What is the best pot for soup? Southerners soup practice is to add enough ingredients to the soup, slow simmering simmering, during which do not add water, do not open the lid, do not add complex seasonings, the volume of larger ingredients cooked to the degree of softness, through a variety of ingredients and flavors intermingled, the essence of the food is concentrated in the soup, so that it becomes a pot of fresh and delicious good soup. Its representative soups include Lotus Root Ribs Soup, Radish Beef Brisket Soup, Soybean Pig's Feet Soup and so on. Let's take a closer look below.

A, soup with what pot is better

1, casserole

Soup can also choose the texture of the delicate, white casserole wall, do not use poor quality casserole, because poor quality casserole enamel contains a small amount of lead, cooking acidic food is easy to dissolve out, harmful to health.

Newly purchased casserole should be soaked in rice-washing water for one night, so that the starch material penetrates into the pores of the casserole, so that its capillaries are more compact. The casserole can not be empty, before putting the casserole on the stove, must first put eight to cook the material, at the same time, must first be cooked on a low flame, and wait for the soup in the pot to boil before turning to medium-high heat. If you need to add water during the cooking process, you should add warm water, because the temperature difference between the cold water and the soup in the pot is too big to cause the casserole to blow up.

2, tile can

In the south, soup to use tile cans mostly, because tile cans are not easy to heat transfer of quartz, feldspar, clay and other raw materials with the clay, after a high temperature firing and become, aeration, good adherence, but also has the characteristics of uniform heat transfer, heat dissipation is slow. When making soup, the tile pots can transfer the external heat to the internal materials in a balanced and persistent way, which makes the soup taste more fresh and mellow, and the ingredients easier to be crispy.

Tips:

Do not put the pot directly on the marble table or tile floor, the temperature difference will cause the pot to explode. You need to wait for the temperature of the pot to decrease to a less hot level before cleaning it.

The tips for woks and casseroles can be cross-referenced.

3, casserole

Casserole soup flavor than casserole slightly worse than the inner pot can be placed directly on the gas stove cooking, the operation is very simple.

Tips:

Before using a new casserole pot, you can first inject water and an appropriate amount of white vinegar into the pot, put it on the gas stove and boil it, and then rinse it with water to get rid of the metallic flavor of the new pot; and the outer pot can be wiped with a wet rag and can never be put on the stove fire, and can't be put under the faucet to rinse, so as not to destroy the heat preservation function.

Second, the soup fire

Soup, first boil with high heat, and then switch to a small fire continued to cook, so that the soup only open pot, not boiling. Because of the big roll big open, will make the soup meat raw material protein molecules condensed into many white particles, making the soup turbid, but also affect the taste texture.

There is no certain limit to the soup time, depending on the material, but the heating time should not be too long, otherwise it will destroy the nutrition. General fish soup 1 hour or so, chicken soup, pork chop soup 3 hours or so is enough. In addition, because the ginseng contains a ginsenoside, if the cooking time is too long will decompose, lose its nutritional value, so the best time to boil ginseng soup is about 40 minutes.

The amount of water used must cover all the ingredients. It is recommended that the amount of water added for each person to drink the soup portion of 2 times, if a person to drink 2 bowls of soup, that is, to add 4 bowls of water, such as 3 people to drink soup, at least to put l2 bowls of water. Soup should try to add enough water, do not add water in the middle, because the addition of cold water will make the meat raw material cold shrinkage, so that the protein is not easy to release into the soup, seriously affect the quality of the soup. If you have no choice but to add hot water, but this will also dilute the soup, destroying the freshness of the original soup itself.

The main ingredients of soup are generally protein-rich animal ingredients, and it is advisable to use cold water in the pot. Because if the water boiled and then pot, the protein will be suddenly subjected to high temperatures and produce thermal denaturation solidification, so that the surface of the cell pores closed, the cell contents can not be fully dissolved into the soup, the soup will lack of rich and delicious flavor.

There are many different kinds of ingredients used in soup, and it is important to put them in according to the softness and hardness of the ingredients and the ease of cooking. Herbs can be used with cold water into the pot, you can also use the decoction; meat ingredients to be put first; some ingredients that are not easy to cook rotten, such as lotus root, bamboo shoots, etc., can be put into the middle of the easy to cook ingredients, such as cabbage, winter melon, etc., to be put after.

The above is what I introduced to you boil soup with what pot better, I hope to be able to help you. For more information about what pot is better for soup, please continue to pay attention to Tuoba Rabbit Learning Decoration.

Tobabbit online free for everyone to provide "each decoration offer, 1-4 local decoration company, 3 sets of decoration design program", and decoration to avoid pit strategy! Click on this link:/yezhu/zxbj-cszy.php?to8to_from=seo_zhidao_m_jiare&wb, you can get free Oh~