Do you use cooking wine for stewed chicken soup? Why?

Generally, cooking wine is used when stir-frying chicken, which helps to get rid of the fishy smell. When stewing chicken soup, the main thing is to stew the sweet flavor of the chicken soup, and if you add cooking wine, you will take the umami of the chicken soup, so you can't put it. All you need is a small amount of ginger.

Personally, I don't like to put cooking wine. Method.

Ingredients: Appropriate amount of chicken, appropriate amount of red dates, appropriate amount of wolfberry, appropriate amount of green onion, appropriate amount of ginger, appropriate amount of salt, appropriate amount of shiitake mushroom.

Production process. 1. Cut the whole chicken into pieces, clean it and set aside;

2. Wash the mushrooms and soak them softly, wash the wolfberries, and peel the longan for later use;

4. Cut the green onion into sections and slice the ginger for later use;

5. Put the chicken pieces into cold water and boil, skim off the foam;

6. Put the green onion, ginger, shiitake mushroom, wolfberry and longan into the pot, bring to a boil over high heat, and simmer for an hour;

7. Wash the rape and put it in a pot, boil, add an appropriate amount of salt, and sprinkle the chopped coriander before leaving the pot.

2. Nutritional value.

Preferably an old hen) This soup can replenish qi and blood, nourish the skin, and improve immunity. Shiitake mushrooms can enhance the body's immune function and have anti-cancer effects, use shiitake mushrooms and chickens to boil chicken soup together, the active ingredients in shiitake mushrooms are dissolved in the soup, which can improve the absorption rate of the human body; Chicken soup itself also has the function of improving the immunity of the respiratory system, which can be described as a double effect.

If you are very afraid of the oil in the chicken soup, you can put the boiled chicken soup in a small bowl and let it cool, wait for the oil to solidify and skim it off, and then heat it to eat.

If the body is extremely weak, such as after childbirth or the elderly, put it, and if it is a young person, put it less. Adding wine is to warm up and replenish deficiency, and adding less is seasoning.

Cooking wine can remove the fishy smell, as for whether to put this depends on personal taste. If you want to put it, don't put too much, just put it appropriately.

Put cooking wine, which can remove the smell and increase the flavor of the meat.

There is no need to put cooking wine, cooking wine is used to quarrel dishes.

Put it a little bit to get rid of the fishy smell.

Chicken soup is a traditional soup dish, and the main ingredients for its preparation are chicken water and seasonings. Chicken soup is especially famous for old hen soup. Chicken soup is nutritious and delicious, and it is very healthy, reaching out to everyone's favorite, do you know some tips about making chicken soup?

Should you put cooking wine in stewed chicken soup?

1. Do you want to put cooking wine in stewed chicken soup?

When stewing chicken soup, you generally don't need to put cooking wine, but it doesn't mean that you can't put cooking wine. This is based on each person's lifestyle and some local eating habits. If we generally stew chicken soup and pay attention to nutrition, we are all free-range old hens in the countryside, and there is no chicken smell on the old hens raised in the countryside.

In the hotel stewed chicken soup, Chinese herbal medicines are generally used to remove the fish, such as angelica, five-finger peach, red dates, wolfberry, ginger, American ginseng and so on. When stewing chicken soup, cooking wine or vinegar is actually used to remove the fishy smell and allow the calcium of the muscles and bones to fully decompose. Therefore, cooking wine also has a certain effect, but if we want to put cooking wine, we should put it when it is stewed, otherwise it will not be very useful.

In addition, we can put koji wine or white wine when we stew chicken soup. Because cooking wine has a sense of color, its color will affect the color of the chicken soup, so when stewing chicken soup, it is best not to put cooking wine, if you want to put vinegar, I recommend just a few drops, preferably white vinegar, because aged vinegar will also affect the color of chicken soup.

2. Tips on stewing chicken soup

1.Blanch. Many of us are interested in so-called nutrition and freshness.

Rinse the chicken with cold water a few times and stew it, but this is not the right way to do it. Before we stew the soup, we should put the chicken in boiling water and boil it, which is called blanching, and in some places it is also called flying water. Blanching can remove the fishy smell on the chicken, and it can also be cleaned thoroughly before the start, especially to remove the blood foam on the chicken, so that the stewed chicken soup is more beautiful in color and free of impurities.

2.Simmer in a pot under cold water.

When stewing chicken soup, we should pot it under cold water, so that the ingredients can slowly increase with the temperature of the water, and slowly release its nutrients and aroma. Therefore, after blanching, the ingredients should be cooled with cold water before being stewed in the pot.

The nutrients contained in chicken soup are some water-soluble small molecules dissolved from chicken fat, chicken skin, chicken and bones, so the taste of chicken soup is delicious and nutritious, and its essence lies in its soup. Therefore, when we eat stewed chicken soup, we should drink more soup, after all, the soup is full of concentrated essence.

1. Add ginger and cooking wine to the stewed chicken soup, add some peppercorns, wolfberries and green onions, and finally add a little salt when it is out of the pot.

2. When stewing soup, do not add pins and vertical ingredients, especially star anise, cinnamon, etc., which will make the chicken soup lose its original umami. The adjuncts that can be used for stewed chicken soup include red jujubes, ginseng, and shiitake mushrooms to enhance freshness and supplement nutrition.

1. Ginger. Whether it is stewed chicken soup or stewed pig's feet or pork ribs, ginger is always an indispensable seasoning for Chinese, because ginger has the effect of removing fishy smell, and spine sail and ginger itself has the characteristics of warmth, stewed soup into some ginger, can make the soup into ginger juice, the body of the eater has the effect of invigorating blood and replenishing hail.

2. Garlic. The principle of enlarging garlic is a bit similar to ginger, mainly to remove the fishy situation, and garlic is not as difficult to eat as ginger, and stewed garlic cloves are also a favorite food for many people.

3. Goji berries. Goji berries are a very good traditional Chinese medicine, put a small handful of dried wolfberries in the stewed chicken soup, which can not only improve the grade of the chicken soup, but also play the effect of the wolfberry itself to invigorate blood and replenish qi together with the chicken soup.

Chicken soup for the soul can not only supplement calcium and zinc, but also increase resistance, which is indeed a good choice for the elderly, children, and women. While it is delicious, it is also exquisite, and simmering it will not only cause the nutrients in the soup to leak out, but it will not taste delicious! For example; It is the most taboo seasoning of chicken soup for the soul, don't put it when cooking chicken soup, see if you have been tricked?

It is rice wine, and people often agree that rice wine is the best choice to remove the fish, but in fact, most meat products add rice wine is right! A lot of stewed chicken like roast chicken with potatoes, braised chicken with rice... These also put rice wine, but only "make chicken soup" and don't put rice wine! After adding rice wine, the chicken soup for the soul will lose its original flavor and will also lose some nutrients.

The chicken breast itself does not smell very fishy, just blanch and drain, and then add ginger slices and two peppers to boil it will have no fishy smell! The fragrance is full of fragrance, and in the morning, taking advantage of the rain is not heavy, I bought a whole hen from the market (my family of three, one leftover), and the following delicious and nutritious chicken soup for the soul was given to everyone! Bad work is just for reference.

1.Split the chicken breast into small pieces, boil in a pot with cold water for 1min, pick it up and wash it and set aside. (Some people say that you can make chicken soup without water, and you only need to put cold water into the pot and catch the white foam neatly when boiling water.)

I have different suggestions, a lot of residues and blood in the chicken breast will be boiled out in the process of stewing, tiny particles will be boiled in the soup, and if you don't have enough water, you can't clean it up again, only the white foam is not clean, and the color of the stewed chicken soup for the soul is not clear. ）2.Put the blanched black pepper chicken pieces into the rice cooker, add a few pieces of ginger, two peppers, salt, appropriate boiling water, cover and simmer for 1 hour!

Because there is no stone pot at home, it is replaced by a rice cooker, and the actual effect is similar).

The delicious and nutritious chicken broth is stewed, and when you open the lid, you will be greeted by the aroma of chicken. After a while, the entire restaurant kitchen was filled with the smell of chicken. The chicken soup for the soul is bright in color and glows with oil beads.

I can't help but want to take two sips. Rice wine is the most taboo seasoning for chicken soup for the soul, don't put it when cooking chicken soup, have you been tricked? How do you usually stew all the chicken soup for the soul?

When stewing chicken soup, don't put spices that have too much flavor, and don't put less oil and less salt, and don't put soy sauce to adjust the color.

The most taboo ingredients when stewing chicken soup are star anise, cumin, cinnamon, etc.

Cooking wine, if cooking wine is added to the chicken soup stew, the chicken soup will lose its original flavor and lose nutrients.

For example, the material ruler pretends to be a god wine, and the cooking wine must not be put in, because it is easy to cause the Lingqi chicken to become very fishy, and then it will be a failure, try to put some salt and chicken essence and soy sauce and Lao Gan Ma. Lack of filial piety.

1. What seasonings should be put in stewed chicken soup?

2. What seasoning is the freshest to put in the stewed chicken soup.

3. What materials are used for stewed chicken?

4. What ingredients are delicious in stewed chicken?

1.Stewed chicken soup with different seasonings depending on the taste.

2.For example, the stewed chicken soup uses chicken as the main ingredient, and is stewed with red dates, wolfberries, green onions, ginger slices, salt, and shiitake mushrooms.

3.Ingredients for Ejiao Jujube Black Chicken Soup: black chicken, Ejiao, red dates, longan, mulberries, and covered plates.

4.Ingredients for Ganoderma lucidum chicken soup: red Ganoderma lucidum, Huaishan, wolfberry, longan meat, tangerine peel, pitted red dates, monk fruit, chicken, etc.

1. When boiling chicken soup, put some seasonings appropriately, then you can better increase the nutritional value of these foods, and put red dates, wolfberries, mushrooms, etc. when boiling chicken soup, which not only tastes more delicious, but also has higher nutritional value.

2. Cooking chicken soup seasoning: make ingredients, appropriate amount of chicken, appropriate amount of red dates, appropriate amount of wolfberry, appropriate amount of green onion, appropriate amount of ginger, appropriate amount of salt, appropriate amount of shiitake mushroom!

3. First of all, add an appropriate amount of water to the pot, put the chopped chicken pieces in, the water should not be over 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).

4. 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 piece can be), red dates, and 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, Chinese rice, add a little salt (to make the chicken flavor), add water to cover the chicken about an inch, cover the pot lid and valve, and put it on the stove to boil over high heat.

5. After the pressure cooker sprays steam, change the pressure to medium heat for 5 minutes, and then change the pressure to low heat for 10 minutes (to keep the soup clear and not turbid), turn off the heat and wait for the pressure cooker pressure to decrease.

6. After venting the steam and 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), and a pot of fragrant chicken soup is ready.

1. The seasonings for boiling chicken soup are: ginger, garlic, cooking wine, Sichuan pepper, salt, etc.

2. State-sourced ginger. When stewing chicken soup, you must put ginger and cooking wine, ginger has the effect of removing fish, you should put it when blanching the chicken and in the process of stewing soup, and the effect of choosing old ginger will be better.

3. Garlic. The principle of enlarging garlic is similar to that of ginger, and you can choose whether to enlarge garlic or not.

4. Cooking wine. Adding cooking wine also has the effect of removing the smell and improving the freshness, and the cooking wine is also put in the blanching stage, and there is no need to add cooking wine when stewing chicken soup.

5. Sichuan peppercorns. Sichuan pepper belongs to a more controversial seasoning, many people are willing to put in the stew, some people think that Sichuan pepper is too numb, and Sichuan pepper has a heavy taste, which will cover up the meat taste of the chicken itself, in fact, Sichuan pepper only needs to be put less, or choose small rattan pepper.

6. Salt. Salt should be added last step so that the chicken broth will not be constricted by adding salt too early and affecting the taste.