Soup pot used to fry vegetables is possible, but frying will be very uncomfortable. Because the soup pot is generally cylindrical, frying spatula put in will have obstacles, blocking the spatula play. And when you use a soup pot to stir-fry vegetables, you have to pay attention to the proportion of oil, it is easy to put more oil.
In addition, the main role of the soup pot is to be used to make soup, its shape and size are designed after a certain proportion, so the soup pot frying out of the dish will not taste good, but also may cause damage to the pot, so the pot of soup is best not to be used for stir-frying.
Generally speaking, stir-frying with iron pot is the best, non-polluting, even heating, the World Health Organization experts also recommend the use of iron pots, iron pots are China's traditional kitchen utensils, generally does not contain other chemicals, will not oxidize, safe and hygienic.
Two, soup pot how to use
1, casserole
Casserole is a combination of clay and sand fired at high temperatures. The advantage of casserole is the need for small fire slow work, good sealing, easy to flavor as well as internal circulation is better, heat preservation and good, made out of the soup is delicious. Can withstand high temperatures, withstand a long time stewing, the need for low-fire stewing, so that the soup is rich and tasty, to maintain the original flavor, do not lose nutrients.
But soup should not use inferior casserole inferior casserole enamel contains a small amount of lead, cooking acidic food easily dissolved out, harmful to health. Note that the newly purchased casserole should be soaked in rice-washing water for one night, so that the starch substance penetrates into the pores of the casserole, so that its capillaries are more compact. Also, the casserole can not be empty, and then put the casserole on the stove before, must first put eight to cook the material, at the same time, must first be cooked on a low flame, and wait for the pot of soup boil before turning to medium-high heat. If you need to add water during the cooking process, you should add lukewarm water, because the temperature difference between cold water and the soup in the pot is too great and will cause the casserole to blow up. The casserole is good, but the casserole thermal conductivity is poor, cold and hot easily cracked, use with care.
2, tile can
Southern soup with tile cans mostly. Tile pot is not easy to heat transfer of quartz, feldspar, clay and other raw materials with the clay, after high-temperature firing and become, aeration, good adherence, but also has a uniform heat transfer, heat dissipation is slow and so on. When making soup, the tile pots can transfer the external heat to the internal materials in a balanced and persistent way, making the soup taste more fresh and mellow, and the ingredients more easily crispy.
However, you should never place a wajuan directly on a marble tabletop or tile floor, as the temperature difference will cause the wajuan to explode. Also, you need to wait for the temperature of the pot to decrease to a less hot level before cleaning it to avoid cracking.
3, casserole
Casserole is a stainless steel cookware. Crockpot is the use of the principle of heat preservation, general crockpot have inner pot and outer pot, inner pot is suitable for food and heating, while the outer pot is to do heat preservation action. The inner pot is suitable for holding food and heating it, while the outer pot is for keeping it warm. It has many functions such as boiling, stewing, simmering, burning, keeping warm, keeping cold and easy to carry. Crockpot soup flavor is slightly worse than casserole, unlike casserole stew out of the kind of original flavor feeling, more light. But its inner pot can be placed directly on the gas stove burner, the operation is very simple.
Note, with the new casserole before, can first be injected into the pot of water and the appropriate amount of white vinegar, put on the gas stove to boil, and then rinse with water, you can remove the new pot of metal flavor; and the outside of the pot only need to wipe with a wet rag can be, can not be put on the stove fire, and can not be put under the faucet to rinse, so as not to undermine the function of its heat preservation.
4, ceramic pot
White ceramic pot used to make soup is also very good. Ceramic pot in soup, you can lock the nutrients, do not let him lose, and more to ensure that the fresh flavor of the soup, but also to ensure that the constant temperature. Ceramic pots are a little better looking than casseroles, and lighter, but the flavor of the stew is not as good as casseroles.
Note, with ceramic pots, soup before, it is best to use other pots to boil the water, and then soak the ceramic pot with hot water, and then pour off the water, samples have boiled soup, and then slowly simmer down, so that ceramic pots are not easy to break.
5, pressure cooker
Pressure cooker can cook the ingredients in the shortest possible time, nutrition is not destroyed, suitable for the texture of the tough, not easy to cook the ingredients. Pressure cooker heating process temperature than the casserole to be higher, shorter time, some of its fresh flavor and sweet amino acids and oligopeptides can not be very good meat released into the soup, so the taste is relatively poor, the soup nutrition is relatively poor. But from the whole pot of soup raw materials, the nutritional value is almost the same, because the loss of nutrients in the food in the cooking process or decomposition is related to the temperature and time, the higher the cooking temperature and the longer the time will cause the loss of nutrients more.
Note that the food added to the pressure cooker should not exceed the maximum water level line of the cooker, so as to avoid insufficient internal pressure to cook the ingredients quickly.
Tips
If it's all about making soup and you have plenty of time, it's best to use a casserole to make soup, after all, these flavorful amino acids incorporated into the soup are more abundant and easier to absorb. Of course, this does not mean that the nutrition in the soup is higher than the meat. If the time is relatively tight, then use the pressure cooker soup, after all, we still want to eat meat, I believe you can not throw away, in fact, the nutritional difference between the two soups is actually not imagined so big.