How to open a new casserole, how to open a casserole?

Many people will use a casserole to cook porridge and stew, and the use of a casserole is also particular, if you are not careful, it will burn, and if you use the casserole for the first time, it will be harmful to the human body. So, what to do with the first time you use a new casserole?

How to use the new casserole - precautions for the first use of the casserole.

Casserole is a kind of cooking utensils commonly used by Chinese people, and casserole is a kind of pot made of sandy pottery. The casserole has many advantages, so it is liked by the Chinese people, mainly because the casserole has a strong heat preservation ability, and it is not easy to lose nutrients when making soup and stew.

There are many precautions for the first use of the casserole, which are mainly for the durability and maintenance of the casserole in the future.

1. The casserole you just bought needs to be treated, such as boiling it with rice washing water, which can prevent the casserole from bursting in use.

2. When the casserole is used for the first time, you need to use a small brush to brush off a lot of small sand particles on the inner wall of the casserole to prevent the sand particles from falling into the food.

3. Don't use the casserole for stir-frying, generally use the casserole to cook soup and boil vegetables, because the oil temperature of the stir-fry is very high, when the oil in the pot is heated, suddenly put in the cold dishes, the pot is easy to burst. Therefore, when cooking, you should also add water first, and then move it to the stove, if you put water after burning the pot, it is also easy to make the pot burst. When using a casserole to boil soup or stew meat, you should first put water in the casserole, and then put the casserole on the fire, first with a simmer, and then with a strong fire.

4. For the first time to make the hinterland, it is best to cook noodle soup or porridge first, do not brush the pot after eating, bake it next to the stove, make the batter and rice juice dry, block the tiny pores of the pot wall, and then brush the pot clean. This prevents water leakage.

5. When using, it should be handled gently to avoid collision. The hot casserole should not be placed directly on the ground, and should be padded with two wooden chopsticks or other heat-resistant things to avoid bursting due to uneven heat and cold inside and outside the pot wall.

6. When the casserole is served from the fire, it should be placed on a dry wooden board or straw mat, not on a tile or cement floor.

7. Do not use a casserole pot to boil sticky paste.

8. Don't dry burn, and don't wash with water when it's still hot, it's easy to crack.

9. Do not wet the bottom of the pot. Try not to wet the bottom of the pot when washing the pot, and pay attention to confirm whether the bottom of the pot is dry when putting on the heat. Wipe the water outside the casserole dry before each use.

10. The casserole that has been boiled with traditional Chinese medicine should not be used for stewing vegetables and soups, and similarly, all casseroles used for stewing and boiling food should not be used to fry traditional Chinese medicine.

As the saying goes, a thin fire slowly boils a beautiful soup. Office workers may not have that patience. In fact, the current electric purple casserole is a very good helper.

If you want to eat a pot of sticky eight-treasure porridge, just set a time to put the rice, various beans and dried fruits with water. When I get home from work, the porridge is ready. It's the same for making soup, a black chicken with angelica, ginseng, poria, wolfberry, longan, jujube and water, all handed over to the electric casserole.

In autumn and winter, you can drink a pot every month to ensure that your body does not lose.

Caring for the elderly starts with me.

You can use rice soup to boil the casserole, the rice soup has a certain sticking effect, which can effectively block the fine holes of the casserole, and the specific operation steps are as follows:

1. Prepare the casserole.

2. Pour an appropriate amount of water into the casserole.

3. Clean the casserole with water first.

4. After washing, wipe the water in the casserole dry.

5. Add 7 minutes full of water.

6. Add an appropriate amount of rice.

7. Turn on low heat and cook for 1 hour, stirring several times with a shovel halfway.

8. Fill the entire casserole with rice broth.

9. The lid is also covered with rice soup.

10. Cover and simmer for 40 minutes.

11. Clean the casserole and the operation is complete.

Precautions: Cook slowly over low heat to avoid sticking to the bottom.

Stir a few times halfway through.

There are two ways to start the casserole in the morning, the first method is to fill the casserole with water and let it stand for 12 hours or more, so that the casserole can absorb enough water. The second method is to wipe the dust off the casserole with a dry cloth, pour in an appropriate amount of water, add an appropriate amount of raw rice, turn on low heat and cook, stir at the appropriate time to avoid burning, and turn off the fire after about 1 hour.

1. Fill the casserole with water and let it stand for 12 hours or more to allow the casserole to absorb enough water. Pour more than two-thirds of the rice washing water into the casserole, then turn to high heat after 3 minutes until it comes to a boil, allowing the starch contained in the rice washing water to fill the cracks of the casserole. Turn off the heat, pour out the rice water when the temperature drops a bit, and dry with a rag.

After the casserole rests and dries naturally, you can stew the delicious soup, so that the casserole is ready to boil.

2. Wipe the dust of the casserole with a dry cloth, pour in an appropriate amount of water, add an appropriate amount of raw rice, turn on low heat and cook, stir in time to avoid scorching, and turn off the fire after about 1 hour. Let it stand overnight, pour out the porridge the next day, clean the casserole slightly with a neutral detergent, wipe off the water with a rag, and then air dry it inverted, so that the casserole will be boiling.

Precautions for the use of casserole:

1. Do not use a hard brush to clean: Generally speaking, the casserole is made of clay, its hardness is low, and a metal brush can not be used to clean it when cleaning, so as not to cause damage to its surface and scratches, which will not only affect its appearance, but also shorten its service life.

2. Soak for a while for cleaning: Because there are many small holes on the surface of the casserole, it is easy to absorb the flavor of the ingredients, so the casserole needs to be cleaned in a timely and thorough manner after use. If the body of the casserole pot turns black, or there are stubborn stains on the surface, you can soak it in rice washing water after use, and then wash it, which will make it easier to remove the grease.

3. Avoid the rapid cooling of the hot pot: After the casserole is used, the temperature of the pot body is high, do not touch it directly with your hands, and do not rinse it with cold water immediately. If the temperature of the pot body changes suddenly, it is easy to cause cracks in the pot body, and even the whole casserole will burst.

The above content reference: Encyclopedia - Casserole.

The correct way to boil a casserole is as follows:

Method 1: Soak the new casserole in clean water for 3 hours to allow the casserole to absorb enough water. Then use a casserole to boil a pot of rice porridge until the rice porridge boils into a paste, then stop the fire and let it cool naturally, then pour out the rice porridge and rinse it with water, so that it can remove the earthy smell, leakage prevention and no cracks.

Method 2: Heat the casserole slowly over low heat, then sprinkle a few handfuls of fine salt in the pot, brush the inner wall of the casserole with fatty pork mixed with salt, brush until the fat pork becomes slag, then add water to boil for 10 minutes, then pour it out, and then wash it. In this way, when used in the future, the casserole will not stick to the pot and will not crack, and the fragrance is unique.

Precautions. Before using the casserole, the bottom and body of the pot must be kept dry, and the moisture on the outside of the pot and the bottom of the pot must be wiped dry with a dry rag or kitchen paper, so that the casserole will not crack during use.

After the casserole is completely cool, continue to rinse it with cold water, remember not to scrub it with steel wool balls, and after the pot is cleaned inside and out, continue to wipe the bottom of the pot and the water on the body of the pot with a dry rag, and remember to keep the body of the pot dry before using the casserole every time. Then brush the pan with a layer of oil and let it sit overnight before use.

Do you know? Newly bought casserole, don't use it directly, you must carefully open the pot and maintain it, it won't be bad for decades, and you can pass it on to your grandson!

First, learn about the characteristics of casseroles.

Because the casserole is made of clay and other raw materials fired at high temperature, it has the characteristics of aeration, adsorption, uniform heat transfer, and slow heat dissipation. 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, the longer this mutual penetration is maintained, the more fresh and mellow the flavor of the simmered soup, and the more crispy the texture of the simmered food.

The new casserole looks smooth, but after all, it is made of clay, and the pot body has many pores that are invisible to the naked eye, so those pores must be filled with starch before the first use, so that the dirt is not easy to penetrate into it, and it can also prevent water seepage.

The best way to boil a new casserole is to boil porridge.

Therefore, today I will take this opportunity to teach you how to boil the pot and share the method of boiling porridge by the way, so you must take a closer look.

When I first got it, I had already washed the casserole with clean water inside and out and dried it.

So, today I took it out and boiled a pot of porridge, which is both boiling and edible, just enough for my dinner.

I added carrots, shiitake mushrooms, broccoli and sliced meat to it, and it tasted very delicious, and when I took a bite of it, it seemed that the pores of the whole body had been ironed out, which was proper and comfortable, and it was really the best porridge in the world!

Let's move on to the specific method.

Add an appropriate amount of water to a washed casserole, bring to a boil, and add rice. Generally, the water-to-rice ratio can be about 12 times 15, because water will be lost during the boiling process.

Bring to a boil over high heat, be careful not to walk away, because it will overflow the pot after boiling, and the lid must be lifted immediately.

After boiling, stir with a spoon to avoid the rice getting to the bottom and turn off the heat.

Because the heat preservation effect of the casserole is very good, the heat must be turned off to the minimum, it will continue to boil, and then the lid is not covered, leaving a gap of appropriate size, and boiling for about 20 minutes.

Be sure to leave a gap, otherwise the porridge inside will overflow.

After about 20 minutes, stir more with a spatula and the rice will become more viscous.

As the saying goes, "boil porridge thirty-six stirs", after the rice blooms, remember to stir more.

When the porridge is boiling, prepare the side dishes. Dice carrots, shiitake mushrooms, and broccoli, and if the meat is raw, add shredded ginger, salt, and cooking wine to marinate. I used this slice of meat that was fried in the last meal, so I used it ready-made.

Once the rice is thickened, add the carrots and diced shiitake mushrooms and cook for about five or six minutes.

Add the broccoli and cook for a while.

Add salt to taste, add the sliced meat and chopped green onion at the end, and turn off the heat.

The heat preservation effect of the casserole is very good, and it can boil for a while after turning off the heat.

1.Common boiling method: It is normal for a newly bought casserole with an intact appearance to leak. Generally, the commonly used method of boiling the pot is to boil porridge water, or soak rice water.

Such a function: use starch to block the micropores of the new pot to prevent leakage.

However, it should be noted that the casserole should be air-dried before use, because the casserole will be used immediately after soaking, which will affect the lifespan!

2.How to boil the pot well: put the casserole in the water and slowly warm it before using it for the first time (add an appropriate amount of water to the casserole), stop heating it after the water boils, but don't take it out immediately, let it stand in the water and slowly cool it to room temperature (generally at night, let it stand overnight, and then take it out the next day, and then use it after drying, generally 1-2 days).

Such a function: mainly to eliminate the "internal stress" of the casserole, greatly reducing the probability of sudden breakage of the casserole when it is used.

3.Special case: Since (2) takes a long time, if you are in a hurry to use it, or when the conditions in (2) are insufficient, you can use this method:

Apply oil (peanut oil, cooking oil) evenly to the bottom of the casserole, and wait until the oil is dry before use, such as cooking porridge (must use low heat).

Principle: Similar to paper soaked in oil, this can increase the toughness of the casserole, so that the casserole is not so easy to break.

The newly bought casserole cannot be used directly, and it will teach you a trick to quickly open the pot and be more durable.

How do you boil a casserole? In fact, I think there should be no way to do it in a casserole, I've seen it! Because first of all, the casserole is not the kind that is prone to rust.

She's one of those kinds. Ceramics should not be easy to rust, but the wounds are easy to crack. Therefore, the best way to say casserole should belong to the first time to cook millet porridge, especially that kind if you have opened it.

Sticky and pumped millet like that, you can block all the scenery of the wound.

The steps to boil the casserole are as follows:

Tools: casserole, napkins, water, rice washing water.

1. First prepare a clean casserole, and then place it in running water to clean the dust and mud on the surface. Wipe it dry with a kitchen napkin.

2. After wiping the casserole, pour seven minutes of water into it. Bring it to a boil with a lid over medium heat.

3. Continue to cook over medium heat for 20 minutes, and stir with a shovel after 20 minutes. If the soup inside becomes very viscous, then we need to add hot water to prevent the casserole from sticking.

4. Then cover it and simmer for five minutes, using the viscosity of the rice washing water to cover up the gaps in the casserole. In this way, when the casserole is used again, the casserole is not easy to crack.

Casserole uses

The main uses of casseroles include making soup, steaming rice, steaming vegetables, cooking porridge, decoction, etc. The food made in the casserole retains the juice and taste, and the food is delicious in color. Because the casserole can evenly and permanently transfer the heat energy from the outside to the ingredients inside, compared with the flat and balanced ambient temperature, the casserole is more conducive to the penetration of water molecules and food, and the texture of the simmered food is more and more crispy.

Casserole also has the advantages of fast heat transfer, slow heat dissipation, and strong heat retention ability. Usually, after 5-10 minutes of turning off the heat, the food in the pot can still maintain a temperature close to boiling. The food in the casserole is suitable for slow cooking, on the one hand, to allow the food to overflow the flavor through long-term stewing, and on the other hand, to ensure the safety of cooking, so as not to be burned by the explosion of the casserole.