not stew well when you fall asleep.

That is the letter that explains your foundation. Hey, I have a lot of water that normally makes less chicken soup than before, because it's heated up when you're making the soup. The soup will evaporate somewhat.

After the fire boils, it should be simmered over low heat, and you will not be on fire, and you will not move the handle...

The soup is very little, or the chicken soup would not be said to be a very nutritious soup, and a quarter of it seems to be about the same.

Hello friend, during the process of stewing chicken soup, some moisture in the chicken will precipitate.

Generally, this is not the case, it may be that the chicken contains more water.

The stewed chicken soup has more water than before, that's impossible, it must be that you added water later, or someone else added water, don't you know?

Water cannot be added.

When stewing chicken soup, it should be changed to low heat after boiling, add enough water at one time, and never open the pot to add water in the middle, especially in the ten minutes before boiling, if the lid is opened, it will run out of gas, affecting the taste.

Key points to stew good chicken broth:

1. You can add ginseng, wolfberry, red dates, etc. to increase color and nourishment;

2. You can't use a pot to cook vegetables, and the stewed chicken soup must be a casserole;

3. You can add some winter melon, mushrooms and other oil-absorbing things to burn together, which can absorb oil;

4. Blanch the meat in boiling water when flying water, and stew in cold water when stewing soup, as the water temperature slowly rises, the raw materials will fully release nutrition and fragrance.

Blanching is not required to make chicken soup. When the blanched chicken is stewed, it also needs to be put in the pot in advance and stir-fried, so that the chicken will have a better flavor, and the moisture of the chicken can also be fried dry, so that the stewed chicken will taste very good, and it will not be easy to firewood.

<> step 1: chop the chicken into small pieces, add a little salt with warm water and use it to clean the chicken pieces, this step can be a good way to remove oil and bloodless water, as long as it is rinsed, no need to blanch. Then use an appropriate amount of cooking wine to grasp and mix the chicken pieces evenly, and let it stand for about 20 minutes.

Step 2: Heat the oil, add the peppercorns and stir-fry until fragrant, then add the green onion and ginger and stir-fry until fragrant, then add the marinated chicken pieces.

Stir-fry in a pan to remove the moisture from the chicken pieces, so that the processed chicken will be more tough. When you buy chickens, it is best to raise local chickens, and now the chickens that come out of the farm will be relatively soft and not delicious.

Step 3: After the fragrance and chicken are more integrated, you can add an appropriate amount of water, basically no chicken pieces, stir well, add cooking wine, white wine and star anise to taste, cover the lid, and simmer for 10 minutes.

Step 4: There may be many people who wonder, do not put salt? Whether it will taste tasteless, don't worry. Generally, salt is put last, so that the chicken soup will be more tender, and if you add salt too early, the chicken will shrink, and the taste will not be good.

<> so after the chicken broth is stewed, we can put the chicken.

How do you stew chicken soup to taste good? Whether to blanch or not, the chef said: you need to keep these points in mind

Like now the weather is slowly getting colder, people's holiday living habits are also changing with the seasons, and they are constantly adjusting, the autumn is relatively dry, like in this temperature, we can also drink more soup, not only can supplement some nutrients on the body, but also can increase calories, it is also especially suitable for autumn and winter to drink, there are many kinds of soup, but the most popular is some salty soup, such as some chicken soup, that is, many people prefer to drink soup, When cooking chicken soup, add some mushrooms, red dates or wolfberries to stew the chicken soup, which is not only delicious, but also nutritious. So how to stew chicken soup to make it more delicious? Should you blanch or not?

That's for the chef to tell you to keep these points in mind.

In fact, the water is to remove the blood, which we all agree with very much, but there are also many people who say that there is no need to dehydrate creatinine at all, so that the muscles will be more fragrant, and the meat quality will also change. In fact, when cooking in the past, there is no such a step as pumping, but in the hotel for the color of the dishes, many ingredients will become more beautiful after bringing out the water, this is the difference between the hotel and home, home cooking pays special attention to some taste and does not pay attention to the color, which is just the opposite of the restaurant, about this I still think that if it is an authentic chicken, there is no need to make a mistake with the water, if it is a feed chicken or blanch it is better.

So what kind of fire do you use to stew it at home? In fact, everyone doesn't know if there is such a feeling, no matter how the dishes fried with electricity are not fried with fire, and people who live in many cities can never make the taste of home when cooking. And the reason is that there are more family pots used, like the pots on the market are not all iron pots, and the current pots have non-stick pots, pig iron pots, wrought iron pots, etc., and some pig iron pots are basically used in rural areas, plus the chicken porridge fried by firewood tastes very good.

So the ingredients are important, but the cooking tools are even more important.

In fact, there are many kinds of oil on the market, such as peanut oil, rapeseed oil, soybean oil, etc., which one to choose? In fact, it's really hard to say, that for rural people, there are only two kinds of food at home, one is rapeseed oil, and the other is peanut oil, in fact, this is our own home vegetables, and then beaten into something, generally stir-fry with some peanut oil, if it is fried chicken, duck, fish and sheep these ingredients, we will use some rapeseed oil at home, because rapeseed oil is not only like but also stewed chicken soup is also golden in color.

Whether it's a stupid chicken raised at home, or a broiler chicken bought in the supermarket. Before simmering, it must be blanched, and the pot should be cooled to remove the purines in the chicken. If you say that the meat is not dirty, look at the amount of foam to know if the chicken is dirty or not.

After the water boils, cook for one minute, then remove the chicken into a basin with warm water, clean the remaining foam on the surface of the chicken pieces, and then drain the water for later use.

Here we need to remind everyone, do not blanch the meat into the cold water basin to clean, the hot meat meets the cold water, the principle of thermal expansion and cold contraction, will make the chicken pieces retract, so that the stewed chicken, the meat is hard, firewood.

Simmer until the chicken is cooked, add salt to taste, and simmer for another 20 minutes to make the chicken flavorful. When stewing chicken, don't add salt first, adding salt will make the chicken firewood and hard. Wait until the chicken is stewed and then add salt, so that the stewed chicken is tender and smooth, tender and delicious.

Keeping in mind the principle of thermal expansion and contraction, when the chicken is cold, it should be blanched in a pot under cold water, and after the chicken is heated, it should be cleaned with warm water. When you start simmering chicken broth, heat the water before adding the chicken pieces.

Be sure to add salt after the chicken is cooked, so that the meat is tender and deboned.

Stewed chicken.

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, 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 (it is best to use 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 about an inch of chicken, 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.

The best way to stew chicken soup is to blanch the water, which can remove blood stains in the chicken, remove excess impurities and other harmful substances, and will not foam when stewing the soup. If you don't blanch the water, the chicken soup will foam when you stew it, which will affect your appetite very much.

When stewing chicken soup, don't put too much ingredients and cooking wine like fried chicken, just put a little to remove the earthy smell, and you can put more green onions, ginger and garlic. If there are too many ingredients, it will mask the umami flavor of the chicken soup. When stewing, simmer slowly, don't have too much water, just over the chicken, you can add water while stewing, stew almost to taste the taste, add water when salty, add salt when light.

Well, I really can't make it up. You can do whatever you like.

1.Rinse the chicken with cold water, add water to the pot, bring to a boil over high heat, and blanch. After removal, rinse repeatedly with cold water to rinse the dirt off the hen.

2.Add two pieces of star anise and two bay leaves to the pot, don't add too many spices, if you drink chicken soup, you need to use the simplest and most primitive way to boil the soup, only the simplest way can not destroy the umami and color of the chicken soup.

3.First boil over high heat, and then simmer over low heat, add water many times during the period to prevent no water in the pot, the best boiling time is two hours, put a small amount of chicken essence when out of the pot, and then add an appropriate amount of salt, which can be prepared according to personal taste.

4.When stewing chicken, it is better to add some wolfberries and red dates to it, because they are all tonics, which can regulate the body, and the chicken soup is boiled, which can be tasted by all ages.

What ingredients should I put in chicken soup?

Stewed chicken soup should be put ginger, wolfberry, red dates, mushrooms these 4 kinds, and the seasoning only needs salt. The specific reasons are as follows:

1. Adding ginger can better remove the smell and increase the fragrance. Because the chicken itself has a strong fishy smell, and the stew is more delicate and fishy, so the ordinary green onion and ginger stew is not thorough, and the cooking wine is easy to be sour, so only the stew with old ginger can completely suppress the fishy smell of the chicken, and the old ginger can also add a strong fragrance to the chicken soup at the same time, killing two birds with one stone;

What ingredients to put in stewed chicken soup? Keeping in mind the "3 things", the chicken soup is delicious, nutritious and delicious.

2. Adding wolfberry and red dates can replenish the color. Almost any stewed chicken soup method is indispensable wolfberry and red dates, not because they have a powerful effect, but because wolfberry and red dates are commonly used ingredients that most people know to replenish qi, blood and color, so they are naturally indispensable in nourishing soups such as stewed chicken soup (because the field problem can not talk about too many effects, you can search and check the two by yourself, and the effect is very good with chicken soup);

What ingredients to put in stewed chicken soup? Keeping in mind the "3 things", the chicken soup is delicious, nutritious and delicious.

3. Adding mushrooms can greatly increase freshness. Stewed chicken soup is recommended to be delicious must put mushrooms, you can put shiitake mushrooms, tea tree mushrooms, etc., those who say that the taste of mushrooms is heavy, affecting the soup friends because there is no blanching to remove the astringency before joining, first blanching and then adding chicken soup stew can be a good increase in freshness and not steal the taste, because the freshness of mushrooms can be well combined with the oil of chicken soup, which can make the soup more fragrant and delicious in the end;

What ingredients to put in stewed chicken soup? Keeping in mind the "3 things", the chicken soup is delicious, nutritious and delicious.

4. Only add salt to the seasoning. Because the chicken soup itself pays attention to drinking the original flavor, if you also add monosodium glutamate chicken essence will be a bit of a snake to add enough, worried about the taste of friends can add some mushrooms, if it is so sweet, you can also add a little sugar to enhance the freshness, so that the stewed chicken soup tastes fragrant and delicious enough, but it is necessary to pay attention to the salt must be put last, adding early will affect the stew of the soup.

What ingredients to put in stewed chicken soup? Keeping in mind the "3 things", the chicken soup is delicious, nutritious and delicious.

What are the three things to keep in mind when stewing chicken soup?

Stewed chicken soup needs to keep in mind that there are three types of ginger, mushrooms and nourishings. The specific mushrooms and tonic are as follows:

1. Mushrooms are commonly used: shiitake mushrooms, tea tree mushrooms, and shiitake mushrooms, among which shiitake mushrooms are used most frequently, and shiitake mushrooms are the most prominent in the fragrance of the three, which is its advantage and its disadvantage, many people like to use it because it is fragrant, and many people do not use it because it is too fragrant, robbing the taste of stewed chicken, so if you use shiitake mushrooms to stew chicken soup, you must first blanch to remove the astringency, and at the same time, you should also pay attention to the amount added should not be too much, otherwise it will be self-defeating;

How to blanch shiitake mushrooms: soak shiitake mushrooms in cold water 3 hours in advance, then blanch them in a pot for 30 seconds to remove astringency, and then remove them to cook and eat;

What ingredients to put in stewed chicken soup? Keeping in mind the "3 things", the chicken soup is delicious, nutritious and delicious.

2. Nourishing commonly used: wolfberry, red dates, angelica, and codonopsis, among which wolfberry and red dates are the most used, and angelica and codonopsis are mainly nourishing and suitable.