What is the effect of stir frying the chicken in oil when stewing chicken soup?

Blanching is usually only used to remove the smell of blood when frying chicken, but even so, I still think it's a bit redundant, and the so-called blanching always feels like a redundant step. Cut the raw chicken in half, or cut into pieces, put more water in the pot, put ginger slices, green onion knots, and cooking wine in the pot.

Wait until the pan is boiling, skim off the foam and continue to cook for 3-5 minutes. Turn off the heat, take out the chicken, put the soup in the pot aside for half an hour, let the impurities in the soup sink in the pot and stir-fry the chicken, which can not only ensure the original taste of the chicken, but also remove the fishy smell, which is the best effect. And if you can't know the taste very accurately when stewing the soup, you can put a little less salt first, and add it according to your preference after tasting the taste.

<> so that the stewed chicken soup will be more delicious, cut the chicken into small pieces with a knife and put it in a bowl for later use, and put the mushrooms in water to soak for 5 minutes, and don't pour out the mushroom water when you wait, it will have an effect. The old mother chopped into larger pieces, boiled water, poured in the chopped chicken pieces, ginger slices, cooking wine, green onions, and blanched to remove the fish. Blanch the water, remove and clean, drain and set aside.

If you like to drink fragrant chicken soup, stir-fry it. Because the fried chicken soup is more fragrant, although the soup from the fried chicken will be more greasy, the oil is all floating, and you can remove the oil floating on the soup noodles.

This way the soup is fragrant and not greasy! When you don't go to buy chickens, you will ask, "Boss, is your chicken a free-range chicken?" The general reply is "Yes.""。

If you really believe it, then you are wrong, even if it is a native chicken breeder, it can not raise the taste of free-range, the old chicken will generally be more fragrant when fried, because the oil content of the old chicken in the eyes of Cantonese people "stew" refers to: put the ingredients in a ceramic (or purple sand) stew pot, add an appropriate amount of cold water, and then put the stew pot into a stew pot, and add water to the stew pot (cold water or hot water can be). Next, put the stew.

When stewing chicken soup, the chicken should first be fried with clear oil, the purpose of which is to make the skin of the chicken slightly more delicate, so that it will be slightly crispy and delicious when eating, and the flavor of the chicken can be fully refined.

This is done to make the soup more delicious, because the chicken tastes very good when stir-fried, and the resulting chicken broth tastes very good, and many people like to do this.

Increases the taste. Stir-fry the chicken first, which can make the texture of the chicken smoother and tenderer, and then stew the soup, and the overall taste will be improved.

Stewed chicken soup needs to add some chicken fat to make the chicken soup have a little flavor. Here's how to do it:

Prepare the first ingredients for the oranges: old Wuheng hen, mushrooms, salt, pepper, cooking wine, ginger, water.

1. Wash the hens in Laozhou, remove the internal organs and chicken fat and chop them into small pieces.

2. Put the pot on the fire, add an appropriate amount of water to boil, blanch the chicken pieces, remove the blood foam, and remove it for later use.

3. Rinse the dried mushrooms, soak them in water, and set aside.

4. Add an appropriate amount of water to another pot and add the blanched chicken pieces.

5. Add ginger and cooking wine.

6. Add the soaked mushrooms to boil over high heat, skim off the floating powder, pour them into the pressure cooker and turn to low heat and simmer for 2 to 3 hours, because it is an old hen, and the stew time should be longer to be fragrant.

7. Boil until the chicken is soft and rotten, add salt and serve.