How to cook chicken soup to make it nutritious and delicious?

Crockpot Chicken Soup: Preparation: Tujia chicken (wild and wild chicken in the countryside of the plains).

There is no artificial feed feeding, not artificial feed fed chickens. Choose this year's new chickens, according to the normal growth law, around the Mid-Autumn Festival at most about one catty; The next year, the oil and gas are too heavy, and although the meat is just as beautiful, it boils the fire and stuffs the teeth. Crockpots:

The kind of coarse porcelain jar (缶) that resembles a drunkard's wine bottle, the kind with a rough exterior and glazed interior, such as the clay pot in my house, has been used for almost ten years, and there are several hoops on the outside, because there are cracks. The longer the jar is used, the more beautiful the chicken broth will be. Plate millet:

Fresh millet, peeled, washed and drained. Preparation: Fill the crockpot with water, 1 2 up and down, cold water in turn, and the millet (optional), authentic crockpot chicken soup without any condiments.

Put it in the wood-burning stove, surround the crockpot with the embers, and simmer slowly, not an open flame, but a dark fire like wood charcoal, and as the fragrance becomes stronger and stronger, it will be cooked in about 90-120 minutes. You can put some ginger appropriately, and if you like a big flavor, you can put a little salt; However, if it is an authentic Hubei Tujia chicken, there is no need to put any seasoning, including salt.

Slaughtering live chickens and eating frozen chickens We are all used to going to the market to buy live chickens, slaughtering them on the spot and stewing soup when we go home, and we can't wait for a minute in the middle. 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. Flying water - essential homework In fact, not only chicken, but also any meat stew should be made before 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. Stewed soup should be cooked in a cold water pot, so that the raw materials can be fully released by the slow increase in 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. Stewed chicken soup should be boiled on high heat for about 10 minutes and then turn to a simmer, the degree of boiling 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.

The Science of Salt This is still a big problem for stews. 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.

Chicken soup is a nourishing nutrient for health and beauty, especially for women. Many pregnant women and lactating mothers will drink more chicken soup to recuperate. Chicken soup contains a variety of amino acids and proteins, which can replenish energy without causing obesity.

How to make chicken soup delicious, the secret of family nourishing chicken soup is shared with everyone.

1. Stewed three yellow chicken with mushrooms.

The three-yellow chicken is fragrant and tender, and the taste of the stew is excellent. Wash and cut into large pieces, fry the shallots, ginger and star anise in the pan, stir-fry until fragrant and put in the chicken. Fry the skin side and pour in cooking wine to stir until fragrant.

Pour in water and soy sauce, add garlic, bay leaves and soaked shiitake mushrooms and mushroom water to simmer together, put salt and fried tofu for two hours, and sprinkle chives out of the pot when the tofu absorbs the slow soup.

Second, the old hen tea soup.

The old hen meat is firm and most suitable for long stewings. When cleaning, the fat paste is removed, and the soup is light and not greasy. When the chicken is stewed, add red dates, green onions, and ginger slices, wrap the tea leaves in gauze, and soak them in water.

The chicken soup simmers for two hours, pour in the tea water and salt to boil again, and a delicious and refreshing chicken soup is ready.

3. Codonopsis local chicken soup.

Codonopsis chicken soup can replenish qi and blood, and is most suitable for people with qi and blood deficits. Clean the chicken and keep it in the shape of the whole chicken, massage the chicken skin with salt and cooking wine, and let it stand for 15 minutes. Chicken, codonopsis, plantain, ginger, cinnamon and shiitake mushrooms are all simmered together in a crockpot for two hours, and the soup will be very rich.

4. White radish chicken soup.

White radish is sweet and relieves fire, neutralizes the fire of chicken, and white radish can also reduce the oiliness of chicken soup, and the effect of eating together is the best. The chicken is first crushed in a pressure cooker, put in the white radish and cook over medium heat for fifteen minutes, and it is ready to serve.

Cooking chicken soup must not save time, and the taste of chicken is better when it is stewed for a long time. These four chicken soup recipes are simple and easy to use, making chicken soup with different tastes, and drinking chicken soup once a week is full of nutrition.

The nutritious and delicious method of making chicken soup is as followsIngredients Tools: half a Beijing oil chicken, 5 dried chili peppers, an appropriate amount of astragalus, an appropriate amount of white peppercorns, an appropriate amount of wolfberry, 5 red dates, 1 3 salt, 1 tablespoon of cooking wine, 2 bay leaves, an appropriate amount of Sichuan pepper, a knife, a plate, and a Kailian pot.

1. Prepare Peking fried chicken.

2. According to your own needs, the whole chicken or chop the chicken into pieces.

3. Take half of it, put it in a pot under cold water, add cooking wine, blanch the chicken, remove impurities, and remove it.

4. Stir up another pot and add the chicken.

5. Add green onion, ginger and garlic.

6. Put in other seasoning packets (dried chili peppers, astragalus, white peppercorns, cherry blossom peppers, 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.

8. Finished stewed chicken soup.

Ingredients for fish maw chicken soup.

Three yellow chickens, half a fish maw, four.

8 dried scallops and 5 dried conchs.

25g ginger and 1 chives.

6g salt 1 chives.

200 grams of pumpkin puree.

Preparation of fish maw chicken broth.

Step 1: Three yellow chickens: I bought half of them. It's about 1 and a half pounds. Because it was a sudden rise to want to make this peppercorn chicken soup. So the fish maw didn't have time to soak it. But the final taste is no different from the soaked one, hehe.

Step 2: Let's talk about the soaking method of fish maw. Soak in cold water overnight, then put the fish maw in boiling water and cook for about 20 minutes, turn off the heat and let it simmer for five minutes. Take out the waterless and oil-free fresh-keeping box, add water to foam the fish maw, and then put some ginger slices into the refrigerator to soak overnight, change the water every day (do not get stained with fat) and soak for two nights.

The soaked fish maw is thick, elastic and gelatinous.

Step 3: Three yellow chickens are cooled in a pot under water, and the water is boiled and removed. This step goes to the gore.

Step 4 Boil the water in the casserole in advance, then put the blanched chicken pieces into the casserole and add the ginger.

Step 5: Pour in the scallops, conch, and fish maw. After the water boils, turn to low heat and simmer for an hour and a half. If you are soaked fish maw, simmer the chicken pieces for an hour and then add fish maw.

Step 6: Steam the pumpkin for about 15 minutes.

Step 7: We take 200 grams of pumpkin and puree it in a food processor. Pumpkin has the effect of detoxifying and nourishing the skin, strengthening the spleen and stomach, and it goes well with this chicken soup.

Step 8: Pour in the boiled chicken broth and cook over high heat for another 5 minutes.

Step 9: Finally, add a little salt and chopped shallots and you're ready to go.

Step 10: Delicious.

Chicken soup with shiitake mushrooms. Ingredients: Half a local chicken, eight slices of northern mushrooms, ten red dates, two 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.

2. 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, 3, 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.

01 To stew chicken soup deliciously and nutritious, you can choose a boy chicken or an old hen to make soup. Before boiling the chicken soup, soak the chicken in rice water to remove the fishy smell. Add an appropriate amount of salt to the water and soak the chicken for 20 minutes, or add an appropriate amount of cooking wine, ginger, green onions, salt and a little white vinegar to soak, which will also make the chicken more tender.

Many people like to drink chicken soup in daily life to nourish and nourish the human body, and the selection of chicken is very important. The higher nutrient content is still the local chicken soup. There are many things to keep in mind when stewing Chaming local chicken soup, such as the food to go with.

How to stew local chicken soup is delicious and nutritious:

1. Make soup with a boy's chicken.

If you want to make a delicious chicken soup, it is also very important to choose chickens, it is best to choose baby chickens, whether in terms of nutrients or taste, baby chickens are better than old hens.

2. Choose old hens to make soup.

If you want to make a delicious old hen soup, in the case of choosing chickens, it is best to choose old hens to make soup, and never choose roosters to make soup. Especially for those who have just recovered from illness, if they drink chicken soup, it is best to use old hens to make soup.

3. Soak it in rice washing water.

Before boiling chicken soup, you can soak the chicken in rice washing water for 20 minutes, because the rice washing water has the effect of removing the smell and odor, and can also make the chicken tender.

4. Soak in water.

Add an appropriate amount of salt to the water, and then put the chicken in and soak for 20 minutes, because the density of salt water is greater than that of blood water, and the blood water will automatically come out after soaking. You can also add an appropriate amount of cooking wine to the water, and then put the chicken in it and soak it for 30 minutes, which can not only remove the fishy smell, but also make the stewed chicken soup more fragrant. You can also add ginger, green onions, salt and a little white vinegar to the water to soak, which will also make the chicken more tender.

5. Use a casserole to cook old hen soup.

If you want to make the old hen soup delicious, in this case, it is best to use a casserole to cook chicken soup, do not use a wok to cook chicken soup, there is an iron smell in the wok, and it is best to use a casserole to cook chicken soup, because the materials of the casserole are more inseparable, and the fresh aroma of the old hen soup can be locked very well in the whole process of boiling the soup. In the whole process of boiling soup, not only the fresh fragrance of the old hen soup is not easy to lose, but also in the whole process of boiling soup, the water is not easy to volatilize.

Example of chicken soup stew recipe:

Ingredients: a local chicken, a yam, an appropriate amount of green onion, an appropriate amount of salt, an appropriate amount of cooking wine, an appropriate amount of ginger, an appropriate amount of wolfberry, and an appropriate amount of Huadiao wine. Method:

1. First of all, cut the local chicken into pieces, slice the ginger, cut the green onion into sections, cut the yam hob into pieces, and soak it in clean water to prevent it from turning black.

2. Pour water into the pot, put in ginger slices and chicken pieces, pour in an appropriate amount of cooking wine, blanch the water, and after the blood water is blanched, remove the chicken pieces into cold water and wash them.

3. Pour water into the pot, add ginger slices, green onions, chicken pieces, add an appropriate amount of Huadiao wine, boil over high heat, change to low heat and simmer for 30 minutes.

4. Then add the yam, continue to simmer for 20 minutes, add the wolfberry, put a small half spoon of salt to taste, and finally simmer for 5 minutes.