Some people often add spices such as pepper, star anise and cinnamon to the pot when cooking chicken soup, so that the delicious taste of the stewed chicken soup is completely gone. Soups are all "subtraction", so add less seasoning if you can, and try to highlight the original flavor of ingredients. Share a pot of chicken soup, remember "3 uses and 2 uses", the chicken is delicious, the chicken soup is rich and delicious, and there is almost no fishy smell.
Remember the "3 uses" 1 in chicken soup, and the "chicken flavor" in chicken soup is more sufficient.
When cooking chicken soup, hens are the first choice. A hen of the same size has a longer growth cycle than a rooster, and is rich in protein and amino acids. Stewed soup is clear, oily, pure and delicious, and the nitrogen-containing extracts such as creatinine and creatine in meat are more abundant, so it is the best choice to stew soup with old hen.
In addition to choosing hens, it is better to choose varieties. Chicken in the market is generally divided into the cheapest broiler, a little better Sanhuang chicken and so on, and then the most suitable free-range chicken for soup, with less fat and fresh taste, which is most suitable for chicken soup.
2. Use onion, ginger and cooking wine to deodorize.
Some chicken, especially some "broilers", will have an unpleasant "fishy smell". When cooking chicken soup, remove the fishy smell of chicken first. Onion, ginger and cooking wine are commonly used "three-piece set for removing fishy smell". Allicin in onion and gingerol in ginger can cover up most of the fishy smell of chicken after contact with it, while ethanol contained in cooking wine will volatilize after heating and take away the fishy smell of chicken together. In addition, amino acids and lipids in cooking wine can also increase the flavor of chicken soup and play a refreshing role.
3. Slow stew chicken soup.
As the saying goes, "big fire eats meat, small fire drinks soup", and making chicken soup also follows this principle. Generally, casseroles are stewed slowly, so that protein in chicken will not be lost quickly by small fire, and the stewed chicken will be soft and rotten, and there will be no "chewing" situation. In addition, the soup cooked with a small fire will be clearer, but the soup cooked with a big fire will be turbid and the smell of meat will evaporate, so the chicken soup cooked with a big fire will not be so fresh.
There are two key steps to deodorize chicken.
① Soak out the blood in the chicken. Blood in chicken is an important source of fishy smell. It needs to be thoroughly cleaned so that the chicken soup won't have an unpleasant smell. When soaking, add ginger slices, onion segments and cooking wine to precipitate blood and deodorize chicken.
2 Drowning. Blanching is a common method to remove fishy smell. No matter what kind of broth you cook, you should blanch the water first. Blanching chicken can remove some impurities and blood, and remove fishy smell. When blanching chicken, you can also add appropriate amount of onion, ginger and cooking wine.
To make chicken soup delicious, remember "2 don't use it" 1, and don't use spices such as pepper, star anise and cinnamon.
Original chicken soup tastes the best. However, in order to make chicken soup more delicious, many people will add some rich spices, such as pepper, star anise and cinnamon. Although these seasonings have the function of enhancing fragrance, they are of little use in cooking chicken soup, which will not only cover up the umami flavor of chicken soup, but also greatly reduce the taste. Therefore, it is not recommended to add such a "domineering" seasoning to the chicken soup. Codonopsis pilosula, Astragalus membranaceus and mushrooms can be added.
2. Do not use seasonings such as oyster sauce and soy sauce.
The reason why chicken soup is delicious is that protein in chicken is degraded by heat, which produces a lot of amino acids. When it is dissolved in water, it will produce a "delicate flavor", so it is unnecessary to add oyster sauce and soy sauce to refresh itself, and these will also make the color of chicken soup worse. If you eat at home, monosodium glutamate, chicken essence and so on. Generally, it doesn't need to be added, just a little salt to taste.
Chicken soup ingredients: half a chicken, appropriate amount of mushrooms, 6 red dates, medlar 1 teaspoon, cooking wine 1 spoon, ginger 1 slice, onion 1 root, and appropriate amount of salt.
1. Usually, when buying chicken, vendors will treat it and cut it into pieces, rinse the chicken pieces with clear water several times, pour the chicken pieces into a basin, add clean water that has not touched the chicken pieces, pour in 1 spoon of cooking wine, knead it for a while and then soak it for 15 minutes to let the blood in the chicken slowly separate out. During soaking, you can rub chicken pieces repeatedly to speed up blood separation.
2. Wash the red dates and medlar with clear water, put them in a bowl and add appropriate amount of water, soak them for 10 minute, remove the pedicels of the mushrooms, change the knives and cross them, wash the ginger and slice them, and cut the onions into sections for later use.
3. For the soaked chicken nuggets, some blood has been separated, but there is still residue, which needs to be blanched. Add a proper amount of water to the pot, put the chicken pieces in a cold pot with cold water, and simmer for 3 minutes after the fire boils. At the same time, the filter screen is used to remove floating foam and reduce the fishy smell.
4. Take out the chicken pieces and wash them. Add appropriate amount of water, onion and ginger slices to the casserole, and simmer for about an hour.
5, add mushrooms and red dates, continue to simmer for 20 minutes, add medlar and salt to taste, and the delicious chicken soup is ready.
-Lao Jing said-there are certain skills in making chicken soup, no matter from ingredients, auxiliary materials and soup cooking methods. Note that making soup is "subtraction". Don't add all kinds of spices after soaking and blanching. Try to drink the original flavor of chicken, and it will be memorable. In addition, add enough water to the chicken soup at one time, and don't add water twice in the process of stewing, so as to avoid protein solidification and the stewed chicken soup is not fresh and fragrant enough.
Kitchenware for cooking chicken soup is also more important. It is best to use casserole, which has good heat preservation effect, fast heating and less water consumption, and can easily cook chicken soup with rich aroma.
Cooking is limited, please give me more advice and have fun. See you tomorrow.
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