What meat rots quickly in boiled chicken, and what chicken is easy to cook

What kind of meat rots fast in boiled chicken, put a few hawthorns in boiled chicken, and the chicken will rot faster.

1. Blanching —-- a very necessary procedure.

In fact, not only chicken, but all meat products should be blanched before making soup with the main ingredient - that is, boiled in boiling water. This can not only get rid of the fishy smell, but also the whole process of a complete cleaning, but also make the soup clear and not turbid, delicious and odorless, and it will be good to try. Naturally, blanching is also a university question.

If the meat is put in cold water, the meat has gone through a whole process of boiling from the freezing of the water to the boiling, and the outflow of nutrients is more serious. It is best to put warm boiled water into a saucepan, cook for about 7-8 minutes, uncovered and roll moderately. Boiling water into the pot is also OK, 3-5 minutes will do.

Second, the water --— the pot is "raw" and hot.

For soup, it is advisable to put cold water into the pot, so that the raw materials can be fully released from the gradual rise of temperature. The raw materials that are put into the pot at the same temperature as the water can be boiled into a good taste, so you must remember that the raw materials should be bathed in cold water immediately after flying the water before being stewed.

When stewing chicken, put some hawthorn, the chicken is easy to rot, and the soybean is also very good. The taste is also very delicious.

If you want to cook the chicken, it is best to use a pressure cooker, in fact, as long as you press it in the pressure cooker for half an hour to an hour, it will generally be very rotten.

Chicken is basically rotten when it is boiled, what kind of chicken is yours? A dozen years old hen? If so, the chicken isn't about putting anything, it's going to need to be made in a pressure cooker!

If it is an old hen sitting on the ground, you can use a pressure cooker, or you can put some hawthorn in it, which is easier to rot.

Add some beer when cooking chicken, chicken is easy to cook.

What to put in stewed chicken is easy to stew.

Hawthorn stewed chicken can put some acidic materials, such as hawthorn, hawthorn can produce some acidic substances when cooked slowly, which can make the meat soft and more likely to be crispy, and will not have a good effect on the meat quality and the taste of the chicken broth. Hawthorn is also rich in nutritional value, and it is very suitable to stew with chicken broth.

You can also put some spinach in the chicken soup, spinach is rich in iron, and the stewed chicken soup is delicious and the meat is more crispy. You can use fresh spinach to stew chicken soup, or you can use the best dried spinach on the market to stew, soak it in water before stewing, and clean some invisible impurities.

You can put some chestnuts, in fact, you can buy some raw chestnuts, you can put a little when stewing chicken, and you can put wolfberry and red dates in it. As long as it can be healthy, it can be added to it, so if you want to make the chicken worse, you must put some chestnuts, and this thing will have a certain effect.

If you put salt in the stewed chicken, it will directly affect the taste, characteristics and nutrients of the chicken soup and the chicken. This is because the chicken itself has a high moisture content, and some can be as high as 65% to 90%. Salt, on the other hand, has a dehydrating effect, which can hinder the concentration and quality of the soup, making the stewed chicken hard and old, and the soup without aroma.

Therefore, the correct way to put salt should be taken when stewing chicken, that is, to cool down the stewed chicken soup to 80 to 90, and then add an appropriate amount of salt, so that the chicken soup and meat taste the best.

When boiling old chicken and duck, if you cook it over a high fire, the meat will still be hard and the taste will not be good. Teach you a way to stew the meat delicately and deliciously: first soak the chicken and duck in cold water and a little vinegar for about an hour, and then simmer it slowly over low heat, so that the stewed meat will become tender and delicious.

If you add some soybeans to the pot of boiling chicken and duck and cook it together, it will not only make the meat tender, but also cook quickly, and the nutritional value is also high before Li opens up; If you put in a few pieces of raw papaya, the papaya alcohol in the papaya can break down the chicken protein and also shorten the simmering time.