Chicken rack stock practice tips, chicken rack how to boil stock

Ingredients: 2 chicken feet.

Celery. Amount.

Carrot. Amount.

White onions. Amount.

White peppercorns. 15 capsules of water. One pot.

Chicken rack soup cubes to prepare.

Cook the chicken rack and chicken feet to remove the foam, you must carefully remove the foam will go many times, and then add vegetables, boil for 1 hour.

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Remove the strained broth.

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This step of filtration must be done, or the soup cube should not be high and there are impurities.

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Go back to the pot again and cook the essence.

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Put it in a semi-cool, don't cool it and put it in the pot.

Ingredients: a chicken rack, 100 grams of pork skin.

Ingredients: 2 teaspoons cooking wine, 1 teaspoon salt, 1 2 teaspoons pepper, ginger, green onions.

Method: 1. Chop the chicken rack into large pieces with a knife, cut the pork skin into large slices, and clean it;

2. Put the chicken rack and pork skin into a pot of boiling water and fry for 3 minutes, remove it, and wash the blood foam on the chicken rack and pig skin;

3. Put the fried chicken rack pieces and pork skin into the casserole, add green onions, ginger slices, cooking wine and enough water, boil for 3 minutes on high heat, skim off the foam, cover and cook over low heat for 2 hours, add salt and pepper to taste;

4. Strain out the chicken rack and green onion and ginger, remove the sediment after cooling and clarifying, divide it into several parts and pour it into a container that can be sealed or plastic wrap, put it in the refrigerator for freezing, and it can be used for about 10 days.

Key: 1. Be sure to blanch the chicken soup before boiling it on a chicken rack, so that it can be fishy and the soup is clear;

2. Be sure to boil the chicken soup over low heat to make it delicious.

How to boil soup stock from chicken racks:

Material:250g mushrooms, 500g chicken racks, 5 slices of ginger, 1 tablespoon of cooking wine, 2 star anise, 3 bay leaves, 5 Sichuan peppercorns, 10 wolfberries, and an appropriate amount of green onions.

Method:

1. It is easy to make soup from the chicken rack, because the fat of the chicken rack itself is relatively clear, and it is not very greasy to eat like lard. Before boiling the chicken rack stock, put the chicken rack into the pot and blanch it for a while, usually 3-5 minutes, and wash off the foam on the surface after removing the chicken rack.

2. Put the chicken skeleton with the blood and water into the water and boil it again, put in a large spoon of cooking wine, add four or five slices of ginger, two star anise, bay leaves, cinnamon, and peppercorns into the pot and boil.

3. Cook over medium-low heat for 1 hour, cook into a soup about half of the water, filter the soup with a colander after the soup is slightly cool, and then add two teaspoons of salt to taste evenly. Finally, add the wolfberries and green onions, and cook for 5 minutes.

Nutritional value:

1. The nutritional content in the chicken rack is very rich, there are about 10% protein, 13% fat, about 4% calcium and about 2% zero element in the chicken rack, in addition to the chicken rack also contains a variety of trace elements that our body needs, including potassium, magnesium, iron, calcium, etc.

2. In addition, because the proportion of calcium and phosphorus in chicken is relatively moderate, it is very conducive to our body absorption, and the most important nutrients in the chicken rack are protein, fat, water and minerals. Moreover, the protein content in the chicken rack is relatively high, and the fat content is relatively low, so it is a very nutritious food, and the calories are also very low, and other friends can also eat some in moderation.

Chicken stock: How to make chicken stock, rinse the chicken rack, blanch it in a pot of boiling water, put it in a soup pot, add an appropriate amount of water to boil, turn to low heat and boil for 2 hours, add a few pieces of ginger to enhance the flavor and remove the fishy, and continue to cook until the soup is thick and fragrant. Chicken stock can be used to make meat and vegetarian soups, and according to personal taste, fresh soup can be added to other soups.

Chicken soup is nutritious and delicious, and many families use chicken soup as a good nourishment, and at the same time, they often boil a pot of chicken soup as a tonic when there are sick people in the family. However, not all people are suitable for drinking chicken soup, because the nutrients contained in chicken soup are small amounts of water-soluble small molecule proteins, fats and inorganic salts dissolved from chicken fat, chicken skin, chicken meat and chicken bones. The protein content in the soup is only about 7% of that of chicken, and most of the chicken fat in the soup is saturated fatty acids.

If you can't use the chicken rack to boil the broth, you should also put some pork, such as pork bones, of course, the most important thing is to put the ham, and the soup stock that hangs out tastes good.

1. Ingredients: 1 pair of chicken skeleton, 3-4 slices of ginger, half an onion, an appropriate amount of carrots, 400 grams of cabbage, 1 green onion, 15-20 ml of cooking wine, and a large amount of water.

2. First of all, put the chicken bones, water, cooking wine and ginger slices into a pot and blanch for 5-6 minutes.

3. Then put the blanched chicken skeleton into the pot and turn on high heat.

4. At this time, add water to cover the top of all vegetables, turn on high heat and boil.

5. After boiling, turn to low heat, scoop up the foam, and continue to boil.

6. Generally, boil on low heat for 3-4 hours until the soup is left with one-third of the original amount.

7. After boiling, turn off the heat, strain the soup through a sieve, and set aside to cool.

8. After the soup is cooled, pour it into the ice tray and put it in the refrigerator to freeze so that it can be used at any time.

Ingredients: Chicken bones.

Ingredients: sliced ginger, green onion, shiitake mushroom, grass fruit, pepper.

Steps: 1. Blanch the chicken skeleton for 15 to 20 minutes, then rinse.

2. Then according to the ratio of 10 catties of water and 3 catties of chicken skeleton, put water first, put mushrooms, ginger slices, grass fruits in the water, and put the blanched chicken skeleton in the pot after the water is boiled.

3. Then put the green onions, cooking wine and white pepper, high heat for 5 minutes, turn to low heat and boil for 30 minutes, add salt to taste 10 minutes before turning off the heat.

Tips: When simmering soup, it is a thick soup that is always made over high heat, and a clear soup is made when simmering slowly over low heat.

Ingredients: 1 chicken rack, 5 dried bamboo shoots, appropriate amount of ginger, appropriate amount of shallots.

1. Soak the chicken rack in water and soak it in bloody water.

2. Soak the dried bamboo shoots for a few hours to soak in yellow water.

3. Clean the chicken rack and bamboo shoots, put them in the inner pot of the simmering pot, fill with cold water, and cut a few slices of ginger.

4. Bring to a boil over high heat and skim off the foam.

5. Turn the heat to medium, cover and cook for another 15 minutes.

6. Move the inner pot of the simmering pot to the outer pot of the simmering pot and cover with a lid.

7. Simmer for 2 hours to get a delicious chicken shoot soup.

<>1. Preparation of ingredients: 2 chicken racks, 150 grams of flour, a little green onion, a little ginger, an appropriate amount of soy sauce, a few peppercorns, 1 large ingredient, 10 grams of sugar trembling shirt, an appropriate amount of oil, and a little salt.

2. Chicken rack. Wash it after you buy it.

3. Cut the green onion into small pieces and cut the ginger into slices.

4. Put the chicken rack in a pot of boiling water and fry for 3 minutes, remove it, put it in a saucepan, add water at a time, put in green onions, ginger slices, and pour in an appropriate amount of cooking wine.

5. After boiling over high heat, simmer over low heat for more than 2 hours, and add the salt in the eggplant cavity before leaving the pot.

6. Strain out the chicken rack and green onion and ginger, remove the sediment after cooling and clarifying, divide it into several portions and pour it into a fresh-keeping box, and put it in the refrigerator for freezing.