Several soup pots:
1, stainless steel soup pot
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 relatively light, unlike the soup cooked in the casserole, which has an original feeling. Stainless steel pot should not be used to cook some soup with Chinese herbal medicines, because Chinese herbal medicines contain many alkaloids, which will react with stainless steel during heating, thus affecting the medicinal effect of the soup.
2. Pressure cookers and electric pressure cookers
Pressure cooker can cook soup quickly in the shortest time, but the nutrition is not destroyed, which saves fire and electricity. It is suitable for cooking raw materials with tough texture and not easy to cook. However, the food put in 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 the food quickly.
3, casserole (and special electric casserole and special casserole for induction cooker)
Cooking soup in a casserole can keep the original flavor. The casserole can withstand high temperature, and it needs to be simmered slowly after being stewed for a long time. The casserole can make the soup rich and delicious without losing the original nutrients, but it has poor thermal conductivity and is easy to crack. It is best not to use the new casserole directly, and it can only be used after some treatment.
4, braised pot (supermarket has a pot selling electricity and energy, the size is the same)
This pot is suitable for cooking pork, beef and chicken soups with more fiber, or hard cereal soups such as beans and brown rice. The biggest feature of the braised pot is that the raw materials are boiled in the inner pot, then put in the outer pot and let stand for 1~2 hours, so that the raw materials are gradually cooked. It can not only save gas, but also keep the nutrition in food. When cooking in a braised pot, you should not put too little food, but it is better to be full.
5. Crock
The best way to make fresh soup is to simmer in an aged crock. The crock is made of clay which is not easy to transfer heat, such as Shi Ying, feldspar, clay and so on. It has good ventilation and adsorption, and also has the characteristics of uniform heat transfer and slow heat dissipation. When simmering fresh soup, the crock can transfer the external heat energy to the internal raw materials in a balanced and lasting way. A balanced environmental temperature is conducive to the mutual penetration of water molecules and food. The longer this mutual penetration lasts, the more fresh and fragrant ingredients overflow, the more fresh and mellow the soup tastes, and the crisper the texture of the stewed food.