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What are the steps and tips needed to make old hen soup?
One is the need to blanch when making chicken soup. Stewed chicken soup when you need to blanch is the need to treat the situation, the chicken is generally divided into the soil chicken and feed chicken, the ingredients are different production methods are also different. Chicken does not need to be blanched, but in the preparation of the need to put the chicken in the water below the soaking, the purpose is to soak out the blood on the body of the chicken. If the chicken is still fishy when it comes out of the pot, it needs to be developed with ginger or cooking wine. Feed chicken is necessary to blanch, its fishy flavor will generally be heavier than the earth chicken, blanching is to remove the feed chicken blood and fishy flavor. Feed chicken blanching need to be placed in the inside of some wine or ginger, which can help it better get rid of the odor. Here we need to remind that after the blanching of chicken nutritional value will have some loss, but the overall effect of the chicken soup will not have an impact.

The second is that chicken soup needs to be stewed on a low fire. Chicken soup is the most important thing is fresh, but many people are very difficult to do this, and its made chicken soup feel is more greasy, giving people a difficult to swallow feeling. When stewing chicken soup, it is best to choose to use firewood stew rather than electric pot production, the main reason is that the overall taste of chicken soup produced by the electric pot will be very much reduced, the relative popularity will be much lower. The author believes that when using firewood to stew chicken soup should be slowly stewed at first with a small fire, so that the fresh flavor of the chicken meat will be thoroughly integrated into the chicken soup, and with a large fire to cook, it is likely that its fresh flavor and nutritional value will be lost more. In the stewing of chicken soup must grasp the fire, so that the chicken will not be stewed too old, this is a long time to practice to have the skills.

Third, try to choose canola oil when stewing chicken soup. Now there are many varieties of cooking oil on the market, and their efficacy and scope of application are also relatively large differences. I know of cooking oil varieties of corn oil, soybean oil, canola oil, peanut oil, salad oil, etc., oil is not the same kind of food will also have a relatively large difference in its application. The common oils in our life are just two kinds: canola oil is more suitable for frying some meat products, such as chicken, beef, pork, etc.; peanut oil is more suitable for frying some green vegetables. Canola oil in chicken soup can make the soup color more bright, the whole soup will show a golden yellow, but with peanut oil is basically difficult to come out of this effect.

Chicken soup is relatively simple to make, but to really make the soup delicious is still very difficult, which requires a lot of skillful things. In the modern world, the quality of the main ingredients used to make chicken soup is actually declining, and you should try to work on the ingredients as much as possible when making chicken soup, and good ingredients largely determine the quality of chicken soup.