How to make chicken soup is not greasy and delicious.

Question 1: How to stew chicken soup to be delicious and not greasy? 1. Wash a whole chicken, as long as it is not cut into pieces, no water is needed. A chicken weighing about two kilograms can add half a catty of lean meat (it is best to put the meat in a whole pot so that the soup is more fresh and sweet). Put enough water in the soup at one time to avoid losing the taste due to adding water; Put the above materials into a casserole, put a small cup of Huadiao wine or yellow rice wine (as long as it is cooking wine, it will not smell like wine when cooked, only soup alcohol), add a few onions (which can be rolled up and boiled), and simmer for an hour. Add salt as needed to eat chicken soup (it is best to add less salt, because the chicken is salty at this time). If the chicken tastes weak, you can dip it in delicious soy sauce and sesame oil. I hope you like it. It is really good to be a good person. 2. Add some auxiliary materials, such as radish, so that the soup is delicious and not greasy. This soup is stale after freezing in the refrigerator.

Question 2: How to stew chicken soup? It's not greasy or delicious. 1. First, add a proper amount of water to the pot, and put the cut chicken pieces into it, so that the water will not pass the chicken. Take out the chicken and wash it immediately after the fire boils (be sure to cook it in cold water so that there will be no nasty blood stains on the stewed noodle soup); 2. Put the washed chicken in a pressure cooker, add 2 pieces of thick ginger and 2 pieces of onion, add a little cooking wine (Shaoxing yellow wine is said to be the best), add 8- 10 pieces of washed Lycium barbarum, 4-5 pieces of red dates and 3 pieces of longan meat, add a little salt, add water until the chicken is less than one inch, cover the lid and valve, and put it on the stove to boil; 3. After steam is injected into the pressure cooker, change the pressure to medium fire for 5 minutes, then change the pressure to low fire 10 minute (the soup can keep clear and not turbid), turn off the fire and wait for the pressure in the pressure cooker to decrease; 4. After steaming, open the lid, take out ginger and onion, add proper amount of salt and chicken essence to taste (according to personal preference), and a pot of delicious chicken soup will be ready. Drink it! ! ! 5. Precautions: You must remove the chicken oil before stewing the soup, otherwise it will be very greasy. However, a pregnant woman in a TV program introduced a very unique method: drinking through a straw can stop the oil floating on the surface of the soup. .

Question 3: How to stew chicken soup to be delicious and not greasy?

Chicken is a pound of food.

Five grams of dried mushrooms.

Five foods of red dates.

Lycium barbarum ten-grain food

Thirty raw peanuts

Ginger is a small piece of food.

Appropriate amount of edible salt

Practice of stewing chicken soup

Illustration of stewed chicken soup 1 1. Mushrooms are soaked in warm water in advance.

Instructions on the practice of stewing chicken soup 22. Wash chicken in cold water.

Instructions on the practice of stewing chicken soup 33. Pour cold water into the pot and add chicken to boil.

Illustration of the practice of stewing chicken soup 44. Skim the oil slick, pour the chicken into cold water and wash it, and peel off the chicken skin at the same time.

Illustration of chicken stew 55. Wash Lycium barbarum, red dates and peanuts for later use, and slice ginger.

Illustration of chicken soup practice 66. Pour the chicken into the pressure cooker, wash the mushrooms and tear them in half.

Illustration of chicken soup practice 77. Red dates, medlar, peanuts and ginger slices are poured into the pot.

Instructions for the practice of stewing chicken soup 88. Add a proper amount of water, put the inner container of the pot into the pot, and adjust it to the soup making function.

Illustration of the practice of stewing chicken soup. Add some salt to taste after cooking.

Illustration of stewed chicken soup 10 10. Drink it while it's hot.

Question 4: How to cook chicken soup to be nutritious and delicious? Many people like stewed chicken soup for nourishing, especially the old hen soup has always been famous for its delicious taste and nourishing effect. Chicken soup can also relieve cold symptoms and improve human immune function.

Chicken soup is delicious and nutritious.

If salt is added to stewed chicken first, it will directly affect the taste, characteristics and nutritional preservation of chicken and chicken soup.

This is because the water content of chicken is very high, and some of them are as high as 65% to 90%. However, salt can dehydrate. If salt is put before stewing, the chicken will be soaked in salt water and salty soup, so that the cellular water in the tissue will permeate outwards, protein will solidify, and the chicken tissue will shrink and tighten obviously, which will affect the dissolution of nutrients into the soup, hinder the concentration and quality of the soup, and make the stewed chicken hard, old and light.

Therefore, the correct way to put salt in stewed chicken is to cool the stewed chicken soup to 8090 degrees, and then add a proper amount of salt, so that the chicken soup and meat taste the best. Tips for stewing chicken soup

1, the pot is straight and cannot be cooked with stir-fry.

2. After the fire is boiled, put it on a small fire for stewing. Don't look at it. Fill it up at a time, without adding water in the middle.

3. Fresh ginseng, medlar color matching and jujube tonic can be added. People who should not drink chicken soup 1, hypertension:

Drinking chicken soup in patients with hypertension will not only cause arteriosclerosis, but also make blood pressure continue to rise, which is difficult to drop. 2, hyperlipidemia:

After the fat in chicken soup is absorbed, it will promote the further increase of cholesterol. Excessive cholesterol will be deposited on the intima of blood vessels, causing coronary atherosclerosis and other diseases. 3, renal insufficiency:

Chicken soup contains some small molecules from protein. Patients with acute nephritis, acute and chronic renal insufficiency or uremia can't deal with the decomposition products of protein in time. Drinking too much chicken soup will cause hyperandrogenism and aggravate the condition. 4, hyperacidity:

Chicken soup can secrete gastric acid. Therefore, patients with gastric ulcer, hyperacidity or gastrorrhagia generally should not drink chicken soup. 5, biliary diseases:

Cholecystitis and gallstones often occur, so it is not advisable to drink more chicken soup. Because the digestion of fat in chicken soup requires bile to participate, the gallbladder will contract after drinking chicken soup, which is easy to cause cholecystitis.

Question 5: How to stew chicken soup to be delicious and nutritious? 1. First of all, you must choose chicken.

People like to pick old chickens when making soup, but in fact, young chickens are more suitable for making soup. Broiler meat contains more protein and less elastic connective tissue, which is more easily absorbed by human body. Secondly, the best chicken for chicken stew soup is hen, and the soup stewed by hen is more tonic, which is suitable for people who have recovered from a serious illness. Stewed chicken in chicken soup tastes tasteless, but it can be used for cold salad.

2. Freeze the chicken before killing it.

Needless to say, buying live chickens is mainly to ensure the delicious meat. After fresh chicken is bought back, it should be frozen in the freezer for about 3 hours before it can be taken out and thawed to make soup. Doing so is the same as discharging sour meat. This kind of chicken is the best, and the soup will taste better.

Step 3 soak in rice washing water

Before cooking chicken soup, you can soak the washed chicken in rice-washing water for more than ten minutes. This will remove the fishy smell from the chicken skin and make the chicken more tender. With the simplest and most accessible materials, we can get extraordinary results.

4, flying water

The so-called flying water is the process of putting chicken, cold water and ginger slices on the stove and igniting them until they boil. Flying water can not only remove the raw smell of chicken, but also be a thorough cleaning process, which can also make the soup clear and not turbid, fresh and fragrant.

5. Cold water setting

Chickens that have been treated by flying water should be quickly fished out and washed under cold water. On the one hand, it can wash away some floating foam attached to the chicken when it flies, on the other hand, it can make the chicken soup not rot easily during cooking and maintain the integrity of skin and meat.

6. Delete the attachment

This step can be said to be the key. Removing some auxiliary materials from chicken is the key to making delicious chicken soup. These auxiliary materials that affect the color and taste of soup include: red internal organs of chicken, such as liver, gizzard, lung, heart and so on. (You can save it for other dishes), but you must remove it when making chicken soup. Cut off the nails on the chicken feet. There are many bacteria in nails, and cooking soup will be harmful to health. Chicken's nose. It is the distance from the top of the chicken mouth to the eyes. If it is not removed, the chicken soup will smell. Chicken's * * *. This part can be cut more. Pay special attention not to keep it when cooking chicken soup.

7. It is best to use a casserole for the pot of chicken soup.

You should cook chicken soup in a casserole instead of an iron pot. Because the iron pot will bring the rust smell into the chicken soup, it is not as good as the casserole to gather the umami flavor and increase the delicious taste.

8. Water is "raw" and hot

Chicken soup should be cooked in cold water, and the water should be added all at once. Do not add water at will. Generally speaking, a chicken weighing about 3 kg needs to put about 6 kg of water. Let the raw materials fully release nutrition and fragrance with the slow increase of water temperature. Stew the chicken soup on low heat 10 minutes. Open the lid and skim off the floating foam on the surface when boiling, so that the chicken soup will be white and clear without any impurities. After skimming the floating foam, turn to slow fire, and then don't uncover it casually. "Breathless" soup will lose its original flavor.

9, the temperature should be appropriate

The secret of simmering soup is to cook with strong fire and simmer slowly with small fire. In this way, fresh and fragrant substances such as protein extract can be dissolved to the maximum extent, and the soup is fresh, mellow and delicious. Only by slow stewing with low fire for a long time can the extract be dissolved more, clearer and more alcohol. You can add some oil-absorbing foods such as melon and mushrooms to cook together, which can reduce the absorption of cholesterol.

10, and finally put salt.

In a sense, the time of putting salt can dominate the taste of chicken soup. Whether someone says that salt should be put in the pot or when it is half cooked, it is wrong. When the salt is cooked for a long time, it will react with the chicken and lock the protein in the chicken, so that the soup is light and the meat is not rotten. After the chicken soup is stewed, you must put seasonings such as salt. After adding salt, turn to high heat 10 minutes, then cease fire, without uncovering the cover halfway, not only the taste is all there, but also the chicken soup is more delicious. Be careful not to stir the salt after putting it in, it will leave the smell of raw salt.

Question 6: Is there any way to cook chicken soup better? Why can't I cook well? Miscellaneous talk about chicken soup: 1, chicken soup must first remove all the chicken skin, chicken wing tip, chicken tail and fat paste before it can be boiled out. 2. When cooking chicken soup, put a handful of tea leaves (preferably wrapped in gauze); Or when the chicken soup is ready, add more than half a cup of strong tea juice, and the chicken soup will be more fragrant. 3. Usually put enough water in the pot and just put the whole chicken in. If your pot is small, you can cut it in half. When the water starts to boil, pick up the floating foam and pour it out. Then turn off the fire and add other soup ingredients. Boil for two to three hours and season with salt. To stew chicken soup, cut it into several pieces and put it in the stew pot. Add other soup ingredients and enough water, preferably one index finger from the lid. Stew in ordinary pot for four to five hours, and after the pressure cooker is aerated, one hour. Season with salt after cooking. 4. When cooking soup with chicken, duck, ribs and other meats, stew the meat in boiling water first. Tips for stewing chicken soup: 1, killing live chickens and eating frozen chickens 2, flying water-necessary homework In fact, not only chickens, but also the main ingredients should be boiled with boiling water before stewing any meat. This can not only remove the fishy smell, but also be a thorough cleaning process, and also make the soup clear but not turbid, fresh and tasteless, and it will work after a try. Of course, flying water is also learned. If meat is put in cold water, it will go through a cooking process from cold to boiling, and the nutrient loss is serious. It is best to boil the pot in warm water for about 7~8 minutes, without covering it, and turn it over in time. Boiling water is also ok, it takes 3~5 minutes. 3, pot water "raw" hot stewed chicken soup should be cold water pot, so that raw materials can fully release nutrition and fragrance from the slowly rising water temperature. The raw materials cooked in the pot at the same temperature as water can make a good taste, so it must be remembered that the scattered raw materials should be washed with cold water immediately and then stewed in the pot. 4. Temperature-guess. Stewed chicken should be cooked for 10 minutes before turning to slow fire. The degree of boiling should be controlled according to whether it can be opened or not, because the casserole has a good heat preservation function. If the fire is turned down when boiling, the subsequent boiling process will affect the soup. Moreover, don't open the lid during 10 minutes, and the "breathless" soup will lose its original taste. 5, the knowledge of salt stew, this is still a big problem. The time of putting salt can dominate the taste of soup in a sense. Whether someone says that salt should be put in the pot or when it is half cooked, it is wrong. When the salt is cooked for a long time, it will react chemically with the meat, locking the protein in the meat. When the soup is weak, the meat will not be stewed. So when should the salt be put away? Remember, when cooking soup, you must put seasonings such as salt. After adding salt, turn to high heat 10 minutes, then cease fire, without uncovering the cover halfway, not only the taste is all in, but also the soup is stronger. Be careful not to stir the salt after putting it in, it will leave the smell of raw salt. The practice of home-cooked chicken soup is 1. First, add a proper amount of water into the pot, put the cut chicken pieces into it, and immediately remove the chicken after the fire boils (be sure to put it in cold water so that there will be no annoying blood stains on the stewed noodle soup); 2. Put the washed chicken in a pressure cooker, add thick ginger slices and two shallots, add a tablespoon of cooking wine (preferably Shaoxing yellow wine), and add washed medlar, codonopsis pilosula, angelica sinensis (only one piece is needed), red dates (only four or five pieces are needed, but too much soup will turn sour) and three pieces of longan meat. If you are afraid of getting angry, you can remove angelica and add 5g. 3. After steam is injected into the pressure cooker, change the pressure to medium fire for 5 minutes, then change the pressure to low fire 10 minute (the soup can keep clear and not turbid), turn off the fire and wait for the pressure in the pressure cooker to decrease; 4. After steaming, open the lid, take out ginger and onion, add proper amount of salt and chicken essence to taste (according to personal preference), and a pot of delicious chicken soup will be ready. Drink it! 5. If it is stewed in an ordinary soup pot, add more water, and don't add water in the middle, otherwise the soup will not be mellow; Stew on high fire 10 minute, then simmer on low fire 1 hour (tender chicken, such as old hen, needs to be stewed twice), and season. 6. You can also stew in a ceramic container with a lid (this stew method is the most mellow and commonly used in Cantonese cuisine), put the lid of the container with good materials into a steamer, wet seal the container with gauze paper if possible (adjust the taste first), and steam for about 2 hours. 7. If you stew it in a steamer, you don't need to drain it, but condense it into soup by steam. The taste is very rich and mellow, and the stew method is similar to the stew method. 8. No matter what kind of stewing method is used, it is best to remove the chicken oil before stewing to avoid being too greasy ... >>

Question 7: How to cook a pot of fragrant but not greasy old hen soup? Personally, there are several keys to cooking a pot of fragrant but not greasy old hen soup:

1, first blanch the chicken pieces to remove blood foam;

2. After the chicken pieces are cooked for the first time, the floating foam should also be removed;

3. Ginger and pepper are two magic weapons to deodorize and enhance fragrance. Making old hen soup, these two are essential.

Ingredients: half an old hen, 250g yam, carrot 120g, broccoli 80g, appropriate amount of egg dumplings (see the recipe here), 5-6 slices of ginger (thick slices), white pepper 10 slices, and appropriate amount of onion (knotted).

Exercise:

1, the old hen is cleaned and cut into pieces; Put a proper amount of water into the pot, add chicken pieces, cook over high fire until the chicken changes color, take out, wash the blood foam with water, and drain for later use;

2. Peel and wash the yam, cut it into hob blocks and soak it in water; Wash carrots, peel them and cut them into hob blocks; Pull broccoli into small flowers, wash and drain for later use; Grinding Zanthoxylum bungeanum into coarse particles with a rolling pin or a handle;

3. Put enough water into the casserole, add the blanched chicken nuggets, yam, carrot, ginger slices and pepper, boil over medium heat, skim the floating foam on the surface with a spoon, cover the pot, and simmer for about 1, 5 hours;

Question 8: How to make soup that is not greasy? If the soup is not greasy, it is best to blanch the raw materials and skim off the foam in the process of making soup, especially when cooking beef mutton soup.

The general practice of making soup is:

First, clean the raw materials, add enough cold water once, and bring them to a boil with strong fire, then switch to low fire for 20 minutes, skim off the foam, add seasonings such as ginger and cooking wine, and continue to cook for 3-4 hours with medium fire after the water is boiled again, so that the protein in the raw materials is more dissolved and the thick soup is milky white. After cooling, it can be considered as soup made at home.

Question 9: How to stew chicken soup to be nutritious? When you are good at making chicken soup, you can simply add ginseng. In this case, the soup is delicious and not greasy.

Question 10: How to stew chicken soup? How to kill live chickens and eat frozen chickens? We are all used to buying live chickens in the market, slaughtering them on the spot and stewing soup at home. I hope we can't lose every minute. Actually, this is not right. After the fresh chicken is bought, it should be frozen in the freezer for 3~4 hours, and then the thawed stew is taken out. This is the same as the principle of acid meat. When an animal is killed suddenly, it will naturally release a variety of toxins, and the bacteria in the freshly slaughtered hot meat will multiply rapidly. Freezing not only sterilizes meat, but also makes meat transition from "stiff stage" to "rotten stage" and then to "mature stage". The meat quality is the best at this time, and then the stew is obviously fragrant and tender. Actually, it's not just chicken. Before any stew, the main ingredients should be scalded with boiling water. This can not only remove the fishy smell, but also be a thorough cleaning process, and also make the soup clear but not turbid, fresh and tasteless, and it will work after a try. Of course, flying water is also learned. If meat is put in cold water, it will go through a cooking process from cold to boiling, and the nutrient loss is serious. It is best to boil the pot in warm water for about 7~8 minutes, without covering it, and turn it over in time. Boiling water is also ok, it takes 3~5 minutes. Pot water "raw" hot stew soup should be cooked with cold water, so that the raw materials can be fully released when the water temperature rises slowly. The raw materials cooked in the pot at the same temperature as water can make a good taste, so it is important to remember that the raw materials after flying water should be washed with cold water immediately and then stewed in the pot. Temperature-guess the chicken stew should be cooked for about 10 minutes, and then turn to slow fire. The degree of boiling should be controlled like boiling, because the casserole has a good heat preservation function. If the fire is turned down when boiling, the subsequent boiling process will lose the "freshness" of the soup. Moreover, don't open the lid during 10 minutes, and the "breathless" soup will lose its original taste. The knowledge of salt is still a big problem for stew. The time of putting salt can dominate the taste of soup in a sense. Whether someone says that salt should be put in the pot or when it is half cooked, it is wrong. When the salt is cooked for a long time, it will react chemically with the meat, locking the protein in the meat. When the soup is weak, the meat will not be stewed. So when should the salt be put away? Remember, when cooking soup, you must put seasonings such as salt. After adding salt, turn to high heat 10 minutes, then cease fire, without uncovering the cover halfway, not only the taste is all in, but also the soup is stronger. Be careful not to stir the salt after putting it in, it will leave the smell of raw salt.