If you do not pay attention to the production of chicken soup and put in the seasoning of the order, it will make a lot of chicken soup. Such as family selection pressure cooker soup, people often in the cover of pressure cooker, all ingredients together into this method, making soup is not scientific.
our purpose is to make chicken soup chicken meat protein, fat, as much as possible to dissolve in the soup. If we do chicken soup, put salt into the soup too early, because of salt permeation, can make the chicken in
protein coagulation, it is unable to make the protein fully dissolved in the soup, and the solidified protein to fat, moisture, nitrogen free extract has a closed and protective effect, can make better nutrients dissolved in the soup, the soup of nutrition and delicious will be greatly reduced.
so, what is the right way to cook chicken soup? Chicken soup is mainly to drink its soup, followed by eating their meat. So we do not advocate the use of pressure cooker soup, because the nutrients needed long time small fire slowly heating, can precipitate as often as possible. Cook with a pressure cooker for a short time, can not achieve the desired results. When to use the cooked chicken to make some dishes, such as burning, braised chicken, minced chicken stewed chicken or chicken meat, can be heated with the initial pressure cooker until cooked, cooked after preliminary processing of raw materials into various dishes.
the best soup casserole. But be careful not to prematurely salt, should be in the soup to be when the temperature at 80 DEG ~90 DEG when adding proper amount of salt mix, so make the soup will be extremely delicious.