Stainless steel soup pots, stews, casseroles, crocks and stews are better. Here are some details.

1. Stainless steel soup pot

The soup is light. Stainless steel soup pot has a large capacity and is resistant to cooking, and it takes a long time to cook. The soup cooked with stainless steel soup pot is light, unlike the soup cooked in casserole, which has an original feeling.

second, the braised pot

the biggest feature of the braised pot is that the raw materials are boiled in the inner pot and then braised in the outer pot. Therefore, you can easily cook time-consuming raw materials. When cooking in a braised pot, you should not put too little food, but it is better to be full. The stewing process does not steam, evaporate, preserve the nutrition of food, is authentic, and does not need to wait, but the stewing time is longer.

third, the casserole

The casserole can withstand high temperature and long-term stewing, and needs to be simmered slowly. Casserole can make the soup rich, delicious and original, without losing its original nutrition. The tightness of casserole can make food easy to taste.

fourth, crock

crock is made of raw materials that are not easy to transfer heat. After high-temperature firing, it not only has good ventilation, but also has uniform adhesion and heat transfer, and is slow in heat dissipation. Cooking soup with crock can make the soup taste fresher and more mellow, and the food is more prone to crispness.

5. Stewed cups

Stewed cups are common in Guangdong and other places. Generally, the soup cooked in stewed cups is called stewed soup. Generally, it is heated in a water-proof way, and the soup stewed with it is more original and can lock in nutrition, but the time for stewing soup will take longer. Generally, it takes 3 hours to cook soup, while it takes at least 4 hours to stew soup.

Extended information

Precautions for cooking soup:

First, the materials should be selected properly

When purchasing, attention should be paid to the need for full flavor, small odor and less blood stains. This kind of food is rich in protein and nucleotides, and the nitrogen-containing extract in poultry meat, which can be dissolved in water, is the main source of soup flavor.

second, the food should be fresh

freshness is not the traditional "meat is eaten and killed, fish is eaten and jumped". Fresh now refers to 3 to 5 hours after fish, livestock and poultry are killed. At this time, various enzymes of fish, livestock or poultry meat decompose protein and fat into amino acids and fatty acids which are easily absorbed by human body, and taste the best.