Stew chicken soup with cold water or boiling water

It must be cold water, and the water must be added enough, so that there is a fragrant and delicious fresh soup without a fishy smell.

Cold water and hot water are fine, but cold water will be better, and it will be more flavorful when heated and stewed a little bit.

It is better to use cold water to stew chicken soup, and it is easier to absorb the nutrients in the meat and bones when stewed in cold water.

Material. Half an old hen, 7 grams of fine salt, 600 ml of water.

Method. 1. Clean the old hen thoroughly, wash off the blood, and then use kitchen paper to absorb the moisture on the surface of the chicken;

2. Rub 2 grams of fine salt on the chicken skin with your hands until the salt is fully melted on the chicken skin;

3. Put the salted chicken in the refrigerator and refrigerate for about 20 minutes;

4. Take out the refrigerated chicken and cut it into small pieces;

5. Put the cut chicken in the casserole, then pour in 600ml of water;

6. Cover the lid, put it in the steamer, bring the water to a boil, turn to medium heat and simmer for 30 minutes;

7. Add 5 grams of fine salt and continue to simmer for about 20 minutes.

Before the chicken is stewed, it must be blanched, and it should be boiled in a pot under cold water, blanching can remove the purines in the chicken.

Here's how to stew chicken at home:

Ingredients: chicken, green onion, ginger, salt, cooking wine, bay leaf, cinnamon.

Steps: 1. After the chicken is cleaned, cut it into small pieces and clean it. Then put the cleaned chicken pieces into a basin, add an appropriate amount of salt, stir well, and marinate for more than 6 hours.

2. Add an appropriate amount of water to the pot, put the chicken pieces in cold water, add green onions, ginger slices, cooking wine, boil over high heat, and skim off the foam.

3. After the water boils, cook for one minute, then put the chicken into a basin filled with warm water, clean the residual foam on the surface of the chicken nuggets, and then drain the water for later use.

4. Add water to the pot and bring to a boil, add the cleaned chicken pieces, put in the green onions, ginger slices, bay leaves, cinnamon, boil over high heat, turn to medium-low heat, and simmer for an hour and a half.

5. Simmer until the chicken is cooked, add an appropriate amount of salt to taste, and simmer for another 20 minutes to make the chicken flavorful.

6. Finished product drawing.

Blanch the old hen soup stewed. Blanching the chicken soup before stewing can not only remove the fishy smell, but also thoroughly clean the impurities on the chicken, so that the soup is bright and not turbid, and the fragrance is free of peculiar smell.

Secondly, the stew is suitable for a pot under cold water, so that the raw materials can be fully released by the slow increase in water temperature. At the same time, remember to immediately rinse the raw materials in cold water after boiling water before simmering in the pot, so that the meat will be more tender.

Drinking chicken soup regularly has great benefits for our body. Chicken breast is high in protein and low in fat, and it is the meat that fitness people can often eat, especially chicken breast, which has low fat content and high vitamin content, which is helpful to **. Chicken soup is rich in flavor, delicious and tender, and rich in nutritional value, so many people will cook it at home.

Use cold water to make chicken soup, because when the meat is hot, the outermost protein will freeze immediately, and the protein in the inner layer cannot be fully dissolved into the soup, and the soup will not taste delicious. So that the inner and outer layers of protein can not be fully dissolved into the soup, and after stewing, there will be no nasty blood stains on the soup noodles.

The method is as follows: 1. Pluck the chicken to stew the chicken soup and remove the internal organs, then clean it.

2. According to your own needs, use the whole chicken or chop the chicken into pieces. Personally, I prefer to use half a chicken stew, so half of it is cut for later use, and half is used for stew.

3. Put half a chicken in a pot under cold water, pour in an appropriate amount of cooking wine, blanch the chicken, and remove blood and impurities.

4. After blanching, take out the chicken, start another pot, pour in warm water and put the chicken into the pot.

5. Add the prepared green onions, ginger and garlic to the pot to remove the fishy smell.

6. Next, add other seasonings (dried chili, astragalus, white peppercorns, Sichuan peppercorns, bay leaves).

7. Simmer over medium-low heat for about 2 to 3 hours, and add salt, red dates, wolfberries, etc. about 15 minutes before cooking. Finish.

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, open the hidden water to cover 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);

2. Put the cleaned chicken into the pressure cooker, add thick ginger slices, 2 shallots, add a tablespoon of cooking wine (preferably 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 to the chicken about an inch Li Zaohe, cover the pot lid and valve, put it on the stove and 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.

Hello dear, it is advisable to use cold water to stew chicken soup, because stewing chicken soup in cold water can better release the nutrition and taste of the chicken in your hand. When simmering chicken soup with cold water, first put the chicken into the pot, add enough water, and then, when the water temperature slowly rises, by prolonging the cooking time and temperature, the protein, collagen and other nutrients in the chicken are fully dissolved in the water, so as to achieve the purpose of stewing delicious chicken soup. In contrast, stewing chicken soup with boiling water may heat the chicken too quickly, causing the outer layer of protein to coagulate, and the internal nutrients cannot be fully released, affecting the taste and nutritional value of the chicken soup.

Therefore, it is recommended to use cold water for stewing, but do not use too hard or frozen chicken, which can easily make the chicken hard and taste worse. At the same time, in the process of stewing chicken soup, you can add an appropriate amount of ingredients and seasonings according to personal taste, such as ginger slices, wolfberries, red dates, etc., to increase the nutrition and taste of chicken soup.

Generally speaking, it is better to use cold water for stewing chicken soup, if you use hot water directly, it will cause the protein on the surface of the chicken to solidify immediately after being heated, resulting in the internal nutrients can not be well precipitated into the soup, and the chicken is not allowed to be stewed. When stewing chicken soup, it is best to use a crockpot, and do not put salt in advance, so as not to be undelicious.

What water do you need to stew chicken broth.

We usually eat more meat, in addition to the more common pork belly, there are many people who like to drink chicken soup very much, it is fragrant, delicious, very tender to eat, and the nutritional value is also extremely rich, and some people will cook it themselves.

It should be noted that it is better to use cold water when stewing chicken soup, if boiling water is used, it is easy to cause the protein of the chicken to coagulate immediately when it is hot, so that the nutrients in it cannot enter the soup well, and the chicken is not easy to stew.

When stewing chicken soup, it is recommended to choose a crockpot, so that the aroma in it is not easy to overflow during the stewing process, and do not put salt in advance when stewing, and add an appropriate amount of salt when the chicken is stewed and then turn to low heat and simmer, so as to make the cooked chicken soup more delicious.