After the cold, the temperature outside is low, many people are lazy to go out. And this time, a lot of people like to start nourishing nourishment; chicken soup is a lot of people like a nourishing food choices ; especially the family has someone cold and flu, more like to use their own home-raised hen, slaughtered after stewing a pot of hot chicken soup, drink down not only nutritious and nourishing.

And when it comes to chicken soup, many netizens say that their own stewed chicken soup not only fishy, and chicken soup fresh taste is not strong at all; soup is also clear and transparent, and stewed chicken taste of firewood , the taste of the hotel bought out of the The flavor is not comparable to that of chicken soup bought from restaurants. In fact, the stewed chicken soup is not so difficult, as long as you master the " 3 put 3 do not put ", stewed out of the chicken soup, not only fresh flavor, and rich in nutrients.

1, put in salt water to soak

Poultry like chickens, ducks and geese, the general fishy itself is relatively heavy; many people buy back the chicken, most are directly blanched , in fact, this is only in addition to the surface of the fish, so not completely.

They are not the only ones who have a good understanding of how to use the Internet. The fishy flavor of the stewed chicken broth is still very strong.

And it is best to buy back the chicken, first rinse clean, and then warm water with salt into brine , and then put the chicken pieces soaked for half an hour. This will greatly reduce the fishy flavor of the chicken; because the solution density of the brine is greater than the solution concentration of the water in the chicken, the water in the chicken will be lost to the brine inside, then the chicken's bloody flavor will be greatly reduced.

Soak it for half an hour, rinse it with water, and then blanch it in a pot. blanching step must not be less , one can give deodorization; two is blanching can reduce the excess fat in the chicken, while reducing the purine content . The chicken soup is more delicious and nutritious.

2, put the pot first fried

Many people in the stewed chicken soup, are accustomed to directly add water stewing, so although there is no problem ; but stewed out of the taste of chicken soup very poor.

And stewed chicken soup in fact, in addition to soaking and blanching in advance; before stewing, it is best to blanch chicken, placed in the frying pan inside the frying pan , fried until the chicken meat contraction and slightly browned, and then put into the casserole dish in the stew; so stewed chicken soup flavor will be fresh and strong. This is because after the fat cooking and frying, the fat inside the chicken can be better released , and then add water to simmer, water and oil will produce a subtle chemical reaction . The flavor of the stewed chicken soup will be fragrant and fresh.

3, stewed chicken soup water, cold water to use the right

Like we stew chicken soup, because it is ahead of time with the fat cooking stir-fried , chicken this will be itself is hot; so this time stewed chicken soup must be used in boiling water stew ; if you add Cold water will make the original fried hot chicken tight, chicken meat will become old and hard , eat up the taste will be very poor;

But for the chicken without hot fried or blanched chicken to make chicken soup, then this time to stew chicken soup need to put cold water . The reason is that when the water is poured in, the outer layer of protein will solidify as soon as the chicken is heated up. The proteins in the chicken can not be fully dissolved into the soup , stewed out of the flavor of the chicken soup is not delicious.

1, do not put wine

wine is home cooking, the most commonly used to fishy seasoning; but stewed chicken soup, best not to use wine . Although the cooking wine itself has the role of deodorization and freshness; but the cooking wine ingredients also contain some other spice ingredients, belongs to the composite seasoning wine. Chicken soup itself is to eat the fresh taste of chicken, this time then add wine, not only can not achieve the purpose of fishy, instead of making chicken soup has a sour taste , chicken soup flavor will be strange.

So the stewed chicken soup to fishy, in the fried to the time you can add yellow wine or a high degree of white wine , high-temperature heating at the same time, you can achieve the effect of deodorization, and the yellow wine is also easier to volatilize, stewed out of the chicken broth is not only no fresh flavor, chicken soup is also more rich.

2, do not put pepper and anise

Pepper and anise is also the most basic home spices; but in the stewed chicken soup, do not put these spices; because of its pepper and anise flavor is relatively strong and pepper and a unique hemp flavor; stewed chicken soup if you add into the After a long time of stewing, fresh flavor of spices and pepper's numbness will dissolve into the soup, stewed chicken soup is not fresh, but the taste will be strange.

So generally stewed chicken soup, ingredients are better the simpler the better ; basically is onion and ginger, and then add some jujubes or wolfberries and so on; but like overly thick spices, it is recommended that we do not put it again.

3, do not put raw and old soy sauce and other seasonings

Some people stew chicken soup, always feel that the color is too light, see no appetite; will directly put some colorful seasonings , like raw soy sauce, old soy sauce; some also think that the taste of the fresh is better, all will be The first thing you need to do is to put in some flavorful seasonings. But this is a complete addition to the snake's footsteps. A good bowl of chicken soup should be golden and clear, rich in flavor; and if you add more colorful seasonings like the above, not only will cover up the freshness of the chicken soup, but also the taste of chicken soup will be strange.

In addition to the completion of the above recommendations, the other seasonings are basically no need to add additional, just wait until the pot with a little salt seasoning can be.

This is the first time I've ever seen a chicken soup that was not only flavorful but also very nutritious.