The making of porridge is not simple. It is necessary not only to cook porridge delicious, but also to give full play to its health care function. There is a lot of knowledge and skills in it. Jiujiu casserole from the perspective of the choice of porridge cooking utensils, I will introduce you to what kind of pot to cook porridge with.

When cooking porridge with whole grains, try to use ceramic utensils or stainless steel products with high stability, and try not to use easily oxidized plastic, aluminum and copper cookers.

The taste of porridge depends on the gelatinization degree of whole grain starch. Starch will only gelatinize when it is above 60℃, so when cooking porridge, it should be heated to a sufficient temperature to cook delicious porridge.

So when cooking porridge, you should choose a pot that can keep warm for a long time, and the traditional cooker casserole in China is of course the most ideal porridge cooking tool.

Because casserole is generally made of clay and fine sand. Cooking porridge requires a small fire, and the thermal conductivity of casserole is relatively poor, just suitable for cooking porridge. Cooking porridge in casserole can always keep the food warm, delicious and original, and make porridge have a fragrant, sticky and smooth taste. Casserole porridge is rich and balanced.

At the same time, there are many tiny pores on the casserole wall, which can release the delicious essence of many ingredients into porridge during the boiling process, thus maintaining the nutrition of porridge to the greatest extent.

With regard to the health-preserving efficacy of porridge, Chinese medicine pays attention to the homology of medicine and food, that is, food can be used as medicine, and seasonal vegetables, fish and meat can be used. Materials with different characteristics combined with simple cooking skills not only make food more delicious, but also make food have dual values of nutrition and health care.