Chicken has a fishy flavor, should give the chicken to the blood water, generally directly to the chicken in the water inside the soak for an hour or two of time, the midway many times to replace the water, you can remove the chicken blood water, will reduce the fishy flavor of chicken.

Tips for making chicken soup:

1, choose the chicken: soup love to pick the old chicken, but in fact, the child chicken soup is more appropriate. 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, it is best to hen, hen stew soup more deficiency, suitable for people who have just recovered from a serious illness to drink. The chicken meat after stewing chicken soup tastes no flavor, but can be used to cold.

2, now kill the chicken to be first frozen: buy live chicken natural needless to say, mainly to ensure that the meat flavor of the fresh. Fresh chicken bought back, should be put in the refrigerator freezer freezing for about 3 hours before taking out the thawing soup. Doing so is the same as the principle of acid-expelling meat, so that the chicken meat is the best quality, and the soup made will taste more delicious.

3, soaked in rice water: before making chicken soup, you can put the clean chicken, into the rice water soaked for ten minutes. This will remove the odor on the skin of the chicken, and the second can make the chicken meat become more tender. Utilizing the simplest and most readily available ingredients, you can receive extraordinary results.

4, flying water: the so-called flying water, is the chicken, cold water, ginger, together on the stove, ignition cooking to the boiling process. 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 bright and not cloudy, fresh and flavorful without bad taste.

5, rinse cold water stereotypes: fly water treatment of chicken, should be quickly fished out, rinsed under cold water. On the one hand, this can be washed off the flying water, chicken body attached to some of the foam, and on the other hand, can also make chicken soup in the process of cooking, the meat is not easy to loose rotten, to maintain the integrity of the skin and meat.

6, stewed chicken soup pot is best to use casserole: simmering chicken soup should use casserole, rather than iron pot. Because the iron pot will bring the taste of rust into the chicken soup, not as good as the casserole can gather fresh flavor, add fresh.

7, the fire should be appropriate: simmering soup fire is the trick is to boil over a large fire, slow simmering over a small fire. This allows food protein leachate and other fresh substances as much as possible to dissolve out, so that the soup fresh mellow flavor. Only with a small fire for a long time slowly simmering, in order to make the leachate dissolved more, both clear, and thick mellow. You can add some winter melon, mushrooms and other oil-absorbing food to simmer together, can play a role in reducing cholesterol absorption.

Expanded Information:

. p>Seasoning to remove the fishy flavor:

1, cooking wine

Alcohol has a unique dissolving and volatile properties of fishy substances, so the cooking wine is an excellent seasoning for removing fishy and unctuousness, which can be used for a variety of ingredients, such as eggs, fish and meat. When cooking, you can use cooking wine to marinate meat first, which can not only remove fishy, but also make the meat taste tender and delicious.

2, vinegar

Meat produces fishy substances for the alkaline compounds, adding the right amount of vinegar in cooking can neutralize this flavor. However, due to the acetic acid flavor is more exciting, add the time to control the amount to avoid affecting the taste of the dish. Vinegar should not be boiled for a long time, but should be added just before starting, so that the flavor does not dissipate. White vinegar can be slightly boiled to make the sour flavor lighter.

3, ginger

Ginger is hot food, not only can neutralize the cold ingredients, but also for its deodorization. Ginger is simply a deodorizing tool, whether it is popping incense, or to fish, meat deodorization, ginger is the choice.

People's Daily News - clever use of seasoning to remove the fishy food

People's Daily News - chicken soup have tips recommend 4 home nutrition soup recipe