#生活有温度 #
When stewing chicken soup, keep in mind the "three put three do not put" trick, the soup is fresh and tender, nutritious and delicious
As the saying goes: "Autumn and winter to make up for it, the next year to fight the tiger." The best time for winter supplementation, the winter weather is cold, many people will choose to eat suitably, not only can enhance the body's resistance and immunity, but also improve the overall quality of the body. Stewed chicken soup is tender and nutritious, contains a lot of amino acids and vitamins, is a traditional tonic, and is also the first choice for many people to supplement in winter.
Stewed chicken soup seems to be very simple, but not everyone can stew chicken soup successfully, some people stew chicken soup soup color is cloudy, not delicious, some people stewed chicken soup fresh meat tender, nutritious and delicious. Stewed chicken soup requires certain methods and techniques to stew a nutritious and delicious chicken soup. When stewing chicken soup, keep in mind the "three put three do not put" trick, the soup is delicious, the meat is tender and fishy, nutritious and delicious.
Do not put peppercorns:
When stewing chicken soup can not put peppercorns, chicken soup mainly pays attention to the soup umami, the taste is relatively light, peppercorns have a strong pungent smell, if you put peppercorns, will make chicken soup have a strange taste, stewed chicken soup is not fresh.
Can't put octagon:
When stewing chicken soup, you can't put star anise, because the taste of star anise is relatively thick, after a long time of stewing, it will cover the umami taste of chicken soup, so that the original fresh chicken soup will be greatly discounted, so when stewing chicken soup, try to add less seasoning, so as to stew the original chicken soup.
No cooking wine:
When stewing chicken soup, you can't put cooking wine, cooking wine has a fishy cooking wine, but when stewing chicken soup, the effect of putting cooking wine to fishy is not too good, not only will not remove the fishy smell, but also will make the chicken soup drink up with a sour taste, so when stewing chicken soup, do not put cooking wine.
Cut all the chicken thighs into chicken nuggets, put them in the basin, add 1 spoonful of table salt, add the right amount of warm water, grasp and mix with your hands, grab out the blood inside, and then soak in salt water for 20 minutes. Because the density of salt water is greater than the density of blood water, it is easy to soak the blood water inside, and finally use the flowing water to clean the chicken nuggets, wash several times, until the water becomes clear.
Put the dates:
Red dates are rich in vitamins, so adding some dates when stewing chicken soup can not only increase the taste, but also increase the nutrition of chicken soup.
Dried shiitake mushrooms:
Shiitake mushrooms are especially suitable for stewed chicken soup, because it can absorb the aroma of chicken, and with shiitake mushrooms, chicken soup can be made more nutritious and delicious.
Release cordyceps flowers:
Cordyceps flowers have the effect of nourishing the lungs and kidneys, protecting the liver, antioxidants, anti-aging, improving the body's immunity, etc. When stewing chicken soup, put in the cordyceps flowers, the soup that is stewed is not only delicious, but also specially nourishing, especially suitable for winter nourishment.
【Ingredients required】: 4 chicken thighs, 8 dried shiitake mushrooms, 10 red dates, 1 handful of cordyceps flowers, green onions, ginger, salt
【Specific method】:
1: Cut the chicken thighs into chicken nuggets, soak in salt water for 20 minutes, soak well and rinse with running water. After washing, cool water into the pot, add shallots, ginger slices to remove fishy, boil on high heat and skim off the surface foam, until no blood foam floats out, fish out and rinse with warm water and plate for later.
2, the rinsed chicken nuggets spread at the bottom of the casserole, put in the cut ginger slices, green onion, and then add enough water at one time, boil on high heat and then turn to low heat to simmer for 60 minutes, if you add water twice in the middle of the way will affect the taste of the soup, so that the taste of chicken soup is not so mellow.
3. Take advantage of the time to stew chicken nuggets to deal with the side dishes. Soak the dried shiitake mushrooms in cool water 2 hours in advance, wash and plate after soaking, soak the dates and cordyceps flowers in light salt water for 5 minutes, wash and plate for later.
4, 60 minutes time, use chopsticks to pick out the ginger slices and green onions in the casserole, at this time the aroma of ginger slices and green onions has been stewed out, so there is no need to put them inside. Place the washed dried shiitake mushrooms, dates and cordyceps flowers in a casserole dish, bring to a boil over high heat and reduce heat to continue simmering for 30 minutes.
5, the time is up, open the lid of the pot, a strong aroma comes to the nose, add an appropriate amount of salt to taste before coming out of the pot, stew chicken soup must be the last to put salt, if you put salt at the beginning of the stew, the meat will become old, and it will also affect the umami taste and taste of the soup.
When stewing chicken soup, keep in mind the trick of "three put three do not put", stewed chicken soup, the soup is delicious, the meat is tender and fishy, nutritious and delicious, the family is praised and delicious, and friends who like it can also try to stew for the family to drink.
The above is my sharing of "three put three do not put the trick when stewing chicken soup", if you have different opinions, please leave a message in the comment area to share, more home cooking methods, all in @ Lolo Food Diary, thank you for reading, liking, forwarding, collecting.