How long it takes to simmer chicken soup cannot be generalized. Factors such as the amount of chicken and the tenderness of the chicken all determine how long the chicken soup needs to be simmered.

The following is a detailed explanation of how to simmer chicken soup correctly.

One: Flooding---a very necessary procedure:

In fact, not only chicken, but also any meat should be boiled before stewing the soup--that is, boiling water Boil it. 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.

Two: Put the pot in the pot - the water "generates" the fire:

When stewing soup, it is better to put it in the pot with cold water, so that the raw materials can fully release their nutrients and fragrance as the water temperature slowly rises. . Ingredients that are placed in the pot at the same temperature as the water will produce better flavor. Therefore, you must remember that the ingredients should be immediately washed with cold water before being simmered in the pot.

Three: Heat---guess the big one, guess the small one:

The chicken soup should be brought to a boil over high heat for about 10 minutes and then turned to a simmer. The degree of boiling should be controlled to be almost boiling but not boiling. Because the casserole has a good heat preservation function, if you wait until it boils and then turn down the heat, 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.

Four: 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 have a stronger flavor. Be careful not to stir after adding the salt, as it will leave a raw salt smell.

Hope to adopt it!