Stewed chicken soup, is the chicken in a pot under cold water or boiling water? Why?

Stewed chicken soup, is the chicken in a pot under cold water or boiling water? Why? Chicken soup is a type of soup that many people who are physically weak like to drink. It is a traditional Chinese food. The ingredients are very simple, only chicken and water are needed. Chicken skin.

<> better way is to simmer chicken broth in cold water. If you stew the chicken directly in hot water, the chicken may become loose due to the large temperature difference, and the nutrients will not be better integrated into the chicken broth. Secondly, the hot water stews the chicken broth, the speed is sped up, but the chicken.

However, the nutritional value of the soup will be greatly reduced, because the lack of long-term stewing, the nutrients in the chicken are more difficult to be liberated into the soup, so people can only absorb the nutrients through the chicken, and achieve the effect of starting to drink the cold and warm chicken soup and nourishing the body.

Hen soup tastes different when cooked, and it tastes different when cooked. Finally, in fact, if you cook chicken soup in cold water, remember not to be impatient, but to simmer for a while to make the chicken delicious and the soup thick, so that the chicken soup that comes out for a long time can not only keep you warm, but also strengthen your body after drinking. Stewing chicken destroys the nutrients in the hen meat and the taste will deteriorate.

Many people taste better when boiled in cold water.

Do a detailed interpretation of the problem, I hope it will help you, if you still have any questions, you can leave me a message in the comment area, you can comment with me, if there is something wrong, you can also talk to me. Interactive communication, if you like the author, you can also follow me, your like is the biggest help to me, thank you. I hope you will pay more attention to me, a novice Xiaobai, waiting for your attention.

Generally, you choose a cold water pot, the meat will be more tender if you use the cold water pot, and it can make the chicken soup more flavorful, and the taste is particularly sweet, which is also a taste that many people like.

I think it's better to use a pot under cold water. If it is hot water, it may cause the chicken to taste fishy. And it tastes hard too.

If you are stewing chicken broth, you should put the chicken in the pot while it is still cold water, so that the foam on it can be skimmed out and the chicken will taste more delicious.

Stewed chicken is served in a pot under cold water. 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 encapsulated inside.

Cold water is used to make soup, because when boiling water, when the meat in the soup is hot, the outermost protein will immediately solidify, and the protein in the inner layer cannot be fully dissolved into the soup, and the soup will not taste delicious.

It is best to bring chicken soup to a boil over high heat and simmer slowly over low heat. Bright fire can dissolve the fresh and fragrant substances in the food as much as possible, while simmering can dissolve more nutrients, and the soup is clear in color and rich in taste.

If the ingredients allow, the boiling time must be as short as possible, otherwise it is easy to destroy the amino acids in the food, increase the purine content and lose nutrients. Chicken broth is generally around 1 2 hours.

Pot under cold water.

Cold Water Pot Benefits:

The first point is to stew the chicken with cold water, so that the chicken and cold water are heated together, so that the chicken can be fully heated, and the nutrition of the chicken itself can all seep out, and the blood foam of the chicken can be slowly forced out, and then skimmed it with a colander, so that the stewed chicken soup is clear, clean and delicious.

The second point is to stew in cold water, the chicken is fully heated, the taste is uniform, and the protein can be fully dissolved into the soup, and the existing chicken will not taste hard and undercooked, and the chicken that is evenly heated will become old and firewood after a long time of stewing.

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

Technical Highlights:

1. Blanching the chicken nuggets is mainly to remove the blood foam inside and reduce the fishy smell, and do not cook for too long to avoid the loss of fragrance.

2. When stewing chicken soup, be sure to heat the water, so as not to shrink the meat quality and not fully stew the nutrients in the chicken pieces.

3. Goji berries cannot be boiled for a long time, and they should be put into the pot last, so as not to cook rotten and affect their appearance.

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 in the pot and then stewed, then the protein of the chicken itself will immediately coagulate 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 of stewing chicken soup?

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

When stewing chicken broth, the chicken pieces must be pot under cold water. Because if the hot water is put into the pot, it will change the properties of the chicken and destroy the nutrients in the chicken, and the chicken soup is difficult to stew fragrantly. 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 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.

Cooking chicken soup is good with cold water.

If you use boiling water to burn the chicken soup directly, the chicken may become loose due to the large temperature difference, and the nutrients in it will not be better integrated into the chicken soup.

Stewing 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 smooth skin to nourish the body.

1. After the chicken is washed, it is directly put into the pot to stew, and the blood runs into the soup, but the chicken soup is black and fishy.

2. After blanching, stew again, although there is no fishy smell, but the meat becomes more chai, indicating that the blanching time is too long, but the blanching time is short, the blood water cannot be removed, and it is not delicious.

Therefore, direct stewing or blanching stew is not the right way, today I will share with you the experience of stewing chicken soup, the chef of the restaurant said, want the chicken soup to be golden and delicious, delicious and not fishy, there are 2 key steps can not be less, below I will share the specific method of stewing chicken soup with you, let's see which 2 steps are it.

Stewed chicken soup with shiitake mushrooms] Wheel reputation.

Prepare fresh three-yellow chicken, dried shiitake mushrooms, red dates, wolfberries, green onions, ginger, cooking wine, and salt.

1. Buy a three-yellow chicken, preferably a live chicken, the texture and taste of frozen chicken will be much worse. After slaughtering, rinse the three yellow chickens, chop them into small pieces with a knife, and soak them in clean water for 1 hour.

Soaking the chicken is the crucial first step. The fishy smell of chicken is mainly in the blood water, soaking it in water can make the blood water precipitate quickly, so that the fishy smell can be reduced, and the color of the chicken soup will be brighter.

2. Change the water once in half an hour, take out the chicken after the chicken is soaked white, rinse it with water, put it in a pot under cold water, add green onions, ginger slices, cooking wine, and blanch over high heat. Qingyuan uses a spoon to skim off the boiled foam, which is the residual blood water, blanch the water, remove it and rinse it with hot water, and drain the water.

3. Pour an appropriate amount of oil into the wok, pour in the chicken pieces when it is hot, turn on low heat and stir-fry, and fry the fat under the chicken skin, so that the chicken soup will be more fragrant and more golden in color. When the color of the chicken skin is browned, it will be fine.

Sautéing the chicken is a crucial second step that makes the chicken more fragrant and non-greasy, making it especially delicious.

4. Add green onions, ginger slices, cooking wine and stir-fry to remove the smell, pour in enough boiling water, turn to low heat after boiling over high heat, and continue to simmer for 1 hour. Wash the dried shiitake mushrooms, soak them in water in advance, and pour them into a pot to stew with the chicken.

5. Soak wolfberries and red dates in warm water for 10 minutes, add them to the chicken soup after one hour, add an appropriate amount of salt, and continue to simmer for 10 minutes, and the fragrant and delicious chicken soup will be stewed.

Tips for stewing chicken soup].

In addition to blanching the stewed chicken soup, there are also 2 very important steps, that is, soaking and stir-frying.

After soaking in the bloody water, the fishy smell of the chicken is reduced, which can shorten the blanching time, and the meat will be very tender and will not get old.

After stir-frying the fat, the chicken does not taste greasy, and in the process of stewing, the fat emulsifies to make the chicken soup more fragrant, and there is a golden oil layer on the surface, which is very appetizing to look at.

The taste of the chicken is delicious, it doesn't need too many seasonings to season, just add a little salt, don't add MSG and chicken essence, it's just a superfluous move, it will destroy the original taste of the chicken soup.

Red dates, goji berries and chicken are good pairings, and the nourishing effect is very good, but they are not suitable for long-term stewing, and must be added before cooking, otherwise the nutrients will be lost.