1. What material is good for the soup pot

1. Stainless steel soup pot: it is resistant to boiling and the soup is light and not suitable for cooking medicated food

Stainless steel pots can also be used to cook soup. It is characterized by large capacity and boiling resistance. It can be used to cook chicken soup, rib soup and other soups that need to be boiled for a long time. The soup cooked in this pot is relatively light, unlike the soup cooked in a casserole, which has an original taste. . It is not advisable to use a stainless steel pot to boil some soups with Chinese medicinal materials, because Chinese medicine contains a lot of alkaloids, which will chemically react with stainless steel during heating, which will affect the medicinal effect of the soup.

2. The pressure cooker time is fast and the nutrient loss is large

The pressure cooker can quickly cook the soup in the shortest time, but the nutrition is not destroyed, that is, it saves fire and electricity. It is suitable for cooking materials with tough texture and not easy to soften. However, the food put in the pressure cooker should not exceed the maximum water level in the pot, so as to avoid insufficient internal pressure and the food cannot be cooked quickly.

3. The casserole is authentic and easy to crack

Cooking the soup in a casserole can maintain its original flavor. The casserole can withstand high temperatures and can withstand a long time of stewing. It needs a low heat to stew slowly. The 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, it can only be used after some treatment.

4. The stew pot saves gas, suitable for large families to drink

This kind of pot is suitable for boiling pork, beef, chicken soups with more fiber, or hard cereal soups such as beans and brown rice. The biggest feature of the braising pot is that the raw materials are put into the inner pot to boil, and then put in the outer pot, let stand for 1 to 2 hours, so that the raw materials are gradually cooked. It can save gas and retain the nutrients in the food. When cooking with a simmering pot, the food should not be too little, preferably full.

5. The crock is delicious and mellow, and it takes a long time

The effect of simmering in an aged crock pot is the best for making fresh soup. Earthenware jars are made by high-temperature firing of clay made of quartz, feldspar, clay and other raw materials that are not easy to transfer heat. Its air permeability and adsorption are good, and it 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 long-lasting manner. It is conducive to the mutual penetration of water molecules and food to the balanced environment temperature. The longer this mutual penetration time is maintained, the freshness The more aroma ingredients overflow, the more mellow the taste of the simmered soup, and the crisper the texture of the simmered food.

Second, the matters needing attention in the soup

1. The soup ingredients are exquisite

For the soup, animal raw materials rich in protein are often selected, and it is best to use cattle, sheep, pork bones, chicken, duck bones, etc. The method is: first wash the raw materials, add enough cold water once in the pot, boil over a strong fire, then switch to a low fire, continue for 20 minutes, skim, add ginger and cooking wine and other seasonings, wait for the water to boil before using it Keep the fire boiling for 3~4 hours to dissolve the protein in the raw materials more, and the thick soup is milky white. After cooling, it can solidify and it can be regarded as the soup boiled home. But how can we make the soup delicious? There are also techniques to speak of, namely three pots, four stews and five bogeys.

2. Soup: three pots and four stews

Boiling is to cook food with a slow fire and boil it slowly. The pot can effectively dissolve the nutrients of the food in the soup, making it easy for the human body to digest and absorb. Although boiling soup is called labor in the kitchen, it is not because it is cumbersome to cook, but because it takes a long time to cook and is a bit time-consuming. In fact, it is very easy to cook the soup, as long as the ingredients are properly mixed, three cooks and four cooks (the chef’s saying: it usually takes two to three hours to cook, and four hours to cook). Slowly cook on the fire. The fire should not be too high. The heat is based on the boiling degree of the soup. After boiling, simmer on a low heat. The heat is controlled so that the soup can be turned on.

Long stewing time is one aspect, you should also pay attention to the following five taboos:

One is to avoid adding cold water in the middle;

The second is to avoid putting salt early;

The third is to avoid putting in too much onion, ginger, cooking wine and other seasonings;

Fourth, avoid putting too much soy sauce in too early;

Five boils to make the soup boil.