Preface: When cooking chicken soup, there are many medicinal materials in it, which leads to all the cooked chicken soup is black, and the chicken soup made in this way is not the most nutritious. When cooking chicken soup, you should consider the original chicken soup, which is the most nutritious to drink. When cooking chicken soup, you can choose to blanch the chicken directly. The so-called blanching is mainly because of removing excess oil stains from the chicken, and the boiled chicken soup will not look too greasy. For chickens that have been boiled in advance, you can also consider stir-frying the oil in the chicken properly, so as to save more oil in the chicken when cooking. Let go of too many medicinal materials in chicken soup

For some elderly people at home, they usually put a variety of medicinal materials in chicken soup, because considering that putting some medicinal materials in chicken soup can effectively improve the delicacy of chicken soup. In fact, the original chicken soup should be considered when cooking chicken soup, which is the most delicious to drink. When cooking chicken soup, you can add red dates or medlar to it appropriately. These two herbs can grow the flavor of red dates when they are put into chicken soup, and the cooked chicken soup is also golden yellow. Color of boiled chicken soup

When cooking chicken soup, you should realize that the most beautiful color of chicken soup must be golden yellow, because all the oil floating on it is the oil inside the chicken, so it is not suitable to add too many medicinal materials to it. Adding too much medicinal materials will easily lead to the partial taste of chicken soup, and it is also difficult to drink. When cooking chicken soup, the original chicken soup should be taken into account in order to be liked by children. Let children drink more chicken soup properly in life, which will make children absorb more nutrition. Making nutritious chicken soup

Different people in different regions cook chicken soup in completely different ways. Among them, Cantonese people choose to cook raw chicken directly in water when cooking chicken soup. Boiling for two or three hours can effectively smell the fragrance of chicken, and Guangdong people cook chicken soup with a light taste. For northerners, when cooking chicken soup, they will choose to add various herbs or side dishes to the chicken soup, because the taste they like is completely different.