Yam Chicken Soup

2024-08-29 09:04:26 Autumn

1. One three-yellow chicken, clean it and remove the skin from the neck

2. Peel the yam, wash and cut into sections

3. Put an appropriate amount of water into the casserole, then add ginger slices and yam segments

4. Add three yellow chickens

5. After the fire boils, remove the foam

6. Then reduce the heat to low and simmer for 2 hours, then turn off the heat and add salt to taste

7. Nourishing and warming yam chicken soup

Making soupWhen cooking, the fire should not be too high. The heat should be based on the boiling degree of the soup. If the soup is allowed to boil, the protein molecules in the meat will be destroyed
When simmering over low heat, do not open the lid or add water in the middle, because the meat being heated shrinks when it is cold, and the protein is not easy to dissolve, making the soup loose. The original fresh aroma will be lost, otherwise it will affect the taste of the soup
When making soup, avoid adding too much onion, ginger, cooking wine and other seasonings, so as not to affect the original flavor of the soup itself, and avoid adding it too early Salt, because adding salt early can coagulate the protein in the meat and make it difficult to dissolve, making the soup dark, insufficient in concentration, and unsightly in appearance
It is advisable to choose a fine-textured casserole for soup-making utensils. The enamel of inferior casseroles contains a small amount of lead, which can easily dissolve when cooking acidic foods, which is harmful to health. A clay pot with a clean inner wall is the best. Use a newly bought casserole to cook porridge for the first time or grease the bottom of the pot and leave it for a day before washing it and boiling water. Complete the boiling process before starting to make soup