Stew soup with stainless steel soup pots, crock pots, casseroles, tiles, stew pots these pots are better, the following specific to introduce.

One, stainless steel soup pot

Soup is lighter. Stainless steel soup pot capacity, cooking, need a long time to simmer, with stainless steel soup pot cooked soup is lighter, not like casserole cooked soup has a kind of original flavor feeling.

Two, casserole

The biggest feature of the casserole is that the raw materials are put into the inner pot to boil, and then put into the outer pot to simmer. Therefore, you can easily cook the more time-consuming raw materials, cooking with a casserole, put the food should not be too little to full for the best. Stewing process does not bubble, does not evaporate, preserving food nutrition, original flavor, no need to wait, but the stew is longer.

Three, casserole

Casserole can withstand high temperatures, withstand a long time of stewing, the need for slow stewing over low heat. Casserole can make the soup rich, fresh, keep the original flavor, will not lose the original nutrients. The sealing of the casserole can make the food easy to taste.

Four, tile pot

Tile pot is not easy to heat the processing of raw materials made of clay, high-temperature firing is not only good ventilation performance, and adherence, heat transfer are very uniform, good, and slow heat dissipation, with tile pot soup can make the soup taste more mellow, the food is also easier to crisp.

Five, stew pot

Stew pot is common in Guangdong and other places, generally called stew pot soup soup, generally used in the way of water heating, with which the stewed soup is more original flavor, but also more able to lock the nutrients, but the stew time will take longer, generally need 3 hours to boil the soup, while the stew requires a minimum of 4 hours.

Expanded

Soup notes:

One, the selection of materials to be appropriate

Procurement should pay attention to the must be fresh flavor enough, small odor, less blood. This type of food is rich in protein and nucleotides, etc., poultry meat can be dissolved in water containing nitrogen leachate, is the main source of soup fresh flavor.

Two, food to be fresh

Fresh is not the traditional "meat to eat freshly killed, fish to eat jumping" fresh. Now said fresh, refers to fish, livestock, poultry killed 3 hours to 5 hours. At this time, fish, livestock or poultry meat of various enzymes to make proteins, fats and other decomposition of amino acids, fatty acids that are easily absorbed by the body, the flavor is also the best.