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.

Flying water-compulsory work

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.

Boiling water is "hot"

Stewed soup should be boiled in cold water, so that the raw materials can fully release nutrition and fragrance from the slow rise of water temperature. 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 big and guess small

Stewed chicken soup should be cooked with high fire 10 minutes or so, and then turned 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 putting salt.

This 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.