In addition to the high nutritional value of the chicken, its edible efficacy is also very much, the "Materia Medica" recorded: the nature of the chicken, taste sweet, return to the liver and kidney meridian. You want to know how to make delicious and delicious stewed chicken soup? Now I will share with you the delicious way to make stewed chicken soup.

How to make stewed chicken soup

Ingredients for stewed chicken soup

1 chicken, 2 green onions, 1 small piece of ginger, cooking wine, salt

How to make stewed chicken soup

1.

2. Blanch the chicken in boiling water to remove blood water

3. Blanch the chicken, cooking wine, scallions, ginger into a casserole, with a large fire after boiling, change to a small fire stew for 2 hours, add fine salt can be. (like to put chicken essence can be appropriate to put some, I did not send ha)

stewed chicken soup delicious practice two

stewed chicken soup materials

1 chicken (about 800 grams) 2 onions ginger 1 small piece of wine 2 tsp salt 1 tsp monosodium glutamate 0.5 tsp

stewed chicken soup

practice

1. chicken slaughtered and cleaned, put in boiling water blanching, remove blood water;

2. chicken, cooking wine, scallions, ginger into a casserole, with a large fire boil, change the fire stewed 2 hours, add fine salt, monosodium glutamate can be.

Note

The soup is delicious and the chicken is tender. The chicken is rich in nutrients, especially for women.

Stewed chicken soup delicious practice three

Stewed chicken soup materials

1 chicken thighs, angelica 6 grams, 15 grams of five-finger hairy peaches, 3 red dates, 2 slices of ginger, 2 bowls of water about 450 milliliters, salt to the right amount

Stewed chicken soup practice

1, the material is clean, put into the stewing pot, add salt. Place into the stew pot, add water.

2, voltage pot with half a bowl of water, and then put the stew pot into the pot, stew 25 minutes. The first thing you need to do is to make sure that you have a good understanding of what you are doing and how you are doing it. The main reason for using a voltage cooker is because of laziness, and I hope that the results are good and the soup is more fresh, so don't be lazy, and watch the fire for a long time.

3, stewed under the appropriate amount of salt seasoning you can drink.

Stewed chicken soup delicious practice four

Stewed chicken soup materials

1 chicken (preferably chicken), 10 mushrooms, ginger, green onions, cooking wine, salt

Stewed chicken soup practice

1, chicken cleaning and processing clean.

2, mushrooms soaked in warm water (about an hour or so)

3, chicken cut into pieces, put into the pot, pour enough cold water, boil, skim the floating powder.

4, put ginger and scallion.

5, pour a little cooking wine.

6, pour in the water soaked mushrooms (note that there will be dirty sediment below, do not pour it in together ha)

7, put in the soaked mushrooms.

8, large fire boil, turn the fire slowly stewed for about an hour and a half.

9, when the chicken can easily penetrate with chopsticks, add salt to taste.

How to stew chicken soup good

1, first of all, to choose the chicken

People love to pick the old chicken soup, but in fact, the child chicken soup is more appropriate. The meat of the child chicken contains more protein, and contains very little elastic connective tissue, easier to be absorbed by the body. Secondly, the chicken used to stew chicken soup chicken, it is best to hen, hen stew soup more deficiency, suitable for people who have just recovered from a serious illness to drink. After stewing chicken broth, the chicken meat tastes no flavor, but can be used to cold.

2, now kill the chicken to be first frozen

buy live chicken naturally, mainly to ensure that the meat flavor of the fresh. Fresh chicken bought back, should first be put in the freezer freezer for about 3 hours and then take out the thawed soup. Doing so is the same principle as that of the acid-expelling meat, so that the chicken meat is the best, and the soup made will taste more delicious.

3, soaked in rice water

Before making chicken soup, you can put the clean chicken, into the rice water soaked for ten minutes. This will remove the odor on the skin of the chicken, and the second can make the chicken meat become more tender. Utilizes the simplest and most readily available materials, but can receive extraordinary results.

4, fly water

The so-called fly water, is to put the chicken, cold water, ginger, together on the stove, ignition cooking to the boiling process. Through the fly water not only can remove the chicken's raw fishy flavor, but also a thorough cleaning process, but also can make the soup bright and not cloudy, fresh and odorless.

5, rinse cold water stereotypes

Flying water treatment of chicken, should be quickly fished out, rinsed under cold water. On the one hand, this can be washed off the flying water, the chicken body attached to some of the foam, and on the other hand, you can also make the chicken soup in the process of cooking, the meat is not easy to loose rotten, to maintain the integrity of the skin and meat.

6, remove accessories

This step can be said to be the key in the key. Remove some accessories on the chicken, is the key to making delicious chicken soup. These accessories affect the color and flavor of the soup include: chicken red viscera, such as liver, gizzard, lungs, heart, etc. (can be reserved for other dishes), but must be removed when making chicken soup. Cut off the toenails on the chicken's claws. The nails hold a lot of bacteria and are not hygienic for making soup. Chicken's nose. It is the distance between the upper part of the chicken's beak and its eyes. If not removed, the chicken soup will have an unpleasant odor. Chicken's butt. This part can be removed more often. Be especially careful not to keep it when making chicken soup.

7, the pot of stewed chicken soup is best to use a casserole

Simmering chicken soup should use a casserole, not an iron pot. Because the iron pot will bring the taste of rust into the chicken soup, not as good as the casserole can gather fresh flavor and add freshness.

8, water? Raw? Fire hot

Boil chicken soup should be cold water in the pot, and the water should be added at once, do not add water arbitrarily in the middle. In general, a 3 pounds of chicken, you should put about 6 pounds of water. Let the raw materials with the water temperature slowly rise and fully release the nutrition and flavor. Chicken soup should be stewed on high heat for about 10 minutes, open the lid, and skim off the floating foam on the surface in the boiling state, so that the future chicken soup will be white and clear, without any impurities. After skimming the floating foam, and then turn the fire, and then do not just uncover the lid, ? The air? The soup will not have the original flavor.

9, the fire should be appropriate

Simmering soup fire is the trick is to boil over a large fire, slow simmering over a small fire. This can make the food protein leachate and other fresh substances as much as possible to dissolve out, so that the soup fresh mellow flavor. Only with a small fire for a long time slowly simmering, in order to make the leachate dissolved more, both clear, and thick mellow. You can add some winter melon, mushrooms and other oil-absorbing food to simmer together, can play a role in reducing cholesterol absorption.

10, the last salt

Salt time in a sense can dominate the flavor of chicken soup. Whether some people say that the next pot when the salt, or half-cooked when put, are not right. Salt cooked for a long time will have a chemical reaction with the chicken, the proteins in the chicken are locked, the soup flavor is light, and the meat is not stewed. Salt and other seasonings should always be put in when the chicken soup is already simmering. Put salt and turn on high heat for 10 minutes and then cease fire, do not uncover, not only the flavor of the whole into the chicken soup, and chicken soup more strong flavor. The first thing you need to do is not to stir the salt after putting it in, it will leave a raw salt flavor.