Ten skills of stewing chicken soup:
1. First of all, you must choose chicken
People like to pick old chicken when cooking soup, but it is more suitable for young chickens to cook soup. Broiler's meat contains more protein and less elastic connective tissue, which is more easily absorbed by human body. Secondly, the chicken used to stew chicken soup is preferably hen, and the soup stewed by hen is more tonic and suitable for people who have recovered from a serious illness. Chicken stewed with chicken soup tastes tasteless, but it can be used for cold salad.
2. You should freeze the chicken before killing it
It goes without saying to buy live chicken, mainly to ensure the delicious taste of the meat. After the fresh chicken is bought back, it should be frozen in the freezer for about 3 hours before being taken out to thaw and cook soup. Doing so is the same as the principle of discharging sour meat. This kind of chicken meat is the best, and the soup will taste more delicious.
3. Soak in rice washing water
Before cooking chicken soup, you can soak the cleaned chicken in rice washing water for more than ten minutes. In this way, the smell on the chicken skin can be removed, and secondly, the chicken can be made more tender. Using the simplest and easily available materials, we can get extraordinary results.
4, flying water-necessary homework
In fact, not only chickens, but also the main ingredients should be boiled in boiling water before any meat stew. This can not only remove the raw smell, but also be a thorough cleaning process, and also make the soup clear and not turbid, and the chicken essence is delicious and odorless, and it will work after a try.
5, cold water shaping
Chickens that have been treated with flying water should be quickly fished out and rinsed under cold water. On the one hand, it can wash away some floating foam attached to the chicken when it flies, and on the other hand, it can make the chicken soup not easy to be rotten and maintain the integrity of the skin and meat during the cooking process.
6. Deleting attachments
This step can be said to be the key. Removing some accessories from chicken is the key to making delicious chicken soup. These accessories that affect the color and taste of soup include: the red internal organs of chicken, such as liver, gizzard, lung, heart, etc. (which can be reserved for other dishes), but they must be removed when cooking chicken soup. Cut off the nails on the chicken feet. There are a lot of bacteria in fingernails, and cooking soup will be harmful to hygiene. Chicken's nose. It is a distance between the upper part of the chicken mouth and the eyes. If it is not removed, the chicken soup will have an odor. Chicken's ass. This part can be cut off more. Pay special attention not to keep it when cooking chicken soup.
7. It's best to use a casserole in the pot for stewing chicken soup
You should use a casserole instead of an iron pot to cook chicken soup. Because the iron pot will bring the smell of rust into the chicken soup, it is not as good as the casserole to gather the umami flavor and add delicacy.
8. Pot-water is "raw" and hot
Stewed soup should be cooked in cold water, so that the raw materials can fully release nutrition and fragrance from the slowly rising water temperature.
The raw materials cooked in the pot at the same temperature as water can make a better taste, so it must be remembered that the raw materials after flying water should be washed with cold water immediately and then stewed in the pot.
chicken soup should be cooked in cold water, and the water should be added at one time, and it is forbidden to add water at will. Generally speaking, a chicken weighing about 3 kg should put about 6 kg of water. Let the raw materials fully release nutrition and fragrance with the slow increase of water temperature. Stewed chicken soup should be simmered for about 1 minutes. Open the lid and skim off the floating foam on the surface when it is boiling, so that the chicken soup in the future will be white and clear without any impurities. After skimming the floating foam, turn to slow fire, and then don't uncover it casually. The soup that is "out of breath" will lose its original flavor.
9, the heat should be appropriate
The key to simmering soup is to boil with a big fire and simmer slowly with a small fire. In this way, fresh and fragrant substances such as protein extract can be dissolved as much as possible, and the soup is fresh, mellow and delicious. Only by slow stewing with low fire for a long time can the extract be dissolved more, clear and mellow. You can add some oil-absorbing foods such as wax gourd and mushrooms to boil together, which can reduce cholesterol absorption.
1. Put salt at last
The time of putting salt can dominate the taste of chicken soup in a sense. Whether some people say that salt should be put in the pot or when it is half cooked, it is not right. When the salt is boiled for a long time, it will react with the chicken, and the protein in the chicken will be locked, and the soup will be light and the meat will not be rotten. Salt and other condiments must be put when the chicken soup has been stewed. After adding salt, turn to the fire for 1 minutes and then cease fire. Without uncovering the cover halfway, not only the taste is all in, but also the chicken soup is more delicious. Be careful not to stir the salt after putting it in, it will leave a smell of raw salt.