What is the material of the soup pot? 1, stainless steel soup pot: it is not suitable for medicated diet because the soup is weak.
Stainless steel pot can also be used to make soup. It is characterized by large capacity and cooking resistance, and can be used to cook chicken soup, sparerib soup and other soups that need to be cooked for a long time. The soup cooked in this pot is light, unlike the soup cooked in casserole, which has an original feeling. Stainless steel pot should not be used to cook some soup with Chinese herbal medicine, because Chinese herbal medicine contains many alkaloids, which will react chemically with stainless steel during heating, thus affecting the medicinal effect of soup.
2, the pressure cooker time is fast, and the nutrient loss is large.
The pressure cooker can cook soup quickly in the shortest time, and the nutrition is not destroyed, saving fire and electricity. Suitable for cooking raw materials with tough texture and difficult cooking. However, the food put into the pressure cooker should not exceed the' highest water level line' in the pot, so as to avoid insufficient internal pressure and inability to cook food quickly.
3. The casserole is original and easy to crack.
Cooking soup in casserole can keep the original flavor. Casserole is resistant to high temperature, and it needs to be simmered for a long time. Casserole can make the soup rich and delicious without losing the original nutrients, but it has poor thermal conductivity and is easy to crack. It is best not to use the new casserole directly, and it can only be used after it is processed.
4, the braised pot saves gas and is suitable for large families to drink.
This pot is suitable for cooking pork, beef, chicken soup with more fiber, or hard cereal soup such as beans and brown rice. The biggest feature of the braised pot is to boil the raw materials in the inner pot, and then put them in the outer pot to stand for 1~2 hours, so that the raw materials are gradually cooked. It can not only save gas, but also keep the nutrition in food. When cooking in a stew pot, don't put too few dishes, it is better to be full.
5. The crock tastes fresh and mellow for a long time.
The best way to make fresh soup is to simmer in an old crock. The crock is made of clay that is not easy to transfer heat, such as timely, feldspar and clay. It has good air permeability and adsorption, and also has the characteristics of uniform heat transfer and slow heat dissipation. When simmering fresh soup, the crock can transfer the external heat energy to the internal raw materials in a balanced and lasting way. A balanced ambient temperature is conducive to the mutual penetration of water molecules and food. The longer this mutual penetration lasts, the more delicious ingredients spill out, the fresher the taste of the soup and the crisper the texture of the stew.