How to boil chicken soup to taste good How to boil chicken soup to taste better

Attention to those who like to drink chicken soup, do you know how to stew chicken soup to taste good?

The whole chicken is hollowed out with a needle, blanched, put water in the pot, and after the water boils, put in the wolfberry codonopsis salt chicken powder thirteen spices.

Teach you how to make a refreshing and non-greasy chicken soup.

Chicken broth does this, the soup is fragrant, and the meat is tender.

Chicken soup with shiitake mushrooms Ingredients: Half a local chicken, 8 slices of northern mushrooms, 10 red dates, 2 slices of ginger. Seasoning:

1 tablespoon of wine, 1 teaspoon of salt. Method: Wash the chicken, cut it into large pieces, blanch it first, rinse it and put it in a stew pot.

Soak the red dates for 10 minutes and add them, soak the mushrooms until soft, remove the stems, put them into a stew pot together with the ginger slices, pour a tablespoon of wine, add boiling water to cover all the ingredients, steam them in an electric pot or steamer for 40 minutes, and then season with oil and salt. Key tips: The northern mushroom is also a kind of shiitake mushroom, the mushroom stem is thicker, resistant to cooking, and the aroma is strong, fat and elastic, and it is better than thin slices of shiitake mushrooms.

You can also use chicken thighs to steam, at least half of the chicken is more suitable for stewed soup, broiler chicken is tasteless, not suitable for long-term cooking.

Cooking soup is not very tedious to cook, but it takes a long time to cook and some time is consuming. In fact, it is very easy to make soup, as long as the ingredients are properly blended and slowly boiled on the fire. Note:

The heat should not be too high, and the heat should be subject to the boiling degree of the soup. After boiling, simmer over low heat, and the heat can be turned on until the soup can be boiled. Frangipani soup [Ingredients]:

200 grams of chicken tenderloin, 50 grams of ham, 120 grams of egg whites. [Seasoning]: 6 grams of salt, 1 gram of pepper, 25 grams of cooking wine, 5 grams of monosodium glutamate, a little wet starch, and an appropriate amount of cold soup.

Method] :(1) Remove the tendons of the chicken fillet and smash it into a puree, stir it into a paste with cold soup, add monosodium glutamate and wet starch and stir well, then pour in the egg whites and mix together. The ham is steamed and chopped.

2) Boil the soup until it is small and boiled (it is easy to break up the paste into a ball), pour in the seasoned ingredients, gently push it with a spoon to prevent it from sticking to the pot, and when it is cooked and floating, use a fine eye colander to scoop it up and put it into a bowl. [Features]: The soup is light and delicious, and it is one of the high-grade soup dishes.

Note: Beijing's old tofu Sichuan is called bean curd, and this dish is named after bean curd. Bird's nest pigeon egg soup [Ingredients]:

10 pigeon eggs, 25 grams of bird's nest. [Seasoning]: a little pepper, 6 grams of salt, 5 grams of monosodium glutamate, 800 grams of chicken broth.

Method] :(1) Wash the pigeon eggs first, cook them in water, remove them and put them in cold water to peel off the shells. (2) After washing the bird's nest, simmer it in boiling water and wash it with water.

3) Put pigeon eggs and bird's nest in a soup bowl, pour into the chicken soup, add pepper, salt and monosodium glutamate. [Features]: The color is bright, the taste is light, delicious and delicious, chic and elegant.

If you want to drink beautiful chicken soup, you have to buy an old hen to cook for a longer time, and put some light and cool.

How to boil chicken broth

Ingredients: Live chicken (don't freeze chicken) can be processed by the merchant, cooking oil, salt, chopped green onions, wolfberries, ginger slices.

1. After cutting the chicken into small pieces, put it in the basin, add the water that has not been soaked in the chicken nuggets for half an hour, change the water once in fifteen minutes, and when the time is up, take out the chicken nuggets, change the water and wash them again, wash them several times, and remove the blood on the chicken nuggets. After washing, put it in a drain basket to control the water, do not have too much water, the drier the better.

<>3. Add a few slices of ginger and fry a few more times, then pour in enough water, pay attention to add more water at one time, and then add more water, and then put in two green onion segments and simmer over high heat.

4. After the water boils, if there is gray-black foam on the surface, you should skim it off immediately, let the water boil for one minute, and there will be no dirty foam, then you can turn down the heat, continue to cover the lid and simmer, or turn the chicken pieces and soup into a deep casserole to stew.

5. In order to make the chicken soup more fragrant and delicious, we can also add some ingredients to the chicken soup, such as red dates, shiitake mushrooms, cordyceps flowers, etc., which can make the chicken soup more delicious. Cover the lid and simmer on low heat for about an hour, add an appropriate amount of salt to the chicken soup to taste, so that the chicken soup is stewed, you can add a little wolfberry and cook for five minutes before turning off the heat, and add a little green onion to garnish before leaving the pot.

1. Ginger. Ginger is added to nourish and strengthen essence, relieve colds, and improve human immunity. Eating a bowl of ginger chicken soup can drive away the cold in the body and play a role in preventing cold and maintaining health.

2. Goji berries. The addition of wolfberry can calm and replenish yang qi, which helps the growth of yang qi in the human body and resists severe cold. You can also add some oil-absorbing foods such as winter melon and mushrooms, which can play a role in lowering cholesterol.

3. Ginseng. Drinking ginseng chicken soup in winter is a popular nourishing method among Chinese folks. Ginseng can enhance the body's ability to prevent dust and slag epidemics, and reduce the chance of colds in winter.

4. Chestnut. Chestnut can be seen everywhere in the northern region of our country, it contains a large amount of starch and rich protein, fat, vitamins, sweet and warm taste, can thicken the stomach, tonify the kidney and qi quietly, have the effect of nourishing the stomach, strengthening the spleen, tonifying the kidney, strengthening tendons, invigorating blood, reducing swelling and so on.

5. Lemon. Lemon juice adds a unique flavor to classic chicken soup recipes while also adding extra vitamin C intake.

6. Shiitake mushrooms. Shiitake mushrooms contain an ingredient called shiitake mushroom polysaccharides, which have the effect of improving immunity.

1. To make delicious chicken soup, then the steps must be mastered, first 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 (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, put more soup and banquet has a sour taste), 3 longan meat, if you are afraid of fire, you can remove angelica, add 5 grams of jade bamboo, Yi rice, add a little salt (to make the chicken taste), 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 sprays steam, change the medium heat to press Yanchang 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 cooker pressure 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).

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 seal it on the container with wet water with gauze paper if possible (to adjust the taste first), and steam it on high heat for 2 hours.

7. If you use a steam pot to stew, you don't need to put water, and it is condensed into soup by steam, the taste is very fragrant and mellow, and the stewing method is similar to that of stewing over water.

Ingredients. 1 yellow chicken, several red dates, a little chopped green onion, and an appropriate amount of salt.

How to make it a match. 1. Remove the hair and internal organs of 1 three yellow chickens, and cut the chicken into large pieces.

2. Put it in boiling water and pass it through boiling water to float the powder. Add water to a soup pot or envy and add the chicken with good water.

3. After boiling for 10 minutes, add red dates and salt, and put two slices of ginger.

4. Cook over medium heat for 1 hour.

5. Open the lid and sprinkle with chopped green onions, and put it in a bowl.

Chicken soup with oyster mushrooms.

Prepare the ingredients: half a local chicken, 1 king oyster mushroom, 100 grams of seafood mushrooms, 100 grams of oyster mushrooms, 100 grams of dried shiitake mushrooms, 5 grams of wolfberry, 6 red dates, 1 tablespoon of salt, 4 slices of ginger.

1. Clean the chicken and chop it into pieces, then put it in the pot, until there is no water over the chicken, put in 2 slices of ginger, turn on high heat and blanch, blanching can remove blood, dirt and fishy smell.

2. Blanch the chicken and put it under the faucet, rinse it, drain the foam, and put it in a bowl for later use.

3. Put the chicken into the casserole, put in the red dates and dried shiitake mushrooms (the dried shiitake mushrooms can be put in the pot directly after cleaning, and they can be soaked without hot water, so that the soup with shiitake mushrooms will be fresher and more fragrant) Pour in the water that has not been used for the ingredients, and boil the soup over low heat.

4. After the chicken soup starts to bubble a little, open the lid and put in the wolfberries, turn the heat to medium and bring to a boil, during which the mushrooms can be cleaned and cut.

5. Clean the oyster mushrooms, seafood mushrooms, and oyster mushrooms and put them in a casserole and bring to a boil over medium heat.

6. After the mushrooms are blanched and the chicken soup boils, you can turn to low heat and continue to simmer for half an hour, and then open the lid and put in an appropriate amount of salt.

Once the soup is ready, it's time to serve! A golden and extraordinarily delicious fresh mushroom chicken soup is ready!

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