Is stewed chicken broth boiled in cold water or boiled before adding chicken?

In our daily diet, in addition to eating pork, chicken is eaten more frequently, and the nutritional value of chicken is not only high, but also the meat is tender and delicious, which is very popular with people. The most nutritious way to eat chicken is to use it in stewed soup, which is not only delicious, but also replenishes nutrients to the body. Especially when people are weak, drinking a bowl of chicken soup can not only greatly replenish the body, but also satisfy the taste buds.

When stewing chicken soup, should I add water or put the chicken first? In fact, most people do this step wrong, no wonder the stewed chicken soup tastes bad and doesn't taste good.

The most correct operation method should be to clean the chicken, boil it in a pot under cold water, and in the slow heating process of the chicken, most of the protein can be fully released, and the whole process is stewed over medium and low heat, so that the stewed chicken soup is not only tender in meat, but also delicious in soup.

If the chicken is first stir-fried and then stewed, the protein of the chicken itself will immediately solidify and will not be completely released, and the naturally stewed chicken soup not only has a fishy smell, but also is not fresh and unpleasant.

Another important tip is that it is best not to add some spices such as star anise, peppercorns and other spices when stewing chicken broth, if you add these spices to stew chicken together. The umami flavor of the chicken is masked by spices. Not only is the soup not fresh, but it also has a spice flavor.

In the future, when you stew chicken soup, pay attention to the above points to ensure that the chicken soup you stew at home is not only tender and delicious, but also nutritious!

Have you learned the tricks about stewing chicken soup?

Pot under cold water. It is better to use cold water to boil chicken soup, and the chicken soup boiled in cold water will have a stronger taste, and the meat will be more tender, and the chicken soup made is both nutritious and delicious. Adding cold water to the soup can heat the meat, bones and water at the same time, and also make the nutrients in the chicken better dissolved in the soup, so that the soup will taste more delicious.

If you use hot water, the outermost protein of the chicken will solidify due to the high temperature, and the nutrients will be wrapped inside, so that the chicken soup will not be easy to cook, and it will look unappetizing.

The chicken in the chicken soup can be blanched or not, because the chicken contains a lot of fat, blood, dirt, etc., although it can be cooked directly, but the chicken soup will be fishy, so it should be treated.

Finally, it should be noted that the salt should not be put in advance, after the chicken soup is cooked, add an appropriate amount of salt when it is simmered over low heat, and do not stir the chicken soup after adding salt, so as to prevent unnecessary chemical reactions between salt and chicken soup and affect the delicious taste of chicken soup.

Is stewed chicken broth in a pot under cold water or boiling water?

When stewing chicken broth, the chicken pieces must be cooked in a pot under cold water. Because if the hot water is put into the pot, the chicken will change its properties and destroy the nutrients in the chicken, and the chicken soup is difficult to stew and fragrant. The cold water pot is different, the temperature of the chicken and the water temperature rise together, the chicken can be evenly heated, and the nutrition can be fully integrated into the chicken broth, the taste is fragrant and nutritious.

Blanching chicken soup does not need to be blanched, but blanching will cause the meat to shrink, it is difficult to stew fragrantly, and a lot of nutrients will be lost. Soaking in warm water in advance can remove blood and fishy smell and retain nutrients.

Stewed chicken soup] 1. Handle the chicken first, remove the chicken feathers, chicken internal organs and other parts that need to be removed, then rinse with water, chop into pieces, and soak in warm water for 1 hour.

2. Put the soaked chicken pieces into the pot, then pour in an appropriate amount of water to cover the chicken pieces, boil it over high heat, there will be a lot of foam at this time, skim the boiled blood foam with a spoon, and then add ginger slices, if you want to be more nourishing, you can add wolfberry, red dates and other ingredients.

3. Turn to low heat and simmer for 1 hour, finally add an appropriate amount of salt to taste, stir well, and then turn off the heat and remove from the pot.

Step 1: First prepare a three-yellow chicken, clean it with water and chop it into chicken pieces of uniform size, then put the chopped chicken pieces into a basin, pour in an appropriate amount of water, add a spoonful of edible salt, a little cooking wine, and soak the chicken for about 15 minutes, the purpose of this step is to thoroughly soak the blood water in the chicken.

The second step is to prepare an appropriate amount of green onion and ginger, peel and cut the green onion segment, set aside the ginger slices, and soak a little wolfberry in water for about 10 minutes for later use.

The third step, pour an appropriate amount of water into the pot, take out the soaked chicken pieces and pour them into the pot, add a little green onion, ginger slices, cooking wine, boil the pot on high heat and blanch for about three minutes, and skim off the foam with a spoon after boiling. Do not cover the pot when blanching the chicken, otherwise the fishy smell of the chicken will not evaporate.

The fourth step is to remove the boiled chicken nuggets, then use water to clean the remaining blood foam and impurities on the surface of the chicken nuggets, and then drain the water for later use.

Step 5: Pour an appropriate amount of water into the pot again, pour the chicken pieces into the pot, add a little green onion, ginger slices, cooking wine, boil the pot over high heat, and then cover the pot and turn to low heat and simmer for 30 minutes.

Step 6: After the chicken is stewed for 30 minutes, open the lid, add the soaked wolfberries, add a little salt and pepper, and continue to cook for about 8 minutes. In this way, a pot of delicious and fragrant chicken soup is stewed.

When stewing chicken soup, it is actually best to choose boiling water, because boiling water can make the meat delicious and will not make the meat harder and more chai.

Hello, is the stewed chicken soup boiled in cold water or boiled in water and then put in the chicken I boil? The airport is put into cold water, after the water is boiled, it is easy to kill the nutrients of the meat, I am boiled in cold water, I don't know, right? Thank you.

The chicken should be slightly fried with oil first, the chicken should be fried until fragrant, and then cold water and various condiments should be added, and the stewed soup will be richer and fragrant.

Cook it in cold water so that the meat is not very old.

Boiled in cold water tastes more fragrant.

1. Choose a crockpot for cooking utensils. Experiments have shown that the chicken soup boiled in a crockpot is milky white in color, delicious and sweet, and the meat is delicate, which is better than the chicken soup boiled in a pressure cooker and induction cooker in four aspects: color, taste, aroma and meat quality.

2. The amount of water added is 3 times the amount of ingredients. Water is not only the solvent of fresh food, but also the medium of food heat transfer. Changes in water temperature and dosage have a direct impact on the flavor of the soup.

Therefore, the amount of water added to the soup must be sufficient, neither directly simmering the soup with boiling water, nor adding cold water halfway.

When simmering chicken broth, it should be pot under cold water instead of hot water.

The reason why chicken soup is stewed in cold water is due to the following reasons:

The purpose of chicken soup is to incorporate the nutrients from the chicken into the soup.

If you stew chicken soup in hot water, the following problems will arise:

1. Hot water will make the chicken hard.

Chicken will become hard when exposed to hot water, and the taste will deteriorate.

2. Hot water will reduce the solubility of nutrients.

When the soup is stewed in hot water, it is more difficult for the nutrients in the chicken to be incorporated into the soup, resulting in a poor taste of the chicken soup.

Therefore, stewing chicken soup with hot water does not taste good ......Not only does the chicken become harder and taste worse, but the nutrients incorporated into the soup are reduced, and the taste of the soup deteriorates.

The correct way to stew chicken soup should be to stew the chicken soup in cold water, heat it gradually, and simmer it over low heat, so that the chicken broth can gradually become cooked and the meat quality is more delicate. ......And if you cook the soup like this, more nutrients in the chicken will be incorporated into the soup, making the chicken soup taste more delicious.

In addition, when simmering chicken soup, you should add enough water at the beginning and do not add soup ...... halfwayThis will make the taste of the chicken broth more pure, whether you eat chicken or drink chicken broth, the taste will be better.

It is best to add warm or hot water to stew chicken soup, and it is best to put chicken and water in the pot together after blanching. After blanching, pour out the water and heat the water directly or lukewarm, so that the stewed chicken soup soup is milky white.

When stewing chicken broth, be sure to heat the water to avoid the meat being constricted and not being able to fully stew the nutrients in the chicken pieces.

Besides, hot water is used for blanching, and hot water is used for stewing, too! Many people think that there is blood water inside the chicken, if you use hot water, the blood water is difficult to discharge, only with cold water, the blood water can be discharged, so it is true, but the chicken stays in the pot for a long time to blanch, the chicken will slowly grow firewood, and the final stewed chicken soup chicken is not delicious.

Yam chicken soup stew].

1.First of all, prepare half a hemp chicken, rinse it and chop it into even small pieces, prepare a yam, peel the skin clean and cut it into hob pieces, we had better bring gloves when handling the yam, so as not to be allergic, soak it in water after cutting, and then pour in a little white vinegar to prevent oxidation and discoloration, prepare a few red dates and wolfberries, soak them in water for a while, cut the ginger into slices, cut the green onions into horseshoe slices and put them together for later use.

2.After all the ingredients are ready, blanch the chicken pieces, boil the water in the pot, put in the chicken pieces after the water is hot, add a little cooking wine to remove the smell, cook for about 2 minutes, pour out the chicken pieces after changing color, wash the blood foam on it with water, drain the water and set aside.

3.At this time, use a casserole to boil some water, which will be used to stew chicken soup later, continue to heat the wok, add an appropriate amount of vegetable oil, put in the green onion and ginger slices when the oil temperature is 5 into the heat to stir-fry the fragrance, pour in the chicken pieces that have controlled the moisture, turn on medium heat and keep stir-frying, add a little salt to facilitate the water inside, fry the chicken pieces until slightly discolored, and then put them in the casserole.

4.At this time, the water in the casserole is already hot, when stewing chicken soup, you must use hot water to fully stew the nutrients inside, the water is a little less, we add some hot water to boil over high heat, and then turn to low heat and simmer for 40 minutes, so that the nutrients in the chicken nuggets are integrated into the soup.

After a few minutes, the chicken soup has been stewed very thick and white, and the golden chicken fat floats on the soup noodles is full of fresh fragrance, at this time, pour the yam red dates and wolfberries into the casserole, boil the soup again, turn to low heat and continue to simmer for 5 minutes, stew the yam to let the yam absorb the umami of the chicken soup. If you want to drink the original flavor, add a little salt, and a pot of fragrant and delicious chicken soup can be served.

Hello, when we are stewing chicken soup, it is better to use cold water to stew chicken soup. First of all, if you have hot water to stew the chicken soup directly, the chicken may become loose due to the large temperature difference, and the nutrients in it may not be better integrated into the chicken soup. Secondly, stewed chicken soup in hot boiling water, the speed is accelerated, but the nutritional value of chicken soup will also be greatly reduced, because of the lack of long-term stewing, the nutrients in the chicken are difficult to be liberated into the hot soup, so people can only absorb nutrients through chicken, and can not achieve the role that we want to drink chicken soup to keep warm and nourish the body at the beginning.

Finally, if you want to cook chicken soup in cold water, remember not to be in a hurry, but to simmer for a while to make the chicken delicious and the soup thick, so that the chicken soup that has been stewed for a long time can not only keep away the cold and keep warm, but also strengthen the body after drinking.

2. What accessories can be added to stewed chicken soup.

In fact, we can add some wolfberry, shiitake mushrooms, corn and other accessories to the chicken soup for stewing, so that this chicken stew becomes fuller and sweeter in taste, which warms the stomach while also bringing an unusual feast experience to the taste. Goji berries also have health effects, and shiitake mushrooms can be fragrant chicken soup, corn can add some vegetarian food, meat and vegetable combination, nutrition combination, can be said to be a perfect autumn tonic drink.

If you are in a hurry, you can use hot water, but it doesn't work very well, so it's best to simmer it slowly in cold water to make the chicken broth more delicious. When stewing chicken soup, you can also add some goji berries, shiitake mushrooms and corn and other accessories to make the chicken soup more plump and sweet. Thank you.

There is no need for hot water, cold water should be added when stewing chicken soup, and there is no need to increase taxes in the process of navel yang, in fact, the practice of chicken soup weighs, but if you want to do it well, you should follow the relevant production steps, you can add some accessories when stewing chicken soup, stew chicken soup.

How to make it: Ingredients]:

Half an old hen at home, a small amount of shiitake mushrooms, wolfberries, red dates, a ginger, 5 grams of pepper, 10 grams of rice wine, shallots, and an appropriate amount of salt.

Steps]: 1. First of all, we need to clean the prepared half old hen, chop it into small pieces, and then put the chopped chicken pieces into clean water, soak them for 20 minutes, soak the chicken pieces in order to remove the oil and blood on it, so that the chicken soup stewed out at that time will taste more fragrant, and the chicken will be firmer, and then cut the ginger into slices, chop the shallots, and soak the mushrooms and wolfberries to clean them.

2. Then take out the soaked chicken pieces, drain the water and put it into a large bowl, put the ginger slices and pepper in, and marinate for about ten minutes;

3. Start to heat the pot, add an appropriate amount of cooking oil and wait until the oil temperature rises, put the remaining ginger slices and marinated chicken pieces into the pot for stir-frying, pay attention to using high heat to fry, stir-fry until the chicken is 7 to 8 minutes cooked.

4. After the final stir-frying, add an appropriate amount of warm water to the pot, then put in the appropriate amount of rice wine to remove the fishy taste, boil on high heat and wait for the water to boil, turn the fire to low heat and cook for 20 minutes, then put the mushrooms, wolfberry red dates and other ingredients into it, cover the pot, and then simmer for another hour.