The more the chicken is braised, the more it foams up, the more the blood is cooked out.

During the blanching period, froth is bound to appear and float on the surface of the soup. Floating foam appears like this:

Raw meat in the water heated together, almost when the water is boiling, the beginning of the flotsam floating up, not sinking. As the water temperature rises, the flotsam grows. By the time the water boils, the soup surface begins to have boiling, these flocs set into a brown froth, covered with soup surface. After skimming off the brown froth in time, white froth will appear later.

The brown froth is the residual blood and liquid that is squeezed out by the muscle fibers when they are hot and tight, and comes out to meet the hot water coagulation. Because they are out of the original capillary tract, the volume is small, out of the heat will be solidified into flocculent, containing many particles of gas, specific gravity is less than water, floating up and down.

Blood inactivation coagulation brown. These foam generally have to skim off at any time, otherwise, and then continue to warm up, the gas contained in the foam is boiling water squeezed out, the blood foam will sink, want to skim also skimmed. Sinking blood froth, one of the broth stew is not clear, the second is the blood froth stench infected broth, no longer the whole of the fresh aroma to.

There is another way to do this without skimming off the foam. Jianghuai cuisine across the stew, the first meat fried incense and then give the water stewed up practice.

This practice is generally first fully soaked, meat inside the original not much residual blood, and then seasoning stir-fry, there is no chance of odor. Give the water and then stew, boil also have floating foam, but it is not blood foam, do not need to skim, continue to turn small fire stew is good.