What is chicken breast cooked with a white flocculent?

Chicken breastWhen cooked, it has a white milky texture because chicken has a lot of protein.

The meat of chicken breast is delicate, delicious and suitable for a variety of cooking methods, and is nutritious and has the effect of nourishing and nourishing the body. Chicken is not only suitable for stir-frying and stewing soups, but also for cold meat. However, it is important not to eat too many chicken foods such as chicken wings to avoid obesity.

Eating chicken is contraindicated.

1. Do not drink soup and discard meat when eating.

2. It is forbidden to eat multi-year-old chicken heads.

3. It is forbidden to eat chicken rump tips.

4. It should not be eaten at the same time as rabbit meat.

5. It should not be eaten at the same time as carp. Chicken & Carp: Chicken is sweet and warm, and carp is flat. The chicken complements the yang and helps the carp, and the carp is good for the water, and the sexual taste is not reversed but the function is multiplied. Fish are rich in protein and trace elements.

enzymes and various bioactive substances; The composition of chicken is also very complex.

The white emulsion of chicken breast is mainly produced by the mixing of blood or oil precipitated when the raw meat is stewed in the soup, and this layer of white emulsion is best not eaten. Because it will affect the taste of the soup, there is even a distinct smell of meat. Therefore, during the cooking process, if a white milk appears, it can be scooped off with a spoon.

If you want to avoid this, you can blanch the blood with boiling water before cooking the raw meat, so that the white milk is not easy to appear.

The chicken breast has a white flocculent mass when cooked. That is, the impurities in the meat are dripping out of the soup. It should be skimmed off when the water boils.

That's the fat mixture secreted by the meat, which is the foam when boiling, normal, don't worry, just remove it.

Hello, how to say it. First of all, you, the meat ingredients will more or less have a fishy smell, fresh meat is mixed with a lot of blood and impurities, we generally make meat ingredients will be repeatedly cleaned, remove blood, and then blanched, which can effectively remove the fishy, at the same time can also remove blood and impurities, blanching or stewing meat will have a layer of foam or flocculent on it.

Hope it helps.

Pure hand lookout.

It's a mixture of protein and oil, etc., and if you think it's not good, you can remove it.

Chicken breasts are cooked with a white flocculent mass that is an impurity in the chicken breasts.

It was a tight blood foam, aqui te amo.

The first time I steamed the chicken breast, I added some water to the bowl, why did there be a lot of white flocculent things in the bowl after a few minutes, so that I could directly cool it and give it to the cat? I really don't understand, don't laugh at me