It is recommended to blanch meat with cold water, such as big ribs or beef and mutton, chickens and ducks. You can also put the chicken in a pot and blanch it with cold water until the water boils, skim off the blood foam and take it out. If boiled in boiling water, it is easy to denature and solidify the protein on the surface of meat, and the soup is not easy to taste when cooked again, and the taste will be dull. ?

Different meats have different blanching methods. Fish and shrimp are suggested to be blanched with boiling water 1 ~ 2 minutes, and then marinated with salt, cooking wine, etc. This will not only help to remove the fishy smell, but also keep the fresh taste of fish and shrimp, so that the fish will be more complete when stewed.

Nutritional value of chicken

1, the protein content of chicken is high, which is easy to be absorbed and utilized by human body, and it has the functions of strengthening physical strength and keeping fit. In addition, chicken also contains fat, calcium, phosphorus, iron, magnesium, potassium, sodium, vitamins A, B 1, B2, C, E and nicotinic acid.

2. Chicken is also rich in potassium sulfate amino acids, which can make up for the deficiency of cattle and pork.

3. Chicken has more vitamin A than other meats, but the quantity is worse than vegetables or liver, but much higher than beef and pork.