The stewing method of chicken soup is as follows:
Main ingredient: 1000 grams of old hen pieces.
Accessories: onion and ginger in moderation, 6 grams of salt.
Steps:
1, in order to eat the time to save energy, today I am using chicken pieces to cook chicken soup. Chopped chicken pieces, cool water in the pot, cook until boiling, fish out and rinse again.
2, boil the chicken pieces into the pot, add onion and ginger. In fact, the simple ingredients plus the simplest practice, you can achieve the rare delicious.
3, boil the water chicken pieces into the pot, add green onions and ginger.
4, in fact, simple ingredients coupled with the simplest practices, you can achieve rare delicious.
The right way to stew chicken
1, chicken cleaned and put directly into the pot to stew, the blood has run into the soup, the result is that the chicken soup and black and fishy.
2, blanched and then stewed, although there is nothing fishy, but the meat has become more firewood, indicating that the blanching time is too long, but the blanching time is short the blood can not be removed, but also not delicious.
So, directly stewed or blanched stew is not the correct approach, today I share with you the experience of stewed chicken soup, restaurant chef said, want to chicken soup golden and delicious, good not fishy, there are 2 key steps can not be less, the following I share the specific method of stewed chicken soup, together with the 2 steps to see which it is.
Mushroom chicken soup
Prepare fresh three yellow chicken, dried shiitake mushrooms, jujubes, goji berries, scallions, ginger, cooking wine, salt.
1, buy a three yellow chicken, preferably live chicken, frozen chicken texture, flavor will be much worse. Three yellow chicken slaughtered and rinsed, chopped into small pieces with a knife, into the water soaked for 1 hour.
Soaking the chicken is the crucial first step. The fishy taste of chicken mainly comes from the blood water, soaking in water allows the blood water to precipitate out quickly, which will reduce the fishy taste and the color of the chicken soup will be brighter.
2, half an hour to change the water, when the chicken soaked white, fish out, rinse with water, cold water in the pot, add onion, ginger, cooking wine, open high heat blanching. Use a spoon to skim off the floating foam cooked, which is the residual blood, blanch and fish out with hot water rinse well, drain.
3, frying pan into the appropriate amount of oil, fifty percent of the heat when poured into the chicken pieces, open a small fire stir-fry, the chicken skin under the fat fry out, so that the chicken broth will be more fragrant, the color is more golden. When the color of the chicken skin fried charred on it.
Stir-frying the chicken is the key second step, can make the chicken more flavorful, and not greasy, especially good.
4, add green onion, ginger, cooking wine stir fry to remove the fishy, pour enough boiling water, high heat to boil and then turn to low heat, continue to stew for 1 hour. Dry shiitake mushrooms wash, soak in water in advance, also pour into the pot and chicken stew together.
5, wolfberry, jujube soaked in warm water for 10 minutes, an hour later added to the chicken soup, and then add the right amount of salt, continue to stew for 10 minutes can be, rich and fresh chicken soup on the stew.
Stewing chicken soup tips
Stewing chicken soup in addition to blanching, there are 2 important steps, is soaking, stir fry.
After soaking in bleeding water, the fishy flavor of the chicken is reduced, the blanching time can be shortened, and the meat will be very tender and will not get old.
Steaming out the fat, the chicken tastes not greasy, and in the process of stewing, the fat emulsification to make the chicken soup more flavorful, there is a layer of golden oil layer on the surface, look at it is very appetizing.
Stewardship of chicken soup three to put three to put
Stewardship of chicken soup three to put three to put
Stewardship of chicken soup three to put three to put, after the cold, the outside temperature is low, a lot of people are too lazy to go out. And this time a lot of health people like to start nourishing health, stewed chicken soup is a very common thing, it soup flavorful, nutritious. The following share stewed chicken soup three to put three to put
Stewed chicken soup three to put three to put 1
Stewed chicken soup, remember "put 3 kinds of''
1, put in salted water to soak
Poultry like chickens, ducks and geese, the general fishy flavor itself is relatively heavy; many people are not able to buy the chicken. Buy back the chicken, most are directly blanched to fishy, in fact, this is only to remove the fishy flavor of the surface of the chicken, so it is not complete. Stewed chicken soup fishy flavor is still very strong.
And it is best to buy back the chicken, rinse it first, and then use warm water with salt to make brine, and then put the chicken pieces to soak for half an hour. This will greatly reduce the fishy flavor of the chicken; because the solution density of the brine is greater than the solution concentration of the water in the chicken, the water in the chicken will be lost to the brine, then the bloody flavor of the chicken will be greatly reduced.
Soak for half an hour, then rinse with water, and then blanch on the pot. Blanching step must not be less, one can give deodorization; two is blanching can reduce the excess fat in the chicken, while reducing the purine content. Stewed chicken soup is more delicious and nutritious.
2, put the pot first fried
Many people in the stewed chicken soup, are accustomed to directly add water stew, so although there is no problem; but stewed chicken soup flavor is very poor.
And stewed chicken soup in fact, in addition to soaking and blanching in advance; before stewing, it is best to blanch the chicken, placed in the frying pan inside the frying pan, fried to the chicken contraction and slightly browned, and then put into the casserole stew; so that the stewed chicken soup flavor will be fresh and strong. This is because after the fat cooking and frying, the fat inside the chicken can be better released, and then add water to simmer, water and oil will produce a subtle chemical reaction. The flavor of the stewed chicken soup will be fragrant and fresh.
3, stewed chicken soup boiling water, cold water to use the right
Like our stewed chicken soup, because it is fried in advance with fat cooking, chicken this will itself is hot; so this time stewed chicken soup must be stewed in boiling water; if you add cold water will make the original fried hot chicken tight, chicken meat will become old and hard, eat up the texture will be very poor;
But for the chicken soup which has not been hot fried or blanch water, the taste will be very poor. After hot fried or blanched chicken to make chicken soup, then this time to stew chicken soup need to put cold water. Because after pouring boiling water, the outermost layer of protein will solidify as soon as the chicken is heated. The protein in the chicken can not be fully dissolved into the soup, stewed out of the flavor of chicken soup is not fresh.
Stewing chicken soup, keep in mind "3 do not put"
1, do not put wine
Wine is home cooking, the most commonly used to fishy seasoning; but stewing chicken soup, it is best not to use wine. Although the cooking wine itself has the role of deodorization and freshness; but the cooking wine ingredients also contain some other spices, belonging to the composite seasoning wine. Stew chicken soup itself is to eat the fresh flavor of chicken, this time and then add wine, not only can not achieve the purpose of deodorization, but will make the chicken soup has a sour taste, chicken soup flavor will be strange.
So stewed chicken soup deodorization, in the fried to the time you can add wine or a high degree of white wine, high-temperature heating at the same time, you can achieve the effect of deodorization, and wine is also easier to volatilize, stewed out of the chicken broth is not only no fresh flavor, chicken soup is also more intense.
2, do not put pepper and anise
Pepper and anise is also the most basic home spices; but in the stewed chicken soup, do not put these spices; because of the peppercorns and anise aroma is relatively strong, and peppercorns there is a unique numbness; stewed chicken soup, if you add to enter, after a long time of stewing, the fresh flavor of the spices and peppercorns of the numbness will be dissolved in to the soup, the stewed chicken soup is not fresh, but taste will be strange. Not fresh, but the flavor will be strange.
So the general stew chicken soup, with the best ingredients the simpler the better; basically is onion and ginger, and then add some red dates or wolfberries, etc.; but like too thick spices, it is recommended that we do not put again.
3, do not put raw and old soy sauce and other seasonings
Some people stew chicken soup, always think the color is too light, see no appetite; will directly put some of the color seasoning, like soy sauce, soy sauce; some also think that the taste of fresh better, will put the taste of fresh. But this is completely "snake added". A good bowl of chicken soup should be golden clear, rich in flavor; and if you add the color enhancement of seasoning as mentioned above, not only will cover the fresh taste of chicken soup, but the taste of chicken soup will be strange.
Stewing chicken soup in addition to the completion of the above recommendations, the other seasonings are basically no need to add additional, just wait for the pot before adding a little salt seasoning can be. This way the stewed chicken soup, not only fresh flavor, but also very rich in nutrients.
Chicken soup three put no put 2
Mushroom chicken soup
Raw materials: two chicken thighs, 50 grams of bok choy, mushrooms 8
Seasoning: 1 teaspoon of cooking wine, 1 teaspoon of salt, pepper 1/2 teaspoon of green onion 5 grams, 5 grams of ginger
Practice:
1, the chicken thighs, mushrooms, bok choy, washed and spare
2, the chicken thighs, mushroom, green bok choy and spare
2, in a pot of water, the chicken thighs, mushrooms, green bok choy and other ingredients, the chicken thighs, mushrooms, green bok choy and other ingredients. In a casserole dish, add chicken thighs, cooking wine, green onions and cut ginger
3, boil the water in the pot, remove the foam
4, small fire to 30 minutes, the mushrooms into the
5, into the mushrooms
6, and then the vegetables into the casserole dish, when the pot poured into the appropriate amount of salt and pepper can be.
Yam and Shiitake Mushroom Chicken Soup
Ingredients: yam, carrots, pork ribs, shiitake mushrooms.
Seasoning: 2 sticks of chicken broth.
Methods:
1, ribs blanch
2, yam carrots peeled and cut into sections.
3, pour all the raw materials into the ceramic pot.
4, turn on the automatic gear, 2-3 hours, and finally pour 2 sticks of clear chicken broth into the pot, seasoning, sprinkled with scallions can be.
Yam and Shiitake Mushroom Grass Chicken Soup
Ingredients; Grass Chicken half, 400 grams of yam, fresh shiitake mushrooms 8.
Seasoning; salt, cooking wine, ginger, green onion.
Practice;
1. Put the chicken into the pressure cooker
2. Add the right amount of water, put ginger, green onion knots, cooking wine, large fire to boil, small fire to cook 20 minutes, turn off the fire.
3. Put in the yam
4. Put in the mushrooms, boil over high heat, 5 minutes over low heat, turn off the fire
5. Skim off the chicken oil, put salt and cook for 1 minute
6. Fish out the green onion knots, sprinkle some green onion flowers can be.
Cabbage and mushroom noodles in chicken broth
Materials: chicken broth, cabbage and mushroom noodles
Accessories: salt and garlic
Practice:
1. Cabbage and mushrooms have been blanched ahead of time
2. Put water in a pot, and when the water boils, put down noodles, dripping water once in the middle of the process
3. Chicken broth is added to the pot, and add the cabbage and mushrooms to bring to a boil
4. garlic cut into garlic sprinkled into the soup, add a little salt
5. fish out the noodles, pour into the chicken broth can be
Mushroom Lotus Root Chicken Soup
Materials: 4 chicken thighs lotus root 250g mushrooms
Seasoning: green onion, ginger, white pepper, chicken broth, salt
Practice:
1, chickens rinsed legs, slashed two cuts.
2, shiitake mushrooms soaked, cross cut.
3, lotus root washed and peeled, sliced and spare.
4, chicken thighs into cold water, boiling pot blanch, fish out and wash off the foam.
5, chicken thighs, mushrooms, lotus root together into the pot, add water did not exceed the ingredients.
6, put in the small onion cut into pieces, ginger
7, high heat boil pot, turn down the heat to cover the lid and simmer for 45 minutes.
8, out of the pot before adding a little white pepper and salt to taste can be.
Mushroom Chicken Noodle Soup
Main Ingredients: Fresh Noodles Swansea Thick Mellow Broth
Ingredients: Mushrooms, Asparagus and Fresh Meatballs
How to do it:
1.Prepare the main ingredient
2.Boil the water in the pot, and cook the noodle
3.Soak the boiled noodle in cold water and set aside
4.Again Boil water again, blanch the asparagus
5. Blanch the asparagus and soak it in cold water, wash the mushrooms and cross them
6. Boil water again in the pot, put the meatballs and mushrooms and cook them for a while
7. Then put in the Svensson's broth and bring it to a boil
8. Put in the asparagus, and turn off the heat
9. Drizzle the broth over the noodles and you are ready to go
Chicken Soup with Figs and Shiitake Mushrooms
Ingredients: chicken, shiitake mushrooms, red dates, figs, ginger, salt.
Practice:
1. Prepare all the ingredients: chicken half, mushrooms, dates, figs, ginger.
2. Boil a pot of water, put in a few slices of ginger, when the water boils, put the chicken into the blanch for 3 minutes, at the same time the casserole also put in the water to boil.
3. Blanch the chicken directly into the boiling water casserole.
4. Add the ginger.
5. Pour the soaked mushrooms into the casserole.
6. Add cleaned dates and figs.
7. Cover the pot with a lid and boil the pot over high heat, then change to a fine fire and simmer for 30 minutes.
8. Add salt to taste before drinking.
Light mushroom chicken soup
Raw materials: two chicken thighs, a dozen mushrooms, a few slices of ginger, a green onion, salt to taste.
Practice:
1, chicken thighs washed and drained, add oyster sauce, wine, pepper, salt, sugar, marinate for more than half an hour;
2, first use boiling water to marinate chicken thighs blanch - in fact, only skimming foam on the line, I do not want too much oil, blanch a go to the oil;
3, mushrooms to remove the root, clean;
4, clean the surface of the mushrooms cut cross flower knife, ginger cut large pieces, scallions cut large sections, and blanched chicken pieces standby;
5, casserole pot water, boil under the ginger, scallions;
6, boil again under the chicken pieces;
7, cook for a short time under the mushrooms, add a tablespoon of salt, turn the heat to simmer for 1 hour;
dried scallops mushroom chicken soup
Main ingredients: dried scallops 5 to 8, mushroom 5, chicken thigh 1
Applications: salt moderate, about 1500g of water, sesame oil moderate
Practice
1. 2.3. mushroom, dried scallops after the chicken thighs after the water is good blanching and filtering, mushrooms to remove the tip of the center of the two petals.
3. pot on the fire add appropriate amount of sesame oil to the filtered water of the chicken pieces a little fried,
4. mushrooms and chicken pieces into the pot and renewed into the water about 1500g,
5. large fire boil to small fire cook about 15 minutes,
6. finally add the dried scallops and cook together for about 3 minutes after adding salt seasoning can be.
Purple casserole pot pot shiitake mushroom chicken soup
Purple casserole pot automatic gear I seldom use, in fact, he time than high-grade will be a little more. Ingredients: mushrooms, ginger, chicken, salt.
Practice:
1 wash the mushrooms, cut some ginger, blanch the chicken, mainly in order to get rid of the chicken's odor;
2 and then put the chicken, mushrooms, ginger into the purple casserole dish, inserted into the electricity and so on for two hours, and then point of salt, and then wait for a minute on the food.
Stewed chicken soup three put three not to put 3
Can pregnant women eat hen soup
Some pregnant women are also worried about the chicken bought in the market have bird flu and dare not eat.
The most appropriate time to drink chicken soup after delivery is 5-7 days after delivery. It will be safe to drink. Go to a large supermarket or regular market to buy back the chicken and eggs, in the preparation of the time to cook until cooked, you can feel safe to eat. Chicken soup is not something you can just . Drink. But modern nutrition experts clearly pointed out that the traditional concept of the existence of the misunderstanding, the mother just after delivery to drink chicken soup, not only can not play the role of milk, but also early field maternal milk, milk, less serious will lead to milk.
Chicken soup can lead to milk, the reason is because the mother just after delivery, with the placenta left the mother, the blood of progesterone and estrogen rate decreases at the same time prolactin began to lactation. Avoid exertion, because the first three months the embryo is not very stable, easy to cause miscarriage of the situation.
In addition to chicken soup can promote lactation, the mother can also eat some hot food, should be for the production process consumes a lot of physical strength, blood loss, physical weakness, hot food on the mother has a good complementary effect.
Chicken soup is not the best food to promote milk, but it is a good food for mothers to replenish the nutrients and energy lost during labor. For example, brown sugar water to replenish blood, wine wine to benefit the five organs and drive away cold, nutritious millet porridge and eggs, pig's trotters soup, crucian carp and tofu soup, lettuce and meat soup, etc., which help to promote breast milk. The traditional Chinese concept that chicken soup is rich in nutrients, maternal consumption of chicken soup has all the benefits and no harm, to help supplement maternal nutrition, but also can play a role in milk. And hen soup contains certain hormones, the older the hen the higher the stimulation content, the maternal and chicken soup immediately after delivery, it will increase the blood estrogen, which inhibits prolactin secretion of milk, resulting in maternal milk or milk less.
Rooster soup or hen soup which is more suitable for maternal drink?
In fact, in the case of breastfeeding, rooster soup is more suitable for those who have less milk secretion, but it doesn't mean that you can't drink chicken soup. If the mother's milk secretion is normal, then it is recommended that mothers can drink some hen soup, because hen soup can also play the role of milk. However, for those mothers who do not produce enough milk, the effect of drinking rooster soup is actually much better than hen soup, the traditional hen soup is less effective than rooster soup in terms of nutrition and milk production.
Attack because it belongs to the male animal, so the attack contains more androgen, and androgen can be very good against the maternal body of estrogen, so just after giving birth to a child of women, if the lack of milk secretion and rooster soup is more conducive to the body's recovery, and also able to give the body to provide more than enough nutrients.
Because rooster soup can play a very good role in the milk, so can make the maternal milk secretion increase, which can be indirectly on the baby's nutrition for all aspects of supplementation, so the rooster soup is more suitable for the maternal, and the rooster soup contains less specific fat than the hen soup, not only to give the maternal supplementation, but also will not lead to obesity.
What are the rules for drinking rooster soup?
1, if the mother just want to drink a little bit of light rooster soup juice, want to reduce the fat of the rooster soup, you can teach the top of the layer of froth removed when boiling rooster soup, you can also do the rooster soup again when not chicken skin.
2, it is recommended that women drink chicken soup, it is best to attack the skin removed, or to attack the soup soup floating on the surface of the layer of foam removed, because the fat content of the chicken soup inside too much, may lead to maternal obesity, and may increase blood glucose and lipids, is not conducive to better maternal breastfeeding, and may even aggravate the burden on the baby's gastrointestinal tract.
3, secondly, maternal in drinking chicken soup, must adhere to the principle of moderation, never be able to drink too much chicken soup, drink too much easy to increase the burden of maternal organs, but also easy to lead to breast milk stagnation.
4, although the rooster soup nutritional value is relatively high, but in the maternal drink rooster soup, it is best to drink soup with meat together, because the meat inside the nutritional value is higher.
Home made chicken soup simple method
One: stewed chicken soup raw materials:
Materials: 1 small hen, 2 large mushrooms, 12 slices of ginger, salt moderate, pepper moderate
Practice: the ginger Xian clean, cut into thin slices, placed in the bottom of the stew pot.
Hollow out and wash the chicken inside and out, put three slices of ginger into the chicken belly.
Slice the mushrooms, put them into the stew pot with the chicken, put half a cup of water, and then simmer for 3 hours.
Don't put the right amount of salt and sprinkle a little white pepper until you drink the soup.
Two, winter melon chicken soup
1. Materials: 2 kg of winter melon, 1 chicken, 1 liter of water, salt
2.
When the water comes to a boil you put the chicken in and simmer it for one and a half hours.
Then put the melon in and simmer it for another half hour. Put a little bit of salt on it, and that's it.
Three, Shiitake Mushroom Chicken
1. Materials: 1 chicken, dried mushrooms 10, a little green onion
2. Practice: chicken cleaned and cut into pieces, first boil off the blood.
Pot and then re-add water, the chicken into the high heat to boil, turn the heat to simmer
Another take a pot, put the oil, bursting good soaked mushrooms
Popped mushrooms into the chicken, stewed for 1 hour, sheng out of the front into the green onion
Four, angelica chicken soup
1. Materials: chicken, carrots, ginger, angelica, goji berries, salt
2. practice: chicken pieces washed, ginger peeled and sliced, white radish peeled and cut into pieces.
Put all the ingredients plus three goji berries a small slice into the stew pot, add water and then separated from the water to steam on low heat for 30-40 minutes.
Five, yam chicken soup
1. Materials: chicken thighs, yam, ginger, green onion, mushrooms, goji berries, salt, chicken
2. Practice: chicken thighs washed and cut into pieces. The yam is peeled and cut into chunks. Ginger sliced, green onion cut into large pieces.
Bring the water to a boil, add ginger slices and cut chicken thighs and boil to remove blood, remove the chicken thighs and rinse with cold water.
Re-boil the water, put the chicken thighs and cook for 20 minutes, add the yam, mushrooms, wolfberries, and cook for 30 minutes over low heat, sprinkle salt and chicken seasoning to taste.
The correct way to stew chicken at home
1, chicken cleaned and put directly into the pot to stew, the blood has run into the soup, the result is that the chicken soup is black and fishy.
2, blanched and then stewed, although there is nothing fishy, but the meat becomes more firewood, indicating that the blanching time is too long, but the blanching time is short the blood can not be removed, but also not delicious.
So, directly stewed or blanched stew is not the correct approach, today I share with you the experience of stewed chicken soup, restaurant chef said, want to chicken soup golden and delicious, good not fishy, there are 2 key steps can not be less, the following I share the specific method of stewed chicken soup, together with the 2 steps to see which it is.
Mushroom chicken soup
Prepare fresh three yellow chicken, dried shiitake mushrooms, jujubes, goji berries, scallions, ginger, cooking wine, salt.
1, buy a three yellow chicken, preferably live chicken, frozen chicken texture, flavor will be much worse. Three yellow chicken slaughtered and rinsed, chopped into small pieces with a knife, into the water soaked for 1 hour.
Soaking the chicken is the crucial first step. The fishy taste of chicken mainly comes from the blood water, soaking in water allows the blood water to precipitate out quickly, which will reduce the fishy taste and the color of the chicken soup will be brighter.
2, half an hour to change the water, when the chicken soaked white, fish out, rinse with water, cold water in the pot, add onion, ginger, cooking wine, open high heat blanching. Use a spoon to skim off the floating foam cooked, which is the residual blood, blanch and fish out with hot water rinse well, drain.
3, frying pan into the appropriate amount of oil, fifty percent of the heat when poured into the chicken pieces, open a small fire stir fry, the chicken skin under the fat fry out, so that the chicken broth will be more fragrant, the color is more golden. When the color of the chicken skin fried charred on it.
Stir-frying the chicken is the key second step, can make the chicken more flavorful, and not greasy, especially good.
4, add green onion, ginger, cooking wine stir fry to remove fishy, pour enough boiling water, high heat to boil and then turn to low heat, continue to stew for 1 hour. Dry shiitake mushrooms wash, soak in water in advance, also pour into the pot and chicken stew together.
5, wolfberry, jujube soaked in warm water for 10 minutes, an hour later added to the chicken soup, and then add the right amount of salt, continue to stew for 10 minutes can be, rich and fresh chicken soup on the stew.
Stewing chicken soup tips
Stewing chicken soup in addition to blanching, there are 2 important steps, is soaking, stir fry.
After soaking in bleeding water, the fishy flavor of the chicken is reduced, the blanching time can be shortened, and the meat will be very tender and will not get old.
Steaming out of the fat, the chicken is not greasy to eat, and in the process of stewing, the fat emulsification to make the chicken soup more flavorful, there is a layer of golden oil layer on the surface, look at it is very appetizing.