When stewing chicken soup, a lot of chicken fat affects the taste, how to remove chicken fat?

Peach gum refers to the light yellow viscous liquid prepared by chemical reaction of peach tree oil naturally secreted from peach trees, which is further dried and crushed into solid granules, which is a light yellow transparent solid natural resin. It is said to cure nightmares and postpartum diseases.

Fish maw is fish maw, which is a dried product of various fish bladders, which is famous for its rich gelatinous substance, and its other name is fish maw. Gum, also known as fish maw, is to take out the swim bladder from the belly of the fish, cut and dried it to become rich in protein, gum, etc., which is rich in protein and gum, which can quickly eliminate fatigue and help the wound of surgical patients to recover. Fish maw is not only a famous dish for banquets, but also has considerable tonic effect and medicinal value.

The Compendium of Materia Medica records: Fish maw can nourish the kidney, nourish the muscles and veins, and can ** kidney deficiency and slippery essence and postpartum (postpartum food) wind spasms. Fish maw is rich in protein and gelatin, which has the functions of nourishing yin and nourishing beauty, nourishing blood, nourishing kidney, and strengthening strength.

The waist and knees are sore, and the body is weak, so it is best to eat it regularly.

Women don't make up for easy aging---fish maw, peach gum, snow lotus seeds, stewed chicken soup].

Ingredients: half a bamboo forest flying chicken, a pound of barrel bones, 2 large fish maw, 5 grams of peach gum, 10 grams of snow lotus seeds, 15 grams of Jiang Yaozhu, 1 piece of conch, 5 grams of Huaishan, 4 red dates, a little wolfberry.

Preparation of fish maw, peach gum, snow lotus seed stewed in chicken soup.

1. Because the fish maw I use belongs to the relatively thick fish maw, I want to get the fish maw out of the water, because although the fish maw is a good thing, it itself has a strong fishy smell, and the water can remove part of the fishy smell, so that it is more integrated with the fragrance of chicken soup.

2. Put the chicken and barrel bones out of the water for later use. Use bones to make soup, if you use the backbone, Cantonese people think that it is more wet, and generally prefer to use fan bones and barrel bones, and the barrel bone soup is more fragrant, but the barrel bone soup will be more greasy, so Cantonese people generally prefer to use fan bones in soup, and my favorite is still the barrel bones, foodies are not afraid of fat.

3. Soak the red dates in water to remove the core before use, and then put all the ingredients into the clay pot Chinese pot for 3 hours. I like the old fire soup very much, because the aroma of the old fire soup in the clay pot is different from the ordinary boiling soup, the soup in the stewed pot, and the soup in the pressure cooker, especially when it is boiled for about two and a half hours, the fragrance of the soup is full of anticipation, and after waiting for more than half an hour, the soup is thick and fragrant.

Stewed chicken with mushrooms can replenish qi and blood, nourish the skin, and improve immunity. Shiitake mushrooms taste very well with chicken soup, and mushrooms contain selenium, a woman's "anti-aging ace", which can promote metabolism and anti-aging. But when stewing chicken soup with a variety of methods, but there will still be some unpleasant smell left in the inside, here can be told a little trick, is so simple, start to stew chicken soup with cold water under the pot and then turn on low heat and slowly cook, wait until the foam and some impurities completely float up, a fishy smell after the chicken out of the pot, pour out the water, rinse the chicken with warm water (many people lack this step) and then change a pot of water OK, remember, be sure to use boiling water or lukewarm water, do not use cold water.

After adding green onion and ginger, the pot of chicken soup you cook will only have a very thick and fragrant chicken soup flavor! Okay, on the finished picture.

Ingredients: chicken thighs, shiitake mushrooms, green onions, ginger slices, wolfberries.

Method: 1. Fill a sufficient amount of water into the pot, add the chicken under cold water, boil over low heat, turn off the heat after all the floating and impurities float up, and remove the chicken.

2. Rinse with warm water.

3. Add ginger slices, washed shiitake mushrooms, and green onions.

4. Add enough warm water.

5. Bring to a boil over high heat and simmer over low heat for 2 hours, and finally add an appropriate amount of salt when it is almost cooked.

6. Out of the pot, it is very fresh, and stewed chicken thighs with shiitake mushrooms are also a very nutritious delicacy for women.

<> materials. 6 bamboo sunflowers.

A pinch of goji berries. 600 grams of chicken.

3 slices of shiitake mushrooms. 2 slices of ginger.

Salt to taste. Steps.

1. Prepare the ingredients and clean the mushrooms simply.

2. Bring the chicken pieces to a boil in a pot of cold water, then remove and rinse and drain.

3. Soak the bamboo sunflower in light salt water for half an hour.

4. Put the chicken pieces, shiitake mushrooms and ginger slices into the pot, add an appropriate amount of water, bring to a boil over high heat and simmer for 1 hour.

5. Remove the roots and head of the soaked bamboo sunflower, and cut the middle part into sections.

6. The bamboo sunflower is easy to cook, add the bamboo sunflower and wolfberry 20 minutes before turning off the heat.

7. Put salt before cooking.

The fat in chicken soup mostly comes from chicken skin, which is some saturated fatty acids, and many people want to use a spoon to skim off the fat in chicken soup when they see it, but because the fat cells in chicken soup are particularly small and not easy to coagulate together, the soup and oil in chicken soup will not be stratified, and it is difficult to clean it, what should I do?

When the fire of the stewed chicken soup is small, put a large piece of seaweed flat in the pot, the oil will be sucked in the seaweed, and the seaweed will slowly sink after absorbing the oil, don't wait for it to sink, when it sinks a little, use a colander to quickly take it out, and the fat in the chicken soup will be sucked away.

After folding with a large piece of plastic wrap, use a toothpick to prick some small holes on it, and then put it on top of the stewed chicken soup, the soup is not over the plastic wrap, the two sides of the plastic wrap are close to the bowl and the side of the pot, and when the soup is slightly cool, the oil will all solidify on the plastic wrap, remove the plastic wrap, and the oil in the chicken soup can be removed.

If you have floating grease on the surface of the chicken broth, but you don't want to take steps to remove it, a very practical way is to prepare a straw, gently blow the grease away, and insert the straw into the soup base, so that you can avoid drinking too much oil in the chicken broth.

When stewing chicken soup, you can add some ingredients with high fiber content, low fat, and more oil-absorbing, shiitake mushrooms are a very good choice, stewed chicken with shiitake mushrooms is a well-known dish, shiitake mushrooms are rich in dietary fiber, which can absorb most of the fat in chicken soup.

In the process of chicken soup stewing, while boiling the soup, use a spoon to skim off the boiled fat, this method is more common, you need to be patient to do it several times to remove the oil, of course, the fat on the surface of the chicken soup will also solidify after cooling, use a spoon to remove it.

When the chicken broth is ready, there must be a layer of oil floating on it, and then use a spoon or something else to skim off the oil slick on top of it, so that the oil can be removed.

Boil the chicken broth and let it cool. The oil on top of the chicken broth and the soup below will naturally layer down, so you can use a spoon to gently remove the oil on top.

You can buy a pot that separates the oil, that is, the soup is boiled, pour it in, and then pour it out to separate most of the oil.

It's good to filter it when you drink it, and there are things on the Internet that filter the soup oil.

1. Put an appropriate amount of ice cubes on the stainless steel spoon and wait for the bottom of the spoon to become ice.

2. Place a spoon with ice cubes on the surface of the soup and turn it back and forth in a circle where there is a lot of chicken soup.

3. Wipe the oil at the bottom of the spoon with a towel and continue to absorb the oil according to the same steps.

4. After a few times, the chicken broth oil will be removed.

How to remove the oil from chicken broth.

1. Before boiling chicken broth, remove the subcutaneous grease of the chicken.

2. Before stewing, you can add some winter melon, mushrooms and other foods.

1. The fat in chicken soup mostly comes from chicken skin, which is some saturated fatty acids, many people want to use a spoon to skim off the fat in chicken soup, but because the fat cells in chicken soup are particularly small and not easy to coagulate together, the soup and oil in chicken soup will not be stratified, and it is difficult to clean Zhengxiaochang, what should I do?

2. When the fire of the stewed chicken soup is small, put the large piece of seaweed in the pot flatly, the oil will be sucked in the seaweed, and the seaweed will slowly sink down after absorbing the oil, don't wait for the sink to lift it up, when it sinks a little, use a colander to quickly take it out, and the fat in the chicken soup will be sucked away.

3. After folding with a large piece of plastic wrap, use a toothpick to pierce some small holes on it, and then put it on top of the stewed chicken soup, the soup is not over the plastic wrap, the two sides of the plastic wrap are close to the bowl and the side of the pot, and when the soup is slightly cool, the oil will all solidify on the plastic wrap, remove the plastic wrap, and the oil in the chicken soup can be removed.

4. When there is fat floating on the surface of the chicken soup, but you don't want to take measures to remove it, a very practical way is to prepare a straw, gently blow the fat away, and insert the straw into the soup base, so that you can avoid drinking too much oil in the chicken soup.

Here's how to prepare: Prepare ingredients: a bowl of chicken broth, a stainless steel spoon, and a few ice cubes.

1. Put out a bowl of chicken soup that has not been slimmed and set aside.

2. Use a stainless steel spoon to take a few ice cubes, wait for 30 seconds, and wait for the bottom of the spoon to cool.

3. Place the spoon with ice cubes into the broth, taking care not to let the soup go over the spoon.

Fourth, let the spoon go back and forth a few times in the place where there is a lot of oil slick in the ruined pants, and the bottom of the spoon is already covered with oil.

5. Use a kitchen paper towel to wipe the oil off the spoon.

Sixth, then add ice cubes to continue to absorb the oil, so that after a few times, the oil in the soup will be almost absorbed.

7. After repeating the above steps several times, you can see obvious results. The left is before degreasing, and the right is after degreasing.

Note: This method should be carried out when the soup is hot, the effect of the soup will be much worse when it is cold, if the oil is too long, suck it several times.

Chicken soup does not need to be removed, and eating some animal oil in moderation will not cause adverse effects on the body. If you really don't like to eat it, take out some of it after the dish is ready, and leave some oily chicken appropriately, so that the soup will be more flavorful.

Here's how to make the chicken broth:

Ingredients: half an old hen, 1 corn locust song, 2 yams.

Excipients: appropriate amount of ginger, appropriate amount of salt, appropriate amount of cooking wine, appropriate amount of wolfberry.

1. Half of the old mother or Mingtuan chicken is cleaned up and set aside.

2. Peel the yam and cut it into large pieces.

3. Cut the corn into large sections.

4. Wash the old hen and chop it into large pieces.

5. Put the blood in the pot and rinse well.

6. In a pressure cooker, add an appropriate amount of water, add the cooked old hen, cooking wine, and ginger.

7. After the fire boils, skim off the floating powder, cover and turn to low heat and simmer.

8. Add the yam cubes after half an hour.

9. After all the ingredients are soft and rotten, pour in the wolfberry orange.

10. After two minutes, add an appropriate amount of salt, and then turn off the heat.

11. Put it in a bowl and serve.