Why shouldn t you put pepper fennel in stewed chicken?

This is because if you put peppercorns and fennel in the stew, the taste of the chicken will be ruined, and the nutritional value of the chicken will be destroyed.

Because if you put pepper and fennel, it is easy to break down the nutritional value in the muscles, and the soup is not delicious.

If you put these condiments, it will affect its original texture, and it will make the taste of the chicken very woody, and it will also be very dry.

Because adding Sichuan pepper will cause the nutrients of the chicken to be lost quickly, and it will make the chicken very chai and have a bad taste.

Because putting Sichuan pepper in the stew will affect the texture of the chicken and will also lead to poor overall taste, so you can't put Sichuan peppercorns.

Because after adding Sichuan pepper, it will destroy the flavor of the chicken, it will not taste good, and it will affect the taste, so it is not suitable for putting Sichuan pepper.

Because this can make the chicken very unpalatable, we must pay attention to this aspect.

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Do you put peppercorns in stewed chicken?

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Stewed chicken generally does not put peppercorns, because this method of stewing should highlight the original taste of the raw materials, if you add peppercorns and ingredients, it will cover up the umami of the chicken itself. As for its cooking methods, such as braised and crispy, etc., it is still possible to enlarge the material peppercorns, but the method of "stewing" is not added.

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The reason for not putting peppercorns and ingredients is because the stewing method should highlight the original taste of the raw materials, and the chicken is rich in protein, contains a variety of amino acids, and has umami components.

The water content in the chicken is higher, the stewed chicken is first salted, the chicken is soaked in the brine, the water in the tissue cells penetrates outward, and the protein produces a coagulation effect, which makes the chicken shrink and tighten significantly, affecting the dissolution of nutrients into the soup, and the cooked chicken tends to be hard, old, and rough in taste.

It can be eaten by the general population, but it is more suitable for the elderly, the sick, and the infirm.

1.People with cold and fever, internal fire, heavy phlegm and dampness, obesity, people with hot and poisonous boils, high blood pressure, high blood lipids, cholecystitis, and gallstones should avoid eating;

2.Chicken is warm, fuels fire, hyperactivity of liver yang and oral erosion, boils, and constipation are not suitable for eating;

3.Patients with arteriosclerosis, coronary heart disease and hyperlipidemia should avoid drinking chicken soup; People with a cold accompanied by headache, fatigue, and fever should avoid eating chicken and chicken soup.

If you put Sichuan pepper and ingredients when stewing chicken, then the umami of the chicken will be covered by them, and there will be an unpleasant taste, and it will affect the texture and taste will be weird, so don't put these things when stewing chicken.

Sichuan pepper and big ingredients are put in the lo-mei more, stewed chicken is mainly to drink chicken soup, put the big ingredients too heavy, the soup is not delicious.

The chicken soup itself is very fresh, and adding more spices presses the umami of the chicken itself.

You can't put fennel in boiling chicken broth. Take "ginseng chicken soup" as an example, and the method is as follows:

Ingredients: 1 free-range chicken, 70 grams of glutinous rice, 6 jujubes, 6 chestnuts, 8 grams of white ginseng, 5 grams of wolfberry.

Excipients: 1 piece of ginger, 4 garlic cloves, 1 green onion, appropriate amount of pepper, appropriate amount of saltStep 1The glutinous rice is soaked overnight in advance;

2.Soak white ginseng and wolfberry in water for 15 minutes, and slice green onion and ginger separately;

3.Wash the chicken, remove the chicken feet, hollow out the belly, and stuff the glutinous rice, red dates and chestnuts into the belly;

4.After stuffing, sew the chicken belly with cotton thread;

5.Put the chicken in a pot under cold water, add green onion and ginger slices, garlic cloves, and white ginseng to boil;

6.Carefully skim off the foam with a spoon and simmer over low heat for 30 minutes;

7.Add the wolfberries and simmer for another 15 minutes, adding an appropriate amount of salt and pepper.

OK! When cooking, add green onions, ginger, peppercorns, star anise, fennel 、..Finally, let's talk about some points that need to be paid attention to in the process of cooking this soup. For example, when cooking chicken soup, you can put a little wolfberry, which can nourish the kidney, nourish yin, nourish the liver, and brighten the eyes and ,..

No! Fennel is just a spice. If you add spices to the soup, it will affect the original taste of the soup. (Just put ginger slices and some medicinal soup on it!) If you're using it to stew chicken, you can add some spices.