"three dozen":
1: Onion and ginger, these two seasonings are the key to removing fishy smell. Whether it is chicken soup or sparerib soup, both are indispensable!
2. As a member of the "three-piece set", cooking wine plays a key role in deodorization, especially for some raw materials with strong fishy smell, such as chicken, duck, beef and pork.
3. Suitable adjuvants can be ingredients such as Radix Astragali, Fructus Lycii, Lentinus edodes, Radix Ginseng, Radix Codonopsis and gelatin. These ingredients will make the chicken soup more delicious and double the nutrition.
Don't let go! Don't put these two ingredients! Many people don't understand, which makes the chicken soup stale and fishy!
1: spice, pepper, cinnamon, fragrant leaves, star anise. Although these spices have a good refreshing effect, they are not suitable for chicken soup and ribs soup. Its taste will mask the delicacy of the soup, resulting in a great discount on the taste.
2. Seasoning, soy sauce, soy sauce, oyster sauce, chicken essence, monosodium glutamate and other seasonings. Chicken stew was originally white, but with soy sauce and soy sauce, it was a bit neither fish nor fowl. Then there is chicken essence, monosodium glutamate and so on, not to mention, because chicken soup is delicious enough, there is no need to put it!
Technical summary:
1: After the chicken is chopped, soak it in clear water for a while to remove the smell of blood. This is very important!
2. Blanch the chicken with cold water and add some cooking wine, which also plays a role in removing fishy smell.
3: Jujube, chicken nuggets and donkey-hide gelatin can be cooked together.
4. Finally, be sure to add salt to taste. Adding salt too early will inhibit the dissolution of nutrients.