How to make soup that is both nutritious and delicious?

There is basically hot soup on the table for every meal. Soup is good for digestion, tastes delicious, and is rich in various nutrients. Many people like to drink soup. Many ingredients can be made into soup, such as chicken, fish, pork, ribs, Chinese cabbage, spinach, wolfberry, etc. Many ingredients in soup can strengthen the body. How to make soup that is both nutritious and delicious? Let’s take a look at it next.

1. Prepare the ingredients

3 fresh duck kidneys, 2 cured duck kidneys, 1 raw fish (about 400 grams), lean pork (400 grams), watercress (500 grams), 5 candied dates, and 2 to 3 slices of ginger.

2. Steps

1. The most taboo thing when stewing chicken is to put too much ingredients. Too many ingredients will make it too mixed and will destroy the original flavor of the chicken and make the chicken soup taste weird. This is because chicken soup is a clear (high) soup, and its beauty lies in its mellowness and purity. The word "pure" is not difficult to understand. It means pure and simple, without the need for extra auxiliary materials and condiments. As for "mellow", it means mellow, and this must be reflected in the cooking time. Only in this way can the beauty of "mellow" be reflected. This is true not only for stewed chicken, but also for stewed ribs, stewed pork knuckles and the like. Can you see any chef of any level putting random things into the broth when making it pure broth? At most, you can add a little bit of authentic Yunnan ham to enhance the flavor.

2. If you are stewing an ordinary chicken sold in the vegetable market (if it is the kind of frozen broiler from a chicken farm, don't stew it, broiler chicken is only suitable for cooking and has no fresh taste of chicken), it is recommended that you cut the chicken into pieces, rinse it, add cold water into the pot (make sure to put enough water, as a lot of water is consumed during the stewing process), turn on high heat, and as soon as the water in the pot is about to boil, immediately skim off the floating foam on the water, skim it a few times, and try to clean it up as much as possible, otherwise the blood foam will give the soup a little fishy smell and affect the taste. Then, turn on high heat and wait for the water to boil. Take a large piece of old ginger (the fewer chicken pieces, the less ginger should be used, and vice versa, it depends on the situation), tap it twice with a knife to loosen it but not break it into pieces, and put it into the pot.

3. Then wash the two scallions, cut the white parts into sections, and put them into the pot. Add a little Sichuan peppercorns (Sichuan peppercorns are important because they seem to be born to flavor chicken soup, but there are two types of Sichuan peppercorns. One is used for cooking and is very numbing, and the other is used for making soup and is not numbing but very fragrant. It is best to choose the kind that is not numbing and is fragrant). If you have peppercorns, you can put five to ten, and the amount depends on the amount of chicken. If you don't have peppercorns, you can use pepper powder, which is the same. After adding the ginger, scallion, peppercorns and pepper, put down the lid, turn the heat to medium, and simmer for 30 to 40 minutes. If you have a casserole at home, pour the chicken soup in the original pot into the casserole and simmer on low heat (avoid high heat) for 40 minutes. When to add salt is up to your preference. I like to add salt when changing the casserole so that the meat will not become tough. If you don't have a casserole, just reduce the heat to low and continue simmering for 30 to 40 minutes. Taste and season the food. If it doesn't taste delicious enough, add a little chicken essence, but it's best not to add MSG.

4. Precautions

The stewed soup is milky white, delicious, fragrant and has a long aftertaste. If you are stewing an authentic local chicken (it is really hard to find authentic local chicken nowadays, even chickens in rural areas are fed with feed, and very few are fed with grain and vegetables), it will be even simpler. The seasonings are only pepper and salt, but the taste is even better. If you just want the chicken soup to be delicious and the chicken to be tasty, just do as I said above. If you want the chicken soup to be more nourishing and have a medicinal tonic effect, that is of course another matter. The effects are different, so the methods are different, because the focus is not on

It’s not about taste, but about health. You can buy ready-made health-preserving and nourishing chicken stew seasoning packets in the supermarket. The Chinese medicinal herbs (such as jujube, wolfberry, adenophora, yam, pseudostellaria, etc.) are all well matched, and instructions on how to use them when stewing chicken are also included.