Cuttlefish and Chicken Soup
1.
Dried cuttlefish are about the size of an adult's palm. Cut off the eyes and the middle fish bones, tear them into several large pieces, and soak them in water for more than 2 hours.
2.
Chop chicken pieces, pan under cold water, and blanch. At this time, you can start boiling water in the rice cooker.
3.
Cook until the froth no longer increases significantly, then remove the chicken pieces and rinse them with hot water.
4.
After the cuttlefish is soaked, it can be torn into strips as much as possible, and the cuttlefish can be cut with scissors or a kitchen knife if they can't be torn.
5.
You don’t need to boil the soup water, just a little hot. Add the blanched chicken nuggets and dried cuttlefish, then throw in a few slices of ginger, and start the soup cooking process.
6.
Half an hour before the end of the soup cooking process, add a teaspoon of salt, stir a few times, and then continue cooking. The salt is added early, the meat is easy to boil.
7.
Finally the soup is ready and ready to drink.
Tips:
1. The dried cuttlefish must be soaked to swell the hair, otherwise it won't bite. Cut the dried cuttlefish and eyeballs in the middle.
2. When chicken and other meats are blanched, they should be boiled under cold water. The white foam will no longer increase significantly, and it is fine. After picking it up, rinse with hot water. Because the protein in the meat is blanched, it will not taste good when it meets with cold water. At the same time, the fat will be condensed and the dirt will stick to the meat. And after washing, it is best to start boiling with hot water. You can start boiling the water at the same time as the water is blanched. You don't need to boil it, as long as it is hot.
