The first move is to kill the chicken and eat the frozen chicken. Now many people want to drink chicken soup. They all buy a live chicken directly from the vegetable market, slaughter it at home and start making chicken soup, which won't last long. But if you want to make delicious chicken soup, you have to freeze the chicken we bought for 4 to 5 hours before you can start cooking, because the chicken we just bought from the vegetable market is not only very strong, but also
The second is flying water. In fact, we not only use flying water when making chicken soup, but also use flying water when making other broth. Many friends don't understand what flying water means. Fat water actually means that we cook the meat in water before stewing it. If the chicken flies, the soup won't feel too muddy. When it is drunk, it looks particularly clear and tastes particularly good.
Moreover, flying water can also remove the fishy smell of chicken before making soup. We usually cook chicken in warm water for about ten minutes, and it only takes three or four minutes in boiling water. But if cold water is used, muscles will change from cold to hot, and a lot of nutrients will be lost in the process. Therefore, the chicken soup cooked with such chicken has no nutritional value.
These are the stew techniques that Bian Xiang Xiao introduced to you. Do you know all this? Can you use these skills when stewing soup at home? If you don't use it, hurry up and collect this article for Bian Xiao. You must use this skill when cooking soup next time, so that the soup you drink will be more delicious and have high nutritional value. Try it yourself at home.