How to stew chicken soup is the most nutritious? Do you need to rinse with cold water after blanching? When the temperature is high in summer, you will sweat when you move. Not only water is lost in the body, but also many minerals, such as potassium and sodium, which will make people feel tired and weak. Drinking water can not supplement minerals, but can only be obtained from food, and drinking soup is the best choice. Chicken soup is nutritious, delicious and tender, but many people can't do it well. Meat tastes like firewood and is hard to chew. The soup tastes heavy, too, and it's not delicious at all. When stewing meat soup, everyone will do one step, that is, blanching. The taste of soup has a lot to do with the method of scalding. Most people blanch with cold water, which can effectively remove blood and impurities from meat and reduce the fishy smell. However, chicken is tender, and it takes a long time to blanch in cold water, which is easy to make the meat old and not tender or slippery to eat.

In fact, if the chicken soup is fragrant and tender, how to blanch the chicken is one of the most important things, because someone always uses the wrong water, which makes the stewed chicken soup and firewood smell fishy. To make chicken soup delicious, it must be scalded with hot water, because hot water can quickly remove blood foam and impurities from chicken, thus reducing the loss of water. Thoroughly scalding chicken with cold water from the inside out leads to a great loss of its umami and moisture.

Soak the chicken in light salt water 1 hour before stewing, change the water every half hour, and soak out the blood and impurities in the meat, which can remove 60% of the fishy smell. After soaking in water, add onion and ginger slices, salt, oyster sauce, cooking wine, pepper powder and other seasonings to the chicken, stir evenly by hand, and marinate for another hour. Chicken absorbs the umami flavor of seasoning and can remove 30% fishy smell. There is also 10% fishy smell, that is, the residual blood in chicken, which needs to be removed by blanching. Most people rinse the chicken after blanching, and then stew it with water, which will definitely affect the taste of the chicken. The correct way is to simmer together and remove the blood foam on the surface, which will not affect the delicacy of chicken soup.

Why are some chicken soups clear and some chicken soups thick and white? This is related to the temperature of the stewed chicken. Clear soup is stewed with low fire, while thick soup is always stewed with high fire. No matter clear soup or thick soup, it's just different in color, nutrition and freshness. Chicken soup should be boiled in boiling water and stewed together. It is not bitter. Don't make any more mistakes.