What kind of soup is a casserole suitable for? What kind of casserole stew works well

It's almost the New Year, our New Year's dishes, whether steamed, boiled, stewed, stewed, or fried, may use it, and it is a well-deserved behind-the-scenes hero! So, before you cook anything else, stew the soup first!

Soups, including clear soup, thick soup, mushroom soup, golden soup, ......Different soups have different methods and uses. Because I want to make Buddha jump over the wall, yesterday I made a thick soup (it can't be completely a thick soup, in order to look good, I borrowed a little material to make golden soup and added yellow branches), and I will have the opportunity to report to the cones about other soup practices in the future!

How to prepare the stock.

Ingredients: 1 grass hen, 2 large pork bones, 500 grams of lean pork, 8 chicken feet, 1 piece of pork skin about 300 grams, 500 grams of ham, 10 grams of yellow branches, 3 grams of white peppercorns, 1 piece of ginger, about 10 kg of water.

Method: 1. Wash the hen, pig bones, lean pork, chicken feet, pork skin, and ham respectively, and pour them into a large soup pot to cook.

2. Remove the above-mentioned food village and wash off the blood foam with warm water.

3. Put it back into the soup pot, add 10 kg of water, boil over high heat, remove the foam, add ginger and peppercorns, and simmer over low heat for 8 hours.

4. When the soup is thick, put in the yellow branches (slightly crushed), turn off the heat when the soup is golden, and filter it into a thick soup for later use!

The picture below shows the yellow branches, which give the soup a golden brown color.

Don't know if your casserole is purple sand? Now the casseroles on the market are mixed with iron sand, and there is basically no authentic purple casserole, and if there are any, they are also kept by the masters.

The work was created. Pork knuckle jujube wolfberry is better, nutrition and qi replenishment blood, postpartum lamb bone soup, crucian carp soup is the best to promote milk, and the paste is a matter of materials and time and has nothing to do with the casserole.

Casseroles are suitable for soups that have been boiled for a long time, such as pork rib soup.

Using a good casserole to stew soup can make the soup delicious and delicate. There are four ways to choose a good casserole.

1. Look at the pottery. The clay used in a good casserole is very fine and the color is mostly white, and the quality of the surface glaze is also very high, with uniform brightness and good thermal conductivity.

2. Look at the structure. The casserole of Haopeng Li has a reasonable neutralization and hidden structure, flat placement, round pot body, smooth inner wall, no protruding sand particles, and the lid is tight and does not change shape.

3. When purchasing, fill the casserole with enough water to check whether there is leakage. You can also use your hands to gently tap the pot to see if the sound is crisp, if there is a hoarse sound, it means that the casserole has cracks, it is best not to buy.

4. Buy casseroles as needed. Generally speaking, decoction does not need a casserole with good clay, just buy a casserole that is cheap and leak-free. The pot for stewed food is more demanding, and it is best to choose a white casserole.

The soup in a casserole is easy for the human body to digest and absorb.

The biggest advantage of the casserole is that it is heated and dissipated evenly, and it can keep warm for a long time, which is suitable for foods with older textures that need to be simmered, stewed and stewed over low heat. Because the casserole is easy to break down the macromolecular nutrients in food into small molecules, such as protein into amino acids, fat into fatty acids, and carbohydrates into dextrin, making it easy to be digested and absorbed by the human body.

The speed of heat conduction is slow, and some soups are not meant to be hot, but warm, and the effect of casseroles in this regard is far greater than that of other pots. Casserole cooking can also better protect the phenolic substances that have health functions in the ingredients.

How to make a good casserole soup? What should I pay attention to when making soup? What do you choose when making soup?

Some people use the usual wok, some use the rice cooker, and some even use a pressure cooker for convenience. However, from a taste point of view, it is recommended that you choose a casserole for soup. The soup cooked in a casserole not only tastes better, but it also helps the meat release nutrients into the soup, so that the soup is not only delicious but also more nutritious.

In addition to the utensils and ingredients, the water used to make the soup is also very particular. Many people may think: can't you add water directly?

What's the point? It's really not that simple. First of all, the amount of water in the soup is not how you feel.

Generally, it needs to be about three times as much as the ingredients, so the ingredients need to match the amount of water. Instead of half a pot of ingredients, add half a pot of water, and the amount of water must not exceed one-third of the capacity of the casserole. Then, if you need to add water halfway, be sure to use hot water, not lukewarm water, or cold water, so that the soup tastes best.

The best way to make fresh soup is to simmer in an old crockpot. Clay pots are made of clay made from raw materials that are not easy to conduct heat, such as time, feldspar, and clay, and fired at high temperatures. It has good air permeability and adsorption, uniform heat transfer and slow heat dissipation.

When simmering soup, the crockpot transfers heat from the outside to the internal ingredients evenly and persistently. A relatively balanced ambient temperature favors the interpenetration of water molecules and food. The longer this interpenetration lasts, the more delicious ingredients will overflow, and the fresher the soup will taste and the worse the texture of the food will be.

The key to simmering soup is: simmer on high heat and simmer on low heat. Only in this way can delicious substances such as protein extracts in food be dissolved as much as possible, so as to achieve the purpose of delicious taste.

Only a simmer can dissolve the extract more and the soup can be clear and mellow. Never cook the soup over high heat while it is cooking. If you keep cooking the soup over high heat, the water in the soup will evaporate quickly.

At first, you can use high heat to boil the soup, but be sure to use low heat during the soup process so that the water in the soup does not lose too quickly. Cooking soup is a technical job, not just casually, as long as it is cooked. Once it is not cooked, the taste is very impure.

Not only is the soup bland and tasteless, but even the ingredients in the soup are wasted.

The materials must be very fresh, the condiments must be very complete, the heat must be very suitable, the time is the same as the mastery is very in place, so that the soup will be very delicious, the problem that needs to be paid attention to is to boil the soup over high heat first, and then change to low heat and simmer, so that the soup is very nutritious.

For example, make fish soup in a casserole, clean the fish, brush a small amount of oil at the bottom of the casserole, add fish and jujubes, add green onions, ginger and garlic, add cooking wine, put in a small amount of smoke, and simmer for 20 minutes; Pay attention to the heat of the empty socks, be careful not to pour too much water, and tell you not to burn yourself.

Casserole soup: yam and red dates pot pork ribs Ingredients: 500g of yam, 1000g of pork ribs, appropriate amount of red dates

1.Peel the yam, wash it, cut it into large pieces, soak it in water and set aside. 2.

Wash the ribs, put them in cold water, blanch them for 2 minutes, remove and rinse. 3.Take the casserole, put in the pork ribs, put the green onion knots, ginger slices, and red dates.

4.Add water, cooking wine, boil over high heat for 5 minutes, 5Skim off the floating dust and simmer for about 80 minutes.

6.Add the yam, bring to a boil over high heat, and simmer over low heat until the yam crisp. 7.

Add salt and simmer for 5 minutes, sprinkle with chopped green onions. It is best not to add water in the middle of the soup when it is not accidentally leaked, as this will affect the protein. When cooking soup, avoid putting too many seasonings such as green onions, ginger, cooking wine, etc., so as not to affect the original taste of the soup itself, and avoid putting salt too early, because early salt can make the protein in the meat coagulated and not easy to dissolve, so that the soup is dark, the concentration is not enough, and the appearance is not beautiful.

Here's how to make casserole soup:

1. Wash the meat of the front leg and cut into strips.

2. Wash the mushrooms and cut them into cubes.

3. Wash and drain the cabbage heart.

4. Put cold water in a casserole, and bring the mushrooms to a boil over high heat.

5. After boiling, turn to low heat and simmer for a few minutes, then add salt.

6. Put the meat slices into the pot and cut them with chopsticks.

7. Add the cabbage heart.

8. Put in the vermicelli.

9. Sprinkle garlic cloves in the end.

10. Turn off the heat and put an appropriate amount of sesame oil.

11. Sprinkle with pepper.

12. Sprinkle chopped coriander.

Pay attention to the balance matters: because the effect of the casserole is very good, you can turn off the heat after adding the minced garlic, otherwise the taste will be affected after the vermicelli is soft and rotten.

Here's how to make casserole soup:

1. Wash the meat of the front leg and cut into strips.

2. Wash the mushrooms and cut them into cubes.

3. Wash and drain the cabbage heart.

4. Put cold water in a casserole, and bring the mushrooms to a boil over high heat.

5. After boiling, turn to low heat and simmer for a few minutes, then add salt.

6. Put the meat slices into the pot and cut them with chopsticks.

7. Add the cabbage heart.

8. Put in the vermicelli.

9. Sprinkle garlic cloves.

10. Turn off the heat and put an appropriate amount of sesame oil.

11. Sprinkle with pepper.

12. Sprinkle chopped coriander.

Precautions: Because the effect of the casserole is very good, you can turn off the heat after adding the minced garlic, otherwise the vermicelli will be soft and rotten.

It is advisable to choose a casserole with a delicate texture for soup, as the porcelain enamel of an inferior casserole contains a small amount of lead, which is easy to dissolve when cooking acidic food, which is harmful to health. The clay pot with a white inner wall is very useful. The advantage of the casserole is that it needs to be slowed down and the heat retention is good, and the soup made is extremely delicious.

At the end of the day, the biggest benefit of a casserole lies in the following two points:

1。Tightness and temperature: easy to absorb flavor and good internal circulation, 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.

The casserole, which is an edible utensil, is made of porcelain clay fired at high temperatures. As early as the Tang Dynasty, China's ceramic industry was quite developed and unique in the world.

In the 21st century, with the rapid development of people's material civilization, people have paid more attention to their own quality of life, put their own health in the first place, and increasing the life expectancy of human beings has become the first desire of human beings. The Chinese casserole can satisfy this human desire.

1. The benefits of using a casserole.

According to the inference of modern medicine, the life expectancy of human beings is far from the current age, but twice as much, how can we achieve the natural life expectancy? Experts recommend everyone to use a casserole:

The casserole does not contain any elements harmful to the human body, frying and stewing have no qualitative changes to the food, coupled with a reasonable diet and scientific food blending, it can naturally achieve away from disease and increase life.

Second, the use of the casserole.

Frying, frying, stewing, boiling, preserving juice and flavor, making the food delicious and delicious.

3. Precautions for using casseroles.

1) The newly bought casserole generally has a lot of sand particles stuck to the inner wall, which needs to be brushed off with a stiffer brush.

2) The wall of the pot has fine pores and water absorption, the pot can be filled with water and left for 3 5 minutes, then washed and dried for later use.

3) To cook things in a casserole, first wipe the water on the surface of the pot and heat it slowly, if there is less soup in the pot, warm or hot water should be added.

In fact, it is best to use a gas pot to make soup, because in this way it can absorb the flavor, and the cooked food is also relatively cooked and delicious, and the stainless steel is also good, and what Supel's is too expensive.

The earthen casserole is the most comfortable、It is the black casserole used in the old hometown。