Why is the cooking stove of firewood iron pot especially delicious? Firewood cooking stove has a large heating surface at the bottom of the pot, which is as big as fire, so that the dishes are heated evenly and cooked quickly. So it's delicious.

Say a common sense: why do chefs have to upset the pot when cooking? This is the principle.

In addition, the iron pan conducts heat quickly, which is faster than the popular non-stick pan.

I hope I can help you.

Why are the dishes cooked by firewood stoves so delicious? Apart from my childhood memories and feelings, I think the most important thing is that firewood can burn very brightly, and the average iron pot is also relatively large. For some dishes that need to be fried quickly by fire, the firewood iron pot will play better, or the dishes will taste better with "internal heat" and "pot gas"!

Why is it good to cook in an iron pan? Using an iron pot can supplement a small amount of iron to the human body while eating, which is beneficial to human health. Moreover, the flavor of wok cooking is a unique traditional flavor, while aluminum pot is mostly made of aluminum alloy. In the cooking process, a large number of harmful substances such as aluminum and lead are dissolved in food and absorbed by the human body. After a long time, it will not only cause iron deficiency anemia, but also lead poisoning and other complications.

The pot is burnt. When cooking, stick lard on the wok, or cut a few pieces of ginger and clean it before cooking.

Is it better to cook in an iron pot or an enamel pot? Why if there are no dangerous ingredients in the iron pot, it is better to use iron pot to supplement iron. Otherwise it's an enamel pot. However, enamel is easy to fall off, and the fallen white porcelain pieces can't be found when mixed with rice, which is not conducive to eating into the human body.

Can you burn the stove? When you light a fire at home, the firewood falls and sets fire to the firewood in front of the stove, okay? The point is that you can't leave when the stove is burning. Make sure that when you go out, try not to store too much firewood in front of the stove.

Feel satisfied, please adopt it. thank you

Cooking materials for cooktop pot rice

Green vegetables (necessities) 1 kg

Rice (required) 1 \ 2kg

Bacon (required) 2 Liang

Sausage (optional) 1.

Vegetable oil (essential) 2 Liang

Lard (best used! ) 1 spoon

Carrots (selected) in moderation

Appropriate amount of mushrooms (selected)

Scallion (optional) is suitable.

Appropriate amount of salt (necessary) (depending on the salinity of bacon and sausage)

The practice of Liu Jia's vegetable rice (large iron pot version)

Processing ingredients: ① Wash and drain the rice, let it stand for half an hour, and let it swell.

Dice bacon, soak in water for half an hour, soak vegetables in rice, wash other ingredients and dice.

Turn on the fire, pour in the vegetable oil, and put the mushrooms, carrots, vegetables, bacon and sausages in the pot in turn and stir-fry until half-cooked.

Add rice and a little water, stir well with other ingredients in the pot.

When the rice is half cooked into a paste, add lard and salt and stir well.

Cover the pot and simmer for half an hour to an hour.

After the food is delicious, the water is almost dry. Don't turn off the fire first, take vegetable rice on the crispy rice.

Bake the rice crust again with a small fire, and shovel it carefully with an iron pan, preferably intact and beautiful! Turn it over, bake it again and you can cook it ~

Whether the dishes in the menu that need teppanyaki can be cooked in an iron pan should be turned back and forth frequently and held down frequently. It is difficult to handle with a spatula, and the edge of the iron pot is too high for hands to get close to. In addition, the iron pot can't be coated with a thin layer of oil on a large area like an iron plate, and it will become fried if poured too much.

The iron oil drum was replaced by a simple firewood stove, and the bottom of the oil drum was hollowed out. Dig several symmetrical holes in the barrel wall below the middle of the oil barrel, so that the steel bars can be taken out, and the gap between the steel bars can let air in, so that the sawdust will not go out halfway. On the upper side of these steel bars, a square hole is dug in the barrel wall, from which you can observe the fire and fan the wind. The top of the oil drum is also hollow, so you can put a lot of sawdust in it to let the smoke out, or you can plane the sawdust with pliers.

Self-made oil drum: 1. First cut off the top of one oil drum with iron scissors, and then cut off the top and bottom of the other oil drum. 2. After cutting, you can smooth the edge position with a file. 3. The hardware exhaust hose used in the kitchen is bought, folded at a 90-degree angle, and the exhaust hose is worn on the edge of the oil drum with the bottom. 4. Insert some charcoal ash and other flame-retardant and heat-insulating materials between the hose and the oil drum. After filling, put back the top of the previously cut oil drum to expose the hose. 5. Install the iron frame removed from the abandoned stove.

Why is it delicious to cook in a cast iron pot? Many chefs think that no matter what pot is used for cooking, it is not as delicious as frying in an iron pan. This is largely related to the catalytic oxidation of iron. Because some flavor substances in cooking are formed by oxidation reaction at the high temperature of cooking, iron will promote oxidation, while stainless steel has less effect, while ceramic pot and casserole have no such effect.