Winter health chicken soup beauty, boil chicken soup to pay attention to what points? The beauty and beauty raising effect of chicken soup can not be underestimated, especially in the cold winter, chicken soup is nourishing and nourishing, but we should pay attention to some problems when boiling chicken soup, so as to create the effect!
Chicken soup is delicious and nutritious, and has the effect of anti fatigue, beauty and beauty, which has been deeply loved by people. After long-term research, German medical personnel have confirmed that chicken soup is an effective family 'standing medicine'. It can help people effectively resist the severe cold and drive away the flu. If chicken and vegetables are stewed together, it can also play an anti-inflammatory role.
The report points out that early influenza usually has the following symptoms: cough, dry nasal mucosa, nasal congestion and so on. At this time, if patients drink fluid food, they can keep the nasal mucosa moist and facilitate the cleaning of the nose and throat. Drinking chicken soup not only has the above effects, but also helps to expel the virus from the body.
Many people may think that making chicken soup should be simple and good. Just cook the chicken in a water pot, nothing more than adding some seasoning and salt. As everyone knows, cooking chicken soup is very particular. If some steps are reversed or wrong, the cooked chicken soup is often insipid and will lose some nutrients. Points to pay attention to when boiling chicken soup:
These people don't drink chicken soup
Although chicken soup is a good tonic, not everyone is suitable to drink chicken soup, because the nutrients contained in chicken soup are a small amount of water-soluble small molecular protein, fat and inorganic salts dissolved from chicken oil, chicken, chicken bone and chicken skin, and most of the oil in chicken soup belongs to saturated fatty acids. If you are a patient with hyperlipidemia, peptic ulcer, weak renal function or gastric ulcer, try not to drink chicken soup. Drinking chicken soup will not only increase your physical burden, but also aggravate your condition.
Kill live chicken and eat frozen chicken
It goes without saying that buying live chicken is mainly to ensure the delicious taste of meat. But after the fresh chicken is bought back, it should be frozen in the refrigerator freezer for about 3 hours, and then take it out to thaw and cook soup. The principle of doing so is the same as that of discharging sour meat. When an animal is killed suddenly, its body will naturally release a variety of toxins; And the temperature of the newly killed chicken is more suitable for bacterial reproduction. At this time, freezing can not only sterilize, but also make the chicken naturally transition from the 'stiff period' to the 'mature period'. Such chicken meat quality is the best, and the soup will taste more delicious.
Necessary steps -- flying water
Nutritional research shows that before stewing any meat, the main ingredients should be boiled in boiling water, which can not only remove the raw fishy smell, but also a process of thoroughly cleaning the meat, which can make the stewed soup cool without turbidity, delicious without peculiar smell. This process is called flying water.
Flying water is also a skill. If you cook meat in cold water, the nutrition of meat will be seriously lost from cold water to boiling. It is best to put the meat into the pot in warm water, and then cook it for seven to eight minutes. In the process of cooking, turn the meat in time. Of course, you can boil an underwater pot for three to five minutes.
The stew began and the water was hot
After the flying water is finished, immediately cool the meat with cold water, and then put it into a pot to stew. Because stew is most suitable to be cooked in cold water. With the slow rise of water temperature, the raw materials will fully release nutrition, and the raw materials at the same temperature with water can cook a good taste.
Controlling the heat -- the key to stewing
Stew is mainly to drink its soup and then eat its meat. Therefore, we do not advocate stewing with pressure cooker, because nutrients need to be heated slowly for a long time with a low fire, while the cooking time with pressure cooker is short, which can not achieve the desired effect. Therefore, a casserole should be used to boil chicken soup. It should be boiled for 10 minutes before turning to a low fire. The degree of boiling should be controlled in a state that seems to be open but not open, because the casserole has a strong heat preservation function. If it is fully boiled and then turned to a low fire, its subsequent boiling will cause losses to the 'freshness' of the soup.
In the process of making soup, try not to uncover the cover. It is easy to 'run away' so that the soup has no original flavor.
Knowledge of seasoning
When boiling chicken soup, the order of putting condiments is exquisite, otherwise the chicken soup will be much inferior.
Some people like to put all the spices in at the beginning of chicken soup, which is unscientific. Because when making chicken soup, if salt is added too early, the protein in chicken will solidify, and the nutritional and delicious degree of the soup will be greatly reduced, which is prone to the result that the soup tastes light and the meat is not rotten.
So, when can I put condiments? Salt and other condiments should be put in when the soup is about to boil. Don't stir after putting salt, as it will leave a smell of raw salt. After putting the salt, turn to the fire for 10 minutes. Don't uncover the cover halfway, so the chicken soup will be stronger.
Winter health chicken soup beauty, boil chicken soup to pay attention to what points? 4hw.com.cn recommends cooking skills to everyone. I hope to pay attention to some common problems in diet and have a healthy body!