What is the most taboo for stewing chicken at home? Chicken soup has a strong nourishing effect and high therapeutic value. As early as ancient times, the emperor would give his concubine chicken soup to promote pregnancy and miscarriage when she was pregnant. After Yuji was born, chicken soup was served every day. This eating habit has been used to this day, which shows that chicken soup is really nourishing.

Drinking more chicken soup can replenish qi and blood, regulate the body and accelerate the recovery of physical vitality. But the nutritional value of chicken soup depends on the way you stew it, especially the seasoning used when stewing chicken soup. Many people don't understand that chicken stew is the most taboo. Making the wrong chicken soup is equivalent to white stew. It is not too late to know!

Because most of the chickens used for chicken stew now are chickens grown up eating farm feed, the chicken flavor in chicken is relatively heavy. When stewing chicken, add a proper amount of spices to remove the smell, and the stewed chicken is tender and the chicken soup is more fragrant.

But many people don't know that the most taboo of stewed chicken is "two flavors". Once the chicken soup is misplaced, it is equivalent to white stew. You must not put it when stewing chicken! "These two flavors" are aniseed and pepper. Fennel and pepper are commonly used spices in cooking, but they are not suitable for most soup dishes.

Why? Because aniseed and pepper are spicy, they are more exciting in spices and collide with the smell of chicken. Not only can they not remove the fishy smell, but they will cover up the fishy smell of chicken, amplify the bad smell, and stimulate the protein in chicken to react in the process of stewing soup, resulting in a large loss of nutrition.

Therefore, when stewing chicken soup, adding pepper and aniseed is the most taboo. No matter what, you must not let it go! Today, I will share with you a trick: when stewing chicken soup, adding proper amount of medlar and sugar cane can play a very good role in removing fishy smell.

Lycium barbarum can not only absorb odor, but also absorb different colors, so that the stewed chicken soup is fragrant and refreshing, and the color is more transparent; Adding a section of fresh sugarcane stewed chicken soup can not only remove the fishy smell, but also adsorb impurities, and increase the freshness and sweetness of chicken and chicken soup. Do you understand now?