Question 2: When to put salt in chicken stew soup can dominate the taste of chicken soup in a sense. It's not right to put salt or half-cooked in the pot. If salt is added to stewed chicken first, it will directly affect the taste, characteristics and nutritional preservation of chicken and chicken soup.
Because the moisture content of chicken is very high, some of them are as high as 65% ~ 90%. However, salt can dehydrate. If you put salt in the stew first, the chicken will be soaked in salt water and salty soup, so that the water in the tissue will penetrate outward and protein will solidify, which will obviously shrink and tighten the chicken tissue, affect the dissolution of nutrients into the soup, hinder the concentration and quality of the soup, and make the stew chicken hard, old and light.
Therefore, the correct way to put salt in stewed chicken is to cool the stewed chicken soup to 80-90 degrees Celsius, and then add a proper amount of salt, so that the chicken soup and meat taste the best. Adding a little salt before drinking can limit the intake of salt. In addition, thick soup treasure also contains a lot of salt, so try not to put it when cooking soup.
After adding salt, turn to high heat 10 minutes, then cease fire, without uncovering the cover halfway, not only the taste is all in, but also the soup is stronger. Be careful not to stir the salt after putting it in, it will leave the smell of raw salt.
Question 3: When does the stewed chicken put salt in the pot?
condiments
Chicken1000g
condiments
A moderate amount of potatoes
Asparagus moderate amount
Appropriate amount of vermicelli
Carrot right amount
Proper amount of onion
Appropriate amount of ginger slices
Proper amount of salt
Appropriate amount of rock sugar
Appropriate amount of pepper
Appropriate amount of pepper
Proper amount of old pump
Proper amount of cooking wine
Appropriate amount of chicken essence
Garlic right amount
Proper amount of salt
step
1. Wash the chicken. Cut it into small pieces. Wash it in water.
2. Wash the asparagus, remove the roots, and remove the hard silk from the tail with a peeler.
3. Cut potatoes and carrots into hob blocks, asparagus into sections, and green onions into sections.
4. Boil the water in the pot, add the potatoes and carrots, cook for about 5 minutes, and take out the potatoes and carrots.
5. Add the washed chicken pieces, blanch them, remove them, control the moisture, put them in a bowl for later use, and take out the clean chicken soup.
6. Slice garlic and put rock sugar, star anise and pepper together.
7. Heat the pan, pour the oil, add the chicken pieces and stir fry for a while.
8. Add garlic slices, rock sugar, star anise and pepper, stir-fry until the rock sugar melts and the chicken pieces are colored. (You can also stir-fry the sugar first, and then stir-fry the chicken with chicken pieces. )
9. After the chicken pieces are fried to the highest color, add the chicken soup (draining water is healthier).
10. Add potato pieces and carrot pieces, add salt, soy sauce and cooking wine, bring to a boil over high heat, and turn to low heat.
1 1. Cut the vermicelli into small pieces with scissors. Cook for about 30 minutes, then add the vermicelli.
12. Add onion and asparagus.
Continue to cook for 5 minutes. During this period, pay attention to the state of vermicelli, so as not to absorb all the water and stick to the pot.
13. Add chicken essence, sesame oil, pepper, salt and seasoning, and take out.
Question 4: It doesn't matter whether the stewed chicken is salted first or later.
It is best to put salt after cooking, especially the soup cooked for so long, which is easy to produce harmful substances.
Don't worry, it won't be delicious.
Question 5: When stewing an old hen, don't add salt when stewing, it will destroy the nutrition of the soup. Add salt when seasoning.
Question 6: When is the salt added to the stewed chicken? raw material
Ingredients: hen 1500g Accessories: dried mushrooms 50g shrimp 10g seasoning: salt 15g pepper powder 2g cooking wine 15g onion 25g ginger 25g.
Detailed steps
1. Wash the slaughtered hens;
2. Soak the mushrooms in warm water, wash and cut off the roots, and make two pieces;
3. Wash onions and ginger and pat them loose;
4. Add water to the casserole, add chicken to boil and skim off the floating foam;
5. Add onion, salt, ginger, cooking wine, shrimp skin and mushrooms, stew for 2-3 hours, and then put them in a soup bowl.
The time of salt stew is more detailed. See fancai/ Shi Mei /94569/
Question 7: When to put salt in the stewed chicken, there are also small details. Pay attention to the salt at the end, and then put it when you are ready to take it out. If you put it too early, the meat will not be tender or old. Salt tightens the meat.
Question 8: When is the salt added to the stewed chicken? Chicken stew skills 1. Kill live chickens and eat frozen ones.
We are all used to buying live chickens in the market, slaughtering them on the spot and stewing soup at home. I hope we can't lose every minute. Actually, this is not right. After the fresh chicken is bought, it should be frozen in the freezer for 3~4 hours, and then the thawed stew is taken out. This is the same as the principle of acid meat. When an animal is killed suddenly, it will naturally release a variety of toxins, and the bacteria in the freshly slaughtered hot meat will multiply rapidly. Freezing not only sterilizes meat, but also makes meat transition from "stiff stage" to "rotten stage" and then to "mature stage". The meat quality is the best at this time, and then the stew is obviously fragrant and tender.
2, flying water-compulsory work
In fact, it's not just chicken. Before any stew, the main ingredients should be blanched with boiling water. This can not only remove the fishy smell, but also be a thorough cleaning process, and also make the soup clear but not turbid, fresh and tasteless, and it will work after a try. Of course, flying water is also learned. If meat is put in cold water, it will go through a cooking process from cold to boiling, and the nutrient loss is serious. It is best to boil the pot in warm water for about 7~8 minutes, without covering it, and turn it over in time. Boiling water is also ok, it takes 3~5 minutes.
3. Boiling water is "raw" hot
Stewed soup should be boiled in cold water, so that the raw materials can fully release nutrition and fragrance from the slow rise of water temperature. The raw materials cooked in the pot at the same temperature as water can make a good taste, so it is important to remember that the raw materials after flying water should be washed with cold water immediately and then stewed in the pot.
4, temperature-guess big and guess small
Stewed chicken soup should be cooked with high fire 10 minutes or so, and then turned to slow fire. The degree of boiling should be controlled like boiling, because the casserole has a good heat preservation function. If the fire is turned down when boiling, the subsequent boiling process will lose the "freshness" of the soup. Moreover, don't open the lid during 10 minutes, and the "breathless" soup will lose its original taste.
5. Knowledge of salt
This is still a big problem for stew. The time of putting salt can dominate the taste of soup in a sense. Whether someone says that salt should be put in the pot or when it is half cooked, it is wrong. When the salt is cooked for a long time, it will react chemically with the meat, locking the protein in the meat. When the soup is weak, the meat will not be stewed. So when should the salt be put away? Remember, when cooking soup, you must put seasonings such as salt. After adding salt, turn to high heat 10 minutes, then cease fire, without uncovering the cover halfway, not only the taste is all in, but also the soup is stronger. Be careful not to stir the salt after putting it in, it will leave the smell of raw salt.
Question 9: When to put salt in the stewed chicken The correct way to put salt in the stewed chicken is to cool the stewed chicken soup to 80-90 degrees Celsius, and then add a proper amount of salt, so that the chicken soup and meat taste the best. Adding a little salt before drinking can limit the intake of salt. In addition, thick soup treasure also contains a lot of salt, so try not to put it when cooking soup.
After adding salt, turn to high heat 10 minutes, then cease fire, without uncovering the cover halfway, not only the taste is all in, but also the soup is stronger. Be careful not to stir the salt after putting it in, it will leave the smell of raw salt.