How do hens make soup in a casserole?

Many people like to stew old hen soup in autumn and winter to nourish their bodies. Today, I might as well talk about the skills of stewing old hen soup, so that you can master how to make old hen soup nutritious and delicious, and introduce several commonly used old hen soup practices.

First, the old hen must know the skills of nutrition and delicious:

Because the meat quality of the old hen itself is relatively old, and the soup has been stewed for a long time, the meat quality is also relatively old, so it is generally only to drink soup without eating meat with the old hen. Therefore, when we use the old hen to stew the soup, we should consider how to release more nutrition and umami into the soup, so as to make the stewed old hen soup more nutritious and delicious.

1, the soup stewed by old hens is generally greasy. If you add something that can absorb oil, such as wax gourd or mushrooms, you won't feel too greasy when you drink soup. Adding sour bamboo shoots to the old hen soup can also relieve boredom. The natural sour taste of sour bamboo shoots is also very appetizing, which can not only alleviate the greasy feeling of old hen soup, but also make old hen soup more delicious.

Never stew the old hen soup in an iron pot. You must use a casserole. Of course, casserole must also be used to stew other chicken soup.

Remember to add enough water when stewing the old hen soup. Never add any more water during the stew, especially 10 minutes before cooking. If you open the lid, you will lose a lot of fragrance. In addition, if cold water is added in the process of stewing soup, the soup will lose its flavor.

You'd better blanch the old hen before cooking. This perm is also very particular. Be sure to wait for the water in the pot to boil before cooking the old hen, so as not to lose more flavor.

Although boiled water is needed when boiling, it is appropriate to put cold water when starting to stew the soup, that is, put the cooked old hen into cold water for stewing, so that the umami flavor and nutrition can be fully released into the soup.

6. When stewing the old hen soup, you can also add some Chinese herbal medicines such as ginseng, dangshen, medlar or red dates as needed, which can not only enhance the nourishing effect of the old hen, but also make the old hen soup more delicious. However, please consult Chinese medicine before adding any Chinese herbal medicine, and add Chinese herbal medicine according to your personal needs, and don't add it indiscriminately.

7. Remember not to put salt in the old hen soup too early, because putting salt too early will solidify protein and make it difficult to dissolve in the soup, thus making the soup darker and less delicious.

8. The amount of seasonings such as onion, ginger and cooking wine should not be too much, otherwise the old hen soup will lose its original flavor.

9. In the process of stewing soup, it is also important to master the heat. After the old hen enters the pot, it should be boiled with high fire, and then simmered slowly with low fire to keep the soup in the pot slightly boiling. Too much firepower will intensify the movement of protein molecules, thus making the soup turbid.

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Second, the common practice of old hen soup:

There are many ways to make old hen soup. Today, only a few common methods of old hen soup are introduced. Can be adjusted according to personal preferences and needs to make a more suitable old hen soup.

First, the practice of stewing old hen soup

1. After the old hen is slaughtered and washed, put it in boiling water, turn off the fire, soak it for about 3 minutes, take it out, wash it with cold water and put it in a casserole.

2. Add ginger slices and shallots and bring to a boil. Cover the casserole and simmer for 2 to 3 hours. Season with salt.

This is the most primitive old hen soup, which has the effects of warming the middle warmer, benefiting qi, tonifying deficiency, strengthening the spleen and regulating the stomach, and can be used to treat physical weakness, anorexia, fatigue, emaciation, thirst or edema. According to personal needs and preferences, you can also add nourishing ingredients or Chinese herbal medicines such as mushrooms, ganoderma lucidum or medlar when making this soup.

B, Guiqi stewed old hen soup.

1 and 1 The old hen weighs about 1500g. After slaughter and cleaning, cut it into small pieces and put it into boiling water with ginger slices, onion segments and cooking wine to remove blood.

2. Take out the chicken pieces and put them into a casserole, add Angelica sinensis 10g, Astragalus membranaceus 15g, and ginger slices 15g, and simmer for about 2 hours after boiling with high fire.

3. Add 10g salt and 2g pepper to taste.

This old hen soup has the dietotherapy function of invigorating qi and blood and nourishing the body, and is also suitable for nourishing and strengthening the body of malnourished people.

C, medlar root stewed old hen soup.

1. Slaughter the old hen weighing about1500g, blanch it with boiling water and put it in a casserole, then wash 250g fresh Lycium barbarum root (also called Lycium barbarum peel), cut it into pieces and put it in a casserole.

2, add enough water to boil, then simmer for about 3 hours, add salt to taste.

This soup may not taste good, but it has the therapeutic effects of enriching blood, tonifying deficiency, preserving health, strengthening waist and tonifying kidney.

D, the practice of ganoderma lucidum stewed old hen soup

1 and 1 old hen's weight is about 1kg. Kill and wash, then put a proper amount of Ganoderma lucidum, 1 soaked mushrooms, 2 red dates and 3 Chinese wolfberry into the chicken belly.

2. Put the treated old hen into a casserole, add appropriate cooking wine and enough water to boil, simmer for about 2 hours, add appropriate amount of salt and sprinkle with chopped green onion.

This soup has the effects of enriching blood, nourishing liver and kidney, improving eyesight and enhancing immunity.