Miscellaneous talk about chicken soup: 1, chicken soup must first remove all the chicken skin, chicken wing tip, chicken tail and fat paste before it can be boiled out. 2. When cooking chicken soup, put a handful of tea leaves (preferably wrapped in gauze); Or when the chicken soup is ready, add more than half a cup of strong tea juice, and the chicken soup will be more fragrant. 3. Usually put enough water in the pot and just put the whole chicken in. If your pot is small, you can cut it in half. When the water starts to boil, pick up the floating foam and throw it out. Then turn off the fire and add other soup ingredients. After cooking for two to three hours, season the chicken soup with salt, then cut it into pieces and put it in the stew. It is best to keep the amount of water one index finger away from the lid. Stew in ordinary pot for four to five hours, and exhaust in pressure cooker for one hour. Season with salt after cooking. 4. When cooking soup with meat such as chicken and duck ribs, soak the meat in boiling water first, which can not only remove blood, but also remove some fat to avoid being too fat. Practice of stewing chicken soup: stew chicken soup with warm water in advance, about three or four hours. Half a chicken, chop up big pieces. I was cut by a supermarket attendant, and I bought a chicken. Wash the chicken and drain. Make a pot of boiling water in advance. Put less oil in the pot, heat it slightly, stir-fry the onion and ginger slices, stir-fry the chicken pieces, pour two spoonfuls of rice wine (yellow wine can also be used instead) while it is hot, and stir-fry the chicken pieces until they change color. Pour in warm water and give enough at a time. Pour everything into the casserole. At the same time, pour in coix seed. You don't need onions at this time, just pick out the best ones. When the fire boils, turn to low heat and simmer. After stewing for an hour, add bamboo shoots. If you are worried about the astringency of bamboo shoots, you can cook them in salt water for a few minutes and then soak them in cold salt water. It doesn't matter if you stew for another hour or even longer. Add salt when eating, it is very fragrant, and the light and delicious chicken soup comes out. Practice of abalone and snail soup: dish name: abalone and snail soup ingredients: lean chicken 1 weight 1 kg 12 Liang (about 1.05 kg), abalone and snail (also known as sea abalone) 8, wax gourd 3/2 kg (about 900g), and melon. 1 Method of stewing chicken soup: stewing chicken soup 1, soaking dried tangerine peel in clear water, scraping the pulp and washing. Stewed chicken soup II. Wash the wax gourd and cut the belt into pieces. Chicken soup 3. Cut off the chicken feet, wash them, boil them in boiling water for 10 minutes, and then let them cool. Chicken soup 4, abalone and snail shells, go to the intestines, add a little salt for a while, use ginger and onions to drown and pass cold water. Boil chicken soup 5, water 1 1 cup (or appropriate amount), add chicken, abalone snail, wax gourd, dried tangerine peel, ginger 1 slice, simmer for 3 hours, and season with salt. A bowl of chicken soup will do. The practice of stewed chicken soup stewed chicken soup 1, slaughtered live chicken to eat frozen chicken stewed chicken soup 2, flying water-the necessary homework is actually not just chicken, before any meat stew, the main ingredients should be boiled with boiling water. This can not only remove the fishy smell, but also be a thorough cleaning process, and also make the soup clear but not turbid, fresh and tasteless, and it will work after a try. Of course, flying water is also learned. If meat is put in cold water, it will go through a cooking process from cold to boiling, and the nutrient loss is serious. It is best to boil the pot in warm water for about 7~8 minutes, without covering it, and turn it over in time. Boiling water is also ok, it takes 3~5 minutes. Stewed chicken soup 3, pot water "raw" hot stewed chicken soup should be boiled with cold water, so that the raw materials can fully release nutrition and fragrance from the slow rise of water temperature. Raw materials cooked in a pot at the same temperature as water can make a good taste, so be sure to remember that the raw materials after flying water should be bathed in cold water immediately and then stewed in the pot? Chicken stew soup 4, hot guess big guess small chicken stew soup to cook 10 minutes or so, and then turn to slow fire. The degree of boiling should be controlled in a similar way, because the casserole has a good heat preservation function. If the fire is turned down when boiling, the subsequent boiling process will lose the "freshness" of the soup. Moreover, don't open the lid during 10 minutes, and the "breathless" soup will lose its original taste. Stewed chicken soup 5 The knowledge of salt is still a big problem for stewing soup. The time of putting salt can dominate the taste of soup in a sense. Whether someone says that salt should be put in the pot or when it is half cooked, it is wrong. When the salt is cooked for a long time, it will react chemically with the meat, locking the protein in the meat. When the soup is weak, the meat will not be stewed. So when should the salt be put away? Remember, when cooking soup, you must put seasonings such as salt. After adding salt, turn to high heat 10 minutes, then cease fire, without uncovering the cover halfway, not only the taste is all in, but also the soup is stronger. Be careful not to stir the salt after putting it in, it will leave the smell of raw salt.