Stewed chicken soup is a traditional soup dish, so do you know what are the ways to make stewed chicken soup? The following is my carefully prepared stewed chicken soup nutritious practice, I hope it will help you!

Stewed chicken soup has a nutritious practice

Stewed chicken soup practice a

Main ingredients: three yellow chicken 700g Auxiliary salt moderate pepper moderate amount of onion moderate amount of ginger moderate amount of red jujubes 20g

1, three yellow chicken washed, remove the viscera and the internal grease.

2, green onions and ginger cut section.

3, the surface with ginger rubbed.

4. Wash red dates and soak for 10 minutes.

5, the pot of water boiling, put the chicken blanch.

6, another pot of water, add chicken and onion, ginger, red dates.

7, cover the pot.

8, large fire boil small fire stew about 1 hour can be.

9, sheng out, sprinkle pepper and salt can be.

Stewed chicken soup practice two

Ingredients: broiler 1, green onion moderate, ginger moderate, coriander moderate, star anise moderate, salt moderate, chicken essence moderate, moderate amount of cooking wine

1, the chicken cleaned up, chopped small pieces of washing.

2, add water to the pot to boil, blanch the chicken pieces to remove the blood foam.

3, blanched and fished out standby.

4, green onion cut into sections, ginger slices.

5, cilantro cut into segments and end.

6, frying pan on the fire put water, add star anise, scallion segments, ginger slices, chicken pieces on high heat to boil.

7, skim the froth, put seasoning sprinkles, salt, chicken essence to small fire stew for half an hour.

8, when the meat is rotten, sprinkle cilantro segments can be eaten.

The method of preventing nutritional loss of stewed chicken soup

1, before cooking chicken soup to remove the chicken subcutaneous fat under the skin, generally in the buttocks near the can be directly removed. Chicken soup in a small fire when you can use sliced bread to ambush in the liquid surface of the oil sucked off. Chicken soup should be simmered in cold water to allow the ingredients to release their full nutrients and flavors as the water temperature slowly rises. With the water at the same temperature under the pot of raw materials can simmer more good flavor, so, must remember, fly after the water raw materials to immediately use cold water to cool and then into the pot of stew.

2, stewed chicken soup should be the first large fire about 10 minutes to boil and then turn the fire, the degree of open should be mastered in the seemingly open non-open, because the casserole has a very good insulation function, if you wait for the boiling and then adjusted to a small fire, it is the process of subsequent boiling of the soup? Fresh? is a loss. And this 10 minutes must not uncover, ? The gas is running out? The soup will not have the original flavor.

3, for the stew, this is still a small problem. Salt time in a sense can dominate the flavor of the soup. Whether some people say that the salt is put when the pot is down, or when it is half-cooked, it is not right. Salt cooked longer will have a chemical reaction with the meat, the proteins in the meat are locked in, the soup tastes bland, and the meat doesn't stew well. Salt and other seasonings should always be added when the soup is already simmering. Put salt and turn on high heat for 10 minutes and then cease fire, do not open the lid in the middle, not only the flavor of the whole into the soup, and the soup flavor is more intense. Note, do not stir after the salt in, it will leave a raw salt flavor.

Chicken can be used to choose three yellow chicken or grass chicken can be. You can go to the market and buy a chicken that has been gutted. Wash the chicken and cut into pieces, boil off the blood first. After rinsing, remove the lymph from the neck of the chicken, the tail of the body is very thick about two pieces of fat are also removed, blanched in boiling water and fished out, can make the soup clear and not cloudy, fresh and fragrant without a strange flavor.