2. Put the washed chicken in a pressure cooker, add thick ginger slices and two shallots, add a tablespoon of cooking wine (preferably Shaoxing yellow wine), and add washed medlar, codonopsis pilosula, angelica sinensis (only one piece is needed), red dates (only four or five pieces are needed, but too much soup will turn sour) and three pieces of longan meat. If you are afraid of getting angry, you can remove angelica and add 5g.
3. After steam is injected into the pressure cooker, change the pressure to medium fire for 5 minutes, then change the pressure to low fire 10 minute (the soup can keep clear and not turbid), turn off the fire and wait for the pressure in the pressure cooker to decrease;
4. After steaming, open the lid, take out ginger and onion, add proper amount of salt and chicken essence to taste (according to personal preference), and a pot of delicious chicken soup will be ready. Drink it!
5. If it is stewed in an ordinary soup pot, add more water, and don't add water in the middle, otherwise the soup will not be mellow; Stew on high fire 10 minute, then simmer on low fire 1 hour (tender chicken, such as old hen, needs to be stewed twice), and season.
6. You can also use a ceramic container with a lid to stew in water (this kind of stew is the most mellow and commonly used in Cantonese cuisine). Put the lid of the container with the ingredients in a steamer, and if possible, wet seal it on the container with gauze paper (adjust the taste first) and steam for about 2 hours.
7. If you stew it in a steamer, you don't need to drain it, but condense it into soup by steam. The taste is very rich and mellow, and the stew method is similar to the stew method.
8. No matter what kind of stewing method is used, it is best to take out the chicken oil and stew it to avoid being too greasy.
Question 2: How to stew chicken soup to be delicious and nutritious? 1. First of all, you must choose chicken.
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 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.
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
The so-called flying water is the process of putting chicken, cold water and ginger slices on the stove and igniting them until they boil. 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 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's * * *. 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. Water is "raw" and hot
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. 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.
Question 3: How to stew chicken soup is better? How to make chicken soup nutritious Many people like stewed chicken soup to nourish, especially the old hen soup has always been famous for its delicious taste, and the effect of tonifying deficiency is also well known. Chicken soup can also relieve cold symptoms and improve human immune function. Chicken soup is delicious and nutritious. If you put salt in the stewed chicken first, it will directly affect the taste, characteristics and nutritional preservation of chicken and chicken soup. This is because the water content of chicken is very high, and some of them are as high as 65% to 90%. However, salt has a dehydration function. When storing fruits, salt should be put in first, so that the chicken can be soaked in salt water and salty soup, and the cellular water in the tissues will permeate outwards, and protein will solidify, which will obviously shrink and tighten the chicken tissues, affect the dissolution of nutrients into the soup, hinder the concentration and quality of the soup, and make the stewed chicken hard and old, and the soup tasteless. Therefore, the correct way to put salt in stewed chicken is to cool the stewed chicken soup to 8090 degrees, and then add a proper amount of salt, so that the chicken soup and meat taste the best. Tips for Stewing Chicken Soup 1, the pot is straight, and you can't cook it with stir-fry. 2. After the fire is boiled, put it on a small fire for stewing. Don't look at it. Fill it up at a time, without adding water in the middle. 3. Fresh ginseng, medlar color matching and jujube tonic can be added. People who are not suitable for drinking chicken soup 1. Hypertension: Drinking chicken soup for hypertensive patients will not only cause arteriosclerosis, but also make blood pressure rise continuously, which is difficult to drop. 2, hyperlipidemia: after the fat in chicken soup is absorbed, it will promote the further increase of cholesterol. Excessive cholesterol will be deposited on the intima of blood vessels, causing coronary atherosclerosis and other diseases. 3, renal insufficiency: Chicken soup contains some small molecules of protein, patients with acute nephritis, acute and chronic renal insufficiency or uremia, because the patient's kidney and liver can not deal with protein decomposition products in time, drinking too much chicken soup will cause excessive blood nitrogen and aggravate the condition. 4, hyperacidity: chicken soup has the effect of * * * gastric acid secretion. Therefore, patients with gastric ulcer, hyperacidity or gastrorrhagia generally should not drink chicken soup. 5, biliary tract diseases: cholecystitis, gallstones often occur, it is not appropriate to drink chicken soup, because the digestion of fat in chicken soup requires bile to participate, after drinking chicken soup, the gallbladder will contract, which is easy to cause cholecystitis. 360 life tips daquan. com
Question 4: How to stew chicken soup to be nutritious and delicious? Just put some red dates and wolfberry chicken soup, and put some tea tree mushrooms. There is no need to be so complicated. Chickens themselves have better nutrition.
Question 5: How to cook stewed chicken is more nutritious, and how to cook stewed chicken with mushrooms?
Ingredients: 1 whole chicken (Chai chicken, black-bone chicken, Sanhuang chicken can be used, or cooking with half black-bone chicken and half Chai chicken is also very good. It takes some time, about 2 hours, to make soup with Chai chicken and Black-bone chicken, but it is much easier to use Sanhuang chicken. There are several dried mushrooms for family use, 5 or 6 red dates, and 65438+ Lycium barbarum.
Exercise:
1, the whole chicken has been cleaned. After washing, cut off the head and tail of the chicken. There are two thick pieces of fat at the tail, which should also be removed, and the lymph on the neck of the chicken is also removed; Wash your favorite mushrooms and cut them into pieces for later use; Wash red dates and medlar and soak them in warm water for a while.
2. Fill the pot with enough water, put the whole chicken in cold water, boil it over high fire, then skim off the floating foam, add ginger slices, soaked red dates, feed the Chinese wolfberry and mushrooms.
3, Chai chicken, black-bone chicken, simmer for another 2 hours, Sanhuang chicken 1 hour is enough, just sprinkle some salt to taste before drinking.
This soup can tonify qi and blood, nourish skin and improve immunity. Lentinus edodes can enhance human immune function and prevent cancer. If you cook chicken soup with mushrooms, the effective components in mushrooms can be dissolved in the soup, which can improve the absorption rate of the human body. Chicken soup itself can also improve the immunity of respiratory system, which can be described as killing two birds with one stone.
Question 6: How to find stewed chicken! ! The more nutritious, the better! This chicken stew tastes good;
1. Slaughter live chickens and eat frozen chickens: 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.
2, flying water-necessary homework: in fact, not only 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.
3, pot-water "raw" heat: stew should be cooked with cold water, so that 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.
4. temperature-guess big and guess small: the chicken stew should be cooked for about 10 minutes, and then turn 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.
5. knowledge of salt: for stews, this is still a big problem. 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.
Question 7: How to stew chicken is the most tender and nutritious? Copy the chicken with hot water and remove the blood foam. Add a little oil to the bottom of the pot, add onion and ginger until fragrant, and add water.
Who puts the chicken on the pot cover and cooks it slowly? No seasoning. Just add some cooking wine. After about an hour, open the lid, skim the oil with a spoon and add salt (just salt). Cover the pot and turn off the fire 15 minutes. Let's eat! The purest taste of chicken ~ ~ ~
Secret recipe ~ ~ ~
Question 8: How to stew chicken for nutrition and health? 18 years old! How envious! When young people are full of blood gas, if they don't feel weak at ordinary times and don't catch a cold easily, there is no need to make up for it. Just strengthen nutrition and keep their blood gas full.
Stewed chicken is suitable for stewing, that is, go to the market to buy a black-bone chicken (also called black-bone chicken, which is generally thinner than other chickens, and the soup is not so greasy when stewing), and the chicken seller will clean it for you (don't gut it, peel off the chicken skin and cut it into pieces), then go home and clean it a little, add a proper amount of water to the stew pot, and put a few slices of ginger and/or 10/0 wolfberry (. American ginseng can reduce fire and replenish qi if it doesn't get angry), then cover it, put a stew in a big pot, put water in the pot, boil it with high fire first, and then stew it with low fire (slow fire) for three hours. The stewed chicken is delicious and nutritious.
Question 9: How to stew chicken soup? Put the washed chicken in a soup pot, add thick ginger slices and two shallots, add a tablespoon of cooking wine, and add 3 pieces of washed Lycium barbarum, Codonopsis pilosula, Angelica sinensis, red dates and longan pulp. If you are afraid of getting angry, you can remove Angelica sinensis, add 5 grams of Polygonatum odoratum and Coicis Semen, add a little less salt, add less than 2 inches of chicken, cover the pot and cook on the stove.
After the soup pot is filled with steam, change the heat to medium heat 10 minute, then change the heat to low heat for 40 minutes, then turn off the heat for a while;
After opening the lid, pick out ginger and onion, add some salt and chicken essence to taste, and a pot of delicious chicken soup will be ready.
First of all, add more water, don't add water halfway, otherwise the soup will not be mellow; Seasoning is enough.