How to stew chicken soup to make it clear and translucent, and how to stew chicken soup thick to mak

Chicken soup is a very good warm-up soup in winter, not only high protein content, but also very easy to be absorbed by the human body.

Blanch in advance. Before simmering the chicken broth, you need to blanch the chicken pieces first, so that not only the fishy smell of the chicken is removed, but the stewed chicken broth will be much clearer and brighter. If the meat is boiled in cold water, the nutrients of the meat will be seriously lost from cold water to boiling.

Skim off the foam. Stewed chicken soup should be on high heat for about 10 minutes, open the lid, and skim off the surface foam in a boiling state, so that the chicken soup will be white and clear in the future, without any impurities. After skimming the foam, turn to a simmer again, and then don't cover it casually, and the soup that has "run out" will lose its original flavor.

Then this is to want the chicken soup to be stewed clear and translucent, then this is to simmer slowly over low heat and put it in a casserole for an hour, so that the stewed chicken soup is particularly rich and nutritious.

If you need to float off the foam on the top when you are stewing the chicken soup, and then add a little water in an appropriate amount, it may be clearer.

First of all, you must let him boil in clean water for a while, and then put it in another pot to cook directly, I think it may be better.

How to stew the chicken soup until it is clear and translucent, blanch the chicken in boiling water, remove it and wash it.

Put ginger, chicken, and water in a pot and simmer for 1 hour.

How to stew the soup so that it is kind and transparent, I think at least you have to pour some water, and it will be clearer after pouring water.

The chicken broth is stewed transparently and translucently, and this chicken broth is very good, very clean and delicious.

How to cook chicken soup to taste good.

How do you stew chicken broth? It can only be boiled and then stewed and then fried.

Summary. 1. Before stewing, blanch in boiling water to remove the blood of the chicken, and then put it into the stew pot after scooping, the stewed chicken soup is fresh but not turbid, not fishy, and the taste is very pure, this method can also be used for stewed duck;

2. Add one to two drops of soy sauce to the soup to make the soup more delicious;

3. If you use a small stew cup, when submerging the chicken, wrap the chicken with a thin layer of egg juice, put it in the cup, and then slowly inject water, cover it and steam it in the pot, the chicken wrapped in egg juice is fresh and tender, the sweetness is not lost, the soup is light, and it is also very delicious.

How to make the chicken broth stew thick to make it clear.

1. Before the Shenshan imitation stew, there is boiling water to blanch it, remove the blood of the chicken, and then put the silver into the stew pot after scooping it up, and the chicken soup stewed out is fresh but not turbid, not fishy, and the taste is very pure, this method can also be used for stewed duck;

2. Add one to two drops of soy sauce to the soup to make the soup more delicious;

3. If you use a small stew cup, when submerging the chicken, wrap the chicken with a thin layer of egg juice on the base beam, put it into the cup, and then slowly inject water, cover it and steam it in the pot, the chicken wrapped in egg juice is fresh and tender, the sweetness is not lost, the soup is light, and it is also delicious.

Hello: We are happy to answer for you. Chicken broth stewed thick and clear method steps:

1. Blanch the boiling water before stewing, remove the blood of the chicken, pick it up and then put it into the stew pot, the stewed chicken soup is fresh but not turbid, not fishy, and the taste is pure, this method can also be used to stew duck; 2. Add one to two drops of soy sauce to the soup to make the soup more delicious; 3. If you use a small stew cup, when submerging the chicken, wrap the chicken with a thin layer of egg crack vertical juice, put it in the cup, and then slowly inject water, cover it and steam it in the pot. Hope it helps.

Ingredients: 250 grams of chicken pieces, 30 grams of carrots, 20 grams of shiitake mushrooms, 10 grams of wolfberries, 10 grams of red dates, and an appropriate amount of ginger.

1. Wash the carrots, peel and cut them into pieces for later use.

2. Wash and slice the jujube for later use.

3. Wash the wolfberries and set aside.

4. Slice the ginger for later use.

5. Wash the mushrooms and set aside.

6. Cut the chicken into small pieces and set aside.

7. First put the ginger slices, chicken pieces, carrots, mushrooms, wolfberries and water into the pot and simmer.

8. Add an appropriate amount of salt to the soup when it is stewed, and then put it out.

1. Slaughter live chickens and eat frozen chickens.

Many people think that the fresher the chicken, the better, and the live chicken that has just been bought from the market is eager to be killed and stewed immediately, thinking that this will be fresher, but in fact, this is not true. After the fresh chicken is bought, it should be put in the refrigerator for 3 4 hours and then taken out to thaw the stew, the animal is suddenly killed, the body will naturally release a variety of toxins, freezing can have a sterilization effect, and the meat quality of the frozen chicken will also become more delicious, and then the stew soup is obviously fragrant and tender. So don't think that stewed chicken soup is like other foods, the fresher the better, for a more delicious chicken soup, we have to be patient!

2. When to put salt is critical.

When to put salt is not a simple question, it does not mean that you can put it casually. In order to make the chicken soup more flavorful, many people put down the salt together at the beginning of the stew. However, this method of putting salt is wrong, because the salt will react with the meat after cooking for a long time, and the protein in the meat will be locked, the soup will be light, and the meat will not be stewed.

Therefore, salt and other condiments must be put when the soup has been stewed, so that the chicken soup is more delicious, don't think that salt can be put before the soup, and it can be put when the soup is stewed, this is the wrong way to put salt!

3. Boil water before simmering soup.

Many people are lazy and afraid of trouble, so they often put down the stew when they buy the chicken from the market. In fact, everyone ignores a very important step, not only chicken, but also any meat should be boiled in boiling water before stew. This can not only remove the fishy smell, but also clean the chicken thoroughly, so that the soup is clear and not turbid, and the fragrance is fresh and odorless.

For the sake of hygienic and fragrant chicken soup, you must not ignore this crucial step in order to save trouble!

Chicken broth is fresher and more fragrant by boiling according to the following method:

1. Ingredients: It is best to kill the native hens, so as to ensure freshness, and the chickens bought back are frozen in the refrigerator for two hours, which can have the effect of sterilization.

2. Brushing water: Before stewing chicken soup, boil the water first, put the chicken in boiling water and boil for 3 minutes to skim off the foam, then take it out and change the water to boil again. This is an effective way to remove odors.

3. Rinse with cold water: Rinse the chicken with cold water, and then put it in a casserole to stew in cold water.

4. Heat: Simmer over high heat, boil for 5-8 minutes after boiling water, and then simmer for about 90 minutes. (If you want to add some ingredients that are easy to cook, such as potatoes, radishes, etc., you can add them if you want to simmer for about 60 minutes).

5. Put salt to taste: pay attention to salt. After the soup is simmered, add salt and simmer over high heat for 5 minutes to taste.

Trick 1, the choice of chicken breeds: as long as it is stewed chicken soup, it is recommended to choose hens that have been bred for about a year, and it is better to raise free-range chickens. It is not recommended to use old hens, the meat and old meat firewood are difficult to stew, so they can only drink soup; Tender chicken is too tender and easy to disperse after a long stew, which is more suitable for stewing, boiling, stir-frying, steaming and other practices.

Tip 2, it is recommended to stew in a casserole: Although there are stew soup containers such as aluminum and enamel, it is still recommended to use a casserole to stew the soup, which has more uniform heat retention and heating, the aroma of chicken soup is not easy to float out, and the soup has a stronger taste.

Tip 3, chicken cold water pot: when stewing broth, if you don't need to blanch, you should use cold water in the pot, dismantle the chicken to boil with the water temperature, the first blood foam and impurities can be discharged along the way, and continue to stew after removal, so that the nutrition and chicken umami can be fully released.

Tip 4, salt should be put last: stewed Traveler Wang chicken soup does not need too much seasoning seasoning, generally only salt is enough, and salt should be added when the heat is turned off and the pot is started, because after the salt is cooked for a long time, it will react with the meat, so that the protein contained in the meat is locked and difficult to release, and finally the chicken soup tastes light and has no chicken umami.

Basic Chicken Soup Recipe & Bill of Materials:

Step 1 Whether you use half the chicken, whole chicken, or cut into pieces to stew the state dregs soup, wash the blood of the chicken, remove the excess chicken fat, and reduce the greasy feeling of the chicken soup.

Step 2 Use fresh chicken stew soup, do not blanch to make the stewed chicken soup delicious, no need to blanch, put ginger slices, green onion in a pot under cold water, bring to a boil over high heat, skim off the overflowing foam, and then turn to low heat and simmer for 30 minutes.

Step 3 After 30 minutes, turn on the pot, remove the green onions, add the large shiitake mushrooms, and continue to simmer for 60 minutes.

Step 4 Near the end of the pot, add salt to taste, cook for a while, then turn off the heat and taste.

Cooking soup is not very tedious to cook, but it takes a long time to cook and some time is consuming. In fact, it is very easy to make soup, as long as the ingredients are properly blended, and it can be slowly boiled on the fire. Note:

The heat should not be too high, and the heat should be subject to the boiling degree of the soup. After boiling, simmer over low heat, and the heat can be turned on until the soup can be boiled.

Frangipani soup Ingredients: 200 grams of hen tenderloin, 50 grams of ham, 120 grams of egg white.

Seasoning]: 6 grams of salt, 1 gram of pepper, 25 grams of cooking wine, 5 grams of monosodium glutamate, a little wet starch, and an appropriate amount of cold soup.

Method] :(1) Remove the tendons of the chicken fillet and smash it into a puree, stir it into a paste with cold soup, add monosodium glutamate and wet starch and stir well, then pour in the egg whites and mix together. The ham is steamed and chopped.

2) Boil the soup to a small boil (the big open is easy to break up the paste into a ball), pour in the seasoned ingredients, lightly push the stove stool with a spoon to prevent it from touching the pot, and when it is cooked and floating, use a fine-eyed colander to scoop it up and put it into a bowl.

Features]: The soup is light and delicious, and it is one of the high-grade soup dishes.

Note: Beijing's old tofu Sichuan is called bean curd, and this dish is named after bean curd.

Bird's nest pigeon egg forest travel soup.

Ingredients]: 10 pigeon eggs, 25 grams of bird's nest.

Seasoning]: a pinch of pepper, 6 grams of salt, 5 grams of monosodium glutamate, 800 grams of chicken broth.

Method] :(1) Wash the pigeon eggs first, cook them in water, remove them and put them in cold water to peel off the shells. (2) After washing the bird's nest, simmer it in boiling water and wash it with water.

3) Put pigeon eggs and bird's nest in a soup bowl, pour into the chicken soup, add pepper, salt and monosodium glutamate.

Features]: The color is bright, the taste is light, delicious and delicious, chic and elegant.