2. When cooking chicken soup, put a handful of tea leaves (preferably wrapped with gauze); Or when the chicken soup is ready, add more than half a cup of very strong tea juice, and the chicken soup will be more fragrant.
3. Usually, just put enough water in the pot and put the whole chicken in it. If your pot is small, you can cut it in half. Turn on the medium heat, and when the water starts to boil, pick up the floating foam and pour it out. Then turn off the heat and add other soup ingredients. Add salt to taste after cooking for two to three hours.
To stew chicken soup, cut it into several pieces, then put it in the stew pot. Add other soup ingredients to be used, add enough water, preferably one index finger section away from the lid. It takes four to five hours to stew in a common pot, use a pressure cooker, and then add gas for one hour. Add salt to taste after taking out the pot.
4. When using chicken, duck, ribs and other meat to make soup, first soak the meat in boiling water, which can not only remove blood, but also remove some fat to avoid being too fat.
The practice of cooking chicken soup:
Boil chicken soup and soak barley in warm water in advance, about three or four hours.
Half a chicken, chop large pieces. I was chopped by the supermarket waiter, and I bought Chai Chicken.
Wash and drain the chicken.
Make a pot of boiling water in advance.
Put less oil in the pot, heat it slightly, stir-fry the onion and ginger slices, stir-fry the chicken pieces, take advantage of the fire, pour two spoonfuls of rice wine (yellow wine can also be used instead), and stir-fry the chicken pieces until they change color.
Pour in warm water, and give enough water at a time.
Pour everything into the casserole. At the same time, pour in coix seed. There is no need for onions at this time, so pick out the best.
After the fire boils, turn to low heat and simmer.
After stewing for an hour, add bamboo shoots. If you are worried about the astringency of bamboo shoots, you can cook them in salt water for a few minutes, and then soak them in cold salt water.
It doesn't matter if you stew for another hour or even longer.
Add salt when eating, it smells good, and the light and delicious chicken soup comes out.
The practice of abalone and snail in chicken soup;
Name of the dish: abalone and snail soup with chicken soup
Ingredients: lean chicken 1 only weighs about 1 kg 12 (about 1.05 kg), 8 abalone snails (also known as sea abalone), 3/2 kg wax gourd (about 900 g), and dried tangerine peel 1/. 1
How to cook chicken soup:
Boil chicken soup 1, soak dried tangerine peel in clear water, scrape off the pulp and wash it.
Stewed chicken soup 2. Wash the wax gourd and cut the belt into pieces.
Chicken soup 3, chicken feet, wash, put in boiling water to cook 10 minutes, over cold water.
Chicken soup 4, abalone snail shell, remove the intestines, add a little salt and rub for a while, use ginger and onion to drown the water, and let it pass through cold water.
Boil chicken soup 5, water 1 1 cup (or appropriate amount), add chicken, abalone snail, wax gourd, dried tangerine peel and ginger 1 slice, simmer for 3 hours, and season with salt. A bowl of chicken soup will be fine.
Practice of stewing chicken soup
Chicken stew soup 1, kill live chickens and eat frozen chickens.
Stewed chicken soup 2, flying water-necessary homework
In fact, not only chickens, but also the main ingredients should be boiled in boiling water before any meat stew. This can not only remove the fishy smell, but also be a thorough cleaning process, and also make the soup clear and not turbid, fresh and odorless, and it will work after a try. Of course, flying water is also learned. If you put meat in cold water, the meat will go through a cooking process from cold to boiling, and the nutrition loss is serious. It is best to put the pot in warm water and cook for about 7~8 minutes, without cover and turn it in time. Boiling water can also be done, 3~5 minutes can be done.
Stewed chicken soup 3, pot-water "raw" hot
Chicken stew soup should be cooked in cold water, so that the raw materials can fully release nutrition and fragrance from the slow increase of water temperature. The raw materials cooked in the pot at the same temperature as water can make a good taste, so it must be remembered that the raw materials after flying water should be immediately bathed in cold water and then stewed in the pot?
Stewed chicken soup 4, heat-guess big and guess small
Stewed chicken soup should be boiled with high fire for about 10 minutes before turning to slow fire, and the degree of boiling should be controlled as if it were boiling, because the casserole has a good heat preservation function. If the fire is turned down when it is boiling, its subsequent boiling process will be a loss to the "freshness" of the soup. And don't uncover it in this 10 minute, and the soup that is "out of breath" will lose its original flavor.
Stewed chicken soup 5, the knowledge of salt.
This is still a big problem for stew. The time to put salt can dominate the taste of soup in a sense. Whether some people say that salt should be put in the pot or when it is half cooked, it is not right. When the salt is boiled for a long time, it will react chemically with the meat, and the protein in the meat will be locked, and the soup will be light and the meat will not be stewed. So when should the salt be put away? Remember, salt and other condiments must be put when the soup is cooked. After adding salt, turn to high fire 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 a smell of raw salt.