Bao Xiao had better drink chicken soup without added substances, including edible salt and monosodium glutamate. It is necessary to add. At this time, if you give your child chicken soup, the oily chicken soup is too greasy. Don't give it to children. Eating too much is easy to accumulate food. Indeed, chicken soup has high nutritional value. You can put some vegetables in it, so it won't be so greasy.

1. Cut the whole chicken into pieces and wash it for later use;

2. Wash the mushrooms and soak the hair, wash the medlar and peel the longan for later use;

3. Cut the onion into sections and slice the ginger for later use;

4. Blanch the chicken pieces in cold water and skim off the floating foam;

5. Put the onion, ginger, mushrooms, medlar and longan into the pot, boil it with high fire and stew it for one hour with low fire;

6. Wash the rape into the pot, bring it to a boil, add some salt, and sprinkle with coriander before taking out the pot.

Chicken soup, especially old hen soup, has always been famous for its delicious taste, and the effect of "tonifying deficiency" is also well known. Drinking chicken soup in winter can also relieve cold symptoms and improve human immune function. How to stew chicken soup? Bian Xiao revealed the secret for you.

1, first of all, you should know how to choose chickens: people love to pick old chickens when making soup, but it is actually more suitable for chicks to make 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. Now killing chickens must be frozen first: 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.

3. Soak rice: Before stewing chicken soup, you can soak the washed chicken in rice-washing water for 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 together on the stove and igniting and boiling. 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 stereotypes: chickens 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 ass. This part can be cut more. Pay special attention not to keep it when cooking chicken soup.

7. It is best to use casserole in the pot of chicken soup: you should use casserole instead of iron pot to make chicken soup. 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 "raw" heat: chicken soup should be boiled with cold water, water should be added at one time, it is forbidden to 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 heat should be appropriate: the key to the heat of the soup is to open the fire and slow the 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.