Do you need to blanch chicken soup first, do you need to blanch chicken soup first

Stewed chicken soup needs to be blanched first, and the soup stewed after blanching is more beautiful and has no fishy smell, the specific method is as follows:

Ingredients: 1000 grams of old hen pieces.

Excipients: appropriate amount of green onion and ginger; 6 grams of salt.

The steps are as follows:1Chop the chicken pieces, boil in a pot under cold water, boil until boiling, remove and rinse again.

2.Put the chicken pieces in the pot and add the green onion and ginger. In fact, simple ingredients and the simplest methods can achieve rare deliciousness.

3.Put the chicken pieces in the pot and add the green onion and ginger.

4.Simple ingredients combined with the simplest methods can make it delicious. The stewed chicken soup is ready!

Blanch the chicken soup. Generally, feed chickens eat the main feed of the mixture, the meat has a heavy fishy smell, more impurities, and blanching can remove most of the fishy smell and dirt on the meat, so the feed chicken is best blanched and then spared.

1. Stir-fry in advance to make it more flavorful.

When the chicken is fried, some salt and other seasonings will be added, at this time, the meat plasma cells will open, fully inhale the flavor of the condiment, and continue to cook the soup, the taste of the chicken soup is easier to taste, if you don't fry, it is basically the soup stewed and then put salt and other seasonings, which can easily lead to the phenomenon that the soup is flavorful, but the meat is tasteless.

2. Stir-fried chicken is not suitable for old chicken, the meat will be firewood, and the soup will be more greasy.

Stir-fry before stewing chicken soup, suitable for tender chicken with low fat, on the one hand, it can increase the fat content, on the other hand, it can make the chicken more strong, and the old chicken is not suitable for stir-frying first and then stewing, otherwise the chicken soup is too greasy, and the meat will be firewood, and even chew can't move, which will affect the taste very much.

3. The fried chicken soup is richer and has no fishy smell.

Because when frying chicken, an appropriate amount of oil and other onions, ginger, garlic, cooking wine and other fishy ingredients will be put in, which can play a good role in removing the fish, and then stew the chicken soup, the chicken soup will be more rich, and the local chickens of the general farmers do this, which can avoid blanching and losing the nutrients of the chicken.

To make chicken soup, you need to blanch it first.

If it is a chicken bought in the market, you must blanch the chicken soup before boiling it, the chicken contains a certain amount of blood water, if you don't blanch the soup directly, there will be a fishy smell, and the chicken soup will not be fresh, and the taste will be reduced. But if it is a domestic chicken, it is okay to blanch it or not.

How to make chicken soup:

1. Clean the chicken and cut it into small pieces with a knife, it is best to cut it off with a knife, so that there will be no bone residue in the stew, add water and wash and scratch it repeatedly to wash away the blood.

2. Add ginger slices to the pot of cleaned chicken pieces under cold water, blanch the cooking wine to remove the fishy smell, blanch the water to remove the fishy smell, skim off the foam and cook for 2 minutes after the water is boiled, and then clean the two missing mountains with warm water again for later use.

3. Prepare an appropriate amount of dried shiitake mushrooms soaked in water, clean the jujubes, slice ginger, cut green onions, and a little wolfberry.

4. Pour enough water into the casserole, pour in the blanched chicken pieces after the water boils, boil over high heat and turn to low heat, skim off the residual foam again, put in the soaked mushrooms, wolfberries, jujubes, ginger slices, cover the lid and simmer for an hour and a half with the smallest heat.

5. Don't put salt during the period, add an appropriate amount of salt to taste when the chicken soup is cooked, and then eat it directly.

Stewed chicken soup needs to be blanched first. Because the chicken contains a certain amount of blood water, if you don't blanch the soup directly, there will be a fishy smell, and the chicken soup will not be fresh, and the taste will be reduced. The blanched chicken not only does not have a fishy smell, but the meat quality is also relatively delicate, golden yellow, and the soup is thicker and milky, so it is recommended to blanch the potatoes before boiling the chicken soup.

To stew the chicken soup, you need to blanch it first. Because the chicken contains a certain amount of blood water, if you don't blanch the soup directly, there will be a fishy smell, and the chicken soup will not be fresh, and the taste will be reduced. The blanched chicken not only has no fishy smell, but the meat quality is also relatively delicate, golden brown, and the soup is thicker and milky, so it is recommended to blanch the chicken soup before cooking.

Stewed chicken soup is to be blanched, because there is a lot of blood in the chicken, if there is no side mold pin to remove the blood, then the stewed chicken soup will have a fishy smell, so when stewing chicken soup, be sure to blanch, the chicken in the code of the blood water removal, so that the stewed chicken soup will be very delicious.

When stewing chicken soup, there is another thing to pay attention to, that is, the stewed chicken soup is best to use the skeleton part, if the fat on the skin is thicker, it is best not to use it to stew the soup, because the stewed soup will be very greasy, drink a little bit will feel very greasy, it is difficult to drink again, if you choose the skeleton or the part without any skin, then the stewed chicken soup will not be very greasy, you can drink a big bowl at a time, and you will not feel greasy.

The correct way to stew chicken broth].

Step 1: Prepare an old hen, preferably the kind raised at home, because this kind of hen is more nutritious, clean the chicken, you can stew the whole together, you can also chop and stew, but I prefer to chop and stew, use the chicken breast for stir-frying, pick out the fried oil where there is more fat, because the chicken soup is delicious, once it is greasy, it can't be drunk, boil the water, put the chicken in a pot under cold water, add cooking wine and ginger to remove the fish, skim off the foam after the water boils, blanch the water for about 5 minutes, remove and clean.

Step 2: Put the cleaned chicken into the casserole, and then add some ingredients prepared by yourself, such as red dates, longan, etc., this is up to you, fill it with water at one time, cover the pot, simmer for about 40 minutes on medium heat, and then add salt to taste.

The above is the correct way to stew chicken soup, when stewing chicken soup, should you blanch it? The answer is to blanch, blanching can remove the blood from the chicken, so that the stewed chicken soup will be delicious and tasteless, and it is not greasy.

1. After the chicken is washed, it is directly put into the pot to stew, and the blood runs into the soup, but the chicken soup is black and fishy.

2. After blanching, stew again, although there is no fishy smell, but the meat becomes more chai, indicating that the blanching time is too long, but the blanching time is short, the blood water cannot be removed, and it is not delicious.

Therefore, direct stewing or blanching stew is not the right way, today I will share with you the experience of stewing chicken soup, the chef of the restaurant said, want the chicken soup to be golden and delicious, delicious and not fishy, there are 2 key steps can not be less, below I will share the specific method of stewing chicken soup with you, let's see which 2 steps are it.

Stewed chicken soup with shiitake mushrooms] Wheel reputation.

Prepare fresh three-yellow chicken, dried shiitake mushrooms, red dates, wolfberries, green onions, ginger, cooking wine, and salt.

1. Buy a three-yellow chicken, preferably a live chicken, the texture and taste of frozen chicken will be much worse. After slaughtering, rinse the three yellow chickens, chop them into small pieces with a knife, and soak them in clean water for 1 hour.

Soaking the chicken is the crucial first step. The fishy smell of chicken is mainly in the blood water, soaking it in water can make the blood water precipitate quickly, so that the fishy smell can be reduced, and the color of the chicken soup will be brighter.

2. Change the water once in half an hour, take out the chicken after the chicken is soaked white, rinse it with water, put it in a pot under cold water, add green onions, ginger slices, cooking wine, and blanch over high heat. Qingyuan uses a spoon to skim off the boiled foam, which is the residual blood water, blanch the water, remove it and rinse it with hot water, and drain the water.

3. Pour an appropriate amount of oil into the wok, pour in the chicken pieces when it is hot, turn on low heat and stir-fry, and fry the fat under the chicken skin, so that the chicken soup will be more fragrant and more golden in color. When the color of the chicken skin is browned, it will be fine.

Sautéing the chicken is a crucial second step that makes the chicken more fragrant and non-greasy, making it especially delicious.

4. Add green onions, ginger slices, cooking wine and stir-fry to remove the smell, pour in enough boiling water, turn to low heat after boiling over high heat, and continue to simmer for 1 hour. Wash the dried shiitake mushrooms, soak them in water in advance, and pour them into a pot to stew with the chicken.

5. Soak wolfberries and red dates in warm water for 10 minutes, add them to the chicken soup after one hour, add an appropriate amount of salt, and continue to simmer for 10 minutes, and the fragrant and delicious chicken soup will be stewed.

Tips for stewing chicken soup].

In addition to blanching the stewed chicken soup, there are also 2 very important steps, that is, soaking and stir-frying.

After soaking in the bloody water, the fishy smell of the chicken is reduced, which can shorten the blanching time, and the meat will be very tender and will not get old.

After stir-frying the fat, the chicken does not taste greasy, and in the process of stewing, the fat emulsifies to make the chicken soup more fragrant, and there is a golden oil layer on the surface, which is very appetizing to look at.

The taste of the chicken is delicious, it doesn't need too many seasonings to season, just add a little salt, don't add MSG and chicken essence, it's just a superfluous move, it will destroy the original taste of the chicken soup.

Red dates, goji berries and chicken are good pairings, and the nourishing effect is very good, but they are not suitable for long-term stewing, and must be added before cooking, otherwise the nutrients will be lost.

How to stew chicken soup in order to be delicious and nutritious, it is indeed a bit particular, but whether to blanch in advance, practice has proved that it needs to be determined according to the specific situation, and the disadvantages are generally not blanched, because renting Hui as blanching not only destroys the nutrition, but also the taste is not good. Raising chickens requires a simple blanching of water first.

If you want the chicken soup to be delicious, you need to choose the authentic wild chicken, it must be cleaned, it is best to put it in the refrigerator for about half an hour, use a casserole under cold water, first boil it over high heat, and then use low heat to simmer patiently, remember that the salt should not be put too early, otherwise it will affect the taste, as for other seasonings, you can add it before you get out of the pot according to your preferences. If you want the chicken and chicken broth to be more delicious, you can also marinate it with a little spice before putting it in the pot.

This stewed chicken soup is sure to be delicious, so why don't you try it and enjoy it slowly?

It is recommended not to blanch the chicken soup first, and do not stew it directly.

Sogou asked. When stewing chicken soup, especially the rural free-range hens bought, do not stew directly, do not stew after blanching, we only need to marinate the chicken pieces with ginger slices and pepper for 10 minutes, empty acres and then put them into the oil pan to fry, it can completely remove the fishy smell of the chicken, and will not lose the nutrients of the chicken soup. No matter what kind of chicken it is, you can add this 1 step and try it again and again.

Sogou asked. To stew chicken broth, it is best to choose a casserole and then simmer slowly over low heat, which will make the soup fresher without losing any nutrients.

Again, old hens do not need to be blanched, blanching will cause the chicken to lose nutrients, and the soup is not fresh. If you buy a farmed chicken, you need to marinate it and blanch it before frying it to completely remove the smell of the chicken.

Sogou asked. If the salt is put early, the protein in the chicken will react with the salt, resulting in the chicken eating very hard, the soup is not thick, and after the chicken soup is stewed, then add salt, and stew for another 30 minutes, the meat will also taste and the soup will be thicker.