Should I use cold or hot water to blanch chicken?

It is best to use hot water when blanching chicken, because hot water will make the chicken semi-cooked. This way, you don't have to worry about the meat becoming tough due to undercooking when frying. This way you can eat very tender chicken. When frying chicken, you must pay attention to controlling the method and steps. In addition, the heat is very important. Do not fry it over high heat for too long.

Chicken Soup with Matsutake Mushrooms

Method: 1. Soak the dried matsutake in warm water and wash it clean; 2. Cut the whole chicken into pieces, boil it in cold water, skim off the foam, and set aside; The food portal of Chinese people around the world: 3. Put the chicken pieces, matsutake, and ginger slices into a casserole, pour in hot water, boil it over high heat, simmer it on low heat for one and a half to two hours, and add salt to taste. Preparation tips: Use cold water when blanching chicken. Hot water will heat up the blood in the meat quickly and accumulate inside, which will not serve the purpose of draining blood.

Nourishing and nourishing chicken soup

How to make chicken soup:

1. Cut the whole chicken into pieces, clean and set aside; 2. Wash and soak the mushrooms, wash the wolfberries, peel the longans and set aside; 3. Cut the scallions into sections and slice the ginger and set aside; 3. Boil the chicken pieces in cold water and skim off the foam; 4. Put the scallions, ginger, mushrooms, wolfberries and longans into a pot, bring to a boil over high heat, and simmer for an hour; 5. Wash the rapeseed, put it into the pot, boil, add appropriate amount of salt, and sprinkle with chopped coriander before serving. Tips: Ingredients such as mushrooms can be added to the chicken soup according to personal preference.

Chicken stew with hazel mushrooms

Method: 1. Soak the Northeast hazel mushrooms in clean water until soft, remove the roots, wash them clean, and soak the vermicelli in clean water until soft; 2. Cut the whole chicken into large pieces and blanch them; 3. After the oil in the pan is hot, add the onion, ginger, pepper, and star anise to stir-fry until fragrant, then add the chicken and stir-fry evenly! 4. Pour in a little cooking wine and dark soy sauce for color, add salt to season, and pour in hot water to cover the chicken; 5. Add the hazel mushrooms and stew for 20 minutes, then add the softened vermicelli and continue stewing for five or six minutes.

Hericium erinaceus stewed chicken

Ingredients: 1 gold medal old hen from Centennial Liyuan, 2 wild Hericium erinaceus, 2 slices of ginger, a little salt. Cooking God Network - My food, I am the boss! Method 1. Soak Hericium erinaceus in warm water for four hours, squeeze out the water inside the Hericium erinaceus, change the water, repeat several times, and chop the old hen into large pieces; 2. Put the chicken pieces into cold water, skim off the foam after the water boils; 3. Fill the casserole with water, and when the water is about to boil, pour in the blanched chicken pieces, soaked Hericium erinaceus, ginger slices, and cooking wine, bring to a boil over high heat, simmer for two hours over low heat, and add salt to taste. Tips: 1. The Hericium erinaceus should be fully soaked. When making soup, you can add a little cooking wine to neutralize the bitterness of the Hericium erinaceus. 2. The Hericium erinaceus should be stewed until it is as soft as tofu.