How to stew chicken soup is convenient and delicious?

In fact, there are many skills, tricks and precautions in chicken stew. Seriously, there is still a lot to talk about, but seeing the homely practices mentioned by the topic, which are convenient and delicious, we will stew the soup from three levels, namely, before, during and after stewing the soup, and we can briefly talk about it.

Let's talk about the convenience of stewing chicken soup first. Convenience is a relative word. From the whole process of stewed chicken soup, the full preparation of ingredients, preparation of physical hardware pots and pans, seasoning, heat and careful preparation of stew are the key factors for the convenience of stewed chicken soup and the prerequisite for its delicious taste.

Before stewing chicken soup

Choice of chicken: It is recommended to use free-range farm chicken. If it is a feed chicken, the nutrition of the whole chicken is much worse than that of the free-range farm chicken, including the taste and nutrition, which is also very different.

Choice of pot: Many people in the farm will stew chicken soup in washbasin, and those who are more particular will stew in casserole. In fact, if possible, it is recommended to stew in a crock, because the crock mouth is relatively small, which can better ensure the umami flavor of chicken soup.

Selection of ingredients: you can choose red dates, ginger, onions, salt and so on. Stewed chicken soup If it is in the growth season of Tricholoma matsutake, it is recommended to put some Tricholoma matsutake in.

Stewed chicken soup

Blanching: boiling water is not only chicken, but also the main ingredients should be blanched before any meat stew, which can not only remove the raw smell, but also be a thorough cleaning process and an essential first step after stewing.

Temperature: The key to the temperature of simmering soup is to boil with a big fire and stew slowly with a small fire. Only by simmering slowly for a long time can the flavor of chicken be better guided. If pine mushrooms are added and cooked together, the flavor will be better.

Soup: Stewed soup should be cooked in cold water, so that the temperature of the soup can be gradually increased with the temperature of the fire, and the nutrition and fragrance can be fully released.

Before cooking

Salt: the time of putting salt can dominate the taste of chicken soup in a sense. Don't put the salt too early and don't need stirring. If you put it too early, all the nutrients will be lost.

Uncover the lid: Many times, we describe the feeling that our neighbors can smell the chicken soup. In fact, if you stew chicken soup in a crock, the flavor of chicken soup can be well locked and it will be more nutritious.

Skimming: When the chicken soup is boiled, and when the lid is opened and the bowl is filled, remember to skim the floating foam, so that the soup will be clearer and more fragrant.

Other small details

1. After blanching the chicken, remember to rinse it again with cold water and boil the soup with cold water.

2, chicken oil can be left out, and it tastes better when stewed. In cooking, there is a saying that "oil nourishes soup".

3, chicken heart and chicken liver. It is suggested to take it out in advance, such as making a bowl of chowder, so that the chicken soup will taste better.