The biggest advantage of casserole is its uniform heat dissipation and long heat preservation time, which is suitable for older foods that need to be simmered, braised and stewed with small fire. Because casseroles are easy to decompose macromolecular nutrients in food into small molecules, such as protein into amino acids, fat into fatty acids, and carbohydrates into dextrin, which are easily digested and absorbed by human body.

The speed of heat conduction is very slow. Some soups are not hot, but warm, and the effect of casserole in this respect far exceeds that of other pots. Casserole cooking can also better protect phenolic compounds with health care functions in ingredients.

Extended data

Several common misunderstandings in soup making

1, less water

Water is the key to making soup. It is not only a medium for heat transfer, but also a solvent for food. The first mistake people often make when cooking soup is that they don't add enough water, which leads to adding water halfway and affects the taste of the soup. Under normal circumstances, the amount of water added to the soup should be at least 3 times the weight of the ingredients. If you really need to add water halfway, it is best to use hot water instead of cold water, which will have the least effect on the taste of the soup.

Step 2 add salt early

Salt is one of the most important seasonings in soup. Because putting salt too early will solidify the protein in the meat, which is not easy to dissolve, and it will also make the soup darker and the concentration is not enough. Putting salt late will not affect the taste of the soup, but can keep the meat fresh and tender. So it's best to add salt when cooking.

3. Cooked for too long

If you are cooking broth, the best time is half an hour to an hour, which can ensure the taste and nutrition. Too long time will increase the content of purine in soup, increase the risk of gout, and at the same time, the nutrition in food will slowly lose. If it is bone soup or trotter soup, the time can be appropriately extended, but not more than 3 hours.

The soup is boiling.

When cooking soup, you should first boil the soup with high fire, and then turn to low heat. Because the fire will make the water in the meat lose too fast and make its taste worse. It is better to boil the soup a little to control the heat.

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