Soup pot what material is good purple sand soup pot Advantages: purple sand pot of heat resistance is good, uniform heat, slow heat dissipation, internal circulation is better, stewed soup is very thick and mellow, original flavor, and will not lose the original nutrients.
Disadvantages: purple casserole pot on the fine pores, can adsorb the soup, easy to appear string of flavor may be, and, purple casserole pot of poor thermal conductivity, easy to crack.
Ceramic pots and pans advantages: ceramic pots and pans fine texture, smooth wall, easy to clean, high aesthetic, can be used directly as tableware.
Disadvantages: ceramic pot surface contains glaze coating, long time stewing, easy to lead to the precipitation of the chemicals contained therein, into the soup, affecting health.
Stainless steel soup pot Pros: stainless steel pots usually larger capacity, fast thermal conductivity, high heat transfer, strong material, durable.
Disadvantages: stainless steel pot is easy to heat unevenly, easy to make the ingredients when stewing food loss of nutrients, cooked soup is also relatively light. And the insulation of stainless steel pots is poor, should not be stored for a long time.
Enamel saucepan advantages: enamel pot insulation performance is very good, even heat, only need to use a small fire, you can stew food for a long time, can save energy. In addition, enamel pots have a variety of colors, beautiful and fashionable appearance, and can be used directly as a dinner plate.
Disadvantages: The enamel pot is very heavy, and since it is not a transparent lid, you need to remove the lid to see the stewing of the ingredients inside. The colorful coating on the outside tends to peel off after a long time of use, affecting the aesthetics.
Glass saucepan advantages: glass pot molded in one piece, does not contain heavy metals, there is no non-stick coating, used to stew soup is more reassuring; coupled with the smooth inner wall, easy to clean; translucent texture, high degree of aesthetics, even if directly on the table is also a major highlight of the tableware.
Disadvantages: Compared with the general soup pot, the glass pot is slightly heavier, and also easier to break, in the pick up and storage should be particularly careful, and the glass pot on the stove has certain requirements, usually applicable to the electric stove. Detailed>>
The difference between soup pots and milk pots
1, the shape of the difference: milk pots and pans are generally only a long handle, and soup pots and pans on each side of a U-shaped handle, so that it is easy to use the process to take a more labor-saving.
2, volume difference: milk pots are generally more compact, and once able to cook less food, while the soup pot is large, can cook more food, suitable for more people to use.
3, the use of the difference: from the point of view of the use of the soup pot is more practical. Milk pot used to heat milk convenient, can also cook other things, but the capacity is too small; soup pot can also heat milk, soup pot can cook more food at once, need to cook porridge, soup, stew, choose the soup pot is more practical. Detailed>>
The difference between the soup pot and the stew pot 1, as the name suggests, the stew pot is stewed food, soup pot is stew soup soup.
2, the crockpot is simmering some colorful and more flavorful food, such as braised meat. Crockpot can maintain the nutritional value of the ingredients, so that the food is more flavorful. Stewpot function is more diversified, steaming, stewing, stewing, boiling can be, belong to the more multi-functional pots and pans, can meet the daily use of most cooking. The relative function of the soup pot will be relatively single, more to meet the function of soup.
3, 51Dongshi editorial advice, if you cook broth, it is best to use the stewing pot; if it is vegetables or other cooked food, use the soup pot better.
4, shape, stew pot will be some shallow, soup pot will be some deep. Detailed>>
Soup pot practice and ingredients paste spicy soup ingredients: pork red, tofu, sour bamboo shoots, fungus, lean meat, vinegar, onion, salt, pepper, ginger, cornstarch.
Practice: Wash the pot and pour fresh water to boil, then add pepper, salt, vinegar, ginger to the pot, cover the pot and boil. After the seasoning boils, pour the pork red, tofu, pickled bamboo shoots, fungus, lean meat all into the pot and mix together. After all the ingredients boiled, the raw flour to the right amount of water poured into the pot to cook I minutes off the heat, withdrew into the green onion, sheng out can be.
Purple egg soup ingredients: purple cabbage, eggs, lean meat, scallions, parsley.
Practice: lean meat cut into thin slices, beat two eggs, with the meat together in one direction a few times; pot pouring into the green water to cook can, the seaweed and meat into the pot. When all the ingredients boil, turn off the heat and sprinkle in chopped green onions, cilantro, out of the pot can be.
Corn pork bone soup ingredients: corn, pork bone, gourd radish.
Practice: Gourd cut into sections, corn cut into sections, pork bone washed to remove the blood; corn, gourd all pour into the soup pot, then pour pork bone into the last pour into the water, cover the pot pot pot.
Yellow cauliflower chicken tip soup ingredients: yellow cauliflower, chicken tip.
Practice: yellow cauliflower soaked, chicken tips washed over boiling water, to remove the blood; all the ingredients are all put into the pot, add water over the soup ingredients 2-3 centimeters. When the soup is ready to add a little salt, sheng out that you can drink.
Papaya soup ingredients: papaya, soybeans, bones.
Practice: papaya peeled and washed, cut into small pieces, soybeans with warm water first soaked for half an hour; papaya, soybeans, bones, all poured into the pot to boil for an hour. Put a little salt after boiling can be eaten.
Lotus root soup ingredients: lotus root, bones.
Practice: Lotus root to cut pieces, standby; pour all the ingredients into the pot, add water. Boil slowly on medium heat, put some salt after boiling, that can be out of the pot.
Bitter gourd soup ingredients: bitter gourd, soybean, chicken feet, chicken neck, broken bones.
Practice: bitter melon to scoop, wash and cut into pieces; all the soup ingredients are poured into the pot, pouring water to boil. Boil for half a bell, add some salt to pack out the disk can be.
More soup pot dishes practice>>
Soup pot how to simmer soup>>
How to select the soup pot 1, thermal conductivity: in the choice of soup pot, to choose a good thermal conductivity, heat more uniform products.
2, the thickness of the wall of the pot: because the soup belongs to a more time-consuming, slow-fire stewing work, so choose a soup pot with thick walls, the weight of the pot should be heavy.
3, look at the bottom of the pot: the best soup pot to the bottom of the bottom of the compound, that is, the composite triple bottom, boil water quickly open, cooking soup is not easy to paste the pot.
4, choose the depth: the soup pot is recommended to choose a deep pot, the mouth of a small pot deep, pot body arc processing, will be more energy efficient, good soup.
5, look at the shape: the most common is the straight shape and apple shape, straight shape is the soup pot two pots wall line into a parallel line; apple shape is the shape of an apple, even if the height is not high, but in fact, the capacity is to be larger than the same height of the straight pot.
6, pick the size: from the usual number of meals to consider how big you need, if a person, diameter X height 18X8.5CM; two people, you can choose 20X9.5CM; three families, you can choose 24X11.5CM; three ~ four adults, you can choose 26X13.5CM; five adults or more, you can choose 28X17CM bloated soup pot.
7, look at the lid: the lid is divided into tempered glass lid, stainless steel lid, stainless steel glass combination lid. Toughened glass cover can inspect the pot without uncovering, stainless steel cover by the fall, but also high-grade, combined cover is the cover in the middle of the glass, surrounded by stainless steel.
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2, choose a high smoke point oil used to open the pot, pour the right amount of oil into the pot, thinly cover the bottom of the pot.
3. Let the oil cover the inner surface of the pan as evenly as possible, so that the pan can be well maintained.
4. Heat the pan over medium heat for 2 minutes, and when the oil begins to smoke, remove the pan from the stovetop.
5. Allow the oil to cool for 30 minutes, at least until it's lukewarm, so it doesn't burn to the touch.
6: Empty all the oil from the pan, crumple a kitchen paper towel into a ball and wipe the inside of the pan with a circular motion.
7, when the pan becomes oily, it means that the wipe is almost done, and the non-stick layer on the surface of the pan is formed.
Soup pot can do what soup pot is generally used for soup, porridge, but some people also want to use the soup pot frying, then the soup pot can fry? Soup pot used to stir fry is possible, but understand that the editors do not recommend using a soup pot to stir fry. There are several reasons: the shape of the soup pot is round and deep, frying operation is not convenient; soup pot ground is large, easy to put more oil; soup pot frying out of the dish taste will not be good; soup pot frying may cause damage to the body of the pot. Detailed>>
Soup pot use note 1, before use
In the use of the soup pot before the newly purchased need to remove the promotional stickers on the product, put into the pouring of detergent in warm water for a few minutes, gently wipe with a sponge, and then rinse with lukewarm water can be used.
2, in use
In the use of the process can not be empty pots and pans dry burning, if in the cooking as far as possible do not open the lid, so as not to be steam scalded, but also can not be directly in contact with high-temperature surfaces, it is very easy to be scalded.
3, after use
After use, should wait for pots and pans to cool naturally before cleaning, can not directly add cold water to avoid direct cleaning with steel wire ball and so on, in the soup is strictly prohibited more than the water level line carved in the soup pot, after use, the soup pot into a dry and clean place, so as to avoid damage to the soup pot in a humid environment.
How to clean and maintain the soup pot
1, white vinegar soaking method: this method only applies to casserole or stainless steel soup pot, the method is very simple, prepare a pot of water, and then put the right amount of white vinegar, the bottom of the pot in the water to soak for more than half an hour, and then use a steel wire ball or wash cloth to wipe a few times, and soon the bottom of the pot will be clean.
2, detergent + ketchup: detergent + ketchup + water in accordance with the ratio of 1:2:3, mix well, coated in the bottom of the pot, and then lay a layer of paper towels, and so on for 5 minutes, tear the paper towels, paper towels will be adsorbed soup pot pot pot pots bottom of the grease stains and black dirt, because ketchup is an acidic substance, can react with the black carbide, can be very good to clean the bottom of the pot.
3, baking soda + white vinegar: first in the pot at the bottom of the black dirt sprinkled with white vinegar, you can soften the black dirt, let it sit for ten minutes and then coated with baking soda, so that the black dirt of the soup pot will become softer, and with a wash cloth is very easy to wipe off the bottom of the soup pot stains.
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