When stewing chicken, put more cooking wine to remove the smell, is it wrong to do so?

Braised chicken. It is a home-cooked dish, but it is such a simple dish, but there are many friends who can't make it well, and the stewed chicken feather diesel generator.

The company can't rise, today, as a 300-year-old chef, I have been cooking for more than ten years, today I teach you to be a braised chicken, three skills, we have to learn, braised chicken, tender and fragrant, especially delicious, don't talk nonsense, and then directly give you dry goods.

Tip 1: Timing of salt is key.

First, burn the wood-fired turkey.

When roasting chicken, if salt is added at the beginning, the salt will seep into the chicken in advance, resulting in the chicken only having a salty taste and no firewood smell. The right thing to do is to let the chicken simmer for a while and let it soak all the water and all the spices and spices, and then add salt halfway through so that the chicken is very salty and not easy to burn. Solved the problem of firewood, many friends stewed chicken is also very fishy, next, let me tell you the secret of chicken to fish.

Tip 2: Don't put cooking wine when the chicken is fishy.

Many friends have a misunderstanding, when stewing chicken, they think that chicken is meat, so put more cooking wine to remove the fish, which is wrong. So how do you get rid of chicken meat? We chopped the chicken we bought, chopped it into pieces, put it under a cold water hose, and washed it after 20 minutes.

Cut off all the chicken blood, so that even if you don't stew the chicken with cooking wine, only put some green onions and ginger to stew it out and the taste is still very fragrant, because there is no taste of chicken blood, it is all the fragrance of the chicken itself, so you don't need to put cooking wine anymore. Finally, many friends still don't know how to blanch chicken, so next, I will tell you the tricks of blanching chicken.

Technique three, blanching should be divided into chicken species.

Why do you say that the chickens should be blanched separately? Because some chickens don't need to be blanched. For example, old hens, big roosters, black chickens, etc., can be stewed without blanching.

We can follow the previous steps to wash the blood of the chicken and stir-fry it directly in the pot, so that the stewed chicken will have a thicker and more fragrant soup. The chickens that need to be blanched are raised chickens, such as the three yellow chickens.

Ma chicken, broiler chicken, these chickens must be blanched, otherwise even if the blood water is clean, the chicken itself still contains a fishy smell. Put some shallots and ginger in a pot of cold water and bring to a boil for 2 minutes. Skim off the foam, remove and rinse.

Well, I believe that after reading this article, you must know.

This is not good, because it is very difficult to remove the fishy smell of the chicken when cooking wine is added at this time, so if you want to remove the fishy, you must put cooking wine when marinating the chicken.

This practice is actually correct, because cooking wine can remove the fishy smell of chicken, so it is not easy to make the muscles very bad when the chicken is boiling.

Wrong, you can put some cooking wine to remove the smell when processing, and don't put it when stewing.

How to remove the smell of chicken without cooking wine:

1. When marinating chicken, if there is no cooking wine, you can choose to use rice wine instead at this time, and try not to choose liquor instead, because the sugar content in liquor is lower than that of cooking wine, and the flavor enhancement effect is relatively poor.

2. If you don't have rice wine, you can also choose to use wine instead. Chicken can also be used to remove the fish, and milk can be used at this time.

3. You can learn from the practice of Western food, squeeze a little lemon juice on it, and use lemon juice to neutralize the fishy smell.

4. You can use vinegar to remove the fishy, add an appropriate amount of vinegar to neutralize the fishy smell in cooking, and control the amount when adding to avoid affecting the taste of the dish.

5. You can also use spices such as pepper, cinnamon, pepper, star anise, etc., which can not only reduce the odor but also increase the fragrance when used to marinate meat.

6. Soak ginger juice for 3 5 minutes before boiling, which can play a role in returning freshness and removing the strange smell.

Cooking wine, vinegar, ginger, peppercorns, coriander, can remove the fishy smell.

Four great ways to get rid of fishy odors

1.Remove the mutton and add spices. To remove the fishy smell of mutton, it is best to use peppercorns, cinnamon, cumin, and less ingredients.

Due to spices such as pepper, cinnamon, pepper, and cinnamon, the aldehydes and ketones in the meat can undergo oxidation reactions, weaken the odor and increase the flavor. This method is especially effective when it comes to removing odors. Be careful not to put too many spices, otherwise it will mask the flavor of the meat.

2.Fish and shrimp to remove the fishy and add lemon. When cooking seafood such as fish and shrimp, adding lemon or lemon juice is very effective in removing the smell.

This is due to the fact that most of the fishy substances in it are alkaline, and neutralizing them with acidic substances can play a role in removing fishiness. However, it should be noted that vinegar should not be used to neutralize and remove the fish, because the sour taste of vinegar is too strong, it will make the raw materials lose their original meat flavor and umami.

3.Chicken and beef can be heated to remove the smell. Most of the fishy substances in chicken and beef can be dissolved in water and are volatile at high temperatures.

When cooking, blanch the ingredients with water or boiling water. Then use long-term heating methods to remove the smell, such as stewing, stewing, roasting, roasting, etc., or stir-frying with warm oil.

4.Alcohol has a wide range of uses. Alcohol has a unique dissolving and volatile function for fishy odors.

You can soak the meat ingredients in wine first, then heat them, and open the bow left and right to remove the fishy smell; Or add the wine directly to the stir-fry. Wine can not only remove the fish, but also enhance the taste, red wine, cooking wine, rice wine can be.

To remove the smell of chicken, you can blanch it with water first, and put cooking wine, green onion and ginger, and peppercorns in the water. Cook out the foam. When sautéing the chicken again, you can add a little beer. This will remove the fishy smell of the chicken.

<> many people must like to drink soup, among which chicken soup for the soul is the most popular, with very high nutrients! But recently, I found that many people pour incorrect condiments in order to remove the smell when stewing black chicken, and there are some condiments that you need to pay attention to.

When stewing black chicken, putting these 2 condiments equals white stew! Everyone doesn't understand, no wonder the meat smells fishy!

Many people think that adding pepper or rice wine can make the meat smell of chicken soup for the soul disappear, but for this kind of chicken soup for the soul, adding pepper or rice wine often ruins its delicious aroma and makes the chicken breast taste worse and worse. The next thing I will share with you is the practice of Huoshan Dendrobium Chicken Soup, which is nutritious and delicious, let's see how I made it!

1 free-range chicken, 5 grams of Huoshan rice dendrobium, 5 jujubes, 12 wolfberries, 20 grams of ginger, and an appropriate amount of refined salt.

1.After the free-range chicken (which has been processed) is cleaned, the nails and buttocks are removed, and they are soaked in cold water for 1 hour.

2.Bring water to a boil in a hot pot, add the chicken and add the ginger slices.

3.Add and soak in advance and wash Huoshan rice dendrobium, jujubes, and wolfberries and stew them together for 2h

4.The chicken breast stewed in soup has no taste to eat, so let's adjust the sauce. Cut the chives, ginger and garlic into crumbles, heat the oil in another pan, pour the boiling oil on top after the smoke rises, then pour in 4 tablespoons of light soy sauce and mix well.

5.The chicken broth is stewed, add an appropriate amount of salt to adjust the taste. The sauce is delicious, the chicken is crispy, and the fragrant water makes the chicken breast meat eat with relish.

1. Fresh chicken breast, round eyes, glossy skin, muscular tissue cross-section Mu Xunchang also has glossiness, and has the normal taste of fresh chicken. The surface of the flesh is slightly dry, non-sticky, and the dents can be repaired immediately after pressing the meat by hand; Inferior chicken breast, ** color darkened, the epidermis and abdomen can smell uncomfortable taste and even peculiar smell, the surface layer is sticky, greasy, and the dent repair is slow or can not be completely recovered after pressing the meat by hand.

Chicken does not need to be blanched by hand, blanching with water will lose nutrients, referring to soaking the chicken loin in water, changing the water every 10 to 15 minutes, so that the blood water in the chicken will be reduced a lot after changing a few times, and most of the nutrition of the chicken will be preserved;

When stewing chicken, you can add cooking wine, goji berries, ginger, shallots and garlic. The chicken that comes out of this way doesn't have any fishy smell, and the meat doesn't have firewood.

The best way is to pour some cooking wine into it and put it back in water to simmer a little to improve the quality of the meat.

Roast Chicken with Potatoes is a very home-cooked side dish, both southerners and northerners love to eat it very much, and Roast Chicken with Potatoes can make the chicken more flavorful, not as light as a stew. The texture of the potato dough is especially delicious with the chicken, and the umami of the chicken soup will not be ruined. Of course, the chicken that comes out of this way is also more delicious.

It also takes some skill to make this dish well. Do you know when cooking wine is the most appropriate time to put potato roast chicken?

The best time to put cooking wine in potato roast chicken is when the chicken is cooked first, and then you can put in cooking wine. Because potatoes will be easier to rot, and chicken is not easy to rot, so you need to burn the chicken first, then you can put cooking wine when you burn, and when the chicken begins to slowly cook, then add the cut potatoes, so that the chicken is soft and rotten, and the potatoes will become very soft and delicious. At the same time, after adding cooking wine, it also has the effect of removing the smell and improving the freshness.

The fishy smell of chicken is relatively strong, and the chicken you buy back will contain blood, which has a very strong fishy smell. Therefore, it is necessary to blanch the water in advance to remove all the blood foam in it, so that the chicken will be fresher and less fishy, and the blanched chicken will be firmer and easier to cook when cooked.

Wash the chicken and cut it into cubes. Heat the oil in a pan, add the ginger slices and meat, and stir-fry together until the skin of the meat appears golden brown. Add a little cooking wine, dark soy sauce to color, and some sugar, then cook for a minute.

Add water (or stock), cover the meat, add light soy sauce, green onion, cinnamon and star anise, bring to a boil, then turn off the heat and cover and burn. Use your spare time to cut the potatoes into cubes. After about 10-15 minutes, add the potato wedges and add water to cover all ingredients.

Cook the dai more than half a lid together for 15-20 minutes, taste the taste of the soup and make adjustments. It's good when the potatoes are soft. The potato roast chicken is ready.

Potatoes contain a lot of starch and are relatively easy to pot, so stir-fry from time to time during the simmering process to avoid sticking to the bottom.

Northerners don't like to add sugar when they eat vegetables, and southerners especially love to add sugar to dishes, in fact, sugar can not only play a role in enhancing flavor, but more importantly, sugar can play a role in improving freshness. Therefore, when making roast chicken with potatoes, especially if you add some soy sauce to it, then be sure to add sugar, which can neutralize the flavor of the soy sauce and make the chicken more delicious.

I don't think the fishy smell of chicken is strong; When the potato roast chicken is put in cooking wine, it should be when it is about to come out of the pot.

It may be heavier, because when you put it when it is almost ripe, it will add more flavor at this time.

1. Chicken has a high protein content, and it is easy to be absorbed and utilized by the human body, which has the effect of enhancing physical strength and strengthening the body. In addition, chicken contains ingredients such as fat, calcium, phosphorus, iron, magnesium, potassium, sodium, vitamins A, B1, B2, C, E, and niacin. 2. The content of potassium and sulfate amino acids in chicken is also very rich, so it can make up for the lack of beef and pork.

3. Chicken has more vitamin A content than other meats, and although it is worse than vegetables or liver in terms of quantity, its vitamin A content is much higher than that of beef and pork. 4. Chicken has a good therapeutic effect on malnutrition, cold intolerance, fatigue, menstrual irregularities, anemia, weakness, etc. The medicine of the motherland believes that chicken has the effect of warming and invigorating qi, replenishing deficiency and filling essence, strengthening the spleen and stomach, invigorating blood and veins, and strengthening muscles and bones.

5. Eating stir-fried cauliflower with chicken can enhance the detoxification function of the liver, improve immunity, and prevent colds and scurvy.

Hello, dear. Your question: Do you use beer to get fishy when stewing chicken? Stewed Jianwu chicken with beer can be fishy, and not only has the function of removing the fish, but also has the effect of increasing the flavor of the potato.

You can try it, it's very delicious, Jingjing herself does this when she is at home, the chicken is not old, and it is chewy, very delicious.

Jing Chi Xiaojing usually follows this process at home: fill a container with a Manchu Qing, put freshly slaughtered chickens, and then add an appropriate amount of beer, pepper and salt. In order for the chicken to fully absorb the flavor of the seasoning, rotate the chicken back and forth for two minutes, and then soak the chicken for another twenty minutes.

After 20 minutes, the soaked chicken is poured out, and the chicken has no fishy smell after it is removed. It's a great way to try, so you might want to give it a try.

In addition, chicken contains ingredients such as fat, calcium, phosphorus, iron, magnesium, potassium, sodium, vitamins A, B1, B2, C, E, and niacin. 2. The content of potassium and sulfate amino acids in chicken is also very rich, so it can make up for the lack of beef and pork. 3. Chicken has more vitamin A content than other meats, and although it is worse than vegetables or liver in terms of quantity, its vitamin A content is much higher than that of beef and pork.

4. Chicken has a good therapeutic effect on malnutrition, cold intolerance, fatigue, menstrual irregularities, anemia, weakness, etc. The medicine of the motherland believes that chicken has the effect of warming and invigorating qi, replenishing deficiency and relieving loss and filling essence, strengthening the spleen and stomach, invigorating blood vessels, and strengthening muscles and bones. 5. Eating stir-fried cauliflower with chicken can enhance the detoxification function of the liver, improve immunity, and prevent colds and scurvy.