It is better for Xiaobao to drink chicken soup without added substances, including edible salt and monosodium glutamate. It is necessary to add it. At this time, if you give chicken soup to your child, the oily chicken soup is too greasy. Don't give it to your child. If you eat too much, it is easy to accumulate food. Indeed, chicken soup has high nutritional value. You can put some vegetables in it, so it will not be so greasy.

1, cut the whole chicken into pieces and clean it for later use;

2. Wash and soak mushrooms, wash medlar and peel longan for later use;

3. Cut the onion and slice the ginger for later use;

4. Boil the chicken pieces in cold water and skim off the floating foam;

5. Put the onion, ginger, mushrooms, medlar and longan into the pot, boil over high fire and simmer for one hour;

6. Wash the rape and put it in the pot, boil it, add appropriate amount of salt, and sprinkle the parsley before the pot.

Chicken soup, especially old hen soup, has always been famous for its delicious taste, and the effect of "tonifying deficiency" is also known. Drinking chicken soup in winter can also relieve cold symptoms and improve human immune function. How to stew chicken soup? Xiaobian reveals the secret for you.

1, first of all, you must be able to choose chickens: people love to pick old chickens when cooking soup, but in fact, it is more suitable for young chickens to cook soup. Broiler's meat contains more protein and less elastic connective tissue, which is more easily absorbed by human body. Secondly, the chicken used to stew chicken soup is preferably hen, and the soup stewed by hen is more tonic and suitable for people who have recovered from a serious illness. Chicken stewed with chicken soup tastes tasteless, but it can be used for cold salad.

2, killing chickens now must be frozen first: it goes without saying that buying live chickens is mainly to ensure the delicious taste of meat. After the fresh chicken is bought back, it should be frozen in the freezer for about 3 hours before being taken out to thaw and cook soup. Doing so is the same as the principle of discharging sour meat. This kind of chicken meat is the best, and the soup will taste more delicious.

3. Soak rice in water: Before stewing chicken soup, you can soak the washed chicken in the water for washing rice for ten minutes. In this way, the smell on the chicken skin can be removed, and secondly, the chicken can be made more tender. Using the simplest and easily available materials, we can get extraordinary results.

4, flying water: the so-called flying water, is the chicken, cold water, ginger, together on the stove, ignition and boiling process. Flying water can not only remove the raw smell of chicken, but also be a thorough cleaning process, and also make the soup clear and not turbid, fresh and fragrant without peculiar smell.

5, cold water stereotypes: chickens that have been treated by flying water should be quickly fished out and rinsed under cold water. On the one hand, it can wash away some floating foam attached to the chicken when it flies, and on the other hand, it can make the chicken soup not easy to be rotten and maintain the integrity of the skin and meat during the cooking process.

6. Delete the attachment: This step can be said to be the key. Removing some accessories from chicken is the key to making delicious chicken soup. These accessories that affect the color and taste of soup include: the red internal organs of chicken, such as liver, gizzard, lung, heart, etc. (which can be reserved for other dishes), but they must be removed when cooking chicken soup. Cut off the nails on the chicken feet. There are a lot of bacteria in fingernails, and cooking soup will be harmful to hygiene. Chicken's nose. It is a distance between the upper part of the chicken mouth and the eyes. If it is not removed, the chicken soup will have an odor. Chicken's ass. This part can be cut off more. Pay special attention not to keep it when cooking chicken soup.

7. It is best to use a casserole for the pot of chicken soup: you should use a casserole instead of an iron pot to make chicken soup. Because the iron pot will bring the smell of rust into the chicken soup, it is not as good as the casserole to gather the umami flavor and add delicacy.

8, the water is "raw" hot: the chicken soup should be boiled in cold water, and the water should be added at one time, and it is forbidden to add water at will. Generally speaking, a chicken weighing about 3 kg should put about 6 kg of water. Let the raw materials fully release nutrition and fragrance with the slow increase of water temperature. Stewed chicken soup should be simmered for about 10 minutes. Open the lid and skim off the floating foam on the surface when it is boiling, so that the future chicken soup will be white and clear without any impurities. After skimming the floating foam, turn to slow fire, and then don't uncover it casually. The soup that is "out of breath" will lose its original flavor.

9, the heat should be appropriate: the key to the heat of the soup is that the fire is boiling, and the fire is slow. In this way, fresh and fragrant substances such as protein extract can be dissolved as much as possible, and the soup is fresh, mellow and delicious. Only by slow stewing with low fire for a long time can the extract be dissolved more, clear and mellow. You can add some oil-absorbing foods such as wax gourd and mushrooms to boil together, which can reduce cholesterol absorption.