How to make chicken soup for pregnant women in the most nutritious and healthiest way?

After giving birth, many women will have their family members make chicken soup for them to supplement their nutrition and increase their milk supply. However, the benefits of chicken soup also require certain methods and techniques to better ensure nutrition, and in particular, attention should be paid to controlling the heat.

1. Blanching - a necessary task. In fact, not only chicken, but any meat should be blanched before stewing - that is, boiled in boiling water. This not only removes the raw fishy smell, but is also a thorough cleaning process. It can also make the soup clear, not turbid, fresh and fragrant without any peculiar smell. It works just by trying it. Of course, there is a science to flying water. If you put meat in cold water, the meat goes through a cooking process from the water being cold to boiling, and the nutrients are severely lost. It is best to put it in warm water and cook for about 7 to 8 minutes, uncovered and turning it over from time to time. You can also put it in boiling water for 3 to 5 minutes.

2. Put the ingredients in the pot - If the water is too hot, then it is better to put the ingredients in cold water to allow the water temperature to slowly rise and fully release its nutrients and aroma. Ingredients put into the pot at the same temperature as water will taste better, so remember to rinse the ingredients with cold water immediately after blanching before putting them into the pot to stew.

3. Heat - Guess the size. Chicken soup should be boiled on high heat for about 10 minutes and then turned to low heat. The degree of boiling should be controlled at a level that is almost boiling, because the casserole has a good heat preservation function. If you wait until it boils and then turn to low heat, the subsequent boiling process will lose the "freshness" of the soup. And don't open the lid during these 10 minutes, otherwise the soup will lose its original flavor.

4. The art of adding salt is still a big problem when stewing soup. The time when you add salt can, in a sense, determine the taste of the soup. Whether some people say to add salt when putting the food in the pot or when it is half cooked, it is wrong. If salt is cooked for too long, it will react chemically with the meat, locking the protein in the meat, making the soup taste bland and the meat difficult to stew. So when should the salt be put in? Remember, salt and other seasonings must be added when the soup is cooked. After adding salt, turn to high heat for 10 minutes and then turn off the heat. Do not remove the lid in the middle of the process. This will not only allow all the flavors to be absorbed, but also make the soup more flavorful. Note: do not stir after adding the salt, as this will leave a raw salt taste.