The pot for soup is recommended to be best used as a tile pot, or a casserole with a fine texture.

Tile pots are made of quartz, feldspar, clay and other raw materials that are not easy to transfer heat with the clay, fired at high temperatures and made of aeration, good dependence, but also has the characteristics of uniform heat transfer, slow heat dissipation. When making soup, the tile pot can transfer the external heat to the internal materials in a balanced and lasting way, making the soup taste more fresh and mellow, and the ingredients more easily crispy.

The chemical properties of casserole are very stable, and the heat preservation around the pot is very good, so the water evaporation is relatively small when making soup. From the taste of soup alone, casserole soup is indeed the best. The flavor is very pure, and when you drink it, it is thick and moist. Casserole soup will use slow fire balanced meat in some free amino acids, nucleotides, oligopeptides and other fresh and sweet flavor substances are released into the soup, so the taste will be better.

Precautions for making soup

The key to simmering soup is to boil over a high fire and simmer slowly over a low fire. This can make the food within the protein leachate and other fresh and fragrant substances as much as possible to dissolve out, in order to achieve the purpose of fresh mellow flavor. Only the fire can make the leachate dissolved more, the soup can be clear, and thick mellow.

In the process of making soup, never use high fire to make soup, if you keep using high fire to make soup, the water inside the soup will evaporate especially fast. In the beginning, you can use high heat to make soup, but in the process of making soup, you must use low heat, so that the water inside the soup will not be lost too quickly.

Water is both a solvent for freshly flavored food and a medium for heat transfer. Changes in the temperature of the water and the amount of water used have a direct impact on the flavor of the soup. The amount of water is generally simmering soup of the weight of the main food 3 times, at the same time should make the food and cold water *** with the heat, neither directly with boiling water simmering soup, do not add cold water in the middle of the soup, in order to make the nutrients in the food slowly overflow, and ultimately to achieve the effect of the soup color is clear.