Do you add salt to the chicken soup first or after it is simmered?

Salt should be added after stewing the soup.

When it comes to stewed soup, many friends will think of Guangdong. Indeed, Cantonese people like to stew soup, and the soup stewed by Cantonese people is well received everywhere.

Stewing soup is actually very particular. The reason why the soup stewed by the Cantonese people is so popular is because of the word "fastidious". Now, let me share with you the "specialties" of Cantonese soup stew. The meaning of "stew"

In Guangdong, almost every household pays attention to stew soup, except for the Chaoshan area in eastern Guangdong.

First of all, let me state this: There is no intention to disparage Chaoshan people here, because I am a Chaoshan person who grew up in northern Guangdong.

Let’s talk about the digression first: Why except the Chaoshan area? Because I go back to Chaoshan every year to stay for a few days, and I have never tasted Chaoshan stew.

Let’s get back to the point: Cantonese people’s “stew” is different from northerners’ “stew”. In the eyes of Cantonese people, northerners call "stewing" when ingredients are boiled with water for a long time. But the Cantonese people put the stew pot in the pot and cook it with water, which is called "stew". What northerners think of as "stew" can only be called "bao" in the eyes of Cantonese people. "Stewing" time

Many Cantonese people have their own unique opinions on stewing soup.

The time for stewing soup, according to the conventional method, must be simmered for 4 hours before it can be called soup.

The soup is simmered over slow fire for 4 hours. As the main ingredient of meat and other auxiliary ingredients, the essence of the substances contained in it can be fully released and dissolved in the soup. The soup made in this way deserves to be called "Cantonese stew".

The soup has not been simmered for 4 hours, so it is tasteless. After adding salt to taste, it only tastes salty.

If you have objections, we can demonstrate this point of view in a small detail: no matter what brand of electric stew pot you buy, as long as you use it according to the instructions, you will find that the electric stew pot has Quick cooker and slow cooker.

The quick stew setting in the electric stew pot can simmer for 2 hours. The slow cooking time in the electric cooker is 4 hours. This design plan must not be much ado about nothing. The proportion of "stew"

Cantonese people stew soup and are very particular about the choice of ingredients. The ratio of meat to water plus the ratio of ingredients must be just right.

①The ratio of meat to water

Put the meat into the stew pot. After adding the ingredients, add the soup to slightly cover it. The soup stewed in this way will be fragrant and sweet.

②The ratio of meat to ingredients

For a meat-based soup, there must be more meat than ingredients, and the ingredients only serve as auxiliary materials. For example: Mushroom Stewed Chicken, American Ginseng Stewed Chicken, Qingbu Liang Stewed Chicken, etc., with more meat and less ingredients.

For soups that are not meat-based, you cannot put too much meat and must highlight the taste of other ingredients. For example: braised pork ribs with kudzu, braised pork ribs with bitter melon, etc. The pork ribs are just supplementary ingredients, so you don’t need to add too much. The importance of "stewing"

When stewing meat in soup, pay attention to the large pieces of meat. The meat for stew is usually cut into larger pieces. After stewing for 4 hours, the meat will not become rotten and the soup will be clear and translucent.

Blanching the meat will make the soup taste weak. If you want to have a fragrant, fresh and sweet stew, you must not blanch the meat. You must add cold water to the stew pot to gradually heat up the meat, so that the stew is delicious enough.

When seasoning the stew, salt must be added last. If you add salt first, the soup will not taste good after stewing for a long time. "Stew" recipes

There are many recipes for stew soup. The most common recipes for home-cooked dishes are:

①Chicken stew soup

American ginseng stewed chicken , mushroom stewed chicken, chestnut stewed chicken, five-finger peach stewed chicken, Qingbuliang stewed chicken, Ganoderma lucidum stewed chicken, dendrobium stewed chicken, fresh abalone stewed chicken, etc.

②Stewed pork ribs

Stewed pork ribs with kudzu, braised pork ribs with Huaishan, braised pork ribs with bitter melon, braised pork ribs with wolfberry head, braised pork ribs with raw and cooked ground, braised pork ribs with corn and carrots, etc.

Cantonese people not only pay attention to the harmony of flavors when stewing soup, but also add appropriate medicinal materials according to different seasons and climates to stew a stew that is both delicious and healthy.