We are accustomed to going to the market to buy live chickens, slaughtered on the spot to go home to stew soup, and hated not to delay the middle of the second. In fact, this is not right. Fresh chicken bought back, should be put in the refrigerator freezer freezer 3 ~ 4 hours before taking out the thawing stew. It's the same principle as sliced meat. When an animal is killed suddenly, its body naturally releases a variety of toxins, and bacteria multiply rapidly in hot, freshly slaughtered meat. Freezing both sterilization, but also let the meat from the "stiff period" transition "corruption" to "maturity", when the meat quality is the best, and then come back to the stew cooking obviously tender.

Flying water - necessary homework

In fact, not only chicken, any meat stew soup before the main ingredients should be flying water - that is, boiling water in the boil a little. This can not only remove the raw fishy flavor, but also a thorough cleaning process, but also can make the soup clear and not cloudy, fresh and fragrant without odor, a try. Of course, flying water is also a learning experience. If the meat in cold water, meat from the cold water to open, experienced a cooking process, the loss of nutrients is serious. It is best to warm water in the pot, cook for about 7 to 8 minutes, do not cover and turn at the right time. Boiling water is also fine, 3~5 minutes can be.

The next pot - water "raw" hot

Stew soup is suitable for cold water pot, so that the raw materials by the slow increase in water temperature and the full release of nutrients and flavor. With the water at the same temperature as the pot of raw materials can be simmered more good flavor, so it must be remembered that after the water to fly immediately after the raw materials with cold water to cool and then into the pot of simmering.

Fire - guess big guess small

Stewed chicken soup should be about 10 minutes on high heat 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 boil and then adjusted to reduce the fire, it is the process of the subsequent boiling of the soup "fresh" is a loss. Loss. And this 10 minutes do not uncover, "run gas" of the soup is not the original flavor.

Salting

This is still a big issue for the soup. The timing of the salt can in a sense dominate the flavor of the soup. Whether some people say to salt it as soon as it comes off the pot, or when it's half cooked, it's 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. So when is the best time to put salt in? Remember, salt and other seasonings should always be put in when the soup is already simmering. After the salt is put in, turn up the heat for 10 minutes and then cease the fire. If you don't uncover the lid, not only will all the flavors go into the soup, but the soup will also have a stronger flavor. Attention, do not stir after the salt in, that will leave a raw salt flavor.