Is chicken soup cooked straight? Should you cook chicken broth in hot or cold water? Does this affec

When stewing chicken broth, it is best not to cook it directly, you can soak the chicken in clean water for half an hour to soak out the blood water in the chicken. At the same time, blanch the water in a pot of cold water, and add green onions, ginger and garlic to remove the smell. When simmering chicken soup, you can use cold water to cook chicken soup, and it is best not to use hot water, otherwise it may affect the taste and also damage the nutritional value.

Stewed chicken soup is a common dish in every family because chicken is rich in protein and some unsaturated fatty acids.

It is also extremely useful for the body to absorb nutrients, and eating chicken in winter can also enhance the body's immunity. Many people will blanch directly when stewing chicken soup and then boiling, in fact, this is very wrong, you can soak the chicken in clean water after processing, remove the blood water, it is best not to add water in the process of stewing chicken soup, and then add salt to flavor at the end, which is also very important, if you can, you can also put in shiitake mushrooms, jujubes, wolfberries, bamboo shoots, winter melon and other ingredients, the chicken soup that comes out of this way tastes very good, and it is also very light, and the nutritional value is also very high.

When stewing chicken soup, you can choose local chicken or three yellow chicken.

This kind of chicken soup will taste more fragrant and more delicious, and you can also add carrots when stewing chicken soup, carrots have carotene.

It is possible to make the nutritional value of chicken soup higher, and it is best not to add cooking wine when stewing chicken soup.

Otherwise, it is easy for the chicken soup to taste sour after heating on the second day. It is also important to note that salt must be added last when stewing chicken soup, if it is added too early, it may lead to excessive salt intake, and adding salt at the end will also make the chicken soup taste stronger.

Finally, the method of stewing chicken soup is relatively simple, in which the heat is also very important, at the beginning, you can boil it over high heat, and then simmer it slowly over low heat for a long time, so that the chicken soup will taste more mellow.

Cook it directly, boil the chicken soup in cold water, and the taste will be better, because the chicken soup will taste stronger when the temperature rises slowly.

When boiling chicken broth, it is boiled directly, and the chicken broth is boiled in cold water, which makes the meat more tender and firm, and the cooked chicken broth is richer.

Use cold water to make chicken soup, because when the meat is hot, the outermost protein will freeze immediately, and the protein in the inner layer cannot be fully dissolved into the soup, and the soup will not taste delicious. So that the inner and outer layers of protein can not be fully dissolved into the soup, and after stewing, there will be no nasty blood stains on the soup noodles.

The method is as follows: 1. Pluck the chicken to stew the chicken soup and remove the internal organs, then clean it.

2. According to your own needs, use the whole chicken or chop the chicken into pieces. Personally, I prefer to use half a chicken stew, so half of it is cut for later use, and half is used for stew.

3. Put half a chicken in a pot under cold water, pour in an appropriate amount of cooking wine, blanch the chicken, and remove blood and impurities.

4. After blanching, take out the chicken, start another pot, pour in warm water and put the chicken into the pot.

5. Add the prepared green onions, ginger and garlic to the pot to remove the fishy smell.

6. Next, add other seasonings (dried chili, astragalus, white peppercorns, Sichuan peppercorns, bay leaves).

7. Simmer over medium-low heat for about 2 to 3 hours, and add salt, red dates, wolfberries, etc. about 15 minutes before cooking. Finish.

<>1. It is better to use cold water to cook chicken broth.

2. It will be better to use cold water pot for chicken soup, and the chicken soup boiled in cold water will have a strong taste, and the meat will be more tender, and the chicken soup made is both nutritious and cautious. Because the pot under cold water can be heated slowly, so that the nutrients and flavors in the chicken can slowly flow into the soup, making the chicken soup rich and fragrant, and it can also heat the chicken from the inside out, making the chicken taste more tender and delicious. If you use boiling water directly to cook chicken soup, the heat of boiling water directly heats the chicken, which will quickly heat the skin and meat of the outer layer of the chicken, while some of the internal meat and bone parts are not cooked, resulting in the nutrients inside being locked inside, and the outer meat becomes old, making the nutrition of the chicken soup not come out, and its taste and texture are not good.