How can you make chicken soup delicious?

Chicken soup is mainly made for drinking, so it is not recommended to use a pressure cooker to cook the soup, because the nutrients need to be slowly heated over low heat for a long time to fold out as much as possible. When making soup, it is best to use a casserole. When the soup is about to be cooked, add an appropriate amount of salt to stir well when the temperature is between Celsius and Celsius, so that the soup will be very delicious.

Ingredients: Chicken skeleton, appropriate amount of barrel bones.

Ingredients: cooking wine, water.

Production method: 1. Rinse the barrel bones and chicken bones with water and chop them into small pieces.

2. Put the bones in a casserole, add cold water and cooking wine, and bring to a boil over high heat.

3. Beat the bleeding foam with a spoon to keep the soup clear.

4. Cook until the meat on the bones is cooked through, and strain the lumps in the soup with a fine mesh colander.

5. The filtered soup can be used as the bottom of the boiling pot.

Notes:1. If you want the soup base to be clearer, you can add egg white after boiling to absorb the floating matter in the soup.

2. Dark soy sauce can be used to add color.

3. The soup base hung out with the whole chicken is more fragrant.

Keep in mind 4 tips, the chicken is smooth and tender, and the soup is fresh and delicious: Trick 1, the choice of chicken breeds: as long as it is stewed chicken soup, it is recommended to choose hens that have been bred for about a year, and it is better to raise free-range chickens. It is not recommended to use old hens, the meat and old meat firewood are difficult to stew, so they can only drink soup; Tender chicken is too tender and easy to disperse after a long stew, which is more suitable for stewing, boiling, stir-frying, steaming and other practices.

Tip 2: Recommend casserole stewing: Although stew soup containers such as aluminum and enamel are available in every house, it is still recommended to use casserole to stew soup, which has more uniform heat retention and heating, the fragrance of chicken soup is not easy to float out, and the soup taste is stronger.

Tip 3: Chicken cold water pot: When stewing broth, if you don't need to blanch the water, you should use it in a cold water pot, so that the chicken can boil with the water temperature, and the first blood foam and impurities can be discharged along the water, and continue to stew after removal, so that the nutrition and chicken umami can be fully released.

Tip 4, salt to put last: stewed chicken soup does not need too much seasoning seasoning, generally only salt is enough, and salt should be added when the heat is turned off and the pot is started, because after the salt is boiled for a long time, it will react with the meat, so that the protein contained in the meat is locked and difficult to release, and finally the chicken soup tastes light and has no chicken umami.

Preparation of chicken soup with shiitake mushrooms.

Material. Appropriate amount of cooking wine, a little refined salt, a little monosodium glutamate, an appropriate amount of local chicken thighs, mushrooms, red dates, and a little ginger.

Method. 1. Wash and chop small pieces of chicken thighs, remove them after blanching; Soak the mushrooms until soft, remove the stems, soak the red dates until soft, wash the ginger and pat it loose.

2. Put all the ingredients into the casserole, pour in the cooking wine, add an appropriate amount of water, boil and simmer over low heat for 1 hour.

3. Add refined salt and monosodium glutamate to taste.

4. A plate of delicious chicken soup is ready.

Tips. Before the soup is cooked, do not add refined salt, so that the chicken is more tender and the soup is more delicious.

Chicken soup with fresh tea tree mushrooms.

Material. 2 chicken thighs, 1 potato, 1 baby carrot, 8 tea tree mushrooms.

Seasoning. A pinch of salt and a pinch of pepper.

Method. 1.Wash the chicken thighs, blanch them in hot water and set aside.

2.Potatoes, carrots cut into thick slices, tea tree mushrooms torn in half.

3.Take a soup pot and bring 2000 ml of water to a boil.

4.Then add the other ingredients, except the tea tree mushrooms.

5.Cook on high heat for 20 minutes, reduce heat to low for 35 minutes.

6.Finally, add the tea tree mushrooms and spice and cook for another 5 minutes.

Golden needle fungus in chicken soup.

Material. 1 chicken, 1 enoki, 50 grams of fungus (dried), 1 handful (about 15 grams) of dried shiitake mushrooms, 6 gingers, 4 slices of green onions, 1 stick of water, 8 bowls.

Method. 1.Wash the chicken, chop it into large pieces, and boil it in water to remove the fishy smell.

2.Soak the goldenrod and fungus in water for half an hour respectively; Remove the hard stems of the goldenrod, wash and squeeze out the water; Wash the fungus and remove the stem, and tear it into pieces of moderate size.

3.Remove the stems of the shiitake mushrooms and rinse them with water, soak them slightly until soft, and cut them in half; Wash the green onion and cut into cubes.

4.Boil water, put chicken, shiitake mushrooms and ginger slices, boil for 20 minutes, turn to low heat and boil for an hour, then put in the golden needle and fungus pot for half an hour, sprinkle in the green onions, and then add salt to taste and eat.

Chicken broth is fresher and more fragrant by boiling according to the following method:

1. Ingredients: It is best to kill the native hens, so as to ensure freshness, and the chickens bought back are frozen in the refrigerator for two hours, which can have the effect of sterilization.

2. Brushing water: Before stewing chicken soup, boil the water first, put the chicken in boiling water and boil for 3 minutes to skim off the foam, then take it out and change the water to boil again. This is an effective way to remove odors.

3. Rinse with cold water: Rinse the chicken with cold water, and then put it in a casserole to stew in cold water.

4. Heat: Simmer over high heat, boil for 5-8 minutes after boiling water, and then simmer for about 90 minutes. (If you want to add some ingredients that are easy to cook, such as potatoes, radishes, etc., you can add them if you want to simmer for about 60 minutes).

5. Put salt to taste: pay attention to salt. After the soup is simmered, add salt and simmer over high heat for 5 minutes to taste.

If you want the chicken soup to be more delicious, the chicken to be more flavorful, and not fishy, you must keep in mind "3 put 2 don't put it"!

3 put": 1: green onions and ginger, these two seasonings are the key to removing the fish, whether it is to make chicken soup or pork rib soup, both are indispensable!

2: Cooking wine, as a member of the "three-piece set of fishy", cooking wine plays a key role in removing fish, especially for some fishy raw materials, chicken, duck, beef, pork, can play a good role in removing fish.

3: Suitable excipients, which can be astragalus, wolfberry, shiitake mushroom, ginseng, codonopsis, fish maw and other ingredients. These ingredients will make the chicken soup more umami and double the nutrition.

2 don't let go"! Don't put these 2 flavors! Many people don't understand, resulting in a chicken soup that is not fresh and has a strong fishy smell!

1: Spices, Sichuan pepper, cinnamon, bay leaves, star anise, etc., although these spices have a good freshness effect, but they are not suitable for making chicken soup, pork rib soup and the like. The flavor can overshadow the flavor of the soup and cause the flavor to be compromised.

2) Seasoning, light soy sauce, dark soy sauce, oyster sauce, chicken essence, monosodium glutamate and other seasonings. The stewed chicken soup was originally white, but with the addition of raw soy sauce and dark soy sauce, it is a bit nondescript to guess the defeat.

Then there is the essence of chicken, monosodium glutamate and the like, and there is no need to put it, because the chicken soup is delicious enough, so there is no need to put it!

Ingredients: 250 grams of chicken pieces, 30 grams of carrots, 20 grams of shiitake mushrooms, 10 grams of wolfberries, 10 grams of red dates, and an appropriate amount of ginger.

1. Wash the carrots, peel and cut them into pieces for later use.

2. Wash and slice the jujube for later use.

3. Wash the wolfberries and set aside.

4. Slice the ginger for later use.

5. Wash the mushrooms and set aside.

6. Cut the chicken into small pieces and set aside.

7. First put the ginger slices, chicken pieces, carrots, mushrooms, wolfberries and water into the pot and simmer.

8. Add an appropriate amount of salt to the soup when it is stewed, and then put it out.

Ingredients: Use a chicken thigh bone or a whole chicken skeleton, 1 onion (you can also add a small piece of carrot to increase the sweetness of the soup), 1 star anise, a few Sichuan peppercorns, a few white peppers, 4 dried chili peppers (or not), and a piece of ginger to crush.

Method:1Add an appropriate amount of flour to the water, soak the chicken bones in flour water for 20 minutes, clean them, and dry them for later use;

2.Put the chicken bones in a pot with cold water, the water should completely cover the chicken bones, add onions, carrots, star anise, peppercorns, pepper and ginger to boil, the direct foam begins to appear in large quantities, turn off the heat;

3.Remove the chicken bones and ingredients, rinse and rinse and place in a pressure cooker or stockpot with clean water. If cooking in a pressure cooker for 20 minutes, turn off the heat and leave until the lid can be opened; Or boil in a soup pot, boil the water and simmer for an hour;

4.After cooling for a while, strain the chicken broth out, and a bowl of thick and delicious chicken broth is ready!

The clear chicken soup made in this way can be made into a variety of delicacies, such as home-cooked noodles, stews, porridge, and soup.