Stewed chicken soup recipe

Chicken stew recipe for


slaughtered chickens to eat frozen chicken
we are accustomed to go to the market to buy live chickens come home to live slaughter stew, hoping to teach the middle of minutes and seconds do not delay. In fact, this is not right.
bought fresh chicken, should be frozen fridge freezer 3 to 4 hours and then remove the thawed soup.
this acid with the row of the principle is the same meat, animal suddenly killed,monster hats, the body will naturally release a variety of toxins, and the hot meat freshly killed bacteria quickly.
frozen both sterilization, but also let the meat from the
Chicken stew recipe for



flying water - essential homework
fact, not only is the chicken, any meat stew first ingredient should be flying before the water - is boiling water to cook it. This can not only remove the raw smell, but also a thorough cleansing process, but also to make into a Tang Qingliang not cloudy, delicious odor, try to spirit.
, of course, water is also learned to fly. If the cold water with the chicken, the meat from the cold water into the open, through a process of cooking, nutrition, serious loss. The most suitable warm water pot, cook for about 7 to 8 minutes, do not flip lid cover and timely. Water pot can do, 3 to 5 minutes.
good chicken can also be slaughtered on the salt. pepper and beer immersed 1 hour, then there is no such smell when cooking was.
frozen chicken bought from the market,Oakley Sunglasses, some brought in from the cold storage odor and affect consumption. in the use of ginger soaked before cooking 3-5 minutes, you can play the role of back fresh, funny smell that is, except .
pot - water Tang Zeyi stew pot of cold water
,red bull cap, so raw materials from the water temperature slowly rises to fully release the nutrients and flavor.
pot with water with temperature of the raw materials more proudly good taste, so, we must remember, flying the raw material to finished water to shower with cold water immediately and then went in stew.
heat - big guess guess a small
chicken soup should boil about 10 minutes the fire sub-slow fire, the degree of opening may be controlled by opening non-open, because the casserole good warm function, such as boiling and then transferred if a small fire, and its successor boiling process of the soup of the
and the 10 minutes do not throw cover,
Chicken stew recipe for



salt of learning
for the stew, this is not a small problem. Salt of the time, in a sense to dominate the taste of soup. Some people say that no matter when salt pot, or half-cooked when you put, not right.
long cooking salt chemical reaction with the meat, meat protein is locked in, tasteless soup, meat stew is not bad. Then when put away the salt it? Remember, salt and other spices in the soup must have been when you put a good stew.
salt for 10 minutes after the fire and then turn the cease-fire, do not expose the middle of cover, not just taste all into it, and Flavored thicker. Note that the salt went in not stirred, it will leave an raw salt.
many people at home a chicken soup, it will Xiangpiao overflowing, all the way to make people smell the aroma of chicken soup, which is a big stew bogey.
so this stew is not ideal because the smell of chicken are lost. So how to stew a pot of delicious, fragrant cheek teeth a good chicken soup, there are several details that need attention.
The first is the choice of vessels. Most of the time, make chicken soup at home, the choice of containers is often overlooked. Many people think that a pot can pick any, but in fact there is very demanding. General pot, or aluminum,RayBan Sunglasses, or enamel,Oakley Sunglasses, but also a little sophisticated, will choose casserole. These vessels are mostly wide mouth, the flavor is very easy to drift out, out of the hot pot, there is no one flavor, suggested the use of narrow-mouth jar with high body best.
do not know what kind of jar, you can reference the Guangdong crack with soup containers.
followed, many people, when cleaning the chicken, for fear of greasy, it will tend to remove chicken fat. In fact, the chanterelle stew is on, a lot of good.
Soup Du
proposed when the chanterelles on the soup, which is cooking in the
Chicken stew recipe for





If you use these containers, and then oil to seal the mouth that will not be out of the soup stew fragrance lovers, but the chickens in Hong are left in the soup.