Recipe: Matsutake chicken soup

Home Cooking Recipe: Matsutake chicken soup

Notes:

In the production of many dishes, broth is used. The broth is generally divided into three types: broth, milk soup and broth. Among them, broth is the most difficult soup and the best quality soup. The broth is the broth used in the kitchen of most restaurants. It is continuously boiled with raw materials such as chicken, duck and pig bones. It is supplemented with water while it is used. Milk soup is made of chicken, duck, pig bones, and pig's trotters. The ingredients are simmered into milky white; while the broth is made from old hens and some lean pork. After boiling and defoaming, it is made by changing the small fire. The fire is cooked into milky white, and the fire is not enough.

Ingredients:

Steps:

  1. Home Cooking Recipe: Remove the chicken's toenails, chicken buttocks and internal organs. If it is fresh chicken, you need to put it into the freezer for 3-4 hours.

    Remove the chicken's toenails, chicken buttocks and internal organs. If it is fresh chicken, you need to put it into the freezer for 3-4 hours.

  2. Home Cooking Recipe: Washed chicken in soaked rice water for 15 minutes

    Washed chicken in soaked rice water for 15 minutes

  3. Home Cooking Recipe: Put chicken and ginger in cold water and cook over high heat

    Put chicken and ginger in cold water and cook over high heat

  4. Home Cooking Recipe: To the boiling, smash the foam, pour the water of the chicken

    To the boiling, smash the foam, pour the water of the chicken

  5. Home Cooking Recipe: Soak the good chicken in the cold for a few minutes

    Soak the good chicken in the cold for a few minutes

  6. Home Cooking Recipe: Take another pot of cold water, put the chicken in a cold water pot, boil the fire and remove the remaining froth.

    Take another pot of cold water, put the chicken in a cold water pot, boil the fire and remove the remaining froth.

  7. Home Cooking Recipe: Pour the boiled chicken stock into the sealed container with the chicken. Slowly simmer for 1.5 to 2 hours without opening the lid. If you need to add other ingredients, add in this step, I added two pine mushrooms. You can also add ingredients such as clams and mushrooms, depending on your preference.

    Pour the boiled chicken stock into the sealed container with the chicken. Slowly simmer for 1.5 to 2 hours without opening the lid. If you need to add other ingredients, add in this step, I added two pine mushrooms. You can also add ingredients such as clams and mushrooms, depending on your preference.

  8. Home Cooking Recipe: Add the right amount of salt to the chicken soup and continue to cook for 5 minutes.

    Add the right amount of salt to the chicken soup and continue to cook for 5 minutes.

Tips:

It is very easy to make the chicken soup fresh and clear. Just master a few tips: 1. Fresh chicken is frozen and then made. If you buy chilled chicken, put the chicken in the freezer of the refrigerator and freeze it for 3-4 hours. Since the animal is just being slaughtered, a variety of toxins are released in the body, and the freezing process is the process of sterilization. 2. The part that was removed. Some parts of the chicken directly affect the taste and color of the chicken soup, which must be removed before cooking. 1. The toenail on the chicken's claw. There is a large amount of bacteria remaining in the nails, which is not conducive to the hygiene of chicken soup. 2. Remove the chicken's internal organs and chicken buttocks. 3. Soak in rice water. The first clean chicken is soaked in the rice water for ten minutes, which will make the chicken tenderer. 4. Start with ice again. In advance, the chicken should be simmered in a cold water pot. After the water is opened, the floating foam will be removed. Not only will the smell be removed, but the soup will be much clearer. After soaking in cold water for a while, the purpose is to make the chicken more firm, the meat will not be scattered during the soup, and the residue will be avoided. 5. Cold water pot, let the chicken slowly release nutrients and aroma with the increase of water temperature. 6. Secondary foaming. The water of the pheasant is not used, and another pot of cold water is taken. After boiling, the remaining floating foam is removed, so that the chicken soup will be more clear. Then put it in a sealed container, simmer slowly, and do not open the lid in the middle to avoid the aroma. 7. Finally add salt. Add salt before 5 minutes of fire. Premature salt release will solidify the protein of the chicken. The chicken is not soft and rotten, and the aroma is not easy to pop out.


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