What should I do if the stewed chicken tastes heavy?
If the chicken soup smells fishy after stewing, it is suggested to add some ingredients to remove the fishy smell, such as ginger slices, cooking wine and garlic. Or add mushrooms, potatoes and other ingredients to neutralize the fishy smell of chicken soup. These methods can alleviate the fishy smell of chicken soup to some extent, but they cannot fundamentally solve the problem. It is suggested that the blood in chicken soup should be removed before boiling, so as not to affect the taste of chicken soup.
How to remove the fishy smell of stewed chicken soup?
The first move is to deal with chickens. When stewing chicken soup, everyone should pay attention to the fact that the chicken must be cleaned first. Many people wash the chicken directly with water after buying it in the vegetable market, thinking that they can wash the chicken directly and stew it in the pot. This is not correct. There will be a lot of blood in the chicken. If you don't go to the blood, stew it directly in the pot, which will make the stewed chicken soup particularly fishy and won't make people.
After buying chicken in the vegetable market, everyone should first clean up all the chicken feathers and chicken lymph, wash them with clear water, rinse off the blood on the surface, put the chicken in a basin and soak it in clear water for about two or three hours. If there is enough time, you can soak it for a longer time to completely soak the blood inside the chicken. Change the water every half an hour during soaking. Generally, the soaked chicken will be cleaned, so it can be stewed directly. If you are worried that it has not been thoroughly cleaned, you can also blanch the chicken in the pot. Chicken should be cooked in cold water, otherwise it will affect the meat quality, and it must be stewed immediately after blanching, otherwise the chicken will taste bad.
The second trick is fried chicken. Chicken can't be stewed directly in the pot, it needs to be fried first. The main purpose of frying chicken is to fry the fat in chicken. In the process of stewing, the stewed chicken soup will be particularly fragrant. This is a step that many people ignore, but it is extremely critical. Don't ignore this step in chicken soup in the future.
The third measure, medium and small fire stew. When stewing chicken soup, everyone should be careful not to cook it on fire. Stewed chicken soup can be cooked as soon as possible, but it may also affect the taste of chicken soup. Simmer for 40 to 50 minutes on low heat.
The fourth measure is to add medlar and red dates. When stewing chicken soup, you can add some medlar and red dates to the chicken soup, which can make the chicken soup look better and taste more fragrant. Lycium barbarum should be added one or two minutes before the chicken stew, and red dates can be added half an hour after the chicken stew.
Do you put pepper in the stewed chicken?
Pepper can be put in chicken soup.
The preparation method of chicken soup is as follows:
material
1 tablespoon cooking wine, 1 teaspoon refined salt, 0.5 teaspoon monosodium glutamate, 300g turkey leg, 30g mushrooms, 1 0g red dates,1small pieces of ginger and pepper.
working methods
1. Wash the turkey leg and cut it into small pieces, blanch it and take it out; Soak mushrooms until soft, remove pedicels, soak red dates until soft, wash ginger and pat loose.
2. Put all the materials into the casserole, pour the cooking wine, add a proper amount of water, and simmer 1 hour after boiling.
3. Finally, add salt and monosodium glutamate to taste and mix well.
What Chinese herbal medicine does stew chicken put in?
Stewed chicken can be put with Astragalus membranaceus 10 ~ 15g, Codonopsis pilosula 10g, Angelica sinensis 6 ~ 10g, Rehmannia glutinosa 10g, longan pulp 15g and red dates. In addition, 6 ~ 10g Ejiao can be dissolved with yellow wine, which can benefit qi and nourish blood. Astragalus membranaceus can invigorate qi and spleen, raise yang and sink down, consolidate exterior and stop sweating; Codonopsis pilosula can replenish qi, promote fluid production and nourish blood, and 6 grams of ginseng can be used for those with great vitality; Angelica sinensis nourishes blood and promotes blood circulation, regulates menstruation and relieves pain; Rehmannia glutinosa nourishes blood and yin; Longan meat enriches the blood, strengthens the spleen and calms the nerves; Jujube strengthens the spleen, nourishes blood and calms the nerves; Lycium barbarum supplements liver and kidney; Ginger dispels cold and appetizes; Chenpi regulates qi and relieves depression. Stewing chicken with these herbs can invigorate qi and nourish blood, promote qi and blood circulation, and make up without stagnation, which is suitable for people with deficiency of both qi and blood.