It is best to use the whole chicken

Miscellaneous talk about making chicken soup:

1. When making chicken soup, you must first remove all the chicken skin, chicken wing tips, chicken tails and fat. , you can make soup that is not greasy.

2. When making chicken soup, add a handful of tea leaves (preferably wrapped with gauze); or after the chicken soup is ready, add half a cup of very strong tea juice, the chicken soup will be more fragrant.

3. Normally, to make chicken soup, you only need to put enough water in the pot and put the whole chicken in it. If your pot is small, you can cut it in half. Cook on medium heat. When the water starts to boil, pick up the foam and pour it out. Then turn down the heat and add other soup ingredients. Simmer for two to three hours and then add salt to taste.

Stew For chicken soup, you need to cut it into several pieces and put them in the stew pot. Add other soup ingredients to be used, and add enough water. It is best to have an amount of water from the lid to the index finger. It takes four to five hours to stew in an ordinary pot with water. Use a pressure cooker and wait for one hour after the gas is released. Add salt to taste after taking out the pot.

4. When making soup with meat such as chicken, duck, ribs, etc., first boil the meat in boiling water, which can not only remove the The blood water also removes part of the fat to avoid being too fat.

How to make chicken soup:

·Soak barley in warm water for about three or four hours before making chicken soup.

·Half a chicken, chopped into large pieces. I asked the supermarket attendant to chop it up, and what I bought was wood-fired chicken.

·Wash the chicken and drain the water.

·Make a pot of boiling water in advance.

·Put less oil in the pot, heat it slightly, add green onions and ginger slices, stir-fry until fragrant, add chicken pieces and stir-fry, while the heat is high, pour two spoons of rice wine (you can also use rice wine instead), and stir-fry the chicken pieces to discoloration.

·Pour in warm water and give enough water at one time.

·Pour everything into the casserole. Pour in the barley at the same time. There is no need for green onions at this point, so pick out the best ones.

·After the fire comes to a boil, turn to low heat and simmer.

·After stewing for one hour, add the bamboo shoots. If you are worried about the astringency of the bamboo shoots, you can boil them in salt water for a few minutes and then soak them in cold salt water.

·It doesn’t matter if you simmer for another hour or even longer.

·Add salt when eating. It is so fragrant and light, and the fragrant chicken soup comes out.

How to cook abalone and snails in chicken soup:

Dish name: Abalone and snails in chicken soup

Ingredients: 1 lean chicken weighing about 1 catty and 12 taels ( About 1.05 kilograms), 8 abalone snails (also known as sea abalone), 3/2 catties of winter melon (about 900 grams), 1/4 tangerine peel, 2 slices of ginger, and 1 green onion. 1

How to make chicken soup:

Making chicken soup 1. Soak the tangerine peel in water until soft, scrape off the pulp and wash.

Making Chicken Soup 2. Wash the winter melon and cut into pieces including the skin and pulp.

Making Chicken Soup 3. Cut off the feet of the chicken, wash it, put it into boiling water and cook for 10 minutes, then pour it into cold water.

Making Chicken Soup 4. Peel the shells of abalone snails, remove the intestines, add a little salt and rub for a while, add ginger, green onion and a little water, and add cold water.

Pot chicken soup 5. Bring 11 cups of water (or appropriate amount) to a boil. Add chicken, abalone snails, winter melon, tangerine peel, and 1 piece of ginger. Boil. Simmer for 3 hours. Add salt to taste. A bowl of chicken soup would be nice.

How to make chicken soup

Chicken soup 1. Slaughter the live chicken and eat the frozen chicken

Chicken soup 2. Flying water - necessary homework

In fact, not only chicken, but also any meat should be boiled in boiling water before making soup. This not only removes the raw fishy smell, but is also a thorough cleaning process. It can also make the soup clear and not turbid, fragrant and odorless, and it will be good after just one try. Of course, Feishui is also knowledgeable. If the meat is put in cold water, the meat will go through a cooking process from the cold water to the boiling water, and the nutrients will be seriously lost. It is best to put warm water in the pot and cook for about 7 to 8 minutes, uncovered and stir regularly. You can also put the pot under boiling water for 3 to 5 minutes.

Stewing chicken soup 3. Put it in the pot - the water "makes" the fire hot

Stewing chicken soup should be put in the pot with cold water, so that the raw materials can fully release their nutrients and fragrance as the water temperature slowly rises.

The raw materials that are put into the pot at the same temperature as the water will produce better taste. Therefore, you must remember that the raw materials after flying out of the water should be immediately washed with cold water and then stewed in the pot?

Stewing chicken soup 4. Heat — Guess the big one, guess the small one

The stewed chicken soup should be boiled over high heat for about 10 minutes and then turned to a simmer. The degree of boiling should be controlled to be almost open but not open, because the casserole has a good heat preservation function. If you wait until it boils, If the heat is lowered again, the subsequent boiling process will cause a loss of the "freshness" of the soup. And be sure not to remove the lid during these 10 minutes, otherwise the soup will lose its original flavor.

Stewing chicken soup 5. The knowledge of adding salt

For stewing soup, this is still a big problem. The time you add salt can, in a sense, dictate the taste of the soup. No matter whether some people say to add salt when it is put into the pot or when it is half cooked, it is wrong. When the salt is boiled for a long time, it will react chemically with the meat. The protein in the meat will be locked, the soup will be bland, and the meat will not be stewed. So when should the salt be put in? Remember, salt and other condiments must be added when the soup is simmered. After adding salt, turn to high heat for 10 minutes and then stop the fire. Do not remove the lid in the middle. Not only will all the flavors be absorbed, but the soup will also be richer. Be careful not to stir after adding the salt, as it will leave a raw salt smell.

Related chicken soup recipes: Chicken Soup Stewed Chicken Soup Cantonese Chicken Soup Mushroom Chicken Soup Recipe