Chicken stock and its storage(niang jia chu fang mi jue ji gao tang ji gao tang shou na fa )

Chicken soup and its storage

Introduction:

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Production steps:

Step 1: after putting the above materials in a soup pot, add 12 bowls of water or cover the materials.

Step 2: let the water roll with medium fire first, then turn on medium fire and roll for 2-3 hours or until the water volume is less than 1 / 3.

Step 3: take a spoon to pick up the animal fat floating on the surface of the pan.

Step 4: add 3 bowls of water and roll over low heat for 1-2 hours.

Step 5: put it in the refrigerator overnight, and then scrape off the solidified grease floating on the surface.

Step 6: if it is not used up in 3 days, the ice box can be frozen and then put into the bag for collection.

Materials required:

Old hen: one

Pigskin: one piece

Chicken feet: 6

Note: this time-consuming chicken soup must be free for a whole day to take care of the fire. It is rich in the colloid of the old hen itself, plus the slow stew of pig skin and chicken feet. Finally, all the chicken and lard can be completely removed. Low fat, oil-free, cool after showing a QQ gel. Both cooking and soup can be used. A while ago, Shaoxing chicken also took a few pieces of frozen chicken soup as chilled ice. By the way, the storage skills of chicken soup in Casey's kitchen are attached. Whether it's chicken soup, lemon juice or cream, the ice box is very easy to use. Remember to put an extra ice box at home when you have time!

Production difficulty: simple

Process: simmer

Production time: several hours

Taste: light

Chinese PinYin : Niang Jia Chu Fang Mi Jue Ji Gao Tang Ji Gao Tang Shou Na Fa