The practice of stewing pork in an enamel pot without water and oil in a kitchen
1.
Pork belly is cut into 2cm cubes for use (so that the ingredients are not only easy to cook, but also beautiful in shape).
2.
Put ginger slices and pork belly into a pot and add cold water. After the water boils, fish out the pork belly for later use.
3.
Mix light soy sauce and old cooking wine with appropriate amount of juice for later use (add appropriate amount of sugar according to personal taste).
4.
Brush the enamel pot with a layer of base oil, turn on medium heat, pour the blanched pork belly into the pot, add the prepared sauce, star anise, cinnamon and other ingredients, stir slightly, cover the pot, and simmer for 30 minutes (hint: put cold water on the enamel pot cover, the water will evaporate for about 30 minutes, and the condensation effect in the pot will be better).
5.
After 30 minutes, uncover the pot cover, stir evenly to make the sauce uniform in color, then cover the pot cover, continue to simmer for 10 minutes, and a pot of braised pork that has healed for a week can be served.
Cooking tips
1. Enamel pot is a physical non-stick pot. During use, the bottom and inner wall of the pot must be oiled to prevent the pot from sticking. After long-term use, grease can fully penetrate into cast iron, achieving excellent non-stick effect.
2. Put pepper and pepper according to personal taste.
3. According to the amount of meat, adjust the operation time properly in the production process.
The enamel pot is airtight, so please remember that it must be the smallest fire in the cooking process.
5. Enamel pot is designed with strong sealing and powerful water drop self-sealing ring system, which truly realizes water-free and oil-free healthy cooking.
How to stew a pot of delicious braised pork;
1. Pork belly should be fat and thin. If it is too thin and the firewood is too fat, it will be tired;
2. Putting hawthorn can make the meat tender, and there is no substitute for dried tangerine peel, or directly pour a spoonful of vinegar;
3. Adding a spoonful of fermented milk can make the meat delicious and not greasy;
How to make good use of cast iron enamel pot;
1. Before using the new enamel cast iron pan, the pan should be "boiled", washed and dried, oiled, roasted for 4-5 minutes with low fire, and raised;
2. Enamel cast iron pot stew follows the following principles: put what the raw materials lack-no oil and no water for water with oil, no oil and no water, no oil and no water, no oil and no water, no oil and no water;
3. In order to protect the enamel layer, don't heat and cool the pot when using it, but let it warm up gently. Water should be replenished at one time, and cold water should not be injected when the hot pot is dry;
4. After the soup in the pot is boiled, turn to low heat. The size of the burner is based on the fact that there is no steam coming out from the edge of the pot and there is still gurgling sound in the pot with your ears;
5. When cooking, pouring a glass of water on the pot cover can speed up the circulation of steam in the pot and speed up cooking.
How to achieve oil-free and water-free;
Remember this principle: put whatever is missing from raw materials. The so-called oil-free and water-free is not absolute Pork belly contains oil but little water, and the required water is supplemented from seasoning. The cast iron pot has good sealing performance, so long as no steam is emitted, the moisture in soy sauce, cooking wine and white vinegar is enough for it to evaporate. If you use an ordinary pot, add water according to the amount of water locked.
How to maintain enamel pot
1, don't let the flame exceed the bottom of the pot when using the enamel pot on the gas stove. Because the cast iron material of the pot body has strong heat storage efficiency, the ideal cooking effect can be achieved without fire when cooking. Fierce cooking not only wastes energy, but also damages the enamel porcelain on the outer wall of the pot.
2. When cooking, first heat the bottom of the pot with medium heat, and then add the food. Because the cast iron material has uniform heat transfer, when the bottom of the pot is heated, you can turn down the fire and cook with medium and small fire.
3. Don't burn the cast iron pot empty for a long time, and don't rinse the hot pot just used with cold water, so as not to cause the temperature to change too fast, which will cause the enamel layer to fall off and affect the service life of the pot.
4. After the enamel pot is naturally cooled, it is best to clean it when the pot body is slightly warm, which is easier to clean; If you encounter stubborn stains, you can soak them first and then clean them with soft tools such as bamboo brush, loofah cloth and sponge. Do not use hard and sharp instruments such as stainless steel pot shovel and wire brush to avoid damaging the enamel layer.
If you burn the pot carelessly, don't rush to clean it. You can soak it in warm water all night and scrub it with a soft rag. Or you can soak in hot water for 2 hours, pour out the water, and find a soft cloth dipped in baking soda and rub it hard.
6. After the enamel pot is cleaned, dry the water inside and outside the pot with a dry rag. Do not dry it. If you don't want to use it for a while, dry it and oil it. Usually, after washing the pot, the lid should be padded with clips, which is conducive to air circulation.
Matters needing attention in selecting enamel pot.
1, look at the lid. Look at the top of the lid first, and ask for a uniform color, which is basically no problem.
Check the pores, impurities and other problems. The impurity problem is almost inevitable, but if it is a red pot cover, it will not be visible, and the orange one will be obvious. The phenomenon of blackening trademark words is common, because the enamel layer there is a little thin, but it is also very good. Look at the edge of the lid again. This is the most prone to air holes, sometimes it is terrible, and it can't be damaged by bumps. Finally, looking inside, there are often signs such as capacity. If the sign is black and the white enamel is too thin, you should be careful, because once used, these black parts will swell and turn into black Song Like characters, because the white enamel nearby was brushed off when washing the pot!
2. Look at this pot. Look at the side of the pot first, there can be no damage. This is the most likely place to be damaged in the future, so you should choose when you buy it.
Look at the pot body, impurities and pores should not be a big problem. Third, look at the bottom of the pot. The bottom of the pot is thicker, but it's also good to wear. Don't put it directly on the stove when you use it in the future. Finally, look at the pot, the white glaze inside must be uniform, there can be no pores, there is a problem with the pot, generally do not ignore it, if you can change it, change it.
3. Then put the pot cover and pot body together to see the tightness. The method is to put it on and press it around to see if it is stuck. If it is stuck, it is not sealed properly. A well-sealed pot can reach a higher temperature.
4. Look at the size. Generally speaking, the 24 cm round saucepan is the most widely used size, which is suitable for families with three to five people. This size can be used to stew whole chickens or small ducks. If there are two people at home, a 22 cm enamel pot will do, which can meet the needs of two or three people.