Putting salt too early will coagulate the protein in the meat and make it difficult to dissolve. It will also make the soup dark and insufficiently concentrated. Adding salt later will not affect the taste of the soup, but will keep the meat fresh and tender. So it’s best to add salt when it’s almost out of the pot.

How to make chicken soup——

Note:

Ingredients to prepare: 500 grams of hen, 12 grams of angelica root, 1 piece of ginger

Preparation of auxiliary materials: 5 grams of wolfberry, 5 grams of salt, 2 grams of chicken powder, appropriate amount of green onions, appropriate amount of water

1. Preparation materials;

2. Grated ginger, angelica root, and wolfberry Rinse well;

3. Rinse the chicken, put it into a clay pot, add green onions and ginger, add enough water, bring to a boil over high heat, and simmer over low heat for 2-3 hours.

(Note: The chicken soup should be boiled on high heat for about 10 minutes and then turned to low heat. The degree of boiling should be controlled at half boiling but not boiling, because the casserole has a good heat preservation function. If you wait until it boils, then Turn down the heat, the subsequent boiling process will cause a loss of the "freshness" of the soup, and do not open the lid during these 10 minutes, otherwise the soup will lose its original flavor.)

4. After the pot is cooked, remove the onion knots and add the wolfberry;

5. Add an appropriate amount of salt and chicken powder;

(Note: salt and other ingredients The condiments must be added when the soup is simmered. Add salt and turn to high heat for 10 minutes before stopping the heat. Do not open the lid in the middle, so that not only the flavor will be absorbed, but the soup will be stronger.)