●How long does the stew stew control: chicken breed, chicken tenderness, chicken size and decide the tender small fire / smoldering usually 0.5-2 hours (self-control) old smolder / small fire generally 1-4 hours (self-control) ●The saucepan is made of earthenware pot/casserole (pot mouth wide/small). ●The fire is controlled (first fire and then fire/small fire) ●The salt bar is finally stewed and placed in the middle of the salt bar. Cook for 2-10 minutes (self-control), turn off the fire / stop the fire and then take a 5-30 minutes (self-control), then uncover the lid and eat.
● One: slaughtering local chickens to eat frozen chickens We are all used to go to the market to buy live chickens. When we slaughter home and simmer on the spot, we can't wait for the second to stop. In fact, this is not right. After the fresh chicken is bought, it should be frozen in the freezer for 3~4 hours (self-control) and then the defrosting stew. This is the same principle as the sour meat, the animal is suddenly killed, the body will naturally release a variety of toxins, and the hot meat bacteria just slaughtered quickly. Freezing both sterilization and meat transition from 'stiffness period' to 'sweet period' to 'mature period'. At this time, the meat quality is the best, and then the stew is obviously tender and tender.
● Two: drowning In fact, not only chicken, any meat stew should be boiled in boiling water before cooking. This can not only remove the smell of raw oysters, but also a thorough cleaning process. It can also make the soup clear and not turbid, and the fragrance is odorless. Of course, drowning is also learned. If the cold water is put into the meat, the meat is cooled from the water to the open, and it has undergone a long process of cooking, and the nutrient loss is serious. The most suitable temperature for the underwater pot, cook for about 7~15 minutes (self-control), remove the floating foam, do not cover and adjust the bottom to prevent the meat from sticking to the bottom of the pot (remember not to stir). The water can be opened (open water) and the pot can be done. 3~10 minutes (self-control), you can remove the floating foam. You can also put a little salt, pepper, and beer on the slaughtered chicken for 1 hour (self-control), and there is not much odor when cooking. Frozen chickens bought from the market, some of which come from the cold storage, affect the consumption. Dip with ginger juice for 3-20 minutes (self-control) before cooking, it will play a role in rejuvenation, and the smell will be removed.
● Three: the essentials of stewing soup. The stew should be cold water, so that the raw materials are slowly raised by the water temperature to fully release nutrients and aroma. The raw material of the pot at the same temperature as the water can make a good taste, so be sure to remember that the raw materials after the water is finished should be washed with cold water and then stewed in a pot with cold water. It is not recommended to open the lid in the middle. Pot/casserole is not a big pot stew soup). ● Four: detailed explanation of stewed chicken soup: Many people cook a chicken soup at home, it will be full of fragrance, and people will smell the smell of chicken soup. This is the taboo of stew. Therefore, such a stew is not ideal because the smell of the chicken is lost. Then how to stew a good pot of chicken soup with delicious taste and cheeks, there are a few details to be aware of. ● First is the choice of saucepan. Most of the time, chicken soup is made at home, and the choice of saucepan is often overlooked. Many people think that it is ok to choose a soup pot. In fact, there is a lot of learning. General soup pots, made of aluminum stainless steel, or enamel, but also a little bit of emphasis, stews will use jars / casseroles (wide mouth large), these pots are mostly wide mouth, the fragrance is easy to float Going out, there is no scent of hot food. ● It is recommended to use a narrow-mouthed tall crock pot/casserole (wide mouth small). Secondly, many people often remove chicken oil when they are cleaning the chicken because they are afraid of greasy. In fact, chicken oil is good for stews. It is recommended to put the chicken oil in the soup when the soup is cooked. This is the saying that “the soup is oiled”. Those who are afraid of oil can also not remove the oil that floats in the process of boiling oil.
● Five: The fire is controlled (the fire is big and then small). The stewed chicken soup should be fired for about 10 minutes (self-control), boiled and then simmered (small fire). The degree of boiling water should be kept open, because the casserole has a good insulation function. ● Note: If you wait for the small fire when you are boiling, its subsequent boiling process will cause loss of the “fresh” of the soup. And in this 10 minutes (self-control), do not uncover, the soup that 'runs the gas' will be lost without the original flavor. ● Six: put the control of salt For the stew, this is still a big problem. The time of salt release can dominate the taste of the soup in a sense. No matter some people say that when the pot is put, the salt is put, or when it is half cooked, it is not right. When the salt is boiled, it will chemically react with the meat. The protein in the meat is locked, the soup tastes light, and the meat is not bad. ● When should salt be put? Remember, salt and other condiments must be placed when the soup has been stewed. After putting the salt (not revealing the lid in the middle), turn to the fire for 2-10 minutes (automatic control) and then turn off the heat for 5-30 minutes (self-control) and then open the lid, so that the stew does not taste all the meat, and more The soup taste will be more flavorful and original. ● Note: Do not stir after putting salt in, otherwise it will leave a salty taste.
If you use the above-mentioned saucepan, then use oil to seal the mouth, so that the stewed soup will not be fragrant, but the chicken flavor will be left in the original flavor of the soup.