When stewing chicken soup , remember to "put 1 and not put 3". The chicken soup has a strong fragrance and good smell, and has no fishy smell. The weather has officially entered winter. It started to snow and became cold and dry. Once it was cold in winter, the elders would remind us to drink more chicken soup. The family likes to stew some soup and water. Drink a bowl of hot chicken soup. The whole body is warm, very comfortable and quite happy.
has a saying that "no chicken can make a meal". Many families regard chicken soup as a nourishing product. Chicken soup is nutritious and delicious. At the same time, when someone at home catches a cold, he often boils a pot of chicken soup as a supplement.
The method of stewing chicken soup is simple, but stewing chicken soup also requires methods. When stewing chicken soup, no matter what ingredients are added, the soup should be authentic. However, some people always think that the chicken soup is weird, either because it has too much fishy smell or not delicious enough. How can we avoid these problems?
is actually very simple. You cannot use too many ingredients to cover up the taste of the ingredients themselves. When stewing chicken soup, remember to "put 1 and not put 3". The chicken soup has a strong aroma and a good taste without fishy smell.
When stewing chicken soup, remember to "1":
Because the chicken itself has a strong fishy smell, many people think that putting the chicken pieces directly into the pot to remove the fishy smell is not good. The best way is to add old ginger to better remove the fishy smell.
Ginger is a common condiment in life. Most people will add some ginger to help remove fishy smell when cooking. This is because ginger contains ingredients such as ginger and gingerenol. Ginger can "remove" all other odors, so only by stewing with old ginger can the fishy smell of chicken be completely suppressed. Old ginger not only can the chicken soup remove fishy smell of meat, but also add a strong aroma.
When stewing chicken soup, remember to "not put 3":
1, do not put
peppers, although peppers have the effect of covering up the odor of the ingredients, they are very spicy. During the stewing chicken soup, the taste of the pepper itself suppresses the umami flavor of the chicken. The stewing chicken soup drinks the umami flavor of the chicken itself, so there is no need to add too much seasoning.
2. Don’t put
in large ingredients because the flavor of large ingredients is relatively heavy. If it is put when stewing chicken soup, the process will stimulate the reaction of protein in the chicken during the process. It will not only not remove the fishy smell and enhance the fragrance, but also cause the chicken soup to lose its original umami flavor. Therefore, it is best not to put these spices in stewing chicken soup.
3. Chicken essence and MSG do not add
chicken soup to a certain extent, and the umami flavor in the chicken will be released. Therefore, the chicken soup itself tastes very fresh, and it is important to drink the original flavor. The seasoning of chicken essence and MSG should not be added. You can add some mushrooms mushroom to increase the freshness of the chicken soup, which can make the chicken soup more fragrant and delicious.
Recipe: Bamboo fungus Black Chicken Soup
Ingredients: Black Bone Chicken Half, 50 grams of bamboo fungus, 10 red dates, 15 grams of wolfberry
Seasoning: 1 piece of green onion, 1 piece of old ginger, appropriate amount of salt
Method: 1. Soak in light salt water for half an hour and drain it out, remove the bacterial veil, that is, the mesh part, otherwise there will be a strange smell.
2. First wash the black chicken, then put it in water and add slices of ginger to cook over high heat. After the pot is opened, take out the black chicken, put it in clean water and wash off the floating foam
3. Put the black chicken into a casserole, add appropriate amount of water at one time, add bamboo fungus, red dates, wolfberry, ginger, and green onion, cook over high heat, and simmer over low heat for about an hour
4. Add appropriate amount of salt 10 minutes before the pot is released.
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