Why do you sometimes feel a little more fragrant when you use a casserole to stew meat and make soup

Because porcelain can retain the tenderness of the meat better

How long is casserole stew?

1. How long does it take to stew meat in a casserole.

Generally speaking, the stew time of beef and mutton takes a long time, about two hours; pork for an hour and a half; Chicken for about 40 minutes. Special attention should be paid to pork, especially the fat and lean pork belly, simmering for a while can make the fat dissolve and ooze, so that the stewed meat is not greasy. However, the time should not be too long, and should be controlled within two hours, otherwise the meat is easy to be soft and unformed.

Casserole stew, mastering the heat is the key. Generally, the order of low fire - medium heat - low fire should be followed. Before simmering, add the water until it is 8 minutes full, and heat the water over low heat. This is because although the casserole can withstand cooking for a long time, rapid or local temperature changes can cause the casserole to expand and contract.

Prone to cracks and even cracks. Therefore, do not use high heat in a cold pan. After the pot is evenly heated, adjust to medium heat, and after the water is boiling, then put the seasoning and meat in the pot.

When stewing meat, heat it at a constant temperature and simmer slowly over low heat. The characteristics of casserole stew are: the meat is crispy and delicious, and the nutrients are easily absorbed by the body.

The time required to make such meat is also very particular, depending on the type and freshness of the meat.

2. The practice of stewing meat in a casserole.

Ingredients: 2 pounds of pork belly.

Method: Cut the washed pork belly into large thick slices (according to personal preference, but it is not recommended to cut into large pieces) Put the cut meat into the water, then put it into the casserole (let the meat bring some water), put the chopped green onions, ginger and garlic into the pot, then add soy sauce and salt (according to the amount of meat and personal taste, master it yourself), cover, slight heat, about 1 hour The fragrant casserole meat is good.

Note: This method does not need to put the peppercorns and ingredients, and the flavor of the meat is brought out to the fullest, ensuring that you are addicted. If you are in a rural area and have a crockpot or brazier at home, you can put the meat in the crockpot, seal the mouth of the pot with a bowl with half a bowl of water, and then bury more than half of the crockpot in the ash with sparks (of course, the ashes should be burned with hard wood), and when the water in the bowl is hot and steaming, the meat should be out of the pot, which is much better than the casserole meat made of gas.

3. Casserole stewed braised pork.

Ingredients: Pork belly.

Excipients: ginger, garlic, dried hawthorn, green onion.

Sugar, white, carrots.

Radish and coconut white can be replaced according to preference, bamboo shoots dried mushrooms.

Winter melon and potatoes are delicious.

Method: Cut the carrot into hob pieces for later use. Slice ginger and garlic.

Put the pork belly and a little ginger slices into a pot of clean water, continue to cook for two or three minutes, scoop up the meat and rinse it, drain it and cut it into cubes. The pork belly can also be cut into cubes before blanching. Put the pork belly pieces into the pan (no oil in the pan), fry over low heat until the surface turns yellow, and fry part of the oil.

Add rock sugar and stir-fry together, add 1 tablespoon of dark soy sauce, and continue to stir-fry for 2-3 minutes. Add garlic slices and ginger slices and stir-fry for 2 minutes, then add dried hawthorn and an appropriate amount of boiling water, the amount of water is not over the meat, turn to high heat and bring to a boil. Transfer the meat and soup to a casserole, add the carrots and green onions, bring to a boil again and simmer over low heat for about 1 hour.

The heat dissipation in the casserole is slower, so that it can be more flavorful and has a better taste.

Because after the casserole is stewed, the casserole will have a high temperature, which can cook the food for a period of time, so that the aroma of the food can be fully brought into play.

This is a knowledgeable one, because the casserole can better preserve the taste of the soup.

Because the soup stewed in the casserole has the taste of a casserole, the important thing is that the casserole can taste better.

This is because this is actually a psychological effect, in fact, it is the same.

Just like boiling medicine, the medicine boiled out of the casserole is more flavorful, and the medicinal taste is stronger.

Because the casserole can taste better, do you think it's because of this?

I guess the meat and soup can be better protected, but I don't think it's the difference.

It's actually completely psychological, and it's just as delicious.

<>1. Strong heat preservation ability, there are some soups with silver belts that are not to be hot, but to be warm, and the effect of the casserole in this regard is far more than that of other pots.

2. The texture of Fengsong reed is porous, which can adsorb and release the taste of food in small amounts, and is easy to taste and has good internal circulation.

3. It is not resistant to temperature differences, and the speed of heat conduction is slow, which is mainly used for slow boiling over low heat.

Here's why stew in a casserole is delicious:

1. It has the characteristics of uniform heat transfer and slow heat dissipation, which can evenly heat food.

2. The casserole body has dense pores, which is conducive to the mutual penetration between the internal water molecules and the food, so as to better maintain the original flavor of the food.

3. The casserole is not resistant to temperature changes, and is suitable for slow boiling over low heat, so the food will be more flavorful and the taste will be more fragrant.

Shahu pot: A type of cooking utensil. The traditional casserole is a ceramic product made of quartz, feldspar, clay and other raw materials that are not easy to transfer heat, and is fired at high temperature, which has the characteristics of ventilation, adsorption, uniform heat transfer and slow heat dissipation.

The production process and raw materials are not tolerant to temperature, and the difference in the number of casseroles is subdued, and it is easy to burst.

The difference between a casserole and an ordinary pot stewed out of Kaibi:

1. The materials are different.

Ordinary pots are divided into raw pots and cooked pots, the raw pots are made of gray iron melting and cast with models, and the cooked pots are made of black iron forging or hand-hammering, and the cooked pots are commonly used in families. The casserole is made of ceramic products made of quartz, feldspar, clay and other raw materials that are not easy to return heat, and are fired at high temperatures.

2. The characteristics are different.

Ordinary pots have the properties of thin pot blanks and fast heat transfer, and are used to stew chicken soup with a fast boiling time, but ordinary pots are easy to rust. The casserole has the characteristics of aeration, adsorption, uniform heat transfer and slow heat dissipation, which can maintain the color, aroma and taste of food.

3. Daily care is different.

Ordinary pots are easy to accumulate grease in daily use, you can use a blunt tool to shovel off the grease, and then wash with hot alkaline water, the speed of rusting in ordinary pots has a great relationship with the pH of the environment, and ordinary pots are not easy to rust in alkaline environments.

Therefore, brushing the pot with alkaline water frequently can maintain the shine of an ordinary pot. The casserole is corrosion-resistant, easy to clean, and should be heated gradually when used, and can not be heated on the fire suddenly, so as not to expand and crack, and the pot should be set up with wood chips after heating off the fire, so that it can evenly dissipate heat and cool slowly to avoid shrinkage and cracking.

Casserole characteristics. 1. Fast heat transfer, slow heat dissipation, strong heat preservation ability, generally after turning off the fire for 5 to 10 minutes, the food in the pot can still maintain close to boiling heat.

2. The casserole can transfer external heat energy to the internal raw materials in a balanced and lasting manner, and the relatively balanced ambient temperature is conducive to the mutual penetration of water molecules and food, and can maximize the release of food taste.

3. It is suitable for slow boiling over low heat.

The casserole is best at stewing, stewing, simmering, cooking and other cooking methods, characterized by the fresh and mellow quality of the soup, the original flavor, and the rich flavor.

The features of the casserole are:

1.The heat preservation ability is strong, 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.

2.The texture is porous, which can adsorb and release the taste of food in a small amount, and it is easy to absorb the flavor and circulate well.

3.It is not resistant to temperature differences, and the speed of heat conduction is slow, so it is mainly used for slow boiling over low heat.

Note: Cook some food in a pot before cooking.

Casserole is suitable for simmering soup, and food made in casserole is more flavorful.

The best pot for making soup and stewing is a clay pot, or a casserole with a delicate texture, a ceramic pot with a white inner wall, or a stainless steel pot.

The chemical properties of the casserole are very stable, the heat retention around the pot is also very good, and the evaporation of water is relatively small when making soup. In terms of taste, the taste of the soup in the casserole is also very pure, and it is fragrant and moisturizing when drinking. 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.

The biggest advantage of the casserole is the following two points: tightness and temperature: easy to absorb the flavor and good internal circulation, soup, soup and stew.

For example, meat is easy to rot, while tofu is easy to absorb flavor and 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.

Precautions for cooking soup and stewing soup pots:

1. But don't use an inferior casserole, because the porcelain enamel inside contains lead, which is easy to dissolve when cooking acidic food, which is harmful to the human body.

2. In addition, containers made of aluminum, iron and tin should not be used to make soup.

3. After washing the crockpot or casserole used for the first time, put a small amount of rice and water to boil it into rice soup, and then put the rice soup in the pot overnight to prevent cracking.

4. During the soup making process, do not use the spoon to touch the inner wall or the bottom of the pot, which will easily cause the casserole to burst. Don't let a crockpot or casserole pot run into cold water when it's hot. Be sure to wait for it to cool naturally before washing after use.

5. Don't put the freshly cooked casserole directly on the cold floor tiles or kitchen stone tabletop, because the hot pot will explode when it is cold, and it is best to use a pot mat to place it at the bottom.

Tightness and temperature: easy to absorb flavor and good internal circulation, soups, soups and stews. For example, meat is easy to rot, while tofu and the like are easy to taste.

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.

Casserole stew is a traditional Chinese cooking method that is relatively tedious to make, but helps to preserve the nutrients and taste of the ingredients. Casserole stew is usually used to stew pork soup, pork rib soup, chicken soup, beef soup, etc., and the soup is rich and delicious, and the mouth celery is smooth and smooth. Because it is simmered in a casserole, the nutrients and flavors in the soup are locked, helping to preserve the original flavor of the ingredients.

So, if it is cooked well, the casserole stew will be very tasty.

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.