How to make chicken soup more delicious?

Chicken bones can be said to be one of the most common foods in life. They are relatively cheap, can be eaten in many ways, and are loved by everyone. Especially for friends who like to drink, it is really pleasant to eat some fried chicken racks and skewers. Relatively speaking, I prefer chicken rack soup, and I believe many of my friends feel the same way. So, how can you make chicken soup more delicious? Let's learn the following methods!

Add the chicken skeleton and bones to cook together.

Ingredients for making broth: use chicken skeletons and bones. This time I bought chicken leg racks and spine bones.

step:

1. After boiling the water, turn on high heat, put in the bones and cook for two or three minutes to cook out the blood. Then remove the bones and rinse thoroughly.

2. Add water again and put in the bones. In order to keep the original flavor, I only put two slices of ginger to remove the fishy smell. Bring to a boil over medium heat, skim off the floating residue, then turn to low heat and simmer for two to two and a half hours. Then turn to medium-low heat and keep the soup at a slight boil for 20 minutes. This way the soup will be whiter.

3. After the soup has cooled completely, remove the bones.

4. Put the fresh-keeping bags on bowls or plastic boxes one by one.

5. Filter the soup.

6. After filtering out the meat residue and impurities, pour the soup into a plastic bag wrapped around a bowl. The amount poured into each bag is exactly the amount you need each time you make soup. Button the bag.

7. Put it in the refrigerator together with the bowl and freeze it. This ensures that the bag will not be deformed by the soup and burst due to stress.

8. When using, take out the broth ice and put it directly into the pot to cook until it melts before use.

Refined stock:

“Stock is the soup that turns into a paste when frozen.” Stock is an essential ingredient in cooking. It can be used anywhere water can be used, and the dish will be much more delicious if stock is used instead. No matter what you cook, using broth will bring out the umami flavor, which is called "hanging the freshness". The preparation of broth varies among the people. The best one is probably a mixture of old chicken and turtle; the inferior ones are a mixture of chicken shells and meat bones. The worst method, which is also the most commonly used in private restaurants, is to stew pig offal and pig blood together. It is said to taste quite fresh, but I always think that kind of freshness is "tiger and wolf freshness", which is like giving extremely tonic medicine to a very weak person, which is not acceptable.

When stewing the broth, use cold water to cover the ingredients inside, add wine to remove the fishy smell of meat, but avoid adding onions, ginger and other things to prevent them from taking away the flavor of the vegetables. After the water boils, skim off the foam and simmer over low heat until the bones are soft and the meat is tender. Be sure to simmer over low heat. When the stew is done, drain the soup and filter out impurities with a cloth. After cooling, scrape off the frozen oil on the top. Then boil the soup again and add the beaten egg white. When pouring in the egg white, stir the soup as you pour it in so that the egg white can wrap up the turbidity in the soup. Wait until the egg white is cooked, then scoop it out and discard it. This is how you get a clear and refreshing broth, and this kind of broth can be used as water.