How much water should be put in the black-bone chicken soup
There is no strict quantitative determination on the amount of water to be put in the black-bone chicken soup. People who like to drink soup can put more water. Generally, it is recommended that a black-bone chicken weighing about 3 kg needs to put about 6 kg of water. When stewing black-bone chicken soup, you should pay attention to it. It is advisable to put cold water instead of hot water, otherwise it will affect the nutrition of black-bone chicken soup. In addition, you should put enough water at a time, and it is not advisable to add water halfway, otherwise it will affect the taste of black-bone chicken soup.
when to add salt to stewed black-bone chicken soup
If you add salt to stewed black-bone chicken soup early, it will affect the taste of black-bone chicken soup. The water in black-bone chicken will be forced out, which is not conducive to the nutrition of black-bone chicken infiltrating into the soup, and it will make the taste of black-bone chicken dry and hard. Therefore, salt is usually added at about the time of cooking.
Generally, black-bone chicken soup can be cooked in about 2 hours. When the temperature of black-bone chicken soup is reduced to 8℃~9℃, it is the best time to put salt. Don't put too much salt. Nowadays, the diet advocates low salt and less oil. You can taste it while adding salt.
how to make black-bone chicken soup more nutritious
ingredients: black-bone chicken, jujube, longan, medlar, codonopsis pilosula, coix seed, astragalus, angelica, ginger slices, cooking wine, white vinegar and salt
practices:
1. Wash black-bone chicken in cold water and blanch it in a pot. The ingredients are ginger slices and cinnamon.
2. Blanch the black-bone chicken in a pressure cooker in the future, then write two or three times of cold water, then wash the medicinal materials except Lycium barbarum, and add appropriate cooking wine
3. Boil the water in the pot, skim off the floating foam, and then add appropriate white vinegar to help calcium dissolve. Put the white vinegar and cover it in the future. SAIC will turn to low heat for 3 minutes. After opening the lid, pour in the washed medlar, salt properly and cook for 2-3 minutes.
Tips for stewing black-bone chicken soup
1: Blanch black-bone chicken in water, which can remove the fishy smell and part of the fat, making the soup less greasy and more refreshing;
second, when stewing black-bone chicken soup, the best ratio of Angelica sinensis and Astragalus membranaceus is 1: 5, which achieves the best effect of invigorating qi and enriching blood;
Third, avoid adding too many seasonings such as onion, ginger, cooking wine, etc. when cooking soup, so as not to affect the original flavor of the soup itself, and avoid putting salt too early, because putting salt early can make the protein in the meat solidify and not dissolve easily, and make the soup dark, with insufficient concentration and unattractive appearance.