Generally, cooking with an earthen stove is done in a pot. When rice absorbs a certain amount of water, it will also spit some nutrients in rice into the water and become thick rice soup. Cooking delicious with an earthen stove is mainly your preconceived idea. Try living in the country for a few months. Eat steamed bread, pickles and rice porridge for breakfast every day, and after eating for three days, you will begin to recall the taste of meat pies at your doorstep. Pure green goose, free-range by the pond, swimming in the river, eating shrimp, no pollution, no feed, pure grain feeding, pure green, wide noodles with potatoes, handmade, without adding special vermicelli, crystal clear and smooth.
For the rural people in the past, the earthen stoves in the countryside did make a lot of delicious meals for them, and they also left good memories. In addition, with the development of the times, more and more cooking tools and methods have appeared, and slow-soil stoves are not needed. It determines different cooking time and techniques, and the taste is very different. Most rural earthen stoves use firewood, and a few use charcoal fire. The firepower is extremely fierce, especially the stir-frying, which easily forces out the fragrance of food in an instant, which is beyond the reach of other fire sources.
The smoky stove is slightly black, leaving layers of ashes at the bottom of the pot, but more importantly, it is a place for generations to cook delicious dishes, bearing not only the figure of mother's labor, but also the immature eyes of children. Think that the picture is always warm. It's always a little different from the dishes cooked by firewood in the earthen stove, and the taste is always not as good as that cooked by firewood. I think there should be dirt and firewood in it, so I missed the source.