A complete collection of practices for stewing chicken soup

A complete collection of practices for stewing chicken soup

Lead: Friends who like soup can come in and have a look at the complete collection of stewed chicken soup I collected for you.

A complete collection of practices for stewing chicken soup

First, soybean milk chicken soup

Next time you cook chicken soup, you might as well add some soy milk. The chicken soup made in this way is not only more nutritious, but also super delicious, naturally mellow and not greasy.

Raw materials:

Chicken 1 about 1 kg, fresh mushroom 300 g, soybean 100 g, ginger 1, onion 1, salt.

Preparatory work:

1. Soak soybeans in clear water for about 8 hours in advance after cleaning, and then add 1 kg clear water to make soybean milk for later use.

2. After killing the chicken, chop it into small pieces, blanch it with cold water, and then take it out and wash it.

3. Slice ginger, cut green onions and cut mushrooms.

Practice steps:

1. Put the chicken nuggets, soybean milk, ginger slices and onion slices into the casserole at the same time, add appropriate amount of water and bring to a boil, then reduce the heat to about 1.5 hours.

2, add salt to taste, and then continue to simmer 1 hour.

Second, durian shell pot chicken soup

Durian shell pot chicken soup, clear soup, clear gas, nourishing yin, suitable for all ages.

Cook chicken soup with durian shells, which is delicious and moist. It is a nourishing soup suitable for all ages and has the therapeutic effect of invigorating qi and nourishing yin.

Ingredients: 1 chicken, durian shell.

Seasoning: onion, ginger, cooking wine, pepper, pepper and salt.

Preparatory work:

1. Use a sharp knife to remove the white pulp from durian shell and cut it into large pieces.

Kill the local chickens, chop them up and scoop them up with water.

Practice steps:

1, add water to the casserole to boil, then add chicken, durian white pulp, onion, ginger, cooking wine, a little pepper and pepper.

2, simmer for 20 minutes, turn to low heat for one hour, add salt and turn off the fire.

Three. Dictyophora black chicken soup

Zhusun black chicken soup is a very good health soup. Today, I introduced the self-made version of Dictyophora dictyophora black-bone chicken soup and its health-preserving effect.

First, introduce the home-cooked practice of bamboo shoots and black chicken soup. The following is the consumption of a family of three.

Raw materials: dried dictyophora indusiata 15 ~ 20g, black-bone chicken 1, ginger slices and salt.

Preparatory work:

1. Dictyophora indusiata is soaked in clear water first, then the round hole on the foot is removed, and the water is washed and controlled for later use.

2. Cut the black-bone chicken into pieces of cold water and boil the bleeding foam in the pot. Remove the chicken pieces and rinse them with water.

Practice: Put the black-bone chicken pieces and ginger slices into the soup pot, add cold water to boil, then add dictyophora, cook for about 30 minutes, add salt to taste, turn off the heat and take off the pot.

Supplementary explanation:

1. If you are worried about the fishy smell of black-bone chicken, you can add ginger slices to the black-bone chicken pieces and cook them together. After boiling, add appropriate amount of cooking wine.

2, the tender black-bone chicken can be stewed for half an hour, and the old black-bone chicken should increase the stew time.

3, this soup should be light, not to put oil and other seasonings, but you can add ingredients such as red dates, medlar or codonopsis according to your own taste.

The correct way to stew chicken

1. Wash the chicken and stew it directly in the pot. All the blood went into the soup, and the chicken soup was black and fishy.

2, stew after drowning, although there is no fishy smell, but the meat quality becomes more firewood, indicating that the drowning time is too long, but the drowning time is short, the blood can not be discharged, and it is not delicious.

Therefore, it is not correct to stew or blanch directly. Today, I will share with you the experience of stewing chicken soup. The chef of the restaurant said that there are two key steps to make chicken soup golden and delicious. Let me share with you the specific method of stewing chicken soup and see which two steps are together.

Stewed chicken soup with mushrooms

Prepare fresh Sanhuang chicken, dried mushrooms, red dates, medlar, green onions, ginger, cooking wine and salt.

1. Buy a three-yellow chicken, preferably a live chicken. The taste and taste of frozen chicken will be much worse. Wash Sanhuang chicken after slaughter, chop it into small pieces with a knife and soak it in clear water 1 hour.

Soaking chicken is the key first step. The fishy smell of chicken mainly comes from blood. Soaking in clear water can precipitate blood quickly, reduce the fishy smell and make the color of chicken soup clearer.

2. Change water for half an hour. When the chicken is white, take it out, rinse it with clear water, blanch it in a pot with cold water, add onion, ginger slices and cooking wine, and turn on the fire. Skim off the boiled froth with a spoon. This is the residual blood. Blanch, remove, rinse with hot water, and drain.

3. Pour the right amount of oil into the wok, pour the chicken pieces when it is 50% hot, stir fry with low fire, stir fry with oil under the chicken skin, and the chicken soup will be more fragrant and golden in color. It's ok when the chicken skin is brown.

Stir-frying chicken is the key second step, which can make chicken more fragrant, not greasy and especially delicious.

4. Add onion, ginger slices and cooking wine, stir-fry to remove fishy smell, pour enough boiling water, turn to low heat after the fire is boiled, and continue to stew 1 hour. Wash mushrooms, soak them in water in advance, pour them into the pot and stew them with chicken.

5. Soak Lycium barbarum and jujube in warm water for 10 minute, add it to the chicken soup one hour later, add appropriate amount of salt, and continue stewing for 10 minute, and then you can stew a fragrant and delicious chicken soup.

Skills of stewing chicken soup

Besides blanching, chicken soup has two important steps, namely soaking and frying.

After soaking in bloodletting water, the fishy smell of chicken is reduced, which can shorten the time of blanching, and the meat quality will be tender and will not get old.

After frying the fat, the chicken is not greasy, but in the process of stewing, the fat is emulsified, which makes the chicken soup more fragrant and has a golden oil layer on the surface, which is very appetizing.

Stew chicken soup, three times, three times.

Stew chicken soup, three times, three times.

Stewed chicken. After the cold weather, the temperature outside is low, and many people are too lazy to go out. At this time, many people in health care like to start nourishing health care. Chicken stew is a very common thing. Its soup is delicious and nutritious. Let's share the chicken stew.

Stew chicken soup for three times and three times without 1

Stewed chicken soup, remember to "put three samples".

1, salt water immersion

Poultry, like chickens, ducks and geese, has a strong smell; Most of the chickens bought by many people are directly boiled to remove the fishy smell. In fact, this only removes the fishy smell on the surface of the chicken, so it is incomplete. Chicken stew soup still has a strong fragrance.

It's best to buy chicken, rinse it first, then make salt water with warm water and salt, and then soak it in chicken pieces for half an hour. In this way, the fishy smell of chicken will be greatly reduced; Because the density of salt water solution is greater than that of water in chicken, the water in chicken will be lost to salt water, so the bloody smell of chicken will be greatly reduced.

Soak for half an hour, then rinse with clear water, and then put it in a pot for a while. There must be no less steps in blanching. First, you can go fishy. Second, blanching can reduce the excess oil in chicken and reduce the purine content. The stewed chicken soup is more delicious and nutritious.

2. stir fry in the pot first.

Many people habitually stew chicken soup directly with water, although there is no problem; But the taste of chicken stew soup is not ideal.

In fact, stewed chicken soup is not just soaking in water in advance; Before stewing, it is best to blanch the chicken, stir-fry it in an oil pan until it shrinks and turns yellowish, and then stew it in a casserole; The chicken soup stewed in this way will taste very fresh and strong. This is because the fat in chicken can be released better after cooking and frying, and then adding water to stew, water and oil will have a subtle chemical reaction. The stewed chicken soup tastes delicious and fresh.

3, stew chicken soup boiled water, cold water should be used correctly.

Like our stewed chicken, because it is cooked with fat in advance, the chicken itself will be hot; Therefore, chicken soup must be stewed with boiling water at this time; If cold water is added, the original fried chicken will become tight, the meat quality of the chicken will become old and hard, and the taste will be poor;

But for chicken that has not been fried or blanched, it is necessary to put cold water in the chicken soup at this time. Because when boiled water is poured in, the outermost protein will solidify as soon as the chicken is heated. Protein in chicken can't be fully dissolved in the soup, and the stewed chicken soup is not delicious.

Stew chicken soup, remember "3 don't let go"

1, no cooking wine

Cooking wine is the most commonly used seasoning in home cooking. But when stewing chicken soup, it is best not to use cooking wine. Although cooking wine itself has the function of removing fishy smell and increasing freshness; However, the ingredients of cooking wine also contain some other spices, which belong to compound flavoring wine. Stewed chicken soup itself is delicious chicken. At this time, adding cooking wine will not only not remove the fishy smell, but will make the chicken soup sour and taste strange.

So the chicken stew can remove the fishy smell. You can add yellow wine or high-alcohol liquor when frying. At the same time, high temperature heating can achieve the effect of removing fishy smell, and yellow rice wine is more volatile. The stewed chicken soup not only has no umami flavor, but also has a stronger flavor.

2, do not put pepper and star anise.

Zanthoxylum bungeanum and star anise are also the most basic seasonings at home; But when stewing chicken soup, don't put these seasonings; Because the fragrance of pepper and star anise is rich, and pepper also has a unique hemp fragrance; If you add chicken stew, after a long time of stewing, the umami flavor of spices and the hemp flavor of peppers will be dissolved in the soup, and the chicken stew will not be fresh, but it will taste strange.

Therefore, the general stew chicken soup, the best materials as simple as possible; It's basically onion and ginger, plus some red dates or medlar. But like too strong spices, I suggest you don't put them any more.

3. Don't put soy sauce, soy sauce and other seasonings.

Some people stew chicken soup, always feel that the color is too light and they have no appetite. Will directly put some spices, such as soy sauce, soy sauce; Some people think that the extremely fresh taste is better, and they are all extremely fresh. But this is a good bowl of chicken soup, which should be golden, clear and full of fragrance. If the seasoning is added as above, it will not only cover up the umami flavor of the chicken soup, but also make the chicken soup taste strange.

In addition to the above suggestions, other seasonings are basically not needed, just add a little salt before cooking. This stewed chicken soup is not only delicious, but also nutritious.

Stew chicken soup three times, three times and two times.

Mushroom chicken soup

Ingredients: two chicken legs, 50g green vegetables and 8 mushrooms.

Seasoning: cooking wine 1 teaspoon, salt 1 teaspoon, pepper 1/2 teaspoons, 5g onion and 5g ginger.

Exercise:

1, wash chicken legs, mushrooms and vegetables for later use.

2. Put the right amount of water into the casserole and add chicken legs, cooking wine, onions and ginger slices.

3. After the water in the pot is boiled, remove the floating foam.

4. After stewing for 30 minutes, add mushrooms.

5. After adding mushrooms,

6. Then pour the vegetables into the casserole and pour in the right amount of salt and pepper.

Yam and mushroom broth

Ingredients: iron stick yam, carrot, ribs, water-soaked mushrooms.

Seasoning: 2 pieces of clear soup.

Exercise:

1, ribs are scalded

2, yam carrots peeled and cut into sections.

3. Pour all the raw materials into the ceramic pot.

4, open the automatic file, 2-3 hours, and finally pour 2 pieces of clear soup into the pot, season, and sprinkle with chives.

Chinese yam mushroom grass chicken soup

Materials used; Half a grass chicken, 400 grams of yam and 8 fresh mushrooms.

Seasoning; Salt, cooking wine, ginger, onion.

Practice;

1. Put the chicken in the pressure cooker.

2. Add a proper amount of water, add ginger slices, onion knots, cooking wine, bring to a boil over high fire, simmer for 20 minutes, and turn off the fire.

Add yam

4. Add mushrooms, boil over high fire, simmer for 5 minutes, and turn off the fire.

5. Skim the chicken oil and add salt to cook 1 min.

6. Remove the onion knots and sprinkle with some chopped green onion.

Cabbage and mushroom chicken soup noodles

Ingredients: chicken soup, cabbage and mushroom noodles

Accessories: salt and garlic powder

Exercise:

1. Cabbage and mushrooms have been blanched in advance.

2. put water in the pot, boil it, and pour water in the middle.

3. Put the chicken soup into the pot, add the cabbage and mushrooms and boil.

4. Cut the garlic into minced garlic and sprinkle it into the soup, adding a little salt.

5. Take out the noodles and pour in the chicken soup.

Chicken soup with mushroom and lotus root

Ingredients: chicken legs, 4 lotus roots, 250g mushrooms.

Seasoning: onion, ginger, white pepper, chicken essence, salt.

Exercise:

1. Wash the chicken legs and cut them in two.

2, mushrooms soaked hair, cross knife.

3. Wash and peel the lotus root and slice it for later use.

4. Put the chicken legs in cold water, boil them in the pot, remove them and wash away the floating foam.

5. Put the chicken legs, mushrooms and lotus roots into the pot together, add water, and do not add ingredients.

6. Add chopped onions and ginger slices.

7. Bring the pot to a boil over high heat, turn to low heat and cover the pot for 45 minutes.

8. Add a little white pepper and salt to taste before cooking.

Mushroom chicken soup noodles

Ingredients: fresh noodles, Shi Yunsheng thick soup.

Ingredients: fresh meatballs with mushrooms and asparagus.

Exercise:

1. The main ingredients are ready.

2. Boil water in the pot and cook noodles.

3. Soak the cooked noodles in cold boiled water for later use

4. Boil the water again and blanch the asparagus.

5. Soak the blanched asparagus in cold boiled water, wash the mushrooms and cross them.

6. Then boil the water in the pot and cook the meatballs and mushrooms.

7. Then add Shi's thick broth and boil it.

8. Add asparagus and turn off the heat.

9. Pour the cooked broth on the noodles.

Stewed chicken soup with figs and mushrooms

Ingredients: chicken, mushrooms, red dates, figs, ginger slices, salt.

Exercise:

1. Prepare ingredients: half a chicken, mushrooms, red dates, figs and ginger slices.

2. Boil a pot of water, add a few slices of ginger, put the chicken in boiling water for 3 minutes after the water boils, and add water to the casserole to boil.

3. blanched chicken is put directly into the casserole with boiling water.

4. Add ginger slices.

5. Pour the soaked mushrooms into the casserole.

6. Add clean red dates and figs.

7. Cover the pot, bring to a boil and stew for 30 minutes.

8. Season with salt before drinking.

Chicken soup with light mushrooms

Ingredients: two chicken legs, a dozen mushrooms, a few slices of ginger, one onion, and a proper amount of salt.

Exercise:

1. Wash and drain the chicken legs, add oyster sauce, wine, pepper, salt and sugar, and marinate for more than half an hour;

2. Blanch the marinated chicken leg with boiling water first-in fact, just skim off the foam. I don't want too much oil, so I blanched it.

3. Remove the roots of the mushrooms and wash them;

4. Cross-cut the surface of washed mushrooms, cut ginger into large pieces, cut onion into large pieces, and blanch chicken pieces for later use;

5, sit in the casserole, boil and add ginger and onion;

6. Cook the chicken pieces again;

7. Cook the mushrooms for a while, add a spoonful of salt, and simmer 1 hour;

Scallop and mushroom chicken soup

Ingredients: 5-8 scallops, 5 mushrooms, chicken legs 1 piece.

Ingredients: salt, water 1500g, sesame oil.

working methods

1.2.3. After the mushrooms and scallops are cooked, chop the chicken legs, blanch them and filter them. The mushroom is pedicled and cut in half in the middle.

3. Add a proper amount of sesame oil to the pot and fry the filtered chicken pieces slightly.

4. Put the mushrooms and chicken pieces into the pot and add about 1500g of water.

5. After the fire boils, turn it down to low heat for about 15 minutes.

6. Finally, add scallops and cook for about 3 minutes, then add salt to taste.

Stewed chicken soup with mushrooms in purple casserole

I seldom use the purple casserole automatic file, in fact, it will take a little longer than the high-end one. Ingredients: mushrooms, ginger slices, chicken, salt.

Exercise:

1 Wash the mushrooms, cut some ginger slices and blanch the chicken, mainly to remove the fishy smell of the chicken;

Then put the chicken, mushrooms and ginger slices into a purple casserole, plug in the electricity and wait for two hours, then add some salt and wait for another minute to eat.

Stew chicken soup three times, three times, three times, three times.

Can pregnant women eat hen soup?

Some pregnant women are also afraid to eat chickens bought in the market because of bird flu.

The most suitable time to drink chicken soup after delivery is 5-7 days after delivery. You can safely drink it. Chickens and eggs bought in big supermarkets or regular markets should be cooked until they are cooked rotten before they can be safely eaten. You can't just drink chicken soup. However, modern nutrition experts have clearly pointed out the misunderstanding of traditional concepts. Drinking chicken soup just after delivery will not only fail to promote lactation, but also lead to early milk return, resulting in less milk and even no milk.

Chicken soup can lead to milk return, because after delivery, as the placenta leaves the mother, the speed of progesterone and estrogen in the blood decreases, and prolactin begins to milk. Avoid fatigue, because the embryo is not very stable in the first three months, which is easy to cause abortion.

In addition to chicken soup, women can also eat some hot food, because they are physically exhausted, lose a lot of blood and are weak in the production process. Hot food is a good supplement to women.

Chicken soup is not the best food for lactation, but it is a good food to supplement the nutrition and energy lost during childbirth. For example: brown sugar water for enriching blood, fermented wine for benefiting five internal organs and dispelling cold, nutritious millet porridge and eggs, trotter soup, crucian bean curd soup, lettuce and sliced meat soup, etc. According to the traditional concept of China, chicken soup is nutritious, and it is beneficial for pregnant women to eat chicken soup, which helps to supplement the nutrition of pregnant women and also plays a role in promoting lactation. Hen soup contains certain hormones, and the older the hen, the higher the stimulation content. If the parturient is mixed with chicken soup immediately after delivery, it will increase the estrogen in the blood, thus inhibiting prolactin from secreting milk, leading to the parturient returning to milk or losing milk.

Which is more suitable for lying-in women, chicken soup or hen soup?

In fact, male chicken soup is more suitable for women with less milk secretion, which does not mean that women can't drink hen soup. If the mother's milk secretion is normal, then it is suggested that mothers can drink some chicken soup properly, because chicken soup can also play a role in lactation. However, for mothers with insufficient milk secretion, the effect of drinking chicken soup is much better than that of drinking hen soup. The traditional hen soup is not as effective as chicken soup in nutrition and lactation.

Because seizures belong to male animals and contain a lot of androgens, which can well resist estrogen in the mother's body, it is more beneficial for women who have just given birth to children to drink chicken soup if their milk secretion is insufficient, and they can also provide enough nutrition for their bodies.

Because male chicken soup can play a good role in lactation, it can increase the milk secretion of parturient and indirectly supplement all aspects of nutrition of baby, so male chicken soup is more suitable for parturient and contains less specific fat than hen soup, which can not only supplement nutrition for parturient, but also not cause obesity.

What is the emphasis on maternal drinking chicken soup?

1. If the pregnant woman just wants to drink a little light chicken soup and wants to reduce the fat of chicken soup, she can be taught to remove the top layer of floating foam when cooking chicken soup, or she can make chicken soup without chicken skin.

2. It is suggested that pregnant women should remove the skin of the attack when drinking chicken soup, or remove the floating foam on the surface of the attack soup, because the fat content in chicken soup is too high, which may lead to obesity of pregnant women, increased blood sugar and blood lipid, which is not conducive to better lactation of pregnant women, and may even increase the baby's gastrointestinal burden.

Secondly, women must adhere to the principle of moderation when drinking male chicken soup. Never drink too much chicken soup for men. Drinking too much will easily increase the burden on maternal organs and easily lead to milk stasis.

Although the nutritional value of male chicken soup is relatively high, it is best to eat it with meat when drinking male chicken soup, because the nutritional value of meat is higher.

The most authentic stew of chicken soup

Hello, hello! The most authentic local stews are as follows: 1.

Chop the chicken and wash the blood.

2

Blanch in boiling water, remove and drain.

three

Prepare Radix Angelicae Sinensis, Fructus Lycii, Radix Codonopsis, and Rhizoma Zingiberis Recens.

four

Put the chicken in a saucepan, then add Angelica sinensis, Lycium barbarum, Codonopsis pilosula and ginger slices.

five

Fill it with clean water.

six

Cover the saucepan, put it in a pressure cooker, bring it to a boil over high fire and simmer for 2 hours.

seven

Add some salt and pepper to taste, and a bowl of stewed chicken soup will be ready.

Stewed chicken is most taboo to put three things.

The secret of "three noes" in stewed chicken soup: no pepper, star anise and cooking wine.

As the saying goes: "tonic in autumn and winter, hunting tigers in the coming year." The best time for tonic in winter, when the weather is cold, many people will choose proper tonic, which can not only enhance the body's resistance and immunity, but also improve the overall quality of the body. Chicken stew soup is tender and nutritious, and contains a lot of amino acids and vitamins. It is a traditional tonic, and it is also the first choice for many people to supplement in winter.