Chicken soup is rich in nutrients such as protein and fat. In such a cold season as winter, drinking chicken soup often can improve our immunity, improve our physique and keep warm.
Chicken soup made by many friends is either very strong or the water in the pot is very dull and not good at all. In fact, making chicken soup looks simple, but it is also skillful. Before cooking chicken soup, many friends will choose to blanch the chicken directly in the pot. In fact, this method is incorrect. Direct blanching will lead to the loss of nutrients in chicken and the taste of chicken will become worse.
So how should we solve it? In fact, as long as you do this step more, you can ensure that the stewed chicken soup is neither old nor firewood, and it is particularly delicious.
suck up
Before stewing chicken soup, we need to soak the chicken for a while to get rid of the fishy smell.
Prepare a pot of cold water first, then add a proper amount of cooking wine and stir well. Soaking chicken in cold water for 30 minutes with cooking wine can not only remove the fishy smell of chicken, but also make the stewed chicken soup more fragrant.
In the process of soaking, you must remember not to use hot water, because once the chicken meets hot water, it is difficult to cook its blood.
Longshui
After the chicken is soaked, the bottom begins to blanch. Cold water should also be used for blanching, and a few slices of ginger, onion and cooking wine should be added to the pot to better remove the fishy smell. In addition, the blanching time should not be too long, usually 6~7 minutes, otherwise the chicken will be overcooked.
In the process of blanching, some blood foam will float on the water. You have to skim off the floating foam, then take out the chicken and wash it in cold water for several times, and then you can stew it.
stew
1. When you stew chicken soup, you need cold water. As the water temperature rises slowly, chicken can fully release its nutrients and flavor.
2. No matter what kind of soup you stew, you should keep the original flavor of the soup, and don't add spices such as pepper, cinnamon and clove, otherwise it will cover up the umami taste of the soup itself.
3. When stewing chicken soup, first open the fire to boil the water, and then turn to medium heat for slow stewing. In the process of stewing, try not to uncover the lid, otherwise it will be easy to "get out of breath" and the soup will have no original flavor.
4. When stewing chicken soup, if you want to make the chicken soup more delicious, you can put medlar or red dates. Lycium barbarum can not only absorb odor, but also absorb different colors, so that the stewed chicken soup tastes fragrant and the color is more transparent and beautiful.
Xiao Xiaowen's Thought
When we stew chicken soup, we must pay attention to what I said above. Don't blanch the chicken soup directly, you need to soak the bleeding water to remove the fishy smell first. During the stew, be sure to put cold water into the pot. As long as you master the above points, you can ensure that the stewed chicken soup is delicious and the chicken is delicious and tender.