1. Stewed black chicken soup.
Materials: 1 chicken, 2 green onions, 1 small piece of ginger, 2 tsp cooking wine, 2 tsp refined salt, 1 tsp monosodium glutamate.
Making process:
a. Slaughter and clean the chicken.
b. Blanch in boiling water to remove blood.
c. Put the black chicken, cooking wine, scallions, ginger into a casserole, boil over high heat, then change to low heat and simmer for 2 hours.
d. Add refined salt, monosodium glutamate can be.
Expanded Information:
Choose Chicken: People love to pick the old chicken soup, but in fact, chicken soup is more suitable. The first thing you need to do is to get your hands on some of the most popular products in the world. The meat of the child chicken contains more protein, and contains very little elastic connective tissue, easier to be absorbed by the body. Secondly, the chicken used to stew chicken soup chicken, preferably hen, hen stew soup more deficiency, suitable for people who have recovered from a serious illness to drink. The chicken meat after stewing chicken soup tastes no flavor, but can be used to cold.
Freshly killed chickens should be frozen first: it goes without saying that buying live chickens is mainly to ensure that the meat tastes fresh and tasty. Fresh chicken bought back, should be put in the refrigerator freezer freezing for about 3 hours before taking it out to thaw and cook soup. Doing so is the same as the principle of slicing acid meat, so that the chicken meat is the best, and the flavor of the soup made will be more delicious.
Soaking in rice water: before making chicken soup, you can put the clean chicken, into the rice water soaking for ten minutes. This will remove the odor from the chicken skin, and secondly, it will make the chicken meat become more tender. Utilizing the simplest and most readily available ingredients, you can receive extraordinary results.
Flying water: the so-called flying water, is the chicken, cold water, ginger, together on the stove, ignition cooking to the process of boiling. Through the flying water can not only remove the chicken's raw fishy flavor, but also a thorough cleaning process, but also can make the soup clear and not cloudy, fresh and fragrant without a bad taste.
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