In our house, we usually like to have soup when we have guests or when we want to nourish ourselves. Whether it is before or after a meal, a bowl of soup is always delicious.

Moreover, the soup is also very nutritious. When it comes to nutritious soup, chicken soup is the most nutritious and nourishing.

So should we stir-fry the chicken soup?

Regarding this issue, the most important thing actually depends on your choice of materials.

Take three common types of chicken as an example: 1. Old hens are fed for a long time and have good meat quality. 2. White-feathered chickens can grow to three or four kilograms after being raised in captivity for only 3 months. This kind of meat is tender and fatter.

3. Yellow-feathered chickens are free-range chickens. They are small in size and weigh about 1.5 to 2 pounds after being raised for half a year. The meat is tender and not greasy. Next, we will analyze it and find out whether it is necessary to stir-fry the chicken soup!

1: Old hen stew 1. If old hens are used to make chicken soup, the chicken needs to be stir-fried. This can make the chicken more flavorful, because an appropriate amount of seasoning will be added to the chicken when it is stir-fried, which will cause the meat cells of the chicken to

Open it and let it fully absorb the flavor of the condiments. At this time, continue to cook the soup. The flavor of the chicken soup will be easier to absorb.

2. Generally, people are not suitable to use old hens when stewing chicken soup, because the texture of old hen meat will become stale. Stir fry old hens before using old hens to make chicken soup. The reason is that it can help increase the fat content, and on the other hand, it can make the chicken more flavorful.

Tao, the chicken soup tastes more delicious.

3. Remove the fishy smell: Chicken has a certain fishy smell. Usually it is stir-fried before stewing, and an appropriate amount of oil, onion, ginger, garlic, cooking wine and other ingredients are added to it to remove the fishy smell. This can effectively remove the fishy smell.

Then simmering the chicken soup will make the chicken soup richer and easier to rot.

So this is why old hens need to be stir-fried before making chicken soup.

2: White-feather chicken stew 1. White-feather chicken itself is fatter and oilier. If it is fried, it will be even oilier, so it is not recommended to make soup with this kind of chicken.

The fat is more than three times that of black-bone chicken and old hen.

If you insist on making soup with it, it is recommended to blanch it.

Because blanching can skim off the oil and scum and impurities in the chicken, it can help remove the fishy smell of the chicken soup to a certain extent, making the stewed chicken soup more delicious, and its nutritional value and edible value are also high: Yellow Feather Chicken Soup 1

.If the chicken is fried first, the chicken will have a lot of oil, which will make it very greasy after being stewed into soup. Moreover, some of the nutrition of the chicken itself will be lost under high temperature frying, and it will be lost.

The most delicious taste of chicken.

2. After blanching, place it directly in the pot for stewing. This way, the original flavor of the chicken is retained, and the meat is very tender.

The only drawback is that the soup is overcooked and the meat is tasteless.

3. Blanch to remove blood foam and impurities, rinse with cold water, marinate with a small amount of salt for half an hour to an hour, then put it in a stew pot to stew. This can maintain the taste of the chicken and the freshness of the soup.

After talking about the case analysis, the summary of stewed chicken soup is as follows: Should you stir-fry chicken soup before stewing it? If it is stewed old hen soup, it is best to stir-fry it before stewing, so that the stewed chicken will be easier to rot and more flavorful.

If it is stewed chicken soup, there is no need to fry it in advance, because the fried chicken soup will be greasy. Stewing it directly can retain the original flavor of the chicken, and the meat is very tender.

Do you need to fry the chicken before stewing it?

Hello everyone!

I am Xiaoya who loves food. My answer is: There is no need to fry the chicken before stewing the chicken soup. Instead, the chicken is directly put into the pot for stewing.

Because the most important thing about stewed chicken soup is "soup". If the chicken is fried first, the chicken will stir-fry a lot of oil. At this time, the stewed chicken soup will be very greasy, and the chicken will lose its previous flavor.

Since you are drinking soup, what you want is clear, pure, fresh and fragrant!

If what you care about when stewing chicken soup is chicken, then you can stir-fry it and then stew it.

The chicken fried in this way has a tighter texture and the meat tastes more fragrant and chewy.

When making chicken soup, you should first use old hens. It contains relatively high protein and has firm meat. The chicken soup will be original and delicious, and you can drink it like you did when you were a child.

Stewed native chicken with cordyceps flower Ingredients: native chicken, dried mushrooms, wolfberry, red dates, ginger, salt, cooking wine Step 1: Soak the dried mushrooms in water.

Clean the chicken, chop it into small pieces and put it in clean water to wash away the blood, drain the water and put it in a casserole.