How to stew chicken soup without being fishy? 10 days of hot topics and practical tips across the internet
In the past 10 days, the topic of "stewing chicken soup to remove the fishy smell" has soared in popularity on major social platforms and food forums. Many netizens have shared their own failure experiences or exclusive secret recipes. This article will combine the hot discussions on the Internet and use structured data to help you summarizeNo-fail Chicken Soup Tips.
1. Top 5 reasons for the fishy smell of stewed chicken soup are hotly discussed on the Internet
| Ranking | Source of fishy smell | Mention frequency |
|---|---|---|
| 1 | Blood and water are not treated cleanly | 87% |
| 2 | Remains of internal organs not removed | 76% |
| 3 | Wrong way to blanch water | 68% |
| 4 | Improper use of spices | 55% |
| 5 | The stew container has a strange smell | 42% |
2. Steps to remove fishy smell with over 100,000 likes on Douyin
1.freezing treatment: Cut the chicken into pieces and freeze it for 2 hours. The blood will coagulate and make it easier to rinse.
2.Flour scrubbing method: Wash the chicken skin with flour + salt to absorb oil and impurities.
3.Golden ratio of cold water blanching: The amount of water needs to cover the chicken 3 times, add 5 slices of ginger + 1 green onion
| Blanching time | water temperature control | Effect comparison |
|---|---|---|
| 3 minutes | Keep it boiling over low heat | Remove 70% of fishy smell |
| 5 minutes | Keep boiling over medium heat | Removes 90% of fishy smell |
| more than 8 minutes | The fire boils violently | Loss of umami flavor |
3. Xiaohongshu’s popular spice matching plan
According to statistics of 300+ popular notes, these combinationsThe best effect of removing fishy smell and increasing aroma:
| Basic version | Advanced version | creative version |
|---|---|---|
| 5 slices of ginger | 1 piece of tangerine peel | 1/4 apple |
| 1 onion knot | 10 white peppercorns | Sugar cane 2 bars |
| 2 tablespoons cooking wine | 3 pieces of sand ginger | Coconut meat 50g |
4. Special reminder for highly praised answers on Zhihu
1. During the stewing processDon’t uncover it frequently, the smelly substance will be redissolved
2. Use enamel pot/clay pot instead of stainless steel potFishy smell reduced by 40%
3. After the chicken soup is simmeredLet it sit for 15 minutesSeason again, the oil will form a protective film
5. Main experimental data of Bilibili Gourmet UP
| How to remove fishy smell | time consuming | Umami retention | Operation difficulty |
|---|---|---|---|
| Beer instead of water | 2 hours | ★★★★ | medium |
| Tea bag stew | 1.5 hours | ★★★ | Simple |
| milk soaking method | 3 hours | ★★★★★ | complex |
The ultimate tip:The old chef revealed that when blanching water, add1/4 lemon(including the skin), acidic substances can break down the fishy molecules, which is a common professional technique in Michelin restaurants. Keep these points in mind and you too can stewThe perfect chicken soup with zero fishy smell, golden color and translucent color!
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