Drinking chicken soup in autumn and winter can also relieve cold symptoms and improve human immune function. Now let's talk about a few tips on chicken soup stew, which will make your chicken soup taste 10 times and double the nutrition.
Slaughter live chickens and eat frozen ones.
Needless to say, buying live chickens is mainly to ensure the delicious meat. However, after the fresh chicken is bought back, it should be frozen in the freezer for about 3 hours before it can be thawed and boiled. Doing so is the same as discharging sour meat.
When an animal is killed suddenly, it will naturally release a variety of toxins, and the temperature of the newly killed chicken is more suitable for bacterial reproduction. At this time, freezing can not only sterilize, but also make the chicken naturally transition from "stiff stage" to "mature stage". This kind of chicken is the best and the soup will be more delicious.
Go and boil the water, it's hot.
When the flying water is over, wash the meat with cold water immediately, and then stew it in the pot. Because stew is most suitable for cold water, and the water should be added at one time, it is forbidden to add water at will. Generally speaking, a chicken weighing about 3 kg needs to put about 6 kg of water. As the water temperature rises slowly, the raw materials will fully release nutrients, and the raw materials with the same temperature as water can be cooked better.
Stew the chicken soup on low heat 10 minutes. Open the lid and skim off the floating foam on the surface when boiling, so that the stewed chicken soup will be white, clear and delicious. After skimming the floating foam, turn to slow fire, and then don't uncover it casually. "Breathless" soup will lose its original flavor.
The key to control the temperature of stew
The secret of simmering soup is to cook with strong fire and simmer slowly with small fire. In this way, fresh and fragrant substances such as protein extract can be dissolved to the maximum extent, and the soup is fresh, mellow and delicious. Only by slow stewing with low fire for a long time can the extract be dissolved more, clearer and more alcohol.
So we don't advocate using pressure cooker to stew soup, casserole is the best choice. Boil over high heat 10 minutes, then turn to low heat. The degree of boiling should be controlled in a seemingly boiling state, because the casserole has a strong heat preservation function. If the fire is turned down after the soup is completely boiled, the subsequent boiling will cause loss to the freshness of the soup.