Want to make chicken soup, what is the best time to make chicken soup?

If you want to make chicken soup, you must choose the right chicken, because not all chickens are more suitable for making soup, and in general, the longer you boil chicken soup, the better. At least the old hen will have a high nutritional value, and if it is a chicken, there is not much point in making soup. Usually when cooking, the raw materials are definitely the most important, and the soup is actually the same, after choosing the right chicken, use a small pot to make the soup, probably the longer the cooking time, the better the nutritional taste of the soup.

Cooking soup in advance, especially people in Guangdong, prefer to make soup, and they usually have a certain habit of making soup, often starting to boil the old chicken soup a day in advance. But they don't use an iron pot, but use a casserole and use a simmer, must be stewed slowly, this is the longest when testing the time, you can boil out all the nutrition of the chicken and the fat of the chicken. This kind of soup will be nutritious and fresh during the boiling process, and if you want to continue processing, the taste will be even more delicious, and the taste will be better than adding flavorings.

This soup is also more nutritious, so it is a particularly good tonic. <>

Rural feedingUnder the premise, you must know when the growth cycle of this chicken is, don't buy that kind of feed feeding, you must buy the old hens raised in the countryside, otherwise even the soup is worthless. It has nothing to do with time, don't waste this energy, you must have a firm attitude towards food, don't rather lack than overuse, don't choose an unsuitable chicken for the sake of eating chicken soup, then you would rather not eat it. <>

Don't waste it, so that the chicken left over after making soup can't be wasted, and the taste is also very good, you can leave it for braising or stir-frying, which is very good. If you have a puppy or a small pet at home, you can give these leftover chicken to these small pets without adding salt, which is also more delicious for them. Making soup requires patience, heat, and time, and most people have no experience.

If you want to make chicken soup, the best time for my chicken soup is about 2 or 3 hours, you can use a casserole to make chicken soup, the chicken soup from the casserole is very nutritious, and the taste is also very delicious.

It should be more than 3 hours, or even longer, the better, as chicken broth is a tonic, and it is a traditional soup dish in China. Whether it is for the elderly or the young, it can play a role in supplementing the body.

2 hours. After 2 hours, the chicken broth will become unpalatable and the chicken will become firm.

The best time is 30 to 50 minutes, because the chicken soup is very tender and delicious, and you should pay attention to maintaining the original flavor of the chicken soup.

The best time to cook chicken soup is 4 to 5 hours because this time period has the highest nutritional value of chicken soup.

More than an hour, so that the nutrition of the chicken will be boiled to the soup, so that the soup will have a taste, and people will add nutrients after drinking the soup.

It takes two hours to boil chicken soup, and the common practice is as follows:

The ingredients to prepare are: a local chicken, a small handful of dried shiitake mushrooms, 3 slices of ginger, 2 chives, 5 red dates, and an 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

It usually takes about 50 minutes to make chicken soup.

50 minutes can fully integrate the nutrients in the chicken into the soup, it is recommended that you can add wolfberries (or red dates) to make the soup together, which has the effect of beautifying and improving immunity, and can prevent colds in winter.

I hope my answer can solve your worries, dear, please pay attention to the cold and keep warm in the cold weather, I wish you a happy life

1. The chicken soup should be simmered for 1 hour before it tastes good, and simmer over low heat. In this way, the protein extract and other flavorful substances in the chicken can be dissolved as much as possible, making the soup mellow and delicious. Only by simmering slowly over low heat for a long time can the extract dissolve more, which is both clear and concentrated.

2. Stewed chicken soup can be boiled with some oil-absorbing foods such as winter melon and mushrooms, which can reduce cholesterol absorption.

Third, the practice of chicken soup:

1. Soak the mushrooms in advance and chop the chicken.

2. Blanch the chicken in water, add ginger slices and green onions, wash the mushrooms, and drain.

3. Put a little oil in the pot, remove the blanched chicken, and stir-fry it slightly in the pot to bring out the fragrance.

4. Pour into the casserole, put two slices of ginger, put water, cover the lid, and simmer.

5. After boiling, continue for 10 minutes, then put the mushrooms to simmer, bring to a boil, turn to medium heat and simmer for 30 minutes.

6. Put a little sugar (a little bit is good to enhance the flavor, and the chicken soup will be more fresh.) 7. Put salt to taste, taste salty, and add a little cooking wine.

8. Continue to simmer, boil the pot again for half an hour, and you can drink.

This chicken soup is delicious:

1. Slaughter live chickens and eat frozen chickens: We are all used to going to the market to buy live chickens, and stew soup when we go home after slaughtering on the spot. Actually, this is not true.

After the fresh chicken is bought, it should be frozen in the refrigerator freezer for 3 to 4 hours before taking out the thawed soup. This is the same principle as the removal of sour meat, where animals are killed suddenly, a variety of toxins are naturally released from the body, and freshly slaughtered hot meat bacteria multiply rapidly. Freezing not only sterilizes, but also allows the meat to transition from the "stiff period" to the "rotten period" to the "ripening period", when the meat quality is the best, and then the stew soup is obviously fragrant and tender.

2. Flying water - necessary homework: In fact, not only chicken, but also any meat stew should be the main ingredient flying water - that is, boiled in boiling water. This can not only remove the fishy smell, but also a thorough cleaning process, but also make the soup clear and not turbid, fresh and fragrant without peculiar smell, and it will be good to try.

Of course, Feishui is also learned. If the meat is put in cold water, the meat will go through a cooking process from cold to boiling, and the nutrient loss will be serious. It is best to cook in a pot under warm water, about 7 to 8 minutes, uncovered and turned at the right time.

Boiling a pot under water is also fine, 3-5 minutes will do.

3. Lower the pot - the water is "raw" and hot: the stewed soup should be cooked in a cold water pot, so that the raw materials can fully release the nutrients and aroma by slowly increasing the water temperature. Ingredients that are cooked at the same temperature as water can be boiled to a better taste, so it is important to remember that the ingredients should be cooled with cold water immediately after flying water before being stewed.

4. Heat - guess the big and guess the small: the stewed chicken soup should be boiled for about 10 minutes and then turn to a simmer, the degree of opening should be mastered in the seemingly open but not open, because the casserole has a good heat preservation function, if you wait for the boiling time to adjust the low heat, its subsequent boiling process is a loss to the "freshness" of the soup. And don't open the lid in these 10 minutes, the soup that is "out of gas" will lose its original flavor.

5. The knowledge of putting salt: For stewed soup, this is still a big problem. The time of salt can in a sense dictate the taste of the soup.

Whether some people say that they put salt in the pot or when they are half-cooked, it is not right. When the salt is boiled for a long time, it will have a chemical reaction with the meat, and the protein in the meat will be locked, the soup will be light, and the meat will not be stewed. So when should the salt be put away?

Remember, salt and other condiments should always be added when the soup is ready. After putting salt, turn to high heat for 10 minutes and then stop the fire, without opening the lid halfway, not only the flavor is all in, but also the soup is stronger. Be careful not to stir after adding salt in it, as this will leave a smell of raw salt.

Boiling chicken soup is particularly easy to boil, it is best to boil for an hour, the chicken is particularly well cooked, in fact, it can be collected in half an hour, but if it is for drinking soup, the soup is delicious, it will take a little longer, put on the green onion and ginger, the big ingredients, cooking wine, after the fire is boiled, it will become medium heat, and it will be cooked after an hour, it is very delicious.

Add water at one time and keep it slightly boiling for more than two hours.

It depends on the situation, how much to portion.

1. There will be a big difference between domestic care hens and suit chickens. The second is the sealing condition of the pot and the pass, such as pressure cooker, deep pot for stewed soup and auspicious zen and casserole or ordinary wok (the lid is lighter and will automatically move away when heated). Generally, except for old hens, the simmering time is 40-50 minutes.

2. Generally, stew for 30-45 minutes, not from the beginning of the cooking, from the soup when the time is boiling, if it is 45 minutes, the chicken thighs will be cooked, will not be hard and sticky to the bones, it is very good to tear, and the nutrients are melted into the juice.

3. The general chicken stew for about 40 minutes can be, the meat has reached its peak from the bone broth, and then stew the soup will be muddy but the taste will not increase again, and the soup can be stewed for less time, half an hour is about the same. If it is Shiba chicken, it usually takes an hour to an hour and a half to taste the best.

Tips: Chicken thighs should not be eaten with pheasants, soft-shelled turtles, mustard, carp, crucian carp, rabbit, plums, shrimps, sesame, chrysanthemums, onions and garlic; It is easy to be poisoned when eaten with sesame seeds and chrysanthemums; Eating it with plums and rabbit meat can cause diarrhea; Eating with wasabi will catch fire.

The method of simmering chicken broth is as follows, and it takes 1 hour to simmer on a ruler mill

Ingredients: 800g of chicken

Excipients: appropriate amount of edible oil, appropriate amount of edible salt, appropriate amount of ginger, appropriate amount of red dates, appropriate amount of wolfberry.

Step 1: Handle the chicken, wash it and set aside.

Step 2: Make the dates clear and clean for later use.

Step 3: Cut the chicken into pieces and put it in the pot.

Step 4: Add an appropriate amount of water to the pot, then add ginger and red dates.

Step 5: Cover and simmer for an hour.

Step 6: Remove from the pot and fill the bowl.

More than 40 minutes.

If you plan to drink chicken soup as the main drink, then you need to simmer for 1 to an hour or more, so that the stewed chicken soup is nutritious and fragrant, but the chicken will be firewood and cannot be eaten, and the chicken will be torn into shredded meat and then dipped in the sauce to barely eat.

Ingredients: half a chicken, 6 red peppers, 50 grams of dried mushrooms, 1 coriander.

Excipients: 1/2 spoon of Sichuan pepper, 3 slices of ginger, 1 green onion, 3 grams of salt, 1/2 spoon of dark soy sauce, 5 grams of peanut oil.

Steps: 1. Chop the chicken and set aside.

2. Soak the dried compressed mushrooms in boiling water for 2 hours (its practical cold water is better).

3. Put water in the pot and boil the chicken pieces to remove the blood foam.

4. Remove and wash.

5. Blanch the chicken pieces from the remaining hail min, cut the vertical branches, and dry ginger. A few dried chili peppers (home-dried). Sichuan pepper set aside.

6. Put oil in a pot and add dried chilies. Pepper. Dried ginger. Stir-fry the green onions until fragrant.

7. Add the chicken pieces and stir-fry.

8. Add the dark soy sauce and continue to stir-fry.

9. Then add water to a boil and add the soaked mushrooms.

10. Simmer over low heat for 30 minutes (the stupid chicken will not be rotten if the time is short).

11. Add the coriander and stir-fry and remove from the pan.

12. Spicy, spicy and fresh stupid chicken mushrooms.

Stewed chicken broth is generally 1-15 hours is fine, and the longer the stew lasts, the more nutrients will gradually decrease.

Ordinary pot stew, generally simmered over low heat, for an hour.

If the high source is stewed in the pressure cooker, when the pressure cooker is exhausted, it can be cracked in six minutes.

1. After the chicken is washed, it is directly put into the pot to stew, and the blood runs into the soup, but the chicken soup is black and fishy.

2. After blanching, stew again, although there is no fishy smell, but the meat becomes more chai, indicating that the blanching time is too long, but the blanching time is short, the blood water cannot be removed, and it is not delicious.

Therefore, direct stewing or blanching stew is not the right way, today I will share with you the experience of stewing chicken soup, the chef of the restaurant said, want the chicken soup to be golden and delicious, delicious and not fishy, there are 2 key steps can not be less, below I will share the specific method of stewing chicken soup with you, let's see which 2 steps are it.

Stewed chicken soup with shiitake mushrooms] Wheel reputation.

Prepare fresh three-yellow chicken, dried shiitake mushrooms, red dates, wolfberries, green onions, ginger, cooking wine, and salt.

1. Buy a three-yellow chicken, preferably a live chicken, the texture and taste of frozen chicken will be much worse. After slaughtering, rinse the three yellow chickens, chop them into small pieces with a knife, and soak them in clean water for 1 hour.

Soaking the chicken is the crucial first step. The fishy smell of chicken is mainly in the blood water, soaking it in water can make the blood water precipitate quickly, so that the fishy smell can be reduced, and the color of the chicken soup will be brighter.

2. Change the water once in half an hour, take out the chicken after the chicken is soaked white, rinse it with water, put it in a pot under cold water, add green onions, ginger slices, cooking wine, and blanch over high heat. Qingyuan uses a spoon to skim off the boiled foam, which is the residual blood water, blanch the water, remove it and rinse it with hot water, and drain the water.

3. Pour an appropriate amount of oil into the wok, pour in the chicken pieces when it is hot, turn on low heat and stir-fry, and fry the fat under the chicken skin, so that the chicken soup will be more fragrant and more golden in color. When the color of the chicken skin is browned, it will be fine.

Sautéing the chicken is a crucial second step that makes the chicken more fragrant and non-greasy, making it especially delicious.

4. Add green onions, ginger slices, cooking wine and stir-fry to remove the smell, pour in enough boiling water, turn to low heat after boiling over high heat, and continue to simmer for 1 hour. Wash the dried shiitake mushrooms, soak them in water in advance, and pour them into a pot to stew with the chicken.

5. Soak wolfberries and red dates in warm water for 10 minutes, add them to the chicken soup after one hour, add an appropriate amount of salt, and continue to simmer for 10 minutes, and the fragrant and delicious chicken soup will be stewed.

Tips for stewing chicken soup].

In addition to blanching the stewed chicken soup, there are also 2 very important steps, that is, soaking and stir-frying.

After soaking in the bloody water, the fishy smell of the chicken is reduced, which can shorten the blanching time, and the meat will be very tender and will not get old.

After stir-frying the fat, the chicken does not taste greasy, and in the process of stewing, the fat emulsifies to make the chicken soup more fragrant, and there is a golden oil layer on the surface, which is very appetizing to look at.

The taste of the chicken is delicious, it doesn't need too many seasonings to season, just add a little salt, don't add MSG and chicken essence, it's just a superfluous move, it will destroy the original taste of the chicken soup.

Red dates, goji berries and chicken are good pairings, and the nourishing effect is very good, but they are not suitable for long-term stewing, and must be added before cooking, otherwise the nutrients will be lost.