Chicken soup is actually better suited to a low and slow simmering broth, the nutrition will be better.

But it's easy to want a thick soup, and the reason why a thick, creamy soup is white is not because milk is actually added, but as a consequence of the emulsification of the fat in the meat. So there are two basic conditions for wanting gumbo, fat, and high heat. Generally the meat will fly water, remove the blood foam, another pot, sitting water, the amount should be sufficient. Once boiling, add the meat and keep boiling over high heat for about 20 minutes to whiten the soup. If the soup is not white enough, you can add a little bit of refined lard as appropriate, don't worry, because the emulsified fat is not so greasy and does not add too many calories.

It must be enough water, high-flame simmering will let the water evaporate, if you add water halfway will affect the effect, must add water must be heated boiled water rather than cold water, otherwise the previous work is lost.

Simmering soup can be appropriate to add a little bit of onion and ginger, remove the fishy and greasy meat, soup is ready to fish out and discard can be.

This method is suitable for cooking fish soup, bone soup, pig's feet and other ingredients rich in gelatin and fat.

I, chicken soup should be simmered for 3 hours with a gentle fire, so that it is good to drink, and simmered slowly over a low fire. This allows the protein leachate and other fresh and fragrant substances in the chicken to dissolve as much as possible, so that the soup is fresh and mellow and flavorful. Only by stewing slowly over a long period of time over low heat can the leachate be dissolved more, both clear and thick and mellow.

Second, stewed chicken soup can add some winter melon, mushrooms and other oil-absorbing food simmering together, can play a role in reducing the absorption of cholesterol.

Three, chicken soup practice:

1, mushroom soak in advance, chopped chicken.

2, chicken blanch with water, put ginger and green onion, mushroom clean, drain.

3, put a little oil in the pot, blanched chicken fish out, put the pan slightly stir-fried, out of flavor can be.

4, pour into the casserole, put two pieces of ginger, put the water, cover the lid, open fire stew.

5, after boiling, continue for 10 minutes, and then put the mushroom stew, boil, turn to medium heat and stew for 30 minutes.

6, put a little sugar (a little bit is good, to enhance the flavor, chicken soup will be more fresh.)

7, put salt to taste, taste the saltiness, add a little cooking wine.

8, continue to stew, open the pot again for half an hour, you can drink.