How to stew chicken tender meat: hot topics and practical tips on the Internet
In the past 10 days, discussions on "soup" and "meat tenderization" have continued to rise across the Internet. In particular, the technique of how to stew tender meat with chicken soup has become the focus. This article will combine the latest hot topics, use structured data to analyze scientific methods for you, and attach practical steps.
1. Top 5 popular soup topics on the Internet in the past 10 days
| Ranking | Topic keywords | heat index | core concerns |
|---|---|---|---|
| 1 | Chicken soup removes fishy smell and adds flavor | 98,000 | Cooking wine alternatives |
| 2 | Meat Tenderization Principles | 72,000 | Enzymatic hydrolysis and temperature control |
| 3 | Stew over water vs stew over direct heat | 65,000 | Meat quality comparison experiment |
| 4 | Tips for Tenderizing Frozen Meat | 59,000 | Low temperature thawing method |
| 5 | Healthy Chicken Soup Pairing | 53,000 | Medicinal ingredient selection |
2. Three scientific principles for making chicken stew tender.
According to the latest research in "Meat Processing" published by China Agricultural University Press:
| principle | Mechanism of action | best parameters |
|---|---|---|
| heat penetration effect | The gelatin of chicken soup coats the meat fiber | Simmer at 85-90℃ |
| Acidic environment softening | The best pH value is 5.5-6.0 | Add 1% vinegar |
| Enzymatic hydrolysis | Papain breaks down collagen | Marinate for 30 minutes |
3. Practical steps (with verification data from the entire network)
Step 1: Meat selection and pre-processing
The latest Douyin popular video test data shows:
| Meat parts | Tenderness score | Suggested handling |
|---|---|---|
| Chicken thigh | 9.2/10 | Cut against the grain |
| Sirloin | 8.7/10 | Slap with the back of the knife |
| Pork tendon | 8.5/10 | Soak in cold water for 2 hours |
Step 2: Stew Control
The golden ratio of Xiaohongshu collected by thousands of people:
| Material | Dosage | effect |
|---|---|---|
| Chicken soup base | 1500ml | Provides an umami base |
| beer | 50ml | soften meat |
| crystal sugar | 5g | form glossy layer |
Step 3: Fire Management
The actual measured data of UP station B shows:
| stage | temperature | duration | Effect |
|---|---|---|---|
| Early stage | The fire is boiling | 10 minutes | lock in gravy |
| medium term | Bring to a gentle boil over low heat | 40 minutes | Fully tenderized |
| later stage | Stew in residual heat | 20 minutes | colloid release |
4. Evaluation of recent innovative methods of internet celebrities
Organized according to the discussion popularity of the Weibo topic #kitchenblacktech#:
| method | support rate | Things to note |
|---|---|---|
| pickled in soda water | 83% | Need to rinse clean |
| Kiwi jam wraps | 76% | No more than 15 minutes |
| low temperature slow cooker | 68% | Requires professional equipment |
5. Special reminder from nutritionists
The latest recommendations from the Beijing Nutrition Source Research Institute:
1. Tenderization will lose 10-15% of vitamin B1
2. The daily intake of chicken stew is recommended to be within 200g.
3. Patients with high blood pressure should use beer tenderization method with caution
By mastering these internet-verified techniques, you can easily stew healthy chicken soup with tender meat and fresh soup. Remember to bookmark this article and check it out before making soup next time!
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