Should I fry the chicken soup before stewing it?

In our family, when we have guests or want to nourish ourselves, we usually prefer soup. Whether it is a bowl of soup before or after a meal, it is delicious. Moreover, the soup is rich in nutrition. When it comes to nutritional fever, chicken soup is essential for nourishing health.

So do you want to stir-fry the stewed chicken or not?

In fact, the most important thing about this question is to look at your material selection.

Take three kinds of common chicken as an example:

1. Old hens feed for a long time and have juicy firewood.

2. White feather chickens can grow to three or four pounds in just three months in captivity. This kind of meat is tender and fat.

3. Yellow-feather chicken is a free-range chicken, which is too small, 1.5 to 2 kg. It has been raised for half a year, and its meat is tender but not greasy.

Next, I will know if the stewed chicken should be fried after analysis!

One: old hen stews soup

1. If you need to fry the chicken before making chicken soup with the old hen, it will make the chicken more tasty, because when you fry the chicken, you will put a proper amount of seasoning, which will open the fleshy cells of the chicken and let it fully inhale the flavor of seasoning. At this time, continue to cook soup, and the taste of chicken soup will be easier to taste.

2. Generally, it is not suitable for people to use old hens when stewing chicken soup, because the meat quality of old hens will give off firewood. Stir-fry the old hen before stewing the chicken soup, because on the one hand, it can help increase the oil content, on the other hand, it can make the chicken stronger and the chicken soup more delicious.

3. Deodorization: Chicken has a certain fishy smell. Usually, it is fried before stewing, and a proper amount of oil, onion, ginger, garlic, cooking wine and other ingredients will be added to it, which can play a good deodorizing role. At this time, stewed chicken soup can make chicken soup richer and worse. So this is why the old hen needs to fry before stewing chicken soup.

Two: white feather chicken stew soup

1. White feather chicken itself is fatter and oily. It will be oily if fried, so this kind of chicken is not recommended for soup. The oil is more than three times that of black-bone chicken.

If you want to make soup with it, I suggest blanching it. Because blanching can skim off the fat, foam and impurities in chicken, it helps to remove the fishy smell of chicken soup to a certain extent, making the stewed chicken soup more delicious and has high nutritional value and edible value.

Three: yellow feather chicken soup

1. If the chicken is fried first, there will be a lot of oil, and it will feel greasy after stewing into soup, and the nutrition of the chicken itself will lose some when fried at high temperature, and it will also lose the most delicious flavor of the chicken itself.

2. Stew the chicken directly in the pot after blanching, so that the original flavor of the chicken can be maintained and the meat quality is tender. The only drawback is that the soup is good and the meat is tasteless.

3. Blanch water to remove blood foam and impurities, rinse with cold water, marinate with a small amount of salt for half an hour to an hour, and then stew in a stew pot to preserve the flavor of chicken and the umami taste of soup.

After case analysis, the chicken stew soup is summarized as follows:

Should I fry the chicken soup before stewing it?

If it's stewed old hen soup, it's best to stir-fry it before stewing it, so that the stewed chicken will rot more easily and taste better.

If it is stewed chicken soup, you don't need to fry it in advance, because the fried chicken soup will be greasy, and the original flavor of the chicken can be preserved by direct stew, and the meat quality is also very tender.

Should I fry the chicken soup before stewing it? Hello everyone! I am a little girl who loves food, and my answer is:

Before stewing chicken soup, you don't need to fry the chicken, just put it in the pot and stew it. Because the key to stewed chicken soup is "soup", if the chicken is fried first, a lot of oil will be fried. At this time, the stewed chicken soup will be very greasy and the chicken will lose its previous umami flavor. Since you are drinking soup, what you want is clear, pure, fresh and fragrant!

If you care about chicken stew, you can stir-fry it and stew it. In this way, the fried chicken tissue is relatively tight, and the meat tastes fragrant and chewy.

Stewed chicken soup should first choose an old hen, which is high in protein and firm in meat. Chicken soup is original in principle. The soup is delicious and can be eaten like a child.

Braised chicken with Cordyceps sinensis Ingredients: chicken, mushrooms, medlar, red dates, ginger, salt and cooking wine.

Step 1: First, soak the dried mushrooms in clear water. Wash the chicken, chop it into small pieces, put it in clear water to wash away the blood, drain the water and put it in a casserole.

Step 2: Add ginger slices and cooking wine, add soaked dried mushrooms and red dates, and add appropriate amount of water.

Step 3: After the fire boils, turn to low heat and cook for more than two hours, then add Lycium barbarum and continue cooking for a few minutes.

Step 4: Finally, add a proper amount of salt, stir well and serve.

Tip:

Add enough water at one time when cooking soup.

It is best to use casserole for soup, and only slow stew in casserole can bring out the fresh flavor of chicken soup.

Should I fry the chicken soup before stewing it? Chicken soup can be fried or not, depending on whether you want meat or soup.

If you just want to drink chicken soup, don't fry it, because you need to put oil in it, and there is a lot of oil on the chicken skin. If you stew, you will stew out all the oil on the chicken skin and make the chicken soup float with oil.

If you fry it again and put some oil in it, it will make the chicken soup stew more greasy. It tastes full, a little sticky and a little greasy.

If you want to eat chicken soup at the same time, you need to fry it, so that the chicken is delicious, otherwise it is just stewed, so that the chicken is soft but not soft, but tasteless and tasteless. Stir-frying this time in advance will make the chicken firmer and more fragrant.

If you want to drink chicken soup, I advise you not to eat meat. Choose an old hen and stew it in a casserole. Simmer for 4-5 hours on low heat, and stew all the chicken bones into the soup. Add red dates, medlar and mushrooms when stewing soup to add more nutrition to chicken soup. However, when stewing chicken soup, salt should be put at the end, so the chicken soup tastes more delicious.

Guide to this issue: Do you want to fry before stewing chicken soup? Chicken stew is not like fish stew. You need to fry before stewing, so that you can stew thick white fish soup. If the stewed chicken soup is boiled or fried in advance, the protein in the chicken will solidify rapidly when heated, and the nutrients in the chicken will not be stewed in the soup. This is why natural soup is not delicious.

Everyone likes to cook chicken soup at home. Chicken soup is nutritious and delicious, especially when there are old people or children at home who can supplement nutrition. Presumably, the nutrition in chicken soup is well known. Some people stew chicken soup with bad taste, even bad taste.

But how to stew chicken soup is delicious and nutritious? First, to stew chicken soup, you should first choose the old hen that laid eggs.

The old hen is rich in fat and can stand the fire. The nutrition in the chicken bones will be stewed in chicken soup and the chicken will not break.

Second, master the temperature and time. No matter what soup you stew, you should stew it slowly, and chicken soup is no exception. It takes time to stew a pot of chicken soup only slowly.

3. What ingredients can I add to the chicken stew?

The best ingredient of chicken stew soup is mushrooms, and it is dried mushrooms. The fragrant mushroom flavor and the fragrant chicken soup are a perfect match.

In addition, it is also a good choice to match red dates, medlar and dangshen. Don't put garlic, or it will spoil a pot of chicken soup. Garlic tastes so strong that it boils easily in soup.

Practical operation 1 old hen, salt, ginger, cooking wine, medlar, dried mushrooms.

2. Food processing

3. Operating steps

Tips and Summary of Stewing Chicken Soup Chicken soup is almost a soup that every family will stew. It takes time and energy to stew a good chicken soup. In fact, the longer the chicken soup is stewed, the better it tastes, and the nutrients in the chicken will be stewed out. Don't be eager for quick success.

Should I fry the chicken soup before stewing it? Do you want to stir-fry the chicken in the pot before stewing the chicken soup? Let me give you a brief introduction first. How does my mother stew chicken soup?

My mother's practice is more traditional. Many years ago, when I could buy live chickens in the vegetable market, my mother's most admired chicken soup was freshness. So, I need to buy live chickens now and kill them. This is their generation's stubborn cognition of ingredients when stewing chicken soup.

Now, we all go to the supermarket to buy frozen chicken or fresh, slaughtered chicken or Sanhuang chicken. The staff in the supermarket are also very enthusiastic and will help us chop the whole chicken into small pieces.

Mom will wash it repeatedly with clean water when she comes home. At this time, it is an important part of her heart, followed by drowning, and then frying in the pot. After the cooking oil in the pot is slightly hot, add the ginger slices and stir fry, then add the blanched chicken pieces and stir fry repeatedly to stir fry the oil in the chicken pieces. Add it after the meat taste is obvious.

My mother's chicken soup will stew a little red dates, mushrooms, medlar and other ingredients. After stewing, you will often see a layer of chicken oil floating in the casserole. We like something light. My mother always removes the chicken oil to avoid being too greasy. The taste is mellow and strong, and the chicken soup is delicious. Adding some fans is my favorite.

If I tell my mother this question, she will not hesitate to say: Before stewing chicken soup, the chicken pieces must be fried in the pot, which has the following advantages:

1. This can make the chicken pieces delicious and ruddy;

2. Stir-fried chicken nuggets can further remove the fishy smell of chicken nuggets, and the fried chicken nuggets will stew chicken soup, and the taste of chicken soup will be more intense;

3. When the chicken nuggets are fried in the pot, you can fry the fat in the chicken nuggets with hot oil, and then cook them in the soup, and the chicken soup will taste more delicious;

4. Using fried chicken nuggets can increase the fat of chicken nuggets and make the chicken nuggets taste stronger. If the old hen is used to stew chicken soup, the chicken soup will not be too greasy and the taste of the chicken will not be too firewood.

Should I fry the chicken soup before stewing it?

The above gives you a brief introduction to my mother's practice, and the following gives you an introduction to my mother-in-law's practice. My mother-in-law's chicken soup is a rural crock method, using an earthen stove and burning firewood. The practice is much simpler. Except for blanching, the whole chicken is not chopped into small pieces. After the whole chicken is cleaned, chop off the nails on the bottom and feet of the chicken, and put a little glutinous rice, red dates and codonopsis pilosula in the belly of the chicken. It usually takes several hours. The taste of chicken soup is really fragrant and rich. Although it looks greasy, it tastes delicious. The combination of chicken nuggets and glutinous rice makes the greasy chicken soup feel less greasy. If you think about it carefully, it may be that glutinous rice absorbs the oil in chicken soup, which makes the taste of glutinous rice very delicious. It's no exaggeration to say that it's really tasty. However, it is very important here.

Should I fry the chicken soup before stewing it? Mother-in-law's chicken soup does not need to be fried in advance. After reading this question and answer, I thought for a long time and found the following reasons. My mother-in-law's chicken soup was not fried in the pot, and the reasons for putting it directly into the crock after blanching may be as follows:

1, the method of stewing chicken soup is different. My mother's method is to chop the whole chicken into small pieces, and my mother-in-law's method is to put the whole chicken directly into the casserole. How can I fry the whole chicken in a pot? So there is no process of speculation;

2, no fried chicken, stewed chicken soup is rich in fat. Therefore, the practice in rural areas also has countermeasures. Put a little glutinous rice in the belly of the chicken. The glutinous rice will absorb a lot of oil during the simmering process, which will make the glutinous rice taste and make the chicken soup less greasy.

3. The choice of chicken is different. The chicken soup stewed by mother was bought in the supermarket. Mother-in-law's chicken soup is fed in her backyard, and the stewed chicken soup is mostly used for chicks.

4. Chickens raised at home eat whole grains, free range and choose chicks. Relatively speaking, the smell of meat is not particularly heavy, and drowning can be solved. At the same time, chickens don't have that much oil, so it's easy to understand without frying.

Finally, I still want to say a few words. Should I fry the chicken soup before stewing it? I want to say that there are many cooking methods for Chinese food, and there is no absolute unified method, and there is no standard answer.

Which method to choose when stewing chicken soup is also closely related to the choice of ingredients. When stewing chicken soup, different chickens are cooked in a pot, which has the advantages of frying in a pot and the characteristics of not frying in a pot. The so-called all roads lead to Rome, and they can all reach the end in the end, as long as the chicken soup is delicious;

Chicken soup is a very common food with strong nourishing performance.

Whether the chicken soup should be cooked depends on the chicken.

1. At present, chickens on the market are divided into native chickens and feed chickens. Generally, free-range domestic chickens eat natural grains and vegetables, and the chickens raised are neither firewood nor fishy. Usually it can be stewed directly without blanching. If you blanch the water, it will greatly affect the delicacy of the native chicken. However, feed chickens mainly eat mixed feed, which has heavy fishy smell and more impurities, and blanching can remove most of the fishy smell and dirt from meat, so it is best for feed chickens to blanch for later use.

2. Broilers and cocks have low fat content. If the fishy smell is not heavy, you don't need to blanch. You can leave more oil to facilitate the adsorption of other ingredients in the soup and make it more delicious. However, if the old hen is used to stew the soup, the fat content is high, so it is necessary to remove some oil by blanching to make the soup light and sweet, otherwise it will be heavy and difficult to swallow.

Cold water.

Blanching meat is different from blanching vegetables. When meat is exposed to ultra-high temperature, its meat quality will suddenly shrink. If boiled with boiling water, the chicken will become dry and hard, which will affect the taste and have an aggravated fishy smell. It's best to blanch with cold water, so that the chicken will be heated slowly and evenly.

Stew in cold water.

You can't stew chicken soup with hot water, because overheated water will fatten the chicken, so you need to stew it with cold water, adding enough water at a time to avoid adding water halfway. If there is not enough water, you can add some hot water to cook. In addition, chicken soup usually takes a long time to stew. Only by keeping the water temperature from boiling can the nutrients in chicken be dissolved into chicken soup to the greatest extent, so that the stewed chicken can be easily digested and absorbed, and the meat feels fresh and tender.

Do you want to stir-fry chicken soup before stewing the soup? If it's stewed old hen soup, it's best to stir-fry it before stewing it, so that the stewed chicken will rot more easily and taste better. If it is stewed chicken soup, you don't need to fry it in advance, because the chicken soup will be greasy after frying, and the original flavor of the chicken can be preserved by direct stewing, and the meat quality is also very tender.

As a Cantonese, drinking soup is the most common thing. Soups made from different ingredients have different tastes. The most important thing for a soup is to highlight the taste of ingredients, but how to make the soup fragrant and thick is to pay attention to methods.

Should I fry the chicken soup before stewing it? Should the stewed chicken be fried first and then stewed? In fact, this question is not absolute, and how to do it can be done according to personal taste.

-"What's the difference between not frying chicken and stewing soup directly?

Stewing chicken soup directly without frying will make the soup have a mixed taste and a strong fishy smell. Doing so will affect the taste of the soup. If the ingredients are not fried, they should be blanched. The purpose of blanching is to remove the blood from the ingredients, thus reducing the fishy smell. At the same time, blanching can also remove the dirt on the surface of the ingredients.

After blanching, the ingredients are stewed in the pot. The chicken soup is fresh and sweet, and the soup color is clear. The only drawback is that the soup is not rich enough.

-"What's the difference between fried chicken and stew?

Stir-fried chicken stew can make the stew rich and white.

When frying, drain the water on the surface of the ingredients first, and then stir fry with a little oil. The firepower should not be too small or too big. Too small firepower will drain the blood from the ingredients and make the stew have a strong fragrance. It is necessary to control the firepower so that the ingredients can be cooked in a short time. During frying, the ingredients will give off a strong fragrance. If there is a lot of fat in the ingredients, you can slowly stir up the fat oil and then dump the excess fat oil.

After frying, the flavor of the ingredients will become more fragrant, and the fat in the fried ingredients will also be discharged. In the process of stewing soup, these fats will be broken down into countless tiny fat particles and dispersed in the soup. These fat particles will be emulsified when mixed with some emulsified proteins in the ingredients, so that the stew will be thick and white, so the stew will taste better.

-"Summary

Therefore, through the comparison of these two production methods, we can see that the chicken stew tastes fresh and sweet, and the color is clear; Moreover, the chicken is fried first and then stewed, so the soup is rich in flavor and white in color. Therefore, the specific practice of "whether to fry chicken soup before stewing chicken" can be done according to personal taste.

Tips ① Put too much oil in the ingredients when frying, so as not to make the stew too greasy.

(2) When stewing soup, there will be more floating powder on the surface of the soup, and the floating powder should be skimmed with a spoon to ensure the taste of the soup. If not removed, these floating powders will be mixed into the soup during tumbling, making the soup have a fishy smell.

(3) When stewing soup, salt should be added after the last sip of soup, so as not to affect the concentration of the soup. If salt is added too early, the protein in the ingredients will solidify ahead of time, and the nutrients in the ingredients will not evaporate completely, which will affect the taste of the soup.

(4) The blanching water includes blanching water and cold blanching water. Scalding water is to slowly discharge the blood in the ingredients by heating with boiling water, thus reducing the fishy smell in the ingredients. Cold scalding is to soak the blood in the ingredients with cold water to reduce the fishy smell. One of these two methods can be used to remove the odor in the ingredients.

Hello! I am a huge food fan, and I care about health and food. Let me answer your question. Should I fry the chicken soup before stewing it? Don't fry chicken before stewing chicken soup.

Making chicken soup seems simple, but in the actual production process, we still need to pay attention to some details. The chicken soup made in this way is nutritious and delicious. Let's talk about what to pay attention to in detail.

First, the choice of chicken soup and chicken

This is quite particular and varies from person to person; The choice of chicken is different.

1, for the general population, it is ok to choose the old hen stew, and it is best to choose the free-range one;

2. Give it to someone special. For example, for lying-in women and wet nurses, it is best to choose free-range hens or cocks to stew soup;

First, because the protein contained in hens or cocks is richer, also known as "broiler", it is easier to be absorbed by the human body after eating. On the contrary, the protein content of old hens is relatively low. Although the old hen soup is relatively fresh and the growth period of the old hen is relatively long, the nitrogen-containing extracts such as creatinine and creatine contained in the meat are relatively rich, which actually has no high nutritional value. This is also to be said later. After the chicken soup is stewed, add salt.

Second, the content of estrogen in the muscle of old hens is high. Drinking old hen soup too early after delivery will affect the role of hormones in the new mother, which may lead to insufficient milk or even no milk. Old hen soup is very greasy. If the production method is wrong, the baby may have indigestion after eating too much oily breast milk, causing diarrhea. Maternal and nursing mothers eat hens or cocks. The content of estrogen in breeding hens is low, and the cock contains androgen, which is beneficial to the mother's lactation, promoting milk secretion and achieving the purpose of lactation. Moreover, chicks and cocks have less fat content, which can prevent weight gain. It is also good for newborn babies and can prevent fatty diarrhea after breastfeeding.

3. For gout patients and people with high uric acid in special population, it is best to choose free-range chickens for stewing;

Because the longer the soup is stewed, the more purine there is in the meat. Drinking this soup with high purine content is even worse for the health of gout patients and middle-aged and elderly people. Very bad for health.

Second, matters needing attention in chicken soup production

I'm talking about the choice of chicken soup in the picture above. Let me talk about how to make chicken soup.

1. Preliminary treatment of chicken before making chicken soup

You must choose fresh chicken for stew. Before stewing chicken, you should rinse it with blood and then blanch it. Skim off the floating foam on the surface when blanching, and then clean the foam on the chicken surface with warm water. If there is grease, remove the grease under the chicken skin. Blanch it with water at about 90 degrees again. This is the initial treatment. The chicken soup stewed from the treated chicken has little oil content.

When making chicken soup, the choice of cooking method is very important.

There are many ways to make chicken soup, such as open fire crock stew, soup pot steaming, waterproof pot stew and rice cooker stew. Different stews will have different flavors. The chicken soup stewed with an open flame is rich in flavor, and the chicken soup stewed with an open flame is clear and fragrant. Chicken soup stewed in rice cooker is not as good as the first two, but it is more convenient. It should be noted that no matter which way you choose to stew chicken soup, you need to skim off the floating oil on the surface after the chicken soup is stewed.

3. When stewing chicken soup, the selected auxiliary materials and ingredients are also very heavy.

Whether the chicken soup stew is good or not has a lot to do with the added ingredients and auxiliary materials, and the collocation between the raw materials should be appropriate. For example, stew chicken soup, you can add a little ribs, dried seafood and other materials to the chicken, or you can add a little nourishing ingredients, which can continuously supplement the nutrition of the soup and increase the flavor of the soup. This is the true meaning of making delicious and nutritious chicken soup. For example, braised chicken soup with kelp, acidic food meat and alkaline food kelp have a combined effect. In order to make the soup taste pure, it is generally not necessary to stew it with various animal foods. Also pay attention to the order of seasoning materials, and pay special attention not to put salt first when cooking soup. Add sesame oil, pepper, ginger, onion, garlic and other condiments to the soup to make the soup have a unique flavor, but pay attention to the dosage should not be too much, so as not to affect the original flavor of the soup.

The temperature of stew is very important.

Cooking soup in a crock is different in fire, medium fire, small fire, slow fire and temperature. The boiled soup must be different. If you keep using a big fire, you must add water halfway, and the soup will definitely not taste good. If you keep using medium heat, the meat in the soup will come apart. In the back, there is not enough soup. If you keep using a small fire, the soup will not meet the requirements. So a soup must be a combination of several heats. Under normal circumstances, the fire is boiled and the fire is simmered. Although it takes a long time to cook soup with a small fire, the longer the better. For most soups, 1~2 hours is appropriate, and for meat, 2~3 hours is the best. If you use fresh vegetables, cooking them for too long will be even worse.

Having said that, I believe I must have a clear understanding and insight on how to make soup well. Let's give an example of the practice of old fire soup.

5. Buqi Yangxue Black Chicken Soup (Laohuo Soup)

Nutritional efficacy: enhance immunity, invigorate qi and replenish blood.

Raw materials: black-bone chicken 300g, ribs 1 00g, codonopsis pilosula10g, Polygonatum odoratum 5g, Dendrobium flower 3g, Lycium barbarum 3g, candied dates1,ginger 5g and yellow rice wine 5g.

Seasoning: salt 4g.

Production method:

1, Codonopsis pilosula, Polygonatum odoratum, Dendrobium flowers, Lycium barbarum and candied dates are soaked for 20 minutes in advance for use; Blanch the black-bone chicken and ribs with hot and cold for later use; Cut ginger into ginger slices for later use.

2. Prepare a soup pot, add all the raw materials except Lycium barbarum, add about 800g of boiled mineral water, add yellow wine to remove fishy smell after boiling, cover the pot and simmer for about 2 hours, 15 minutes, then simmer for about 15 minutes, add Lycium barbarum and add salt.

Matters needing attention

1, codonopsis pilosula, Polygonatum odoratum and Dendrobium flowers should be washed and soaked for more than 20 minutes in advance.

2. The black-bone chicken should be blanched. When blanching, clean the floating powder and oil, then wash with warm water, and tear off the oil under the chicken skin when cleaning.

3, the time for stewing soup should be enough.

Should I fry the chicken soup before stewing it? I'm Lill's father. Let me answer this question.

Before stewing chicken soup, I have done both frying and not frying. My idea depends on what kind of ingredients. If it's local chicken, I usually don't fry it or even blanch it. I can choose stewed chicken soup or steamed chicken soup.

If I bought chicken in the supermarket (although it is also called native chicken), I should at least blanch it. If it's too tender, I'll fry it.

How to cook steamed chicken soup? My parents grow some chickens in their hometown to eat by themselves, so I am very happy to go back every other month. You can eat chicken once, bring some eggs, and sometimes kill one and bring it back to Wuhan for freezing.

The quality of chickens raised at home is absolutely guaranteed. Generally, old hens stew soup and casserole are usually steamed across water.

The specific steps are as follows:

This steamed chicken soup has bright color, tender and fragrant chicken, good taste, sweeter soup, and can really taste the chicken without any seasoning.

Hello, I'm Lamian Noodles. I have been engaged in the beef noodle industry in Lanzhou for many years and have rich practical experience in making various soups. There is no need to fry the chicken before stewing the chicken soup. My answer is, if you want thick soup, if you want milk soup, you must fry chicken. If you want clear soup, you don't need fried chicken. Here are some secrets that are not known in the process of making soup!

The personal homepage has a series of video tutorials produced by Lanzhou Lamian Noodles and the sharing of various recipes in Lamian Noodles. Those who are interested can go and have a look.

Strictly speaking, the soup made by fried chicken should be yellowish. Fried chicken is more prone to thick soup and milk soup because:

After high-temperature frying, the oil in the chicken will be fried, and then in the process of adding water to the soup, the oil and water will be emulsified, that is, the oil-in-water situation. When the oil is evenly distributed in the soup, the soup will turn milky white, while the chicken oil in the chicken is yellow, so the color of the chicken soup will be yellow.

It is based on this soup-making principle that fried chicken is more likely to produce thick white soup, because compared with non-fried chicken, fried chicken has more oil, the more oil is distributed in the soup, and the more water and oil are emulsified together, which is also an important reason why thick white soup is more fragrant.

The personal homepage explains the various practices of beef mutton soup, shares the experience of cooking soup, and regularly answers common questions about cooking soup.

Thick soup is fragrant, clear soup is fresh. This sentence is the difference in taste between the two kinds of soup, and chicken itself is actually a kind of food with high umami flavor, so the chicken soup cooked by small fire is very delicious, and the umami substances contained in chicken are not resistant to high temperature. Therefore, if you want to cook a delicious chicken soup, you can't fry the chicken at high temperature, but cook it directly with clean raw chicken and water.

Personally, the correct way of chicken soup should be to respect the characteristics of the ingredients themselves, so it is the essence of chicken soup to cook clear soup directly without frying chicken.

Secondly, thick soup and milk soup are only fragrant, because such soup needs to be cooked with fire, and cooking with fire at high temperature for a long time will destroy the nutrients in meat ingredients, so such soup has no advantage except fragrant taste, just like many people think that bone soup is more nutritious, but it is not, depending on whether bone soup is clear soup or milk soup.

The personal homepage has the explanations of all kinds of marinated dishes and the sharing of spice formulas, and regularly answers the common questions in the production of marinated dishes.

How to make the soup you want to cook whiter;

1. The most common crucian carp is fried in oil and then added to the soup, which can make the soup thick and white. The principle is the same as fried chicken.

2. Stir-fry lard for a while, then add it to the soup and cook it over high fire to get milk soup.

3. Wash the milk powder with hot water, and then when the soup is almost cooked, add it to the soup a period of time in advance to make a milk soup.

Personal homepage has detailed video tutorials made by Lamian Noodles, as well as the sharing of various recipes in Lamian Noodles. You can have a look if you are interested.

4. break the bones of the soup and boil it, and you can make milk soup.

5. Add the crushed sheep brain into the mutton soup, and boil it over high fire to get the milk soup.

Method for adjusting soup concentration:

Add ingredients with high collagen content: Generally, ingredients with high collagen content are ingredients with skin. For example, pigskin can be blanched to remove fishy smell and then added to soup.

The personal homepage has a series of video tutorials made by Lanzhou Lamian Noodles and various recipes shared by Lamian Noodles. I often share them:

Explain the production methods of various pasta, explain the production of various soups and share the experience of mixing soups, explain the production of various braised dishes and share the formula of braised dishes.