1. Chicken soup contains a lot of vitamin C, which can effectively inhibit inflammation and excessive production of mucus in human body, significantly relieve symptoms such as stuffy nose, runny nose, headache, fatigue, sore throat, frequent cough and fever, and has a good effect on clearing respiratory viruses.
2. Chicken soup has the function of improving human immune function, not only because it contains a lot of vitamins, but also because it supplements trace elements and enhances human immunity.
Tips for cooking chicken soup
1, Chicken Choice: People love 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. 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. It is best to use casserole in the pot of chicken soup: use casserole instead of iron pot for 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.
7, the heat should be appropriate: the key to the heat of the soup is to open the fire and the fire should be slow. 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.
8. Finally, put salt: The time of putting salt can dominate the taste of chicken soup in a sense. 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.
People's Daily Online-Shaanxi Channel: Although chicken soup has high nutritional value, these four people are not suitable for drinking chicken soup.