After many friends praised the delicious chicken soup made by others on Youyou.com, they couldn’t help asking: Why is the chicken soup made by others fragrant and rich, but the soup made by oneself is the same as plain water? There are professionals in the industry, including chefs from the Red Chicken Feather Shop, to analyze the reasons. If you want to cook chicken soup that is golden in color, fragrant and delicious, and full of color and fragrance, you must pay attention to these points.
1. Ingredients for cooking chicken soup:
Chicken, pumpkin (of pumpkin One type), garlic cloves, ginger slices, seasoning.
Two. Operation steps for cooking chicken soup:
1. Wash the pumpkin, cut into pieces, and steam in a pot. Set aside for later use.
2. Cut the chicken into pieces, blanch in water, and remove the foam on the water surface. Rinse chicken pieces in cold water and set aside.
3. Pour a small amount of oil into the pot. After the oil is hot, stir-fry the garlic cloves, ginger slices, and chicken pieces together. When the chicken is cooked, remove the chicken to a casserole dish and bring to a simmer over low heat.
4. At the same time, press the steamed pumpkin into pumpkin puree. Here, everyone should be clear that the magic weapon to make chicken soup rich and golden is pumpkin. Many people don’t know how to add this step.
5. When the chicken soup is almost cooked, pour the pumpkin puree into the chicken soup, add salt, pepper and a few drops of sesame oil to taste, and cook for another five minutes.
Pumpkin can thicken clear soup, increase the flavor of chicken soup, and make the taste of chicken soup more fragrant.
Second, the Red Chicken Feather Shop has the chef’s secret to making soup
The ingredients should be fine. When choosing ingredients, the chicken must be fresh, do not choose frozen chicken, so that the stewed chicken soup will not be fresh. Fresh chicken is a delicious source of soup. Specific points:
1. Choice of cooking utensils
The taste of soup cooked in a pressure cooker and a casserole is very different. Using a pressure cooker to cook soup is equivalent to taking a shortcut. It can be boiled in a very short time, but the flavor and nutrition of the soup have not been fully stimulated. The casserole has strong adsorption and ventilation, slow heat dissipation and uniform heat transfer. During the slow cooking process, the aroma of chicken soup is released, and the soup is more nutritious.
2. Master the temperature.
The soup cannot be cooked too hastily. Soup needs to be boiled. Only by slow cooking on low heat can the protein and other delicious substances in the food be dissolved to a greater extent, and the taste will be more mellow.
3. Food collocation
Boil chicken soup, the most commonly used collocation is shiitake mushrooms, fungus and other foods, which will make the chicken soup more delicious. A red chicken shop reminded not to try spinach chicken soup and cucumber chicken soup. The taste will be very strange.
4. Refining and cooking process.
The process of making soup must be fine. For example, many people will ignore the order of adding salt and think which step to add salt It doesn’t matter. In fact, it is wrong. Salt is permeable. If you add salt too early, the protein of the chicken will solidify, which will make the chicken soup tasteless. Salt should be put in a few minutes before the pot.
Attention , These days, your chicken soup can be as rich and delicious as the chicken soup in the store. Learn how to make soup with the Red Chicken Feather Store, and you will be the next chef.