Stewing chicken soup with cold water.

Stewing chicken soup in cold water is a better method, this is because if you use hot water to stew chicken soup directly, the chicken meat may become loose meat because of the temperature difference, and the nutrients inside can not be better incorporated into the chicken soup.

Hot water stewed chicken soup, the speed is accelerated, but the nutritional value of chicken soup will be greatly reduced, because the lack of a long time stewing, chicken nutrients in the difficult to be liberated to the hot soup, then people can only draw through the chicken nutrition, but not to achieve the beginning of the chicken soup to drink through the role of cold warm and nourishing the body.

When you cook chicken soup with cold water, remember not to be in a hurry, but to simmer for a while, so that the chicken becomes delicious, so that the soup becomes thick, so that the long stewed out of the chicken soup can not only drive away the cold and warmth, but also drink can also be strong and healthy.

Stewed chicken soup points

1, can not be used to stir fry the pot burn, stewed chicken soup must be casserole.

2, stewed soup should be large fire after boiling into a small fire stew, water once added enough, never open the pot to add water in the middle, especially the boiling before the ten minutes, if you open the lid will run out of gas.

3, stewed chicken soup can be added during the ginseng beard, goji berries, jujubes and other colorful and complementary.

4, fly water blanch meat in boiling water, stewing soup should be cold water stewing, with the water temperature slowly rising, the raw materials will fully release the nutrition and flavor, so the same temperature with the water in the pot of raw materials can simmer out a good taste.