Stewed chicken: wash and cut into pieces, pour into a hot oil pan and stir fry. When the water dries, pour in a proper amount of vinegar, and then stir fry quickly. When the chicken pieces make a crackling sound, heat the water immediately (no more than chicken pieces), and then heat it for 10 minutes, then put in the seasoning, and then simmer on the low heat for 20 minutes, and then pour in sesame oil to get out of the pot; Salt should be added after stewing, when the temperature drops to 80-90 ℃ or before eating. Because the water content of chicken is high, the stewed chicken is salted first, and the water in the tissue cells will permeate outwards when the chicken is soaked in salt water. The protein will coagulate, and the chicken will contract obviously and become tight, which will affect the nutrient dissolution in the soup. Moreover, the cooked chicken tends to be hard, old and rough in taste.
Reasons for adding salt after stewing chicken
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