Before any meat stew should be the main ingredients flying water - that is, boiling water to cook a little. Not only can you get rid of the raw fishy flavor, but also a thorough cleaning process, but also can make the soup bright and not cloudy, fresh and fragrant without a bad taste, a try on the right. Flying water is also learned. If you put meat in cold water, from cold water to boiling, meat nutrition will be seriously lost. It is best to put the meat in warm water and cook it for about 7~8 minutes, uncovered and turn it over. Boiling water is also fine, 3~5 minutes.
The pot
Soup should be placed in cold water, as the water temperature slowly rises, the ingredients will fully release the nutrients and flavor. With the water at the same temperature as the pot of raw materials can be simmered more good flavor, so it must be remembered that after the water to fly immediately after the raw materials with cold water to rinse cold water and then into the pot of simmering.
Fire
Chicken soup stew should be about 10 minutes on high heat to boil and then turn on low heat, the degree of open should be mastered in the seemingly open non-open, because the casserole has a very good insulation function, if you wait for the boil and then adjust the fire, it is the process of boiling the soup is a loss of the "fresh". And this 10 minutes do not uncover, "run gas"; the soup is not the original flavor.
Salting
For stew, this is still a big problem. The timing of the salt can in a sense determine the flavor of the soup. Whether some people say to salt the meat when it's cooked or when it's half-cooked, it's not right. Salt overcooked will have a chemical reaction with the meat, locking in the proteins, making the soup tasteless and the meat less flavorful. So when should you put the salt back in? Remember, salt and other seasonings must be added when the soup is ready. After putting salt in, turn up the heat for 10 minutes and then stop the fire. If you don't remove the lid in the middle of the time, not only will all the flavors go into the soup, but the soup will also have a stronger taste. The salt should not be stirred, as it will leave a raw salt taste in the soup.
Old hen soup
Chicken is rich in nutrients, is very ideal for nourishing the body "medicine for the world". According to analysis, chicken contains protein up to 23.3%, while the fat content is only 1.2%, chicken also contains a variety of vitamins and minerals. This soup is suitable for maternal consumption. Because the nutrition in chicken soup is not as high as chicken meat, so even the chicken meat together, can increase the nutrition, is conducive to health.
Raw materials:
White striped old hen 1 (about 1500 grams), pork ribs 2 pieces, green onion, ginger, cooking wine, refined salt, monosodium glutamate each appropriate amount.
Production:
1, the old hen and ribs washed, respectively, into the pot of boiling water to blanch, fish out, and then wash with water.
2, the chicken and ribs into the pot, add enough water, under the onion, ginger, cooking wine, refined salt, on the fire after boiling, simmering with a small fire for about 3 hours (to the water does not boil appropriate, so that the chicken and ribs in the protein, fat and other nutrients are fully dissolved in the soup) until the chicken off the bone, add monosodium glutamate for seasoning, ready to eat
Features:
Meat rotten soup thick