chicken soup delicious and nutritious, and has a beauty and anti-fatigue effect, has been very popular. Medical personnel in Germany after a long study confirmed Pok, chicken soup is the effect of good family, the role.

The report noted that early flu typically have the following Ji two symptoms: cough, nasal dryness, nasal congestion and so on. At this time, the patient to drink fluids if food can be kept moist nasal mucosa, easy to clean the nose and throat, and drink not only has the effect of chicken soup, but also helps the virus excreted.

Many people may think, a simple point to make a good chicken soup, the chicken into the water pot on it, simply add some spices and salt. As everyone knows, is very particular about boiling chicken broth, if some of the steps upside down or wrong, often tasteless boiled chicken soup, and will drain some of the nutrients. Point to note Ji boiled chicken soup:

(1) slaughtered chickens to eat frozen chicken

buy live chickens naturally do not say, mainly to ensure meat The delicious. However, chicken bought, you should first fridge freezer frozen about 3 hours to thaw a chance to soup. To do so, with the row of acid is the same for meat. Animals suddenly killed, the body will naturally release a variety of toxins; and new more appropriate temperature to kill bacteria in chicken breeding, then frozen, both sterilization, but also allow chicken from the This chicken meat is the best, to do out of the soup will taste even more delicious.

(2) the necessary steps – Flying Water

nutrition Pok studies have shown that before any meat in soups, main ingredient should be cooked in boiling water inside look, not only to remove the raw smell, but also a thorough process of clean meat, you can make stew out of the soup cool and not muddy, delicious and no odor, a process called fly water.

fly water is a skill, if it is cold Shui Zhurou, from cold to boiling, the meat would be a serious loss of nutrients. Most appropriate when the pot in warm water, then cook for seven to eight minutes, the cooking process, flip the meat in a timely manner. Of course, the water pot can, you can cook three to five minutes.

(3) stew start, aquatic hot

water after flying to pieces immediately with cold water showers, add one pot stew. Stew pot of cold water because the most appropriate, with the water temperature slowly rises, raw materials will fully release nutrients, and water temperature of the raw materials to better cook with good taste.

(4) control the heat – stew key

stew mainly to drink the soup, followed by re-eat their meat, so we do not advocate using pressure cooker stew, because nutrients required to heat a small fire for a long time to come out slowly, and with a pressure cooker boil a short time, can not achieve the desired effect. Therefore, stewed chicken casserole should be used, the first fire 10 minutes after a small fire to boil, boil the hands of the degree should like to open non-open state, because the casserole strong function of the insulation, if full boil and then transfer a small fire It’s up to the boiling soup will be a

in the soup course, try not to expose the cover, exposing the cover is easy to

(5) put seasoning the curb to ask

boiled chicken soup when the release order of condiments is luxurious Otherwise, it will make chicken soup out of a lot less.

cook chicken soup in the beginning was like when you put all the spices into them, this is not Section Pok. Because in doing chicken soup, if prematurely into the salt, will make the protein coagulation chicken, soup and delicious nutritional level will be greatly reduced level, prone to tasteless soup, meat is not bad results.

So, when can put spices it? salt and other spices in the soup should be about Aohao time into them, do not stir after salt, raw salt, that would leave an odor. Salt, the sub-fire for 10 minutes, half-way not to expose cover, so it will be thicker taste of chicken soup.

(6) These people do not chicken soup

While chicken soup is nourishing to share, but not everyone is suitable for chicken soup, chicken soup because contained nutrients from chicken fat, chicken, chicken and brown in a small amount of dissolved water soluble small molecule protein, fat and salt, and chicken in the oil mostly Bao and fatty acids. If you are a high cholesterol patients, peptic ulcer patients, patients with renal or weak patients with gastric ulcer, as much as possible not to chicken soup, chicken soup will not only increase the burden on your body, but also increase your condition.

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