Don't add water when cooking soup, otherwise it will affect the delicacy of chicken soup.
Ten skills of stewing chicken soup:
1 First of all, you should know how to choose chickens.
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 the fresh chicken is bought back, it should be frozen in the freezer for about 3 hours before it can be taken out to defrost the 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-essential 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 and not turbid, and the chicken essence is delicious and tasteless, and it will work as soon as it is tried.
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 ass. 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. Boiling water is "raw" 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.
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 or so. 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.
Extended data
Pay attention to the details of stew:
Many people will be very fragrant when they stew chicken soup at home, and they can smell the chicken soup from a distance. This is a taboo for stewing soup.
So this stew is not ideal, because the taste of chicken is gone. So how to stew a pot of chicken soup with strong teeth and cheeks, there are several details to pay attention to.
1, the first is the choice of instruments. Many times, cooking chicken soup at home often ignores the choice of utensils. Many people think that you can choose any soup pot, but there is a lot of knowledge in it. Ordinary soup pot, or aluminum, or enamel, but also a little more elegant, will choose casserole. Most of these utensils are wide-mouthed, and the fragrance is easy to float out, so there is no strong fragrance when they are scalded from the pot. It is suggested to choose a crock with narrow mouth and high body.
Secondly, when cleaning the chicken, many people often remove the chicken oil because they are afraid of being greasy. Actually, the stew with chicken oil is very good. It is suggested to put chicken oil in the soup when cooking, which is called "oil nourishing soup" in cooking.
If you use the above appliances, shut your mouth with an oil seal, so that the stewed soup will not be fragrant, but will leave chicken flavor in the soup.
For a long time, people thought that "the longer the soup is cooked, the more nutritious it will be". In this regard, the Institute of Nutrition and Health Food of Tongji University School of Medicine conducted an experimental study. They chose hoof flower pot, grass chicken pot and old duck pot. It was found that the protein and fat content of hoof increased obviously after heating for 65438 0 hours, and then decreased gradually.
Protein and fat content of grass chicken increased gradually after heating for 0.5 hours, and reached the maximum after heating in protein for 1.5 hours and fat heating for 0.75 hours. After duck meat was heated 1 hour, the protein content remained basically unchanged, and the fat content rose to the highest value after heating for 45 minutes. Cooking soup for a long time did not improve the nutrition of these three soups as expected. Especially for grass chicken pot and old duck pot, the longer the cooking time, the lower the protein content.
References:
Baidu encyclopedia-soup making