Question 1: What kind of soup pot is good? Watched the economic 2 sets of programs purple casserole authentic raw materials are very few now on the market are basically participate in the fake, authentic are very expensive in more than two or three thousand.

You can use stainless steel saucepan, especially 304 or 18/10, this saucepan appearance is very beautiful, there are three layers of steel and composite bottom type, corrosion resistance and resistance to acid and alkali than the hunger strong, high thermal efficiency, we use the family is 24CM 304 stainless steel saucepan, feel or quite good. These introductions I buy again at the mall to listen to their introduction, you can also search on Taobao related to some of the introduction.

Now on the market there are WMF, Fissler and Double Rider these German brands, the feeling is very beautiful but the price is too,,, hard to accept too high. Domestic I have seen better is the Ryder's Squire Kitchen, and Yunfu produced Ling Feng, the material is still the same, the process is not bad, mainly because the price is much cheaper ah.

You go to learn about it

Question 2: What is a good pot for stew Stainless steel pots can also be used to make soup. Characterized by its large capacity, boil-resistant, can be used to cook chicken soup, rib soup and other soups that need to be boiled for a long time, the soup cooked out of this pot is relatively light, unlike casserole soup cooked out of a kind of original flavor feeling. Stainless steel pot should not be used to cook some of the soup with Chinese herbs, because the Chinese medicine contains many alkaloids, the heating process will occur with the stainless steel chemical reaction, affecting the medicinal effect of the soup.

Second, the pressure cooker time fast loss of nutrients

The pressure cooker can quickly cook the soup in the shortest possible time, but the nutrition is not destroyed, that is, to save fire and electricity, suitable for cooking the texture of the toughness, not easy to cook soft raw materials. But the pressure cooker into the food should not be more than the highest water level line in the pot, so as not to avoid the internal pressure is not enough to cook the food quickly.

Third, the casserole original flavor easy to crack

With casserole soup can maintain the original flavor. The casserole can withstand high temperatures, withstand a long time of stewing, the need for slow stewing over low heat. The casserole can make the soup rich, delicious and not lose the original nutrients, but poor thermal conductivity, easy to crack. The new casserole is best not to use directly, must be after some treatment before reuse.

Fourth, the stew pot to save gas suitable for large families to drink

This pot is suitable for pot more fiber pork, beef, chicken soup, or beans, brown rice and other hard cereal soup. The biggest feature of the crockpot is that the ingredients are put into the inner pot to boil, and then put into the outer pot and leave it for 1~2 hours, so that the ingredients are gradually cooked. This saves gas and preserves the nutrients in the food. When cooking with a casserole, the food put into the casserole should not be too little, to full for the best.

Fifth, the tile pot flavor fresh and mellow, time-consuming

The best effect of fresh soup to simmer in the aged tile pot. Tile pot is not easy to heat transfer of quartz, feldspar, clay and other raw materials with the clay after high temperature firing and become. It has good ventilation and adsorption properties, and is also characterized by even heat transfer and slow heat dissipation. Simmering fresh soup, tile cans can be balanced and persistent external heat transfer to the internal raw materials, want to balance the ambient temperature, is conducive to the interpenetration of water molecules and food, the longer this interpenetration is maintained, the more the fresh and fragrant ingredients overflow, simmering soup flavor is more fresh and mellow, the simmering texture of the food is more crispy.

Ingredients have to pay attention to

Soup often choose protein-rich animal raw materials, the best use of cattle, sheep, pig bones and chicken, duck bones. The practice is: first wash the raw materials, into the pot with enough cold water at a time, with a strong fire to boil, and then switch to a small fire, last 20 minutes, skimming, add ginger and wine and other seasonings, to be the water boiled again with a medium fire to keep boiling for 3 to 4 hours, so that the raw materials in the protein more dissolved, the broth was milky, after cooling can be solidified can be regarded as a soup boiled to home. But how to make the soup fresh and flavorful? Here is also a skill to speak of, that is, three pots, four stew and five taboo.

Three pots and four stews:

Boil, that is, cook the food with the fire, slowly simmer. Boiling can make the nutrients of food effectively dissolved in the soup, easy for the body to digest and absorb. Although soup is known as the work of the kitchen work, but not because it is very tedious in cooking, but because it requires a long cooking time, some consuming work. In fact, soup is very easy, as long as the ingredients are reasonable, three boil four stew (chef proverb: boil generally need two to three hours, stew needs four hours), slowly on the fire can be boiled. The fire should not be too large, the fire to the degree of soup boiling shall prevail, after the pot is opened, small fire and slow stew, the fire can be mastered in the soup can be open.

The stew is a long time is an aspect, should also pay attention to the following five taboos:

First, avoid adding cold water in the middle;

Second, avoid putting salt early;

Third, avoid too much into the green onions, ginger, cooking wine and other seasonings;

Fourth, avoid putting too much into the soy sauce too early;

Fifth, avoid letting the soup big roll big boil.

Question 3: what pot to use for soup Best casserole fine slow cooking is very good, there is?

If not, there is a pressure cooker, right? First, high heat, and so the gas came up (on the俯在叫那种), in the adjustment of low heat so do good.

If not, there is a rice cooker, but do not recommend ah. It's a lot of work.

Question 4: What is a good pot for soup and congee? Try to use a tile pot for congee, and stainless steel is enough for soup.

Question 5: What pot to use for soup? The best choice for soup is to use these 3 kinds of pots. The clay pot is the most fragrant, but it is a waste of gas, you can give LZ advice, buy big bones, there are some shark bones, put some ginger, take advantage of the Sunday free time to commend the soup out of the viscous, very thick, and put it on a daily basis back from work to take some of them in the hot pot with a bit of fishballs, greens, meat.... It is also very good, I am so, or no time, and the meat of the big bones cut down, add some sacha powder, garlic seedlings to fry very good rice!

Problem six: stew with what pot good stew pot is what pot 1, soup pot is best to use the tile pot, or delicate texture of the casserole, the inner wall of the white ceramic pot, stainless steel pot is also OK.

And the chemical nature of casserole is very stable, the pot around the insulation is also very good, water in the soup evaporation is relatively small. From the taste to say, casserole soup is also very pure flavor, drink when the aroma moist mouth.

Soup to choose a delicate texture of the casserole is appropriate, low-quality casserole enamel contains a small amount of lead, cooking acidic food is easy to dissolve out, harmful to health. Ceramic pots with white interior walls work well. The advantage of casserole is the need for small fire slow work, heat preservation and good, do out of the soup delicious.

In the final analysis, the biggest benefit of casserole lies in the following 2 points: sealing and temperature: easy to flavor and internal circulation is better, soup, soup and stew. For example, meat is easy to rot a little bit, and tofu and so on is easy to flavor insulation: the rate of conduction of heat is slow, some soups are not to drink hot, but to drink warm, and casserole in this regard is far more effective than other pots.

2, but do not use poor quality casserole, because the porcelain glaze inside contains lead, cooking acidic food is easy to dissolve out, harmful to the human body.

Health reminders: what pot is good for soup? What to pay attention to with the soup pot? (Figure)

3, in addition to aluminum, iron and tin containers should not be used to make soup. Burdock

4, the first time you buy back to use the tile pot or casserole, after washing, put a small amount of rice and water to cook into rice soup, and then put the rice soup in the pot overnight, which can prevent cracking.

Health reminder: what pot is good for soup? What to pay attention to with the soup pot? (Figure)

5, in the process of making soup, do not use a spoon to touch the inner wall or the bottom of the pot, which can easily cause the casserole to crack. What's more, don't let the tile pot or casserole in very hot, directly into the cold water. Always wait for it to cool naturally before cleaning it after use.

6, just boiled casserole should not be placed directly on the cold floor tiles or kitchen stone desktop, because the hot pot will blow up when the cold rush, it is best to use a pot mat to cushion the bottom of the placement.

Question 7: What is the best pot for soup Pottery or porcelain or glass. As long as it is not metal, it should be fine.

Question 8: The utensils for making soup are very important What is the best pot for making soup Tile pots, purple casserole pots

Question 9: What is the best pot for cooking bone broth? It is best to use a casserole to slow cook, you can also use a pressure cooker, preferably a casserole

Question 10: What is the best pot to use for cooking soup What are the precautions for cooking soup Casserole, is the best