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2. Casserole is a combination of clay and sand fired at high temperature. Its chemical properties are very stable, and the heat preservation around the pot is also very good. The evaporation of water in the soup is relatively small, and it can withstand high temperature and long-term stewing, and it needs to be simmered slowly, so that the soup is rich and delicious without losing nutrients. From the taste of soup alone, casserole soup is really the best.

How long it takes to stew depends on the container and ingredients.

Usually beef, big bones and other ingredients are stewed in a casserole. The general cooking time is 3-4 hours. This soup is very sweet, and the stew is tender, smooth and delicious. However, if you use casserole stew, it is generally appropriate to take 30 minutes; The relative time of stewing the same ingredients in pressure cooker is much shorter, and it is advisable to shorten it by one third.

Note: Even if the soup is stewed in casserole, it should not be stewed for a long time, because it will not increase the nutrition of the soup. On the contrary, for some foods, the longer the soup is stewed, the lower the protein content will be. Long-term heating will lead to the loss of vitamins in the food, resulting in lower and lower nutritional value of the food.

It is best to use hot water or cold water for stew.

Stews need to go through a long slow cooking process to make the ingredients taste slowly, and the nutrients in them are gradually precipitated into the soup. In addition, when stewing meat, meat ingredients are often used. For example, when hot water is used at first, the meat will quickly harden and the stewed meat will become weak. Some delicious and sweet substances in meat, such as free amino acids, nucleotides, oligopeptides, etc., are slowly stewed with cold water and released into the soup, which will make the soup taste better.

When to put salt in the stew, and when the soup is almost stewed, put salt.

If you put salt first, it will directly affect the taste of the soup, as well as the preservation of the umami flavor and nutrients of the soup, because salt has dehydration effect. If you put salt at the beginning of the stew, the ingredients in the soup will be soaked in the salty soup, and the cell water in the tissue will seep out, which will also lead to the loss of nutrients and hinder the concentration and quality of the soup, especially the stewed chicken soup and fish soup, which will make the meat become old and the soup has no fragrance.

Therefore, it is best to put the stew in when the soup is almost ready, and then continue to stew for seven or eight minutes. Don't uncover the lid, which will make the soup more delicious and the ingredients inside more delicious, but don't cover the lid if you stew fish soup.