How to make the most delicious chicken soup:

1. Slaughter live chickens and eat frozen chickens

After buying fresh chickens, they should be frozen in the freezer of the refrigerator for 3 seconds After ~4 hours, take out the thawed stew. This is the same principle as the sour meat. When the animal is suddenly killed, a variety of toxins will be naturally released in the body, and the bacteria in the hot meat that has just been slaughtered will multiply rapidly. Freezing not only sterilizes the meat, but also allows the meat to The "rigid stage" transitions to the "putrefaction stage" and then to the "mature stage". At this time, the meat is of the best quality, and when it is stewed and cooked, it will be obviously fragrant and tender.

2. Flying water: necessary homework

Before any meat stew, the main ingredients should be boiled in boiling water. Not only can it remove the fishy smell, it is also a thorough cleaning process, and it can also make the soup clear, not turbid, and fragrant. There is no peculiar smell, and it will work as soon as you try it. There is also knowledge about flying water. If the meat is put in cold water, and the meat is boiled from cold water to boiling, the nutrients of the meat will be seriously lost. It is best to put the pot in warm water and cook for about 7 to 8 minutes, without covering the lid and cooking in a timely manner. Flip. You can also put the pot under boiling water, 3 to 5 minutes will do.

3. Put it in the pot: the water is "raw" and hot

For soup, it is better to put it in cold water. As the temperature rises slowly, the raw materials will fully release their nutrients and fragrance. Raw materials that are put into the pot at the same temperature as the water can produce better taste. Therefore, you must remember that the raw materials should be washed with cold water immediately after being poured out of the water before being put into the pot. Stew.

4. Heat: Guess the big one, guess the small one

The stewed chicken soup should be boiled over high heat for about 10 minutes and then turned to low heat. The degree of boiling should be controlled to be almost boiling but not boiling. Because the casserole has a good heat preservation function, if you wait until it boils and then turn down the heat, the subsequent boiling process will cause a loss of the "freshness" of the soup. And do not open the lid during these 10 minutes to avoid "gas leakage"; The soup will lose its original flavor.

5. The knowledge of adding salt

For stewing soup, this is still a big problem. The time to add salt should be at a certain time. In this sense, it can dominate the taste of the soup. Whether some people say to add salt when it is put into the pot or when it is half-cooked, it is wrong. When the salt is cooked for a long time, it will chemically react with the meat, and the protein in the meat will be locked. The soup tastes light and the meat does not stew well. So when should the salt be added? Remember, the salt and other condiments must be added when the soup is ready. After adding the salt, turn to high heat for 10 minutes and then stop the fire. When you open the lid, not only does all the flavor go in, but the flavor of the soup becomes stronger. Be careful not to stir after adding the salt, as it will leave a raw salt smell.