Autumn and winter to supplement, the next year to fight the tiger. After the autumn, many people start cooking chicken soup, but do you know what the benefits of drinking chicken soup in autumn are?
Drink chicken soup in autumn
#1
Reduces cold intolerance
Chicken soup is a kind of nourishing soup, drinking chicken soup in autumn and winter can improve physical fitness and play a role in warming up the cold.
But be careful, if the physique is relatively hot, easy to catch fire people, then it is best not to drink too much.
#2
Supplement nutrition
The essence of stewed chicken soup is not only in the soup, the nutritional value of chicken is also quite high, and chicken should also be eaten together when eating chicken soup, so that complete nutrients can be obtained.
#3
Improves tone
For women with weak qi and blood, regular drinking of chicken soup will have a great improvement. If you are afraid of fire, you can add a little mushroom ingredients, such as lion's head mushrooms, shiitake mushrooms and so on.
#小贴士
Although the old hen soup has a tonic effect, it is not suitable for everyone to drink.
In general, people with weak spleen and stomach, wet phlegm and hot and humid constitution should not drink old hen soup to supplement.
Because the old hen soup belongs to a relatively thick tonic therapeutic soup, people with poor spleen and stomach transport function not only can not fully absorb the beneficial substances, but will bring a burden to the spleen and stomach.
If you want to know if you are suitable for drinking old hen soup to supplement, you may wish to stick out your tongue first:
In general, the tongue body is fat, the tongue is slippery and white, and the tongue side often has a row of teeth printed in a row, which generally belongs to the phlegm wet constitution, and the wet and hot tongue moss is not only more greasy, but also has some yellow, which is a relatively rough judgment method.
Do not blanch chicken soup directly
Stewed chicken soup, directly under the pot will have a fishy taste; the process of boiling water is not well controlled, the taste will become worse, what should I do?
In fact, the following methods also have a good fishing effect -
Tip one
Soak the chicken in taomi water for 10 to 20 minutes. On the one hand, this can remove the strange and fishy smell on the chicken skin, and on the other hand, it can make the chicken more tender.
Tip two
Pour an appropriate amount of cold water into the basin, add salt and stir well, and wash the prepared chicken with salt water to better remove the blood water.
Tip three
Put the chicken in cold water, add an appropriate amount of cooking wine, stir it, and let the chicken soak in the cold water added to the cooking wine for about 30 minutes to remove the fishy taste.
#4
Tip four
After the chicken is washed, cut into pieces, soaked in green onion, ginger, salt, white vinegar and water for a while, after the blood and water inside are discharged, the meat of the chicken will be more tender, and the soup will be more fragrant.
#炖鸡汤最忌讳放两味调料
These two flavors are star anise and peppercorns.
Because the taste of star anise and peppercorns is relatively heavy, it will cover up the umami taste of the chicken soup itself.
If you want chicken soup to be more flavorful, you can put some goji berries and sugar cane in moderation.
4 tips to make chicken soup taste better
What tricks do you have to master to stew chicken soup to make a good soup?
Slaughter live chickens and eat frozen chickens
After the fresh chicken is slaughtered, it should be placed in the freezer compartment of the refrigerator for 3 to 4 hours before taking out the thawed stew, which is the same principle as the drainage of sour meat.
Freezing not only sterilizes, but also allows the meat to transition from the "stiff period" to the "decay period" to the "mature period", when the meat quality is the best, and then the stew soup is obviously tender.
Pan in cold water
The stew should be boiled with cold water, so that the raw materials can be slowly increased by the water temperature and fully release the nutrition and aroma.
Guess big guess small
When stewing chicken soup, first heat for about 10 minutes to boil and then turn to low heat, then the boiling degree of water should be kept in a state of seemingly open, because the casserole has a good heat preservation function, if you wait for boiling and then adjust the fire, its subsequent boiling process is a loss to the "freshness" of the soup.
The science of putting salt
The amount of time it takes to put salt dominates the taste of the soup in a sense.
If chicken soup tastes good, salt and other condiments must be put in when the soup is ready to simmer.
How, I didn't expect that ordinary chicken soup also has so much knowledge, tonight I will become a "chef" and stew a pot of delicious and heart-warming chicken soup for my family!
Health Care China is synthesized from China Traditional Chinese Medicine Newspaper, high-quality life home.