Do you want to blanch the stewed chicken Use cold or boiling water

Put cold water in a pot.

Blanch the stewed chicken in cold water. Blanch and wash, place in a casserole and simmer in cold water.

Chicken broth must be simmered in cold water. Because chicken is protein, when the surface of the meat is suddenly exposed to high temperatures, the outer protein layer of the meat will immediately coagulate, so that the inner and outer layers of protein cannot be fully dissolved in the soup, and there will be no nasty blood stains after the soup noodles are stewed. In conclusion, boiling it in cold water will affect the flavor of the soup itself.

Drink soup with cold water and eat meat with boiling water. If the purpose is to drink chicken broth for so long, put it in cold water; If you eat mainly meat, then hot water is more suitable.

Just put it in cold water, it's easy to rot. If you put it in hot water, it will instantly lock in the protein of the chicken, so it is not easy to rot.

Need. Blanching the chicken first will remove the blood from the chicken, and then start simmering it later.

It should be blanched, because the chicken stewed in this way will have a more tender taste and the stewed soup will not be greasy.

Yes, because there is still a lot of blood in the chicken, it cannot be eaten, so it should be scalded out with hot water.

Of course, it needs to be blanched, if you don't blanch, the smell of blood will be very strong, but there is also a way to blanch, you must cool the pot under water, after blanching out, you also need to soak it in cold water.

If it is fresh, it is not recommended to blanch it and keep it fresh. If it is frozen, it is recommended to blanch it to remove the fishy smell.

When stewing chicken, blanch it. Because chicken contains a lot of blood water, if it is not blanched, those bacteria and microorganisms will eat in our mouths, which will affect our health

When stewing chicken, of course, it is necessary to blanch, which can remove some dirt from the chicken and ensure that the chicken is clean and hygienic.

Yes, blanching can play a lot of roles, can prevent uncooked frying when stir-frying, can kill a lot of bacteria and make the meat better.

The chicken needs to be blanched, blanched to filter out the chicken's oil bleaching and blood water, to remove the fishy smell, it is best to add a few slices of ginger! After blanching the water, take it to stew again, and add some wolfberries to taste better.

When stewing chicken, be sure to blanch it, as this will remove the fishy smell and make the chicken more delicious.

Blanch the stewed chicken.

Because blanching chicken can better remove blood water, and finally the inside of the chicken is more clean and transparent, and then when the soup is stewed, there is no blood water to pollute the soup, and the second is that the chicken can also be better stewed to bring out the nutrients in the meat, so that the soup is not fishy and more fragrant.

Blanching is the process of cooking, pronounced chāoshuǐ, which refers to the heating of preliminarily processed ingredients in a pot of boiling water until they are half-cooked or fully cooked, and then removed for further cooking or seasoning. It is an indispensable process in cooking, especially cold dishes. It plays a key role in the color, aroma, taste, especially color of the dish.

Blanching has a wide range of applications, and most vegetables and meat ingredients with a fishy smell need to be blanched. Blanching is also known as water, flying water, and water. The Northeast region is called "Tight", the Henan area is called "Shan", Sichuan is called "Lu", and Guangdong is called "Zhuo".

Cold water. Because blanching in cold water can preserve its nutrients well, and it can also drain the impurities and blood in the chicken. Blanching chicken in hot water will make the chicken lose a certain toughness, and it cannot remove the blood and impurities in the chicken, and the nutrients of the chicken will be lost after blanching in hot water, and it will not effectively remove the fishy smell of the chicken.

Therefore, it is best to blanch the chicken in cold water, so that the chicken not only preserves the nutrients, but also makes the chicken chewy and delicious.

Introduction: Star anise, grass fruit.

Sichuan pepper, cinnamon.

and other seasonings, which have no practical meaning for removing the smell of meat. It just relies on its own rich flavor instead of the smell of flesh. Of course, at the same time, the umami flavor of the meat itself is completely replaced.

Therefore, when stewing chicken, add star anise, grass fruit, Sichuan pepper, cinnamon and other seasonings, and we will not be able to taste the delicious taste of chicken.

Cold water stew, stewed chicken soup is the most suitable pot under cold water, as the water temperature slowly rises, the raw materials will fully release nutrients, and the raw materials at the same temperature as the water can be cooked more delicious.

The preparation of Lion's Mane mushroom and Cordyceps flower chicken soup is as follows:

Ingredients: 1 old hen.

Excipients: 2 lion's mane mushrooms, appropriate amount of bamboo sunflower, appropriate amount of cordyceps flowers, appropriate amount of lotus seeds, appropriate amount of chicken leg mushroom, appropriate amount of shallots, 3 slices of ginger, 2 tablespoons of cooking wine, a little salt.

Steps: 1. Soak lion's mane mushrooms three hours in advance, preferably with rice water. After the mushroom body swells, squeeze it repeatedly, wash it with water, and change the water frequently to remove the yellow impurities of Lion's Mane mushroom.

2. Soak the bamboo sunflower in salt water. After a slight expansion, remove the white impurities on the surface of the bamboo sunflower.

3. Wash the cordyceps flowers and lotus seeds with water and soak for five minutes.

4. Wash the chicken leg mushrooms and cut them into pieces for later use.

5. After washing the lion's mane mushroom, squeeze out the water and tear it into small pieces, remove the tail of the bamboo sunflower and cut it into sections.

6. Fresh chicken is frozen for three hours after being bought, and after natural thawing, it is cleaned and the skin on the chicken's neck is torn off, and the excess oil on the chicken can also be discarded, so that the chicken soup is more refreshing.

7. First of all, the whole chicken is splashed with water, the whole chicken is best put into the pot when the water is warm, add a little cooking wine, and then cook for seven to eight minutes, in the process of cooking, turn the whole chicken in a timely manner.

8. After the flying water is finished, you need to immediately rinse the meat pieces with cold water, and then put them in the casserole to stew the soup. At the same time, put in the adjuncts lion's mane mushroom, bamboo sunflower and cordyceps flowers.

9. It is best to use a casserole to boil chicken soup, put in ginger slices, green onions, first boil on high heat for 10 minutes, skim off the white floating powder with a spoon, and then turn to low heat, the degree of boiling should be mastered in the state of seeming to be open but not open.

10. After boiling for an hour or two, add the chicken leg mushrooms and bamboo sunflower and continue to simmer. Put salt and other condiments in the soup when it is almost ready, add the salt and then turn to high heat for 10 minutes, do not remove the lid halfway, so that the chicken soup will have a stronger flavor.

Cold water. Stewed chicken soup can not use hot water, because overheated water, will make the chicken firewood, need to stew in a pot under cold water, add enough water at one time, avoid adding water halfway, if the water is not enough, you can add an appropriate amount of hot water to cook, in addition, the chicken soup stewing time is usually longer, only to maintain the warm but not boiling water temperature, slow stewing, in order to dissolve the nutrients in the chicken soup to the greatest extent. <

Simmer in cold water. Stewed chicken soup can not use hot water, because the overheated water, will make the chicken firewood, need to stew in a pot under cold water, add enough water at one time, avoid adding water halfway, if the water is not enough, you can add an appropriate amount of hot water to cook, in addition, the chicken soup stewing time is generally longer, only in the case of keeping the warm but not boiling water temperature slowly stewed for a long time, in order to dissolve the nutrients in the chicken soup to the greatest extent, so that the stewed chicken is easy to digest and absorb by the body, the meat is also relatively tender, the taste is delicious and delicious.