When should I put salt in the chicken stew?
In a sense, the time of putting salt can dominate the taste of chicken soup. It's not right to put salt or half-cooked in the pot. If salt is added to stewed chicken first, it will directly affect the taste, characteristics and nutritional preservation of chicken and chicken soup. Because the moisture content of chicken is very high, some of them are as high as 65% ~ 90%. However, salt can dehydrate. If you put salt in the stew first, the chicken will be soaked in salt water and salty soup, so that the water in the tissue will penetrate outward and protein will solidify, which will obviously shrink and tighten the chicken tissue, affect the dissolution of nutrients into the soup, hinder the concentration and quality of the soup, and make the stew chicken hard, old and light.
Therefore, the correct way to put salt in stewed chicken is to cool the stewed chicken soup to 80-90 degrees Celsius, and then add a proper amount of salt, so that the chicken soup and meat taste the best. Adding a little salt before drinking can limit the intake of salt. In addition, thick soup treasure also contains a lot of salt, so try not to put it when cooking soup.
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.
Practice of stewing chicken soup
1. The chicken has been washed.
Cut into small pieces
3. Prepare two red dates, a slice of ginger and shallots.
4. Put the chicken pieces into a pot with cold water, add the ginger slices and cook the wine.
5. After boiling, skim off the floating foam.
6. Take out the chicken pieces and put them into the inner container of the electric pressure cooker.
7. Add red dates, ginger slices and onion segments, add appropriate amount of water, and select the nutrition soup button.
8. When the time is up, the electric pressure cooker will automatically release the pressure and add the right amount of salt to taste.
Making Skills of Stewed Chicken Soup
1, kill live chickens and eat frozen chickens. Needless to say, buying live chickens is mainly to ensure the delicious meat. After fresh chicken is bought back, it should be frozen in the freezer for about 3 hours before it can be taken out and thawed to make soup. Doing so is the same as discharging sour meat. This kind of chicken is the best, and the soup will taste better.
2, the necessary step: flying water. Flying water is also skillful. If it is cold water cook the meat, the nutrition of meat will be seriously lost from cold water to boiling. It's best to put the pot in warm water and cook it for seven or eight minutes. In the process of cooking, turn the meat pieces at the right time. Of course, boiling water can also be used to cook for three to five minutes.
3. Choose a crock for the cooker. The experiment shows that the chicken soup cooked in crock is milky white in color, delicious and sweet in taste, mellow in taste, rich in fragrance and delicate in meat, which is superior to the chicken soup cooked in pressure cooker and induction cooker in color, taste, fragrance and meat quality. Because the crock can transfer the external heat energy to the raw materials in a balanced and lasting way, the soup tastes fresher and the raw materials are more brittle.
4. The amount of water added is 3 times the weight of the ingredients. Water is not only a solvent for delicious food, but also a medium for food heat transfer. The change and dosage of water temperature have a direct impact on the flavor of soup. Therefore, when cooking soup, there must be enough water. You can neither directly simmer the soup with boiling water nor add cold water halfway, so that the nutrients in the food will slowly overflow and finally achieve the effect of clear soup color.
5, the fire is boiling, and the small fire is slow. Fire can dissolve fresh and fragrant substances in food to the maximum extent, while slow fire can dissolve more nutrients, and the soup is clear in color and mellow in taste.
6. Do not exceed 2 hours. If the ingredients allow, the time of boiling soup must be as short as possible, otherwise it is easy to destroy amino acids in food, increase purine content and lose nutrients. The best cooking time of fish soup is about 1 hour, and that of chicken soup and sparerib soup is about 1~2 hours.