1, blanching: The purpose of frying chicken blanching is to make the chicken cleaner.

2, no flooding: the purpose of frying chicken without flooding is to maintain the original flavor of chicken.

Second, it tastes different.

1, blanched: In terms of taste, blanched fried chicken will lose part of the umami flavor of chicken, and the taste will become somewhat poor.

2, not drowning: not drowning retains the umami taste of chicken, and the taste is more delicious and juicy.

Make chicken soup more delicious

Cook chicken after freezing: If you buy chilled chicken, put the chicken in the freezer of the refrigerator for 3-4 hours to drain the acid. Because animals have just been slaughtered, many toxins will be released in the body, and the freezing process is also a sterilization process; Parts to be removed: Some parts of chicken directly affect the taste and color of chicken soup and must be removed before cooking.

(1) toenails on chicken feet. A large number of bacteria remain under the nails, which is not conducive to the hygiene of chicken soup.

(2) removing internal organs and chicken buttocks;

Soak in rice washing water: soak the washed chicken in rice washing water for more than ten minutes first, which will make the chicken more tender.

Refer to the above content: People's Daily Online-Pay attention to 7 details in stewed chicken soup. Five groups of people should not drink chicken soup.