We are all used to buying live chickens in the market, killing them on the spot and stewing soup when we get home. I hope we can't delay every minute. Actually, this is not right. After the fresh chicken is bought, it should be frozen in the freezer for 3~4 hours before taking out the thawed stew. This is the same as the principle of acid-discharged meat. When an animal is killed suddenly, a variety of toxins will be naturally released in the body, and the bacteria in the freshly slaughtered hot meat will multiply rapidly. Freezing not only sterilizes, but also makes the meat transition from "rigidity period" to "corruption period" to "maturity period". At this time, the meat quality is the best, and then the stew is obviously fragrant and tender.

2, flying water-necessary homework

In fact, not only chickens, but also the main ingredients should be boiled in boiling water before any meat stew. This can not only remove the fishy smell, but also be a thorough cleaning process, and also make the soup clear and not turbid, fresh and odorless, and it will work after a try. Of course, flying water is also learned. If you put meat in cold water, the meat will go through a cooking process from cold to boiling, and the nutrition loss is serious. It is best to put the pot in warm water and cook for about 7~8 minutes, without cover and turn it in time. Boiling water can also be done, 3~5 minutes can be done.

3. Pot-water is "raw" and hot

Stewed soup should be cooked in cold water, so that the raw materials can fully release nutrition and fragrance from the slowly rising water temperature. The raw materials cooked in the pot at the same temperature as the water can make a good taste, so it must be remembered that the raw materials after flying water should be immediately bathed in cold water and then stewed in the pot?

4. Heat-guess big and guess small

Stewed chicken soup should be boiled for about 1 minutes, and then turned 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 after boiling, its subsequent boiling process will be a loss to the "freshness" of the soup. And don't uncover it in these 1 minutes, and the soup that is "out of breath" will lose its original flavor.

5, the knowledge of salt

For stew, this is still a big problem. The time to put salt can dominate the taste of soup in a sense. Whether some people say that salt should be put in the pot or when it is half cooked, it is not right. When the salt is boiled for a long time, it will react chemically with the meat, and the protein in the meat will be locked, and the soup will be light and the meat will not be stewed. So when should the salt be put away? Remember, salt and other condiments must be put when the soup is cooked. After adding salt, turn to a big fire for 1 minutes and 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 a smell of raw salt.