What kind of pot is used to make soup, and what is gel pot ?

Use the pot you want to make soup in.

People like to use clay pots to boil soup and stew meat, because clay pots are pottery products, which can better maintain the color, aroma and taste of food. However, if used in the wrong way, the casserole can be easily damaged. Therefore, when using a casserole, you should pay attention to the following four points:

1. The newly bought clay pot needs to be brushed with a stiffer brush; The walls of the pot have microscopic pores and water absorption, and the pot can be filled with clean water and left for 3 5 minutes, then washed and dried for later use. However, it should be noted that the soaking time should not be too long. Before placing the casserole on the stove to boil something, the water on the surface of the pot should also be wiped dry.

When the newly bought clay pot is used for the first time, it is best to use it to boil porridge, or use it to boil thick rice water to block the microscopic pores of the clay pot and prevent water seepage. 2. When boiling soup and stewing meat in a clay pot, you should first put water in the clay pot, and then put the clay pot on the fire, first use a simmer, and then use a strong fire; If there is less soup in the pot when the casserole is cooking, you need to add water, do not add cold water, and add warm or hot water; At the same time, the soup in the pot should not overflow, so as to prevent the outside of the pot from getting water and bursting. 3. If you are using a coal stove for heating, prevent the bottom of the casserole from hitting the coal.

4. The casserole is brittle and easy to break, so it should be handled with care when used. It is best to put the hot clay pot that has just been used up on an iron frame or a dry wooden board or straw mat, not on a wetland, tile or concrete floor, otherwise the temperature will change suddenly, and the casserole will easily burst. 5. Do not use a clay pot to boil sticky paste.

6. If the inner wall of the clay pot is colored, it is not suitable to store wine, vinegar, acidic drinks and food. 7. The material of the clay pot is special, and it should be cleaned after the clay pot has cooled. And you can't soak it with dish soap to avoid sewage seeping into the pores of the clay pot, and you can't wash it off no matter how you wash it.

The washed casserole should not be put away until the water is completely dry, otherwise it may develop black spot mold. It is best to use beef, sheep, pork bones, chicken and duck bones, because these raw materials are rich in protein. The second is to add enough cold water, avoid adding cold water halfway, because the heated meat shrinks when cold, the protein is not easy to dissolve, and the soup loses its original fresh flavor.

The general process of boiling soup is to boil with a strong fire, then change to low heat to cook for 20 minutes, skim off the foam, add some seasonings to taste, wait for the soup to boil again, keep boiling for 3 4 hours with medium heat, so that the protein in the raw materials is more dissolved, the soup should be milky white after cooking, if the soup can solidify after cooling, this proves that the pot of soup is boiled at home.

The pronunciation of jelly is jue jue. When the ingredients are placed in the clay pot (clay pot), after being baked at a very high temperature, the soup in the clay pot continues to evaporate rapidly and emits a "swish" soundCantonesePronounced as "gel", the Cantonese people cleverly named it gel pot.

Jelly pot was first used as a food stall in Guangzhou in the 80s of the last century.

Later, jelly pots were also popular in Cantonese restaurants. This is a rare flavor on the table.

Method. Marinate the yellow eel with chicken essence, sugar and cornstarch for 15 minutes, heat the red oil pan over high heat, and sprinkle it with gold before changing.

Finely chopped stalks and shallots, stir-fry the yellow eels until six ripe. At the same time, heat the pot and add a teaspoon of peanut oil.

Ten Nashen garlic and gold do not change leaves, pour in the half-cooked yellow eel, take the long chopsticks and stir twice, then sprinkle a spoonful of white wine and light soy sauce, cover the iron pot and simmer for a few minutes.

Jelly clays are toneless.

When the food and consumption materials are placed in the clay pot (shingle), after being baked at a very high temperature, the soup in the clay pot continues to evaporate rapidly and makes a "swish" sound, and the Cantonese pronunciation of "swish" is "jelly", so the people of Guangzhou cleverly named it as the jelly pot.

As long as you use fresh ingredients and control the heat and moisture, kitchen novices can make a fragrant and irresistible gel pot!

The effect of the jelly is that the sauce is wrapped in the raw materials, full of burnt aroma, and there is only a little soup at the bottom of the pot, not too much, so it needs to be made cleanly and neatly.

Characteristics of the finished dish:

This method is suitable for many crispy but delicate ingredients that do not come out of the water, such as yellow eel, chicken, fish, shrimp in shell, etc. The jelly is cooked into a dish that requires the sauce to be wrapped in the ingredients, full of burnt aroma, and only a little soup at the bottom of the pot, not too much, and it must be made cleanly and neatly.

Although there are many different types of dishes in the gel pot, the preparation method is much the same, as long as you use fresh ingredients and control the heat and moisture, even novices can make a fragrant gel pot.

Kettles, pots are fine.

How to boil water for the healthiest time.

1. When the water is about to boil (80-90), the lid of the pot should be opened.

Nowadays, there are more and more organic pollutants in water, some of which are volatile and will be volatilized with water vapor when heated. Therefore, when the water is about to boil, the lid of the kettle should be opened to allow these substances to be volatilized to the maximum.

2. Wait about 3 minutes for the water to boil before turning off the heat.

This is because the tap water at home is chlorinated to remove impurities such as microorganisms. However, at the same time, chlorine interacts with residual organic matter in water to form toxic carcinogenic compounds such as halogenated hydrocarbons and chloroform.

When the water temperature reaches 90, the halogenated hydrocarbon content rises from 53 micrograms per liter to 191 micrograms, and the chloroform content rises from micrograms per liter to 177 micrograms. At 100, the levels of halogenated hydrocarbons and chloroform dropped to 110 micrograms and 99 micrograms, respectively, which were seriously exceeded. However, if the halogenated hydrocarbons and chloroform levels drop to micrograms and micrograms after 3 minutes of boiling, respectively, it becomes safe drinking water.

3. Water cannot be burned repeatedly, it is best to drink it when it is boiled.

The flowing water has a certain self-purifying effect, and the ideal drinking water is fresh water. If the water molecules are in a resting orange spike, they will become aged water. If minors drink regularly, it will significantly slow down the metabolism of cells and affect the growth of round posture and development; And middle-aged and elderly people drink it regularly, which will accelerate aging.

Jelly pot practice.

Prepare 400g of chicken nuggets

6-8 small onions.

Parsley 100g

2 millet peppers.

Appropriate amount of green onions.

3 slices of ginger.

3 garlic cubes.

Cooking oil to taste.

Light soy sauce 1 teaspoon.

1/2 teaspoon of cooking wine.

1/2 teaspoon dark soy sauce.

1 teaspoon of sugar.

Chicken broth to taste.

Salt to taste.

Steps. 1. Prepare the materials.

2. After marinating the chicken pieces with a little cooking wine for 10 minutes, select the "frying" function, add the chicken pieces to the pot after the pot is hot, and add an appropriate amount of cooking oil.

3. Add small onions, parsley, garlic and chili peppers and stir-fry together.

4. Add the prepared sauce and stir well with chopsticks.

5. Cover the lid, select "Frying Programme" and cook for 15 minutes, sprinkle with chopped green onions.

6. Arrange the plate, sprinkle with chopped green onions, and finish.

The pronunciation of jelly is jue jue. When the ingredients are placed in the clay pot (shingle), after being baked at a very high temperature, the soup in the clay pot continues to evaporate rapidly and makes a "sizzling" sound, which is pronounced as "jelly" in Cantonese, so the people of Guangzhou cleverly named it as the jelly pot.

Jelly clay pot first appeared in the food stalls in Guangzhou in the 80s of the last century, and later, jelly clay pot was also popular in Cantonese restaurants. It's a rare flavor on the table.

Method. Marinate the yellow eel with chicken essence, sugar and cornstarch for 15 minutes, heat the red oil pan over a fierce fire, sprinkle in the golden stalks and chopped shallots, and stir-fry the yellow eel until it is six ripe. At the same time, add a teaspoon of peanut oil, more than 10 garlic seeds and chopped leaves of Jinbu to the iron pot, pour in the half-cooked yellow eel, stir twice with long chopsticks, then sprinkle a spoonful of white wine and light soy sauce, cover the iron pot and simmer for a few minutes.

Hello. Guangdong's famous "gel pot" is also a kind of embodiment of wok gas, although its ripening process is not carried out in the pot, can not be called "wok on the gas", but the gas produced by its practice, compared with the fragrance of "wok on the gas", is more than the same.

several pressurized single-head gas stoves, a stack of clay pots, and a pair of long chopsticks; There are several stainless steel boxes on the back, which contain ginger slices, garlic, shallots, shallots, onions, peppers, coriander, and mushrooms; A pot of raw oil, a pot of rice wine, a box of claypot sauce (also called jelly sauce), plus a bowl of salt, flavor, sugar, oyster sauce, and dark soy sauce, two and three full-time masters, which formed a unique "gel file" in Guangdong, specializing in "gel pot".

The jelly pot does not pronounce jue a few times, and is pronounced as zhě.

Jelly pot is a famous dish unique to Guangdong, and the word jelly is pronounced as "zhě", which is pronounced as nourishment in Cantonese. Because when making this dish, the ingredients are placed on the clay pot heated at high temperature, and the sauce in the clay pot is continuously evaporated through high temperature baking, and a large amount of water vapor comes out through the clay pot, thus making a sizzling sound, so Cantonese people call this dish a gel pot.

Characteristic. Cantonese cuisine is very particular about heat, which is the so-called "pot gas" in Cantonese, and gel pot is a popular dish that talks about pot gas. From ignition to serving, in just 10 minutes, because the casserole has strong heat preservation, you can still hear the hot sound of the soup in the pot when the dish is served to the table.

Pour rice wine or Huadiao wine on the side of the pot, its function is to steam the fragrance and remove the fish. When the wine is ignited, the air in the pot decreases and the temperature rises, and the food can be quickly cooked, which is almost the designated action of making a gel pot.

Jelly clay pot first appeared in the food stalls in Guangzhou in the 80s, and later Jelly clay pot was also popular in Cantonese restaurants, and now there are shops specializing in jelly claypot, after all, for Lao Guang, everything can be jelly.