Use a spoon to skim off the floating oil

Boiled chicken soup feels too much oil how to do

Floating in the oil on the top of the spoon to scoop off.

What to do if you have too much oil in chicken soup?

1: in the stew chicken soup, found that the oil is a little more, because before the oil put chicken fried a little. 2: cool, the oil are formed into a film of oil with a spoon to dig out. 3: put some oil-absorbing materials to increase the aroma of the stew, but also to increase the nutrition. For example, black fungus, mushrooms, bamboo shoots, etc. 4: Most of the oil comes from the chicken skin, remove the skin will be better. 5: When stewing more water, broth will be a lot of oil, some of the oil and broth fish up and set aside. The rest of the soup + oil + chicken can just + mushrooms, yam, etc..

The chicken broth can be used to make chicken noodle soup, and the chicken oil in chicken noodle soup is essential. You can't use the chicken broth to cook the noodles directly, but you can use water to cook the noodles and control the water, and then add the hot chicken broth and put a little scallion to enhance the flavor.

Chicken soup how to stew will not be too oily

Stew chicken soup

1, first of all, add the pot of water, will be chopped chicken pieces (can also be the whole) into the water should be no more than the chicken, high heat and boil immediately after the chicken washed (be sure to cold water in the pot so that after stewing the soup surface does not have a nasty blood stains, but also to go to a part of the oil);

2, Cleaned chicken into the pressure cooker, add thick ginger, 2 small onions, add a tablespoon of cooking wine (preferably Shaoxing yellow wine), into the cleaned goji berries, ginseng, angelica sinensis (less, a small slice can be), jujubes (4, 5 can be more than the soup will have a sour taste), cinnamon 3, such as fear of fire, you can remove the angelica sinensis, add 5 grams of jade bamboo, Coix lacryma, add a little bit of salt (so that the chicken is flavored), add water did not pass the Chicken an inch or so, cover the lid and valve, put on the stove on high heat to boil;

3, pressure cooker steam steam pressure 5 minutes after changing to medium heat, and then change the pressure of 10 minutes of small fire (can keep the soup is clear soup, will not be turbid), turn off the fire and wait for the pressure cooker pressure is reduced;

4, release the steam open the lid, pick up ginger and green onions, add an appropriate amount of salt and chicken seasoning (according to personal preferences), a pot of aromatic Chicken soup is ready, drink it!

5, if it is stewed in an ordinary soup pot, the water to add more, do not add water in the middle, otherwise the soup will not be mellow; 10 minutes of stew over high heat, and then stew over low heat for 1 hour (tender chicken, such as stewing the old hen time to be doubled), seasoning can be;

6, you can also use a ceramic container with a lid to stew in the water (this stewing method tastes the most mellow, is the commonly used in the Cantonese cuisine of stewing method), the addition of a good material container lid into the steamer container lid into the steamer, the conditions of the available gauze wet water sealed in the container (to adjust the flavor first), steam over high heat for about 2 hours into;

7, if you use the steamer stew, there is no need to put water, relying on the condensation of steam into the soup, the flavor is very rich and mellow, stewing and stewing similar to the water;

8, regardless of the use of any kind of stewing, it is best to remove the chicken oil and then stewed, so as not to be too

This is the best way to make your chicken greasy.

Chicken soup best not to put salt first

Chicken stew if the first salt, will directly affect the chicken, chicken soup flavor, characteristics and nutrients of the preservation.

This is because chicken contains high moisture, some as high as 65% to 90%. And salt has a dehydrating effect, if the first salt in the stew, so that the chicken in the brine and salty broth soaked, the cellular water in the tissues outward penetration, protein was solidified, chicken tissues are obviously contracted tight, affecting the nutritional dissolution of the soup, hindering the concentration and quality of the soup, so that the stewed chicken hardened, old, soup without flavor.

Therefore, the correct method of putting salt in chicken stew is to lower the temperature of the stewed chicken soup to 80-90 degrees, and then add the right amount of salt, so that the chicken soup and meat taste best.

Chicken soup is too oily how to do

Two choices, the first one to throw this out, a new stew, do not put the oil, including the chicken itself inside

The second, the density of oil is smaller than the water, so it is floating on top of the soup, with a spoon to scoop away the top of the layer of oil on it

Stewed chicken broth with a lot of chicken fat, too greasy, what is the best way to make the chicken soup is not oily it?

1, first put the raw chicken in the pot to cook once, pay attention to 7 minutes cooked, can slightly put a little salt, so that the chicken initial flavor. To be cooked, the oil skimmed off, and then re-introduced into the clean water pot in the addition of cooking ~~~~~~~~~ omitted ~ ~

2, in the cooking of chicken, according to personal taste to put some vegetables such as: potatoes, yams, cabbage, mushrooms, lotus root, the best kind of absorption of oil, can be flavored, after cooking also delicious vegetables ~~~~~~

3, after the cooking of the chicken broth cooled down, the nails but the oil is removed (the best with a little soup). It is best to bring a little soup), removed and then heated on it. But if you like it, you can remove the oil with soup in the container, and so each time you do not vegetable soup can be used less. It's not greasy. Also delicious. The first thing you need to do is to make sure that you have a good understanding of what you are doing and how you are doing it.

Old hen soup is full of oil how to do ah

I am the chicken skin torn off, cooked out of the oil, and very simple.

In addition, you can remove the oil on the chicken skin, take out the oil can also be boiled into chicken oil, added to other foods, so more delicious.

hen soup oil how to do

This problem I know too, like the old hen oil meat is also old not more than a little bit of fire, if the taste is very hard not delicious, you can marinate into the flavor, and then fry with a pan on low heat, without refueling, frying to the color of the color becomes yellow and white after the turn over, and then frying will be eight minutes cooked into the vegetables they like, stir fry for a few moments out of the pan, the whole dish does not need to add another oil, and with a small frying pan, the chicken oil is very good. small fire frying pan of chicken oil especially fragrant not greasy, chicken skin also fried crispy, delicious, ingredients can be deployed according to personal preferences spicy fresh flavor optional, but the chicken practice is this

stew chicken soup is very greasy how to do? I want to light stomach can not eat greasy

Chicken soup stew can also be light, because there are many dishes are chicken soup but not greasy, in the cooking can be the soup above the oil flower fish out, add more vegetables, go greasy, before and after meals with fruit and so on

Chicken soup is too greasy sub how to do?

Light chicken soup recipe

Ingredients: chicken 600 grams of ginger 5 grams of water 1200 Weeks Seasoning: Salt 1 and 1/2 tsp. Shaoxing wine 4 tbsp. Goji berries 10 Steps: 1. chicken blanch in boiling water to remove the blood. 2. Add chicken pieces, ginger, scallion, dashi. 3. After boiling, put cooking wine, add a little vinegar to remove fishy, but also to promote calcium. 4. 2 hours simmering rotten on low heat, add salt to taste when the pot is released.