Talking about chicken soup:
1. To cook chicken soup, you must first remove all the chicken skin, chicken wing tips, chicken tail and fat paste, and then cook a soup that is not greasy.
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 pour it out. Then turn off the fire and add other soup ingredients. Boil for two to three hours and season with salt.
To stew chicken soup, cut it into several pieces and put it in the stew pot. Add other soup materials to be used, and add enough water, preferably one index finger section away from the lid. Stew in an ordinary pot for four to five hours, use a pressure cooker, and then add gas for one hour. Season with salt after cooking.
4. When making soup with chicken, duck, ribs and other meats, first soak the meat in boiling water, which can not only remove blood, but also part of fat to avoid being too fat.
The practice of chicken soup:
Cook chicken soup and soaked barley in 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.
The practice of abalone snail in chicken soup;
Name of the dish: chicken soup, abalone and snail soup
Ingredients: lean broiler 1 only weighs about 1 kg 12 (about 1.05 kg), 8 abalone snails (also known as sea abalone), 3/2 kg wax gourd (about 900g), and dried oranges1/. 1
How to cook chicken soup:
Boil chicken soup 1, soak dried tangerine peel in clear water, scrape off the pulp and wash it.
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.
Practice of stewing chicken soup
Stew chicken soup 1, kill live chicken and eat frozen chicken.
Stewed chicken soup 2, flying water-necessary homework
Actually, it's not just chicken. Before any stew, the main ingredients should be scalded 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. The pot water is "raw" hot.
Stewed chicken soup should be cooked in cold water, so that the raw materials can fully release nutrition and fragrance from the slowly rising 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?
Stewed chicken soup 4, heat-guess big and guess small
Stewed chicken soup should be cooked with high fire 10 minutes or so, and then turned to slow fire. The degree of boiling should be controlled like boiling, 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. Knowledge of salt.
This is still a big problem for stew. 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.
Related chicken soup practice: chicken soup stew chicken soup Guangdong chicken soup mushroom chicken soup practice