How to make chicken soup to taste good, how to cook chicken soup to make it delicious

If you are physically weak or a pregnant woman is not long after giving birth, you will make chicken soup to make up, and the actual effect of old hen soup is extremely strong. So how do you stew chicken soup delicious and nutritious? In fact, if you want delicious old hen soup, it is very simple, share the key points of the old chef's summary of many chicken soups, and add you the old hen soup that can also be delicious in the stew pot.

Key point 1: Freeze.

In fact, many people think that the actual effect of the soup will be more delicious, but in fact it is not, it is best to slaughter the chicken immediately and put it in the refrigerator to freeze, about 180 minutes up and down to remove the chicken soup is the most tender. Therefore, there are many bacteria that have multiplied in the newly killed chickens, and freezing them immediately can not only sterilize but also improve the texture of the meat.

Key point 2: Wash rice water.

How to stew chicken soup delicious and nutritious? You can use rice washing water to clean it. It is recommended to put the chicken into the washed rice washing water immediately to soak, and after ten minutes, you will find that the smell disappears and the meat texture is more tender.

Key point three: Suishui.

Many people think that chickens need to be watered first, so that they can remove the smell and eliminate bacteria. In fact, it is very easy to cause the loss of nutrients in the chicken, so you can choose to soak it for more than ten minutes, such as washing rice.

Key point 4: Put cold water into the pot.

Should you choose boiled or cold water for chicken soup? In fact, the expert level and others are selected with cold water, and there is no need to think that cold water will stew the chicken badly. In fact, cold water will make the ingredients in the pot release all the nutrients and taste, so it is recommended to boil cold water for 10 minutes, open the lid of the table, remove the residue, and then cook again over low heat.

Key point five: add salt.

When is it better to add salt to make chicken soup? Actually, you can choose to put salt in the old hen soup after it has been stewed, but remember not to open the lid after adding salt and cook it on fire for about 10 minutes.

In fact, there are also small skills for making chicken soup, if you want to nourish and maintain health and nutrients, you have to learn these many methods, they can all turn you into a chicken soup god.

1. Choose local chickens (that is, firewood chickens) or laying hens (that is, chickens that lay eggs), and then old hens, which must be live, slaughtered chickens, such chickens are stewed out fresh, tender and delicious.

2. Remove some attachments from the chicken to make the chicken soup more delicious. Accessories that affect the color and taste of the soup include: the red offal of the chicken, such as the liver, lungs, heart, etc.; Cut off the toenails on the chicken feet, there are a large number of bacteria in the toenails, which are easy to contaminate the whole pot of chicken broth; Remove the chicken nose, which is located between the upper part of the chicken mouth and the eyes, otherwise it is easy to make the chicken soup smell.

I'm a chicken head and chicken feet are removed (optional).

3. Rice water contains certain starch, vitamins and trace elements. Before making the soup, soak the chicken in rice washing water for 15 minutes, which can not only remove the odor from the chicken skin, but also make the chicken more tender. (Optional).

4. Stewed chicken soup should be made in a porcelain pot or casserole, so that the stewed chicken soup is original, do not use an iron or aluminum pot, the stewed chicken soup is not delicious, and the iron and aluminum pot are easy to destroy the fragrance and umami.

5. When stewing chicken, add enough water at one time in a clay pot or casserole, and do not add water halfway, otherwise the soup will not be mellow. If you really add less water, you must add boiling water halfway.

First cover the fire and bring to a boil, open and skim off the blood foam, and be sure to skim it clean, so that the chicken soup is clear. Skim off the blood foam.

Add cooking wine. Add ginger slices or longan (longan optional).

Add the lid and then turn to low heat, don't just uncover it at this time, the soup that is "out of gas" is easy to lose its original flavor.

6. Stew chicken about 7 minutes cooked, if it is a nutritious chicken soup stewed with nourishment, I like to eat shiitake mushrooms (dried shiitake mushrooms and chicken nuggets stewed together, fresh shiitake mushrooms, 7 minutes cooked in addition), red dates and wolfberries, etc., at this time to add, the chicken soup tastes particularly fresh, and there is a sweet feeling. However, the ingredients should not be too much and too miscellaneous, otherwise it is easy to destroy the taste. On the contrary, it is stewed broth, which is used for cooking, so you don't need to add these ingredients, you can stew it directly.

7. Don't put salt too early, otherwise not only will the soup taste become lighter, it is easy to add too much salt, and the meat will not be stewed. Be sure to add salt when the soup is almost ready. After adding salt, turn to simmer for a few minutes and turn off the heat, so that the salt flavor enters the chicken, and a pot of fragrant chicken soup is stewed.

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

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

Good way to make chicken broth.

1. Choose the right chicken.

Not all chickens are suitable for stew, and we have to be selective when buying chicken. First of all, the most suitable is the hen, because the hen has a lower fat melting point and a higher protein content. The resulting chicken soup is better in meat quality and taste than rooster, and is high in protein and calcium, making it nutritious.

2. Clean up the chicken.

Generally, the chicken we buy, the seller just simply cleans it, and when we go home, we also recommend dissecting it, and then dealing with the details: remove all the blood vessels, lymph and some overly oily grease of the chicken. These substances will affect the taste, and there will be more impurities in the drink.

Things like blood vessels can also produce a fishy smell.

After the excision, the stewed chicken broth is light and delicious, healthy and nutritious.

3. Cold water soaking is indispensable.

Boiling chicken soup is the same as stewed pork ribs, and it must be soaked in cold water before cooking, so that the blood can be better separated. After the chicken is cleaned, take a basin of water and soak it for another 2 hours, during which the water is constantly changed, so as to better remove the blood, reduce the fishy smell, and pave the way for stewing.

4. Blanch only 1 seasoning --- cooking wine.

After soaking in cold water, it is time to blanch. As we all know, it is best to blanch meat in a pot under cold water, in order to make it easier for the blood to boil out while heating, and skim off the foam.

It's the same with chicken, pot under cold water, but don't forget to put 1 flavor seasoning with chicken, that is, cooking wine.

As we all know, cooking wine is the best way to get rid of fish, and you can't do without it when cooking meat. Blanching the chicken must also be put in. Unlike the others, only this one kind of seasoning is put here, and there is no need to put ginger slices and other big ingredients.

Because we pay attention to the flavor of the soup, we will put some seasonings when stewing, so you don't need to put too much when blanching. Cooking wine will evaporate when blanched and take away the fishy smell, so it will not affect the taste and better remove the fishiness.

Follow this step to make a delicious and delicious chicken broth.

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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1. Slaughter live chickens and eat frozen chickens.

Many people think that the fresher the chicken, the better, and the live chicken that has just been bought from the market is eager to be killed and stewed immediately, thinking that this will be fresher, but in fact, this is not true. After the fresh chicken is bought, it should be put in the refrigerator for 3 4 hours and then taken out to thaw the stew, the animal is suddenly killed, the body will naturally release a variety of toxins, freezing can have a sterilization effect, and the meat quality of the frozen chicken will also become more delicious, and then the stew soup is obviously fragrant and tender. So don't think that stewed chicken soup is like other foods, the fresher the better, for a more delicious chicken soup, we have to be patient!

2. When to put salt is critical.

When to put salt is not a simple question, it does not mean that you can put it casually. In order to make the chicken soup more flavorful, many people put down the salt together at the beginning of the stew. However, this method of putting salt is wrong, because the salt will react with the meat after cooking for a long time, and the protein in the meat will be locked, the soup will be light, and the meat will not be stewed.

Therefore, salt and other condiments must be put when the soup has been stewed, so that the chicken soup is more delicious, don't think that salt can be put before the soup, and you can put it when the soup is stewed, which is the wrong way to put salt!

3. Boil water before simmering soup.

Many people are lazy and afraid of trouble, so they often put down the stew when they buy the chicken from the market. In fact, everyone ignores a very important step, not only chicken, but also any meat should be boiled in boiling water before stew. This can not only remove the fishy smell, but also clean the chicken thoroughly, so that the soup is clear and not turbid, and the fragrance is fresh and odorless.

In order to make the chicken soup healthy and fragrant, you must not ignore this key step in order to save trouble.

1. Codonopsis Astragalus Chicken Soup: Wash the chicken, chop it into pieces, blanch it and rinse it and drain it, soak it in water for 3-5 minutes, remove it and drain it; Put all the materials into the inner tank of the voltage cooker, add water liters; Press the soup setting. Add an appropriate amount of salt to taste before serving.

2. Mushroom chicken soup: wash the local chicken, chop small pieces, blanch and remove it; Remove the stems of the mushrooms and soak them softly, wash the red dates, wash and slice the ginger; Put all the ingredients into a casserole, pour in cooking wine, add an appropriate amount of water, bring to a boil and simmer over low heat for 1 small state; Finally, add refined salt and monosodium glutamate to taste.

3. Red dates and yam chicken soup: Wash the chicken and chop it into small pieces, blanch it and remove it; Wash the red dates, put the chicken, yam and red dates in the purple sand rice cooker and cook for 6 hours, and finally add refined salt and monosodium glutamate to taste.

4. Gui Chicken Soup: After washing and blanching the chicken, add water to another pot, then put the chicken in the water and bring to a boil over high heat. Then add the astragalus, simmer with the chicken for 1 hour, then add the angelica, cook for about 5 minutes, and add a little salt and monosodium glutamate to taste.

5. Ginkgo chicken soup: Wash the chicken and cut it into pieces for later use, soak the ginkgo kernels in water to soften and set aside. Boil angelica, astragalus, and wolfberry with an appropriate amount of water, boil over low heat for half an hour, and go to the slag to extract the juice.

Put the cut chicken into the stew pot quickly, pour in the medicinal juice, add the white nuts and ginger, bring to a boil over high heat, turn to low heat and simmer for 3 hours, add salt to taste.

Extended Materials. Stewed chicken soup is a soup made with chicken as the main ingredient, with shiitake mushrooms and red dates stewed together, the taste is salty and fresh, and the nutritional value is rich.

It is best to Zheng Ju old hen) shiitake mushrooms can enhance the body's immune function and have anti-cancer effects, with shiitake mushrooms and chickens together to boil chicken soup, the active ingredients in the shiitake mushrooms are dissolved in the soup, which can improve the absorption rate of the human body; Chicken soup itself also has the function of improving the immunity of the respiratory system, which can be described as a double effect.

If you are very afraid of the oil in the chicken soup, you can put the boiled chicken soup in a small bowl and let it cool, wait for the oil to solidify and skim it off, and then heat it to eat.

Chicken soup miscellaneous:

1. To make chicken soup, remove all the chicken skin, chicken wingtips, chicken tails and fat paste before you can make a non-fat soup.

2. When making chicken soup, add a pinch of tea leaves (preferably wrapped with gauze); Or when the chicken soup is ready, mix it with half a cup of very strong tea juice, and the chicken soup will be more fragrant.

3. Under normal circumstances, to make chicken soup, as long as you put enough water in the pot, and then put the whole chicken in it. If your pot is small, you can cut it in half. Turn on medium heat, and when the water starts to boil, pick up the floating foam and pour it out.

Then turn down the heat and add the other soup. Cook for 2 to 3 hours and add salt to taste; To stew chicken broth, cut it into several pieces and put it in a stew pot. Add the other soup stock to be used and add enough water, preferably one index knuckle away from the lid.

It takes four to five hours to simmer in a regular Dakai Imperial Pot over water, use a pressure cooker, and after gassing, for one hour. Remove from pan and season with salt.