What are the harms of using purple casserole porridge often What are the benefits of boiling porridg

Pros:1. Tightness and temperature:

It is easy to absorb flavor and circulation.

Better soups, soups and stews. For example, meat tends to rot a little, while tofu and the like tend to absorb the flavor.

2。Heat retention: The speed of heat conduction is slow, and some soups are not to be hot, but to be warm, and the effect of casserole in this regard is far greater than that of other pots.

Purple casserole is a new generation of health care pot. The purple casserole pot can remove metal materials and chemical coatings that are harmful to human health, and the high-quality natural purple sand Seiko ceramic liner is used to make it absolutely safe and harmless to the human body. Purple sand is an iron-bearing clayey siltstone composed of mica and kaolin.

It is composed of mineral components such as quartz, mica chips, and iron, and the main chemical component is iron oxide.

Silicon oxide, calcium oxide.

Magnesium oxide, manganese oxide, potassium oxide, sodium oxide, etc. Purple sand is rich in a variety of elements needed by the human body and has health care functions. Cons:

Most of the casseroles are sintered with glaze, in which lead, arsenic and other harmful substances will be analyzed due to repeated heating, feldspar, quartz and other inorganic salts will also overflow, such as long-term consumption, will cause chronic poisoning in the body.

Because the casserole itself has excellent heat retention ability, there are many small holes attached to the surface of the texture, so it can absorb and release the flavor of food. The casserole is different from the ordinary pot, because it is a casserole product made of quartz and clay that is not conducive to heat conduction, the aeration will be excellent after high temperature firing, the heat transfer capacity of the whole casserole is balanced, and the ability to lock the temperature is strong. If you use a casserole to simmer porridge, the more difficult foods will also rot faster.

Because the casserole is resistant to high temperatures, it will not release some harmful substances, and the porridge cooked is very thick when heated.

This is because the porridge cooked in a casserole will be more viscous and dense, and the nutrients in it will be stimulated, which is better for the body.

The benefits of consuming casserole porridge are as follows.

It is easy to digest white rice when the boiling temperature exceeds 60 degrees Celsius, which will produce a gelatinization effect, and the porridge that is boiled and cooked will melt in the mouth, and it is easy to be digested after the stomach. Enhance appetite, replenish physical strength, feast on loss of appetite when sick, clear porridge with some bright color and appetizing things. Preventing colds can help keep warm, increase the body's ability to withstand cold, and prevent colds.

Prolong life.

Cook porridge in a purple casserole with the following method:

Ingredients: 300 grams of rice, 20 grams of sesame oil, appropriate amount of salt, 100 grams of pumpkin, 50 grams of meat slices, 5 red dates, 7 longan, appropriate amount of wolfberry, appropriate amount of red beans.

Steps: 1. Wash the rice first, put it in a small bowl, add 1 tablespoon of water, sesame oil, and Hengli salt, stir, and soak for about 30 minutes;

2. Pour water into the clay pot, bring to a boil over high heat, boil for about 2 minutes, then pour in the ingredients pumpkin, meat slices, red dates, longan, wolfberry, red beans, etc.;

3. After boiling for 1 to 2 minutes, pour in the soaked rice, stir, and bring to a boil over high heat;

4. Turn to low heat and simmer for 40 minutes;

5. Finally, pour in the seasoning salt or sugar and chives, continue to cook for 2 minutes, and turn off the heat.

OK. Casserole tightness and temperature: easy to absorb flavor and good internal circulation, soups, soups and stews.

For example, meat is easy to rot, and tofu is easy to taste, and casserole, which is an edible utensil, is made of porcelain clay fired at high temperature. As early as the Tang Dynasty, China's ceramic industry was quite developed and unique in the world.

Shrimp casserole. Ingredients: 1/2 cup of white rice, 3 cups of water, 2 shrimps, appropriate amount of carrots, appropriate amount of any leafy vegetables, 2 slices of ginger, appropriate amount of salt, appropriate amount of pepper.

Method: 1. Wash the white rice and put it in a casserole, add water, shredded carrots, ginger slices and shrimp heads, cover the pot and boil over medium-low heat, turn to low heat and simmer for 10 minutes (about 5 minutes later, open the lid and mix the rice grains at the bottom to avoid sticking to the pan);

2. Open the lid and add shrimp, vegetables and salt, mix well, cover the pot and cook for 2 minutes;

3. After turning off the heat, pick off the shrimp head, add pepper and mix well, and the shrimp casserole porridge is completed.

Casserole with shiitake mushrooms.

Ingredients: shiitake mushrooms, ginger, green onions, appropriate amount of water, rice, chicken essence, salt.

Method: 1. Soak the mushrooms, remove the stems and cut into shreds, peel and shred the ginger, and chop the green onions for later use;

2. Put an appropriate amount of water in the casserole, add an appropriate amount of washed rice, put a clean small spoon at the bottom of the pot (to prevent boiling), drop a little oil and boil until 7 mature;

3. Put shredded mushrooms, chicken essence and salt and continue to boil until the mushrooms are fragrant, I don't look at the time, I like to eat thicker porridge, so I boil the water until there is almost 1 4 left, put shredded ginger and chopped green onions.

Ingredients: 400 grams of Jiwei shrimp, fragrant rice, glutinous rice, coriander, chives, winter vegetables, peanut oil, salt, shredded ginger, garlic cloves, soybean paste.

Method: 1. Wash the rice and put it in the pot. After the rice is washed, remove the water, put two spoons of peanut oil, and mix well with the rice (raw rice is easier to cook after mixing with oil, and it is not easy to stick to the pan). At the same time as the rice is put into the pot, add a little ginger, garlic cloves, winter vegetables, and an appropriate amount of chestnuts or scallops according to personal taste, the taste is better;

2. Wash the shrimp. If it is too big and not easy to taste, cut it from the back of the shrimp and remove the beard of the shrimp, without removing the shrimp head, the whole shrimp can be (a little salt can be put appropriately when washing the shrimp);

3. Put shrimp. When the rice is about to boil and bloom, you can put the shrimp and cook it together;

4. Remove from heat. Cook the shrimp for about 20 minutes before cooking. Add a little coriander and chives before cooking. The whole process takes about 50 minutes.

The porridge is fragrant and retains nutrients to the greatest extent, saves time and effort, and almost does not need you to take care of it.