Miscellaneous chicken soup:
1, chicken soup should be made by removing all the skin, wing tips, tails and fat paste, so as to make a non-fatty soup.
2, when making chicken soup, put in a pinch of tea leaves (preferably wrapped in gauze); or when the chicken soup is ready to be blended into a large half cup of very strong tea juice, the chicken soup will be more fragrant.
3, usually, boil chicken soup, as long as the pot put enough water, and then put down the whole chicken in it. If your pot is small, you can cut it in half. Turn on the heat to medium, and when the water starts to roll, lift up the foam and pour it out. Then turn off the heat, you can add other soup ingredients. Boil for two to three hours and add salt to taste
Stewing chicken soup, we need to cut into several pieces, and then put in the stew pot. Add the other soup ingredients, add enough water, preferably from the lid of a knuckle of water. It takes four to five hours to simmer in a regular pot, or one hour in a pressure cooker, once it's on the gas. Season with salt to taste.
4, with chicken, duck, pork ribs and other meat soup, first blanch the meat in boiling water, not only can remove the blood, but also to remove part of the fat, to avoid too fatty.
The practice of chicken soup:
-boil chicken soup in advance of warm water to soak barley, about three or four hours.
-Half a chicken, chopped large pieces. I let the supermarket waiter to chop, buy woodchuck.
- Chicken washed and drained.
- Make a pot of boiling water in advance.
-put less oil in the pot, slightly heated, put onion, ginger slices fried incense, under the chicken pieces stir fry, while the fire, pour two spoons of rice wine (can also be used as a substitute for yellow wine), chicken pieces stir fry until browned.
- Pour in warm water, giving enough water at once.
- Pour everything into the casserole. At the same time pour in the barley. You don't need shallots at this point, picking them out is best.
- Bring to a boil over high heat, then turn down the heat and simmer.
- After stewing for an hour, add bamboo shoots pieces. If you are worried about the bamboo shoots being astringent, you can realize to cook them in salted water for a few minutes and then soak them in cool salted water.
- It doesn't matter if you simmer for another hour or even a bit longer.
- Add salt when you eat, it's so flavorful and light, fragrant chicken soup comes out.
How to make chicken soup with abalone whelk:
Dish name: chicken soup with abalone whelk
Main ingredient: 1 lean chicken weighing about 1 catty 12 taels (about 1.05 kg), 8 abalone whelks (also known as abalone), 3/2 catty of winter melon (about 900 grams), 1/4 of the peel, 2 slices of ginger, 1 green onion.1
Methods of chicken soup with abalone whelk
How to make chicken soup with abalone whelk
Cooperative Chicken Soup 1, Chenpi with water soaked soft, scrape the pith washed.
Boiled chicken soup 2, winter melon washed, even with the flesh cut pieces.
Chicken Soup 3: Remove the feet of the chicken, wash it, put it into boiling water and cook for 10 minutes, then put it into cold water.
Chicken Soup 4, abalone snail shell, remove intestinal organs, add a little salt rubbed for a moment, blanch with ginger and scallions, over cold water.
Chicken soup 5, 11 cups of water (or appropriate amount) boil roll, put the chicken, abalone snail, winter melon, Chenpi, ginger 1 piece of boil roll, slow fire boil 3 hours, under the salt to taste. A bowl of chicken soup is ready.
Chicken soup stew
Chicken soup stew 1, slaughter live chicken eat frozen chicken
Chicken soup stew 2, fly water - necessary homework
In fact, not only chicken, any meat stew soup before the main ingredient should first fly water - that is, boiled in the water to cook. This can not only remove the raw fishy flavor, but also a thorough cleaning process, but also can make the soup bright and not cloudy, fresh and flavorful, a try on the right. Of course, flying water is also a learning experience. If the meat in cold water, meat from the cold water to open, experienced a cooking process, the loss of nutrients is serious. It is best to warm water in the pot, cook for about 7 to 8 minutes, do not cover and turn at the right time. Boiling water is also fine, 3~5 minutes can be.
Stewed chicken soup 3, pot - water "raw" hot
Stewed chicken soup is suitable for cold water pot, so that the ingredients by the slow rise in water temperature and the full release of nutrients and flavor. With the water at the same temperature in the pot of raw materials can be simmered more good flavor, so it must be remembered that after the water to fly immediately after the raw materials with cold water to cool and then into the pot of simmering?
Stewed chicken soup 4, fire - guess big guess small
Stewed chicken soup should be the first large fire about 10 minutes to boil and then turn the fire, the degree of open should be mastered in the seemingly open non-open, because the casserole has a very good insulation function, if you wait to boil and then adjusted to reduce the fire, it is the process of boiling the soup of the successor to the "fresh" is a loss. "is a loss. And this 10 minutes do not uncover, "run gas" of the soup is not the original flavor.
Chicken soup 5, salt learning
For the stew, this is still a small problem. The time to put salt in a sense can dominate the flavor of the soup. Whether some people say to put salt when it comes off the pot or when it's half cooked, it's not right. Salt cooked longer will have a chemical reaction with the meat, the proteins in the meat are locked in, the soup tastes bland, and the meat doesn't stew well. So when is the best time to put salt in? Remember, salt and other seasonings should always be put in when the soup is already simmering. After the salt is put in, turn up the heat for 10 minutes and then cease the fire. If you don't uncover the lid, not only will all the flavors go into the soup, but the soup will also have a stronger flavor. Do not stir the salt after you put it in, it will leave a raw salt flavor.
Related Chicken Soup Practices: Chicken Soup Stew Chicken Soup Guangdong Chicken Soup Shiitake Mushroom Chicken Soup Practices