Chicken soup should pay attention to six points
Many people think that it is a simple matter to make chicken soup. Put the chicken in a water pot and cook it. You can add some spices and salt. As everyone knows, boiled chicken soup is very particular. If some steps are reversed or wrong, the cooked chicken soup is light and tasteless, and some nutrients will be lost. What are the points to pay attention to:
1. It is natural to kill live chickens and eat frozen chickens. It is mainly to ensure the delicious taste of meat.
However, after the fresh chicken is bought, it should be frozen in the freezer for about 3 hours before it is released. In doing so, the principle is the same as that of sour pork. When the animal is suddenly killed, the 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, it can be sterilized, and it can naturally make the chicken transition from the "rigid period" to the "mature period". This kind of chicken meat is the best, and the taste of the soup will be more delicious.
2. Required steps: Feishui nutrition research shows that any meat should be boiled in boiling water before stewing, so that not only can the smell be removed, but also a process of thoroughly cleaning the meat. The stewed soup is cool and not turbid, fresh and odorless. This process is called flying water.
Flying water is also skillful. If it is cold boiled meat, from cold water to boiling, the nutrition of the meat will be seriously lost. It is best to cook in warm water, then cook for seven to eight minutes, and during the cooking process, turn the meat in a timely manner. Of course, you can also open the water pot for three to five minutes.
3. After the stew is started, immediately after the aquatic hot water is over, immediately wash the meat with cold water, and then put the pot stew.
Because the stew is most suitable for cold water pots, as the water temperature rises slowly, the raw materials will fully release nutrients, and the water-temperature raw materials can cook a good taste.
4. The key stew for controlling the fire stew is mainly to drink the soup, and then eat the meat again, so we do not advocate the use of pressure cooker soup, because the nutrients need a small fire for a long time to heat up, and use a pressure cooker The system is short in time and cannot achieve the desired effect. Therefore, the chicken soup should be casserole, first fire for 10 minutes, then turn to a small fire, the degree of boiling should be in the state of open and open, because the casserole has a strong heat preservation function, if it is completely boiling, then adjust the small fire, Its subsequent boiling will cause loss to the "fresh" of the soup.
In the process of soup, try not to uncover, and it is easy to "run", so that the soup is not original.
5. When you put the seasonings into the chicken soup, the order of the seasonings is exquisite, otherwise the chicken soup will be inferior.
Some people like to put all the spices in the beginning of the chicken soup, which is unscientific. Because when the chicken soup is made, if the salt is put into the prematurely, the protein in the chicken will be solidified, and the nutritional level and the deliciousness of the soup will be greatly reduced, and the result of the soup tastes light and the meat is not bad.
Then, when can you put the condiments? Salt and other condiments should be put in when the soup is ready to be cooked. Do not stir after putting the salt, which will leave a salty taste. After putting the salt, turn the fire for another 10 minutes, don't uncover it in the middle, so the chicken soup will be more concentrated.
6. These people don't drink chicken soup. Although chicken soup is a nourishing product, not everyone is suitable for chicken soup because the nutrients contained in chicken soup are a small amount of water dissolved in chicken oil, chicken, chicken bone and chicken skin. Sexual small molecular proteins, fats and inorganic salts, and most of the oil in chicken soup is saturated with fatty acids.
If you are a hyperlipidemia patient, a patient with a digestive tract ulcer, a patient with weak kidney function, or a patient with a stomach ulcer, try not to drink chicken soup. Drinking chicken soup will not only increase your physical burden, but also aggravate your condition.
5 kinds of people are not suitable for drinking chicken soup, Mei Chuan 1, chicken soup has the effect of stimulating gastric acid secretion. Therefore, patients with stomach ulcers, hyperacidity or stomach bleeding should not drink chicken soup.
2, cholecystitis and cholelithiasis often issued by the author, should not drink more chicken soup, because the digestion of fat in chicken soup requires bile to participate, drinking chicken soup will stimulate the gallbladder contraction, easy to cause cholecystitis.
3, high blood pressure patients drink chicken soup, in addition to causing arteriosclerosis, but also make blood pressure continue to rise, difficult to lower.
4. After the fat in the chicken soup is absorbed, it will promote the cholesterol to rise further. Excessive cholesterol can cause diseases such as coronary artery atherosclerosis in the intima of the blood vessels.
5, chicken soup contains some small molecular proteins, patients with acute nephritis, acute and chronic renal insufficiency or uremia, because the patient's kidney liver can not be processed in time for protein decomposition products, drinking more chicken soup will cause hyperazotemia ,Worse.
