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2. Add a proper amount of water to the pot, add chicken pieces, remove the chicken after the fire is boiled and wash it.
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3. Put ginger slices, shallots, cooking wine, Lycium barbarum, Codonopsis pilosula and Angelica sinensis into a stew pot, cover the stew pot, boil it with high fire and stew it with low fire for 2-3 hours;
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4. Add salt and monosodium glutamate according to personal taste when eating.
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Kill live chickens to eat frozen chickens, and buy live chickens mainly to ensure the delicious meat. However, after fresh chicken is bought, it should be frozen in the freezer for about 3 hours before it can be taken out to thaw and make soup. Because when an animal is suddenly killed, a variety of toxins will naturally be released in the body; And the temperature of the freshly slaughtered chicken is more suitable for bacterial reproduction. At this time, freezing can not only sterilize, but also make chicken taste better and soup taste more delicious.
Before stewing any broth, the main ingredients should be blanched with boiling water, which not only can remove the raw smell, but also is a process of thoroughly cleaning the meat, which can make the stewed soup cool, delicious and tasteless.
If it is cold water cook the meat, from cold water to boiling, the nutrition of meat will be seriously lost. It's best to put the pot in warm water and cook it for seven or eight minutes. In the process of cooking, turn the meat pieces at the right time. Of course, you can also use boiling water and cook for three to five minutes.
Rinse the meat with cold water immediately after flying, and then stew it in a pot. Because stew is best for cold water, and the water should be added at one time, it is forbidden to add water at will. Generally speaking, a chicken weighing about 3 kg needs to put about 6 kg of water. As the water temperature rises slowly, the raw materials will fully release nutrients, and the raw materials with the same temperature as water can be cooked better.
Stew the chicken soup on low heat 10 minutes. Open the lid and skim off the floating foam on the surface when boiling, so that the chicken soup will be white, clear and fragrant in the future. After skimming the floating foam, turn to slow fire and don't uncover it casually. "Breathless" soup will lose its original flavor.
The big fire boils and the small fire simmers slowly. In this way, fresh and fragrant substances such as protein extract can be dissolved to the maximum extent, and the soup is fresh, mellow and delicious. Only by slow stewing with low fire for a long time can the extract be dissolved more, clearer and more alcohol.
It is not recommended to stew soup in a pressure cooker. Casserole is the best choice. Boil over high heat 10 minutes, then turn to low heat. The degree of boiling should be controlled in a seemingly boiling state, because the casserole has a strong heat preservation function. If the fire is turned down after the soup is completely boiled, the subsequent boiling will cause loss to the freshness of the soup.
Some people like to put all the seasonings in chicken soup from the beginning, but this is unscientific. When the salt is cooked for a long time, it will react with the chicken, and the protein in the chicken will solidify, which will greatly reduce the nutrition and delicious taste of the soup, and it will also easily lead to the result that the soup is light and the meat is not rotten.
After the chicken soup is stewed, you must put seasonings such as salt. After adding salt, turn to high heat 10 minutes, then cease fire, without uncovering the cover halfway, not only the taste is all there, but also the chicken soup is more delicious. Don't stir the salt after it is put in, it will leave the smell of raw salt.