What pot should I use for soup? Soup is a kind of food that many people like, and soup is the best choice for patients to supplement nutrition. What pot is also important? Let's share what pot is good for soup. Let's find out.

What pot should I use for soup? 1 First, the pressure cooker

The pressure cooker can quickly boil soup 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.

Note: The food put in the pressure cooker should not exceed the highest water level line in the cooker, so as to avoid insufficient internal pressure and inability to cook the food quickly.

Second, the braised pot

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.

Note: food should not be too little, and it is better to be full.

Third, crock

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 and more mellow the soup tastes, and the crisper the texture of the stew.

Note: Do not let the crock or casserole directly rush into cold water when it is very hot. After use, be sure to wait for it to cool naturally before cleaning.

Fourth, casserole

Cooking soup in casserole can keep the original flavor.

The biggest advantage of casserole lies in the following two points: compactness and temperature: easy to taste and good internal circulation, such as making soup, making soup and stewing soup. For example, meat tends to rot and tofu tends to go bad.

Note: 1, casserole has poor thermal conductivity and is easy to crack.

2. The enamel of inferior casserole contains a small amount of lead, which is easy to dissolve when cooking acidic food and is harmful to the body.

If you need to add water when cooking, you should add warm water, because the temperature difference between cold water and soup in the pot will cause the casserole to explode.

A good pot is the basis of a table of delicious food, and well-known chefs or ordinary housewives need a handy good pot.

What pot is used for soup? How to cook a pot of soup?

1, understand the medicinal properties.

For example, in order to strengthen the stomach and promote digestion, nutmeg, Amomum villosum, geranium and angelica were added to the chicken soup. In order to tonify kidney and strengthen yang, sweet potato meat, Cortex Moutan, Rhizoma Alismatis, Rhizoma Dioscoreae, Radix Rehmanniae Preparata and Poria are added. For nourishing yin for women, Fructus Jujubae, Radix Astragali, Radix Angelicae Sinensis and Fructus Lycii are added.

2. meaty.

Generally, soup is mainly made of meat. For example, black-bone chicken, yellow chicken, fish, ribs, keel, trotters, mutton, bovine bone marrow, oxtail, dog neck, sheep spine and so on. There are different kinds of meat, some are raw, some are sour, some are hot and some are warm. The treatment methods before entering the pot are different, the degree of heat after entering the pot is different, and the shortest time required is different.

3, want accessories.

Lady Enforcers, dried Lentinus edodes, dried seaweed, peanuts, medlar, American ginseng, ginseng, tremella, auricularia, jujube, star anise, cinnamon, fennel, nutmeg, Amomum tsaoko, dried tangerine peel, dried squid, perilla leaf, etc. They can all be used to make soup. They are very delicate and will be cooked sooner or later.

4. Go to the side dishes

When cooking soup, it is rare to only eat soup to solve a meal, and other dishes are also eaten, but some will interfere with each other and affect the soup. For example, if you eat mutton soup, don't eat leeks together; Eat pig's foot soup instead of preserved eggs and crabs.

5. Install the pot body.

Generally, the ratio of water to soup is about 1: 3- 1: 4. At the same time, add salt and baking soda (only for acidic soup). Bring the fire to a boil to remove foam and simmer until the soup is about half to three quarters.

6, into the bowl.

Depending on the nature of soup, some soups should be served with meat, some soups should be served with ingredients, some soups should be served with ingredients, and some soups should be discarded. If it meets the requirements, it will play its greatest role, otherwise it will affect the acceptance effect.

In addition, when cooking soup, we must also pay attention to:

1, when you have a cold, it is not suitable to use soup for tonic. Even mild American ginseng is best not to take, because it is easy to aggravate cold symptoms.

2. Soup with dietotherapy function should be drunk frequently to play its role, 2-3 times a week is appropriate.

3. Avoid adding too many seasonings, such as onion, ginger and cooking wine. When cooking soup, so as not to affect the original flavor of the soup itself, and avoid putting salt too early, because putting salt too early will solidify the protein in the meat and make it difficult to dissolve, making the soup darker, with insufficient concentration and unsightly appearance.

When cooking soup, the fire should not be too big, and the temperature should be based on the boiling degree of the soup. If the soup is boiled, the violent movement of protein molecules in the meat will make the soup turbid.

5. It's best to cook soup with cold water, because hot water will make protein solidify quickly, and it is not easy to release umami flavor.