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 an original feeling. Stainless steel pot should not be used to cook some soup with Chinese herbal medicine, because Chinese herbal medicine contains many alkaloids, which will react chemically with stainless steel during heating, thus affecting the medicinal effect of 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 is not destroyed, saving fire and electricity. Suitable for cooking raw materials with tough texture and difficult cooking. 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 the 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 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 it is processed.
4, the braised pot saves gas and is suitable for large families to drink.
This pot is suitable for cooking pork, beef, 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 are gradually cooked. It can not only save gas, but also keep the nutrition in food. When cooking in a stew pot, don't put too few dishes, it is better to be full.
5. The crock tastes fresh and mellow for a long time.
The best way to make fresh soup is to simmer 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 simmering fresh soup, the crock can transfer the external heat energy to the 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 spill out, the fresher the taste of the soup and the crisper the texture of the stew.
6. Exquisite 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, preferably cattle, sheep, pig bones and chicken and duck bones. The method is as follows: firstly, wash the raw materials, add enough cold water once, boil with strong fire, then switch to low fire for 20 minutes, skim off the foam, add ginger, cooking wine and other seasonings, boil the water again, and continue to cook for 3-4 hours with medium fire, so that protein in the raw materials can be dissolved more, and the soup is thick and milky. After cooling, it can be regarded as the boiled soup. But how can we make the soup delicious? There are also skills here, that is, three stews, four stews and five taboos.
1, three pots and four stews:
Potting is to cook food with slow fire and cook it slowly. The pot can effectively dissolve the nutrients in the soup, which is convenient for human digestion and absorption. Although making soup is called hard work in the kitchen, it is not because it is complicated, but because it takes a long time, and some of it takes time. In fact, making soup is very simple, as long as the ingredients are properly matched, three stews and four stews (the chef said that it usually takes two to three hours to cook and four hours to stew), 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, so you can control the heat when boiling the soup.
2, stewing for a long time is on the one hand, 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 much onion, ginger, cooking wine and other spices;
Fourth, avoid putting soy sauce too early;
Five taboos make the soup boil.
Third, the top ten brands of soup pot
Meichu soup pot (top ten soup pot brands, Meichu)
Supor soup pot (top ten soup pot brands, Supor)
Asda Soup Pot (Top Ten Soup Pot Brands, Asda)
Kangning soup pot (top ten soup pot brands, Kangning)
Dongsen Soup Pot (Top Ten Soup Pot Brands, Dongsen)
Kitchen king soup pot (top ten soup pot brands, kitchen king)
Zhenneng soup pot (top ten soup pot brands, Zhenneng)
Deshilang soup pot (top ten soup pot brands, 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 ingredients: first, mix sesame sauce (or peanut butter) with cold boiled water to make 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 make 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. It should be accompanied by live and fresh main ingredients such as mutton, beef, live shrimp, clams and mussels.
3, red oil garlic paste: Sichuan spicy sauce fried 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 powder, monosodium glutamate, etc. First cut the red pepper into sections, add vegetable oil to the pot and heat it to 90% heat. Add fine pepper powder and stir well, then pour into a bowl, and then add other ingredients and stir 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 powder, add a little cold 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: Sesame sauce (or peanut butter) is made into a thick paste with cold boiled water, and a little sugar, salt, soy sauce, pepper, monosodium glutamate, onion, coriander powder and sesame oil are added and mixed well. This seasoning is suitable for clams, fish fillets, tenderloin slices and various seafood.
7. Ginger juice: Peel and cut ginger, add vinegar, soft candy, 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 water to soy sauce and mix it with sugar, monosodium glutamate and sesame oil. This material is suitable for all kinds of hot pot.