Love Black Chicken Soup

Love Black Chicken Soup

1. Cut the black-bone chicken into 4 large pieces. After blanching, wash the blood foam with warm water.

2. Wash other materials with warm water for later use.

3. Put the blanched chicken nuggets in a soup pot and bring to a boil. Skim the remaining foam and change the heat to a low heat; put all the other ingredients in, cook for about 2 hours, and finally add salt to taste. Drop the soup just put chicken essence or something.

4. It's served on the plate.

Tips:

The salt should be dropped last. The main ingredient of salt is sodium chloride, and sodium chloride solidifies the danbai. Generally, fresh meat or fish contains extremely rich protein. If salt is added too early when cooking, the protein will coagulate. Especially when roasting meat, stewing meat and boiling meat soup, adding salt too early will often reduce the size of the meat, make the meat harder, and taste bad.



The same is true of cooking pork ribs soup.



Boiling meat soup, especially bone soup, such as ribs, first put it in cold water to boil (do not use boiling water at the beginning), add enough cold water at one time, and slowly warm up, so that the protein in the meat can be achieved. Dissolve it fully into the soup, so that the taste of the soup will be more delicious.



In addition, a little vinegar can be added after the water is boiled to dissolve the phosphorus and calcium in the bones in the soup, which not only increases the nutrition of the soup, but also preserves the vitamins in the soup, and facilitates gastrointestinal absorption. The last is to add salt.