1, stainless steel pot can also be used to make soup. It is characterized by large capacity and cooking resistance, and can be used to cook chicken soup, sparerib soup and other soups that need to be cooked for a long time. The soup cooked in this pot is light, unlike the soup cooked in casserole, which has a primitive feeling. Stainless steel pot should not be used to cook some Chinese herbal medicine soup, because Chinese herbal medicine contains many alkaloids, which will react with stainless steel during heating, thus affecting the medicinal effect of the soup.
2, the pressure cooker time is fast, and the nutrient loss is large.
The pressure cooker can cook soup quickly in the shortest time, but the nutrition will not be destroyed, thus saving fire and electricity. Suitable for cooking raw materials with tough texture and not easy to cook. However, the food put into the pressure cooker should not exceed the highest water level line in the pot, so as to avoid insufficient internal pressure and inability to cook food quickly.
3. The casserole is original and easy to crack.
Cooking soup in casserole can keep the original flavor. Casserole is resistant to high temperature, and it needs to be simmered for a long time. Casserole can make soup rich and delicious without losing its original nutrients, but its thermal conductivity is poor and it is easy to crack. It is best not to use the new casserole directly, and it can only be used after some treatment.
4, the braised pot saves gas and is suitable for large families to drink.
This pot is suitable for cooking pork, beef and chicken soup with more fiber, or hard cereal soup such as beans and brown rice. The biggest feature of the braised pot is to boil the raw materials in the inner pot, and then put them in the outer pot to stand for 1 ~ 2 hours, so that the raw materials can be cooked gradually. It can not only save gasoline, but also keep the nutrition in food. When cooking in a stew pot, you should not put too little food, but it is better to be full.
5. The crock tastes fresh and mellow, which takes a long time.
The best way to make fresh soup is to stew it slowly in an old crock. The crock is made of clay that is not easy to transfer heat, such as timely, feldspar and clay. It has good air permeability and adsorption, and also has the characteristics of uniform heat transfer and slow heat dissipation. When stewing fresh soup, crock can transfer external heat energy to internal raw materials in a balanced and lasting way. A balanced ambient temperature is conducive to the mutual penetration of water molecules and food. The longer this mutual penetration lasts, the more delicious ingredients there are, the fresher and more mellow the soup tastes, and the crisper the texture of stewed food.
6. Pay attention to ingredients
Second, the problems that should be paid attention to in the process of making soup pot
Protein-rich animal raw materials are often used in soup, and it is best to use the bones of cattle, sheep, pigs, chickens and ducks. The method is as follows: firstly, wash the raw materials, put them into the pot, add enough cold water once, boil them with low fire for 20 minutes, skim off the foam, add seasonings such as ginger and cooking wine, and continue to cook them with medium fire for 3-4 hours after the water is boiled again, so that protein in the raw materials can be dissolved more, and the thick soup is milky white. After cooling, it can be regarded as the soup cooked home. But how can we make the soup taste good? There are also skills here, that is, three stews, four stews and five taboos.
1, three pots and four stews:
Potting means cooking food with slow fire and boiling it slowly. Pot can effectively dissolve the nutrients in soup, which is convenient for human digestion and absorption. Although cooking soup is called hard work in the kitchen, it is not because it is complicated in cooking, but because it takes a long time to cook, and some of it takes time. In fact, it is easy to make soup, as long as the ingredients are properly matched, three stews and four stews (as the chef said, it usually takes two to three hours to stew for four hours), and then simmer slowly on the fire. The fire should not be too big, and the heat should be based on the boiling degree of the soup. After the pot is boiled, simmer slowly, and the heat can be controlled when the soup is boiled.
2. Stewing for a long time is one aspect, and you should also pay attention to the following five taboos:
First, avoid adding cold water halfway;
The second is to avoid putting salt too early;
Third, avoid putting too many seasonings such as onion, ginger and cooking wine;
Fourth, avoid putting soy sauce too early;
Five taboos make soup boil.
Third, the top ten soup pot brands
Meichu soup (top ten brands of Meichu soup)
Supor soup (Supor top ten soup brands)
Asda Soup Pot (Top Ten Soup Pot Brands, Asda)
Kangning soup (top ten soup brands in Kangning)
Dongsen soup (Dongsen Top Ten soup brands)
Chuwang soup pot (top ten soup pot brands, Chuwang)
Zhenneng soup pot (top ten soup pot brands, Zhenneng)
Deshilang soup (top ten soup brands of Deshilang)
Lemeiya soup pot (top ten soup pot brands, Lemeiya)
Lock the soup pot (top ten soup pot brands, lock the lock)
Fourth, the practice of soup pot bottom material
1, authentic Sichuan cuisine ingredients: first, mix sesame sauce (or peanut butter) with cold boiled water to form a thick paste, then add fried red oil Sichuan Chili sauce, soy sauce, sugar, vinegar, monosodium glutamate, minced onion and ginger and sesame oil to form a thin paste. This seasoning has a strong Sichuan spicy flavor and is suitable for many main ingredients such as vermicelli, tofu and vegetarian dishes.
2, oyster sauce: put vegetable oil in the pot, add garlic and stir fry, then add oyster sauce and continue to stir fry, then add a little cooking wine, sugar, monosodium glutamate and pepper and mix well. This seasoning is suitable for people who don't eat spicy food, and should be mixed with live and fresh main ingredients such as mutton, beef, live shrimp, clams and mussels.
3, red oil garlic paste: Sichuan hot sauce stir-fry red oil, add a little sugar, soy sauce, vinegar, monosodium glutamate, raw garlic paste and mix well. This seasoning is spicy and fragrant, suitable for many people's tastes, and suitable for fish, tenderloin, chicken gizzards, chicken slices, vermicelli, Chinese cabbage, spinach, tofu and other main ingredients.
4. Smell: Chili sauce with red oil, minced onion and ginger, sugar, vinegar, soy sauce, pepper, monosodium glutamate, etc. First, cut the red pepper, add vegetable oil to the pot and heat it to 90% heat. Add fine pepper and stir well, then pour it into a bowl, then add other ingredients and mix it into a paste. This kind of seasoning is mainly spicy and has various flavors, which is suitable for all kinds of vegetarian dishes and other main ingredients.
5. Fermented milk juice: first crush the red fermented milk, add a little cold boiled water to make it into a thin paste, then drain the residue with clean gauze, put it in a pot and boil it, add a little sugar, monosodium glutamate, white wine and salt and mix well. This seasoning is suitable for main ingredients such as fish and shrimp.
6. Sesame sauce: Mix sesame sauce (or peanut butter) with cold boiled water into a thick paste, add a little sugar, salt, soy sauce, pepper, monosodium glutamate, onion, coriander powder and sesame oil and mix well. This seasoning is suitable for clams, fish fillets, loin slices and various seafood.
7. Ginger juice: Peel and cut ginger, add vinegar, soft sugar, soy sauce, salt and monosodium glutamate, then add cold water and mix well. This seasoning is suitable for fish, shrimp, razor clam, conch and fish scales.
8. Sesame soy sauce: Add a small amount of cold boiled water to soy sauce and mix it with sugar, monosodium glutamate and sesame oil. This material is suitable for all kinds of hot pot.