Introduction: Old hen soup is a nourishing soup with rich nutritional value. Many people will drink it when they are in poor health or want to supplement nutrition. Old hen soup tastes delicious, the soup is rich, and with favorite mushrooms or mushrooms, the overall taste can be more delicious. If you cook your own old hen soup at home, you need some tips to make the chicken soup more delicious and delicious.

First, fresh old hens make old hen soup. If you want to make it taste better, you must buy fresh live chickens for the shopkeeper to slaughter on the spot, and then take them home for cleaning. The sugar made from fresh chicken is more delicious and nutritious. If you buy frozen chicken in the supermarket, you can't make such delicious old hen soup at all, and the nutritional value of chicken soup will be lost a lot. So you can buy fresh live chickens in the vegetable market and take them home for stew.

Second, when you put the chicken stew in cold water, first blanch the washed chicken, then add water to another pot and put the washed chicken into the pot together, so that the chicken soup will be more delicious. Because the chicken is cooked when the water is cold, the muscles can slowly release nutrients and the flavor of the chicken with the increase of the water temperature, so that the chicken soup not only tastes better, but also retains the nutritional value more completely. If the chicken soup made before has not been delicious enough, you can try this.

Third, add ingredients such as mushrooms and red dates. The soup stewed by fresh old hens is already very delicious. If you want to make the soup taste more delicious, you can add mushrooms or mushrooms, red dates and other ingredients to stew together. This stew can not only have the delicious taste of chicken, but also combine the sweetness of mushrooms and red dates, which can make chicken soup taste better and have richer nutritional value. When stewing soup, we must keep a good grasp of the heat, and we can't keep stewing it with a big fire, which will lose the nutritional elements of muscles, and freeze-dry the soup quickly and stew it slowly with a small fire to retain the nutritional value and taste of chicken.