How to stew chicken easy to rot, how to stew chicken easy to rot?

Stewed chicken is easy to rot in this way:1. If the old chicken is not killed, pour a small spoon of vinegar from the chicken mouth (after pouring, pinch the chicken mouth tightly to prevent spitting out), and then kill it, and then simmer it when stewing, so that the chicken can be stewed quickly.

2. When stewing old chicken, put one or two handfuls of soybeans in the soup, and the meat will be easy to rot.

Before stewing the old chicken, stir-fry it with balsamic vinegar first, and then stew it to rot.

3. Add hawthorn to stew chicken: When stewing old chicken, put three or four hawthorns, and the chicken will be easy to rot.

Chicken stew with potatoes: When stewing old chicken, put some potatoes, and the chicken will be easy to rot.

Chicken stew with dried spinach: When stewing old chicken, put an appropriate amount of dried spinach in the pot, and the meat will be easy to rot.

After killing the chicken, the old chicken can be cut on a plate. Add an appropriate amount of water, pour a little vinegar, soak for about 2 hours and then cook, the cooked old chicken is tender and rotten quickly.

If you want to make the chicken relatively rotten, the best way is to blanch the chicken and then simmer it over low heat.

When you slaughter the chicken, you can pour some vinegar into the chicken, and then wait for 15 minutes before slaughtering it, so that the stewed old hen meat will be very rotten.

If you want to stew the chicken more rotten, you can choose to use a pressure cooker to pressure the chicken, so that the stewed chicken is more rotten. To sum up, look.

When stewing chicken, put some vinegar together, so that the meat is easy to rot.

1. Cut it bigger. Chicken contains fresh nitrogenous substances that are soluble in water, and the more chicken is released when stewed, the stronger the taste of the broth, and the aroma of chicken pieces will be relatively light, so the meat pieces of stewed meat should be cut appropriately larger to reduce the escape of fresh substances in the meat, so that the meat taste can be more delicious than small pieces of meat.

2. Don't cook over high heat. Because first, when the chicken pieces encounter a sharp high heat, the muscle fibers become hard, and the chicken pieces are not easy to cook; The second is that the aromatic substances in the meat will evaporate with the water vapor during cooking, so that the aroma will be reduced.

3. In the stewing, add less water to make the soup taste mellow When stewing pork, do not use a strong fire, as soon as the fire is urgent, the chicken will be constricted together. If you put a little mountain plant or a few slices of radish in the stew, the meat can be stewed quickly to a crispy crisp. The salt should be put late, otherwise the meat will not rot easily.

4. In the process of stewing chicken, do not add water halfway, otherwise the protein will be condensed by the cold, so that the components in the meat or bone are not easy to seep out of the stew, add less water.