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How can old hens rot easily when stewed?

1. Stew the old chicken: Add twenty or thirty soybeans to the pot and stew them together. It will cook quickly and taste fresh; or before killing the old chicken, give the chicken a tablespoon of vinegar, and then Kill it and simmer it over a slow fire, and the chicken will be thoroughly cooked; or add 3 to 4 hawthorns, and the chicken will rot easily.

2. When stewing old chicken, put one or two handfuls of soybeans in the soup to make the meat rotten easily.

3. If the old chicken has not been killed before, pour a small spoonful of vinegar into the chicken's mouth (after pouring, pinch the chicken's mouth tightly to prevent it from spitting out), then kill it, and then simmer it over a slow fire. Let it simmer so that the chicken becomes tender quickly.

4. Before stewing the old chicken, stir-fry it with balsamic vinegar, and then stew it easily.

5. Put the chicken in cold water into the pot, boil the pot over high heat and cook for 15 minutes. At the same time, add salt, aniseed, hawthorn slices, etc. After 15 minutes, turn off the heat, cover the pot and simmer for a few minutes, then put it back into the pot and simmer. , the chicken will be rotten.

6. Stew chicken with hawthorn: When stewing old chicken, add three or four hawthorns, and the chicken will rot easily.

7. Stew chicken with potatoes: When stewing old chicken, add some potatoes, and the chicken will rot easily.

8. How to stew chicken with dried spinach: When stewing old chicken, put an appropriate amount of dried spinach in the pot, and the meat will become rotten easily. Cooking techniques

9. After the chicken is cooked , add salt and taste. Add a little less salt, if it's too bland you can add more. Do not add flavoring agents such as MSG and chicken essence. Adding salt at the end is to make the chicken cook more easily, and not adding umami is to better appreciate the aroma of the chicken.

Tips for stewing old hen:

1. You can add some oil-absorbing things like winter melon and mushrooms and cook them together so that you won’t feel the oil anymore. I added them this time Sour bamboo shoots. The sourness of sour bamboo shoots is naturally formed. It is light and appetizing and crispy. It can well neutralize the oily taste in the soup and increase the bright palatability and deliciousness of the soup;

2. It cannot be used for stir-frying. When stewing the soup in a pot, the chicken soup must be stewed in a casserole;

3. When stewing the soup, boil it over high heat and then simmer over low heat. Add enough water at one time, and never add water to the pot in the middle, especially before boiling. After more than ten minutes, if the lid is opened, the gas will run out;

4. You can add ginseng, wolfberry, red dates and other color-enhancing supplements. I happen to have gorgon seeds and red dates at home, so I bought two dandelions and added them in. The taste is great. Better;

 

5. When boiling water, blanch the meat. When stewing soup, it is better to stew it in cold water. As the water temperature slowly rises, the raw materials will fully release nutrients and fragrance. Ingredients cooked at the same temperature as the water will produce better flavor.