To do chicken soup does not need to blanch, if blanching is carried out, the chicken soup made not only tastes bad, the chicken will also become very firewood. Before stewing chicken soup, use water to clean the chicken, and when stewing add some red dates, ginseng and other ingredients in moderation, which can help us get rid of the odor in the chicken soup. Just bought home chicken, there are many blood stains and black floating oil, and even invisible dirt.

Stewing chicken soup, especially buy the rural free-range old hen, do not directly stew, do not blanch after stewing, only need to chicken pieces with ginger, pepper marinade for 10 minutes, and then put into the frying pan frying a little bit, you can completely remove the fishy flavor of the chicken, but also will not make the nutritional loss of chicken soup, no matter what the chicken, you can add more of this step, tried and true. Stew chicken soup, the best choice to use a casserole, and then slowly stewed on low heat, this can make the soup more fresh, will not lose any nutrients.

Chicken soup need to blanch?(1)

Chicken soup stew only when you can put salt, if the salt is put early, the protein in the chicken will react with the salt, resulting in chicken eating very hard texture, the soup is not thick, so wait until the chicken soup stewed, and then put the salt, and then stewed for 30 minutes, the meat is also flavorful, and the soup will be more thick.