Tip 1: Deodorize the newly slaughtered chicken.
Required raw materials: salt, pepper and beer.
Methods: First, a large container was filled with clear water, and the freshly slaughtered chicken was put in, and then beer, pepper and salt were added respectively. In order to make the chicken fully absorb the flavor of the seasoning, it is necessary to keep spinning the chicken back and forth for two minutes, and then soak the chicken for twenty minutes. This method can remove the fishy smell from chicken, because both beer and pepper contain very irritating smells, and the fishy smell in soaked chicken is covered up. You don't have to worry about the influence of chicken taste. After 20 minutes, pour out the water soaked in muscles, and the chicken will be tasteless when it is fished out.
Tip 2: Deodorize the frozen chicken.
Ingredients needed: soy sauce, ginger.
Cut the ginger into powder first. After being submerged for ten minutes, the strange smell in the chicken disappeared.
Remove the fishy smell of frozen chicken;
1. After the chicken is naturally thawed, it can be soaked in a little milk for 20 minutes.
2. A little white vinegar can remove the fishy smell after thawing.
The combination of a little salt and lemon juice is also a good choice.
4. A little combination of soy sauce and ginger can also remove the fishy smell.
The method of removing the fishy smell in the pot:
Flying water-compulsory work
Actually, it's not just chicken. Before any stew, the main ingredients should be scalded with boiling water. This can not only remove the fishy smell, but also be a thorough cleaning process, and also make the soup clear but not turbid, fresh and tasteless, and it will work after a try. Of course, flying water is also learned. If meat is put in cold water, it will go through a cooking process from cold to boiling, and the nutrient loss is serious. It is best to boil the pot in warm water for about 7~8 minutes, without covering it, and turn it over in time. Boiling water is also ok, it takes 3~5 minutes.
Boiling water is "hot"
Stewed soup should be boiled in cold water, so that the raw materials can fully release nutrition and fragrance from the slow rise of water temperature. The raw materials cooked in the pot at the same temperature as water can make a good taste, so it is important to remember that the raw materials after flying water should be washed with cold water immediately and then stewed in the pot.
Temperature-guess big and guess small
Stewed chicken soup should be cooked with high fire 10 minutes or so, and then turned to slow fire. The degree of boiling should be controlled like boiling, because the casserole has a good heat preservation function. If the fire is turned down when boiling, the subsequent boiling process will lose the "freshness" of the soup. Moreover, don't open the lid during 10 minutes, and the "breathless" soup will lose its original taste.
The knowledge of putting salt.
This is still a big problem for stew. The time of putting salt can dominate the taste of soup in a sense. Whether someone says that salt should be put in the pot or when it is half cooked, it is wrong. When the salt is cooked for a long time, it will react chemically with the meat, locking the protein in the meat. When the soup is weak, the meat will not be stewed. So when should the salt be put away? Remember, when cooking soup, you must put seasonings such as salt. After adding salt, turn to high heat 10 minutes, then cease fire, without uncovering the cover halfway, not only the taste is all in, but also the soup is stronger. Be careful not to stir the salt after putting it in, it will leave the smell of raw salt.
It is suggested to add three or four slices of fresh lemon, buy green ones instead of imported yellow ones. I put it in shrimp, too, and I can hardly feel the smell. Just try it. ..