Let's start making broth. Raw materials for cooking broth: chicken skeleton and bones. This time I bought a chicken leg rack and a cavity (spine) bone.
Let's start making broth. Raw materials for cooking broth: chicken skeleton and bones. This time I bought a chicken leg rack and a cavity (spine) bone.
Steps: 1, after boiling the water, heat it up, put the bones in and cook for two or three minutes, and then boil the blood powder. Then take out the bone and rinse it thoroughly.
2. Reconnect the water and put the bone in. In order to keep the original flavor, I only put two pieces of ginger to remove the fishy smell. After boiling over medium heat, skim off the floating powder, then simmer for two to two and a half hours, and then simmer for 20 minutes to keep the soup slightly boiling, so that the soup will be whiter.
3. After the soup is completely cold, remove the bones.
4. Put the fresh-keeping bags on bowls or plastic boxes respectively.
5. Filter the soup.
6. After filtering out the meat residue and impurities, put the soup into a fresh-keeping bag wrapped in a bowl, and the amount poured into each bag is exactly the amount you need to make soup every time. Buckle the bag.
7. Connect the bowls and put them in the refrigerator for freezing. This can ensure that the bag will not be deformed by the soup and will not be broken.
8. When you use it, take out the broth ice and put it directly in the pot to cook and melt.
Ingredients: chicken leg or chicken rack. The best accessories for chicken leg: onion, ginger, garlic, angelica and salt. It's best to stew the chicken legs in a casserole and chop them up. Remember, if it is just taken out of the refrigerator, it should be thawed first, and then thawed with cold water, otherwise it will affect the freshness of chicken. This is the secret! Wash onion and cut into sections, slice ginger and garlic, and cut angelica into sections. The casserole is filled with two thirds of water, depending on the number of people. Remember, the water should be added at one time, and no more water can be added in the future! After the water is boiled, put the chicken pieces and then the salt, otherwise the chicken will be tasteless. After the water is boiled again, put the onion, ginger, garlic and angelica into the fire and cook for about 10 minutes. If there is foam floating up, remember to knock it off! Ten minutes later, start to stew over medium heat. Remember, don't put other seasonings, otherwise it will affect the umami flavor of chicken soup! Stew for about 20 minutes and serve. After turning off the fire, cover and stew for about five minutes, then sprinkle a little sesame oil, and a pot of delicious chicken soup will be ready!