I m going to cook porridge, is the crockpot the same as a casserole?

The effect of cooking porridge in a clay pot and casserole is different, and the specific differences are as follows:

1. The heat accumulation effect is different, and the heat gathering effect of the casserole is better than that of the crockpot.

2. **Different, casseroles are generally more expensive than crockpots.

3. The size of the pores is different, and the pores of the casserole are smaller than those of the crockpot. (The following is a crockpot diagram) <>

The picture above is a crockpot diagram).

4. The heat resistance effect is different, and the heat resistance of the clay pot is better than that of the casserole.

5. The texture is different, and the clay pot is rougher than the casserole.

6. The function is different, the casserole is generally steamed, and the crockpot can be stewed, boiled and stewed.

7. The colors are different, and the color of the casserole is relatively bright.

The picture above is a casserole diagram).

1. The crockpot porridge is also very delicious.

2There are also those who cook porridge in clay pots.

3 tips for boiling porridge:

1. Soaking: Before cooking porridge, soak the rice in cold water for half an hour to let the rice grains swell. The advantages of this are: 1. Boil porridge to save time; 2. When stirring, it will turn in one direction; 3. The porridge is crispy and has a good taste.

2. Boiling a pot under water: The general consensus is that porridge is cooked in cold water, but the real expert is cooking porridge in boiling water, why? Surely you have had the experience of boiling porridge in cold water, right? Boiling an underwater pot does not have this phenomenon, and it saves time than boiling porridge in cold water.

3. Heat: Bring to a boil over high heat first, then turn to a simmer and simmer for about 30 minutes. Don't underestimate the size of the fire, the aroma of the porridge comes out from this!

4. Stirring: It turns out that we cook porridge in the place or stir it to be afraid of the porridge paste, but now there is no worry about boiling the porridge in cold water, why do we have to stir it? In order to "thicken", that is, to make the rice grains plump and thick.

The stirring technique is: stir a few times when boiling the pot, cover the pot until it simmers for 20 minutes, and then start stirring continuously for about 10 minutes until it is crispy and thick.

5. Oil: Do you need to put oil when cooking porridge? Yes, add a little salad oil about 10 minutes after the porridge is simmered, and you will find that not only the finished porridge is bright in color, but also fresh and smooth in the mouth.

6. Cooking at the bottom and ingredients: Most people are used to pouring everything into the pot when cooking porridge, but the century-old porridge shop does not do this. The bottom of the porridge is the bottom of the porridge, the material is the material, boiled separately, blanched, and finally put aside a piece to boil for a while, and never more than 10 minutes.

In this way, the porridge is refreshing and not turbid, and the taste of everything is boiled out without cross-flavoring. In particular, when the adjuncts are meat and seafood, the porridge base and the adjuncts should be separated

Personally, I think it is better to use a pressure cooker to cook porridge, and the speed is fast.

Real crockpots are simmered, and there is a big difference.

The effect of cooking porridge in a clay pot and casserole is different, and the specific differences are as follows:

1. The heat accumulation effect is different, and the heat gathering effect of the casserole is better than that of the crockpot.

2. **Different, casseroles are generally more expensive than crockpots.

3. The size of the pores is different, and the pores of the casserole are smaller than those of the crockpot. (The following is a crockpot diagram) <>

The picture above is a crockpot diagram).

4. The heat resistance effect is different, and the heat resistance of the clay pot is better than that of the casserole.

5. The texture is different, and the clay pot is rougher than the casserole.

6. The function is different, the casserole is generally steamed, and the crockpot can be stewed, boiled and stewed.

7. The colors are different, and the color of the casserole is relatively bright.

The picture above is a casserole diagram).

The differences between a crockpot and a casserole are:

1. The heat accumulation effect is different, and the heat gathering effect of the casserole is better than that of the crockpot.

2. **Different, casseroles are generally more expensive than crockpots.

3. The size of the pores is different, and the pores of the casserole are smaller than those of the crockpot.

4. The heat resistance effect is different, and the heat resistance of the clay pot is better than that of the casserole.

5. The texture is different, and the clay pot is rougher than the casserole.

6. The function is different, the casserole is generally steamed, and the crockpot can be stewed, boiled and stewed.

7. The colors are different, and the color of the casserole is relatively bright.

The casserole is more hot, haha, the crockpot is OK, good.

The casserole is mainly used to cook some simple and easy-to-cook food, crockpots and ceramic pots are suitable for simmering soup, but crockpots are suitable for cooking large bones, pork ribs, chicken and other soups that need to maintain the original flavor.

The clay pot is made by firing stone sand and earth sand and binder. It's quite breathable to use. It is suitable for stewing something that smells fishy.

The crockpots are fired from selected pure fences, and stews are used to preserve the original flavor of the food, such as chicken stew. Ceramic pots are made in a much more complex way, and the materials are more complex. It is to use a good fence and add some corresponding chemical raw materials, and then a layer of uranium on the surface.

It's good for making milk soup and something like that.

The differences between a crockpot and a casserole are:

1. The heat accumulation effect is different, and the heat gathering effect of the casserole is better than that of the crockpot.

2. **Different, casseroles are generally more expensive than crockpots.

3. The size of the pores is different, and the pores of the casserole are smaller than those of the crockpot.

4. The heat resistance effect is different, and the heat resistance of the clay pot is better than that of the casserole.

5. The texture is different, and the clay pot is rougher than the casserole.

6. The function is different, the casserole is generally steamed, and the crockpot can be stewed, boiled and stewed.

7. The colors are different, and the color of the casserole is relatively bright.

Teochew casserole porridge

Prepare as follows: 1 and a half cups of northeast rice, first soak in water for one hour.

6 taels of shrimp, soak in water to remove the soil, and remove the head before putting it in the pot.

5 cents celery, finely chopped.

5 cents parsley, finely chopped.

4 dried shiitake mushrooms, shredded.

2 cloves of garlic, flattened.

1 small piece of ginger, sliced.

Preserved cabbage (i.e. dried radish), chopped, 3 spoons in one pot.

I chose the common Northeast pearl rice in the supermarket, one catty, and soaked in water for one hour (this should not be a necessary step for casserole porridge, but the soaked rice is easy to rot and more fragrant when cooked).

According to the ratio of 1 meter to 5 water (not much, because there is a lot of material to be added later, it turns out that this water is very suitable), boil the water, and put it into the northeast meter. After the rice bursts, throw in the shrimp, celery, coriander, dried mushrooms, garlic, ginger, and preserved cabbage, and wait for 20 minutes to remove from the pot with an appropriate amount of salt. After getting out of the pot, the aroma is overflowing, and it already tastes like eating outside.

A few things to note:

1.Different from Cantonese porridge, according to the principle of casserole porridge, the whole process must be on high fire, so that the rice can maintain the shape of the particles and have a certain viscosity.

2.Because of the high heat, to prevent the bottom of the pan from sticking, start stirring constantly after the next rice.

3.The shrimp should be opened, this time it was just to go to the head, but in the end it was found that the shrimp flavor did not completely enter the porridge, and next time I will resolutely not steal this lazy.

4.You don't need to buy too expensive shrimp, this time I bought 20 yuan a catty, which is very sweet, and the 10 yuan kind is enough. Of course, it can be replaced with crabs, raw fish, water snakes, etc.

5.It is best to cook for 30 minutes, this time I smelled the fragrance and got out of the pot in a hurry, and after eating a few more bites, I found that the seafood flavor did not completely enter the porridge, or because of lack of time.

200g of soaked wakame, 1 tablespoon of sesame oil, 15 cups of water, 3 teaspoons of japonica rice, 2 salt.

Method: 1) Soak the rice for about 2 hours after washing, and remove the water in the basket.

2) Chop the wakame and stir-fry it in sesame oil, and add water to make the soup.

3) Put rice in the hot soup and boil the porridge.

4) Season with salt.

Ingredients: "Fish Porridge".

3 raw anchovies (300g), rice cups, 1 tablespoon sesame oil, 15 cups water, salt.

Method: 1) Soak the rice for about 2 hours after washing, and remove the water in the basket.

2) Wash the raw anchovy with a brush and cut it into thin slices.

3) Put sesame oil in a thick pot and fry the soaked rice, stir-fry until transparent, add water and boil over medium heat.

4) Boil all the rice grains and season them with salt after flowering.

Put your favorite food in a casserole and boil.

The longer the better.

Casserole (there are also special electric casseroles and special casseroles for induction cookers).

Cooking soup in a casserole can keep the original flavor. The clay pot can withstand high temperatures, can withstand long-term stewing, and needs to be simmered over low heat. The clay pot can make the soup rich, delicious and without losing the original nutrients, but it has poor thermal conductivity and is easy to crack.

It is best not to use the new casserole directly, it must be processed before it can be used again.

The best effect of simmering the soup in an old crockpot is to make fresh soup from a crockpot. The clay pot is made of clay made of quartz, feldspar, clay and other raw materials that are not easy to transfer heat and fired at high temperatures. It has good air permeability and adsorption, and also has the characteristics of uniform heat transfer and slow heat dissipation.

When simmering fresh soup, the crockpot can transfer the external heat energy to the internal raw materials in a balanced and lasting way, and the balanced ambient temperature is conducive to the mutual penetration of water molecules and food, the longer the interpenetration time is maintained, the more the flavor of the simmering soup will be, and the more crispy the texture of the simmered food.

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.

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.

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.

Cons: 1. Casseroles are fragile (which counts as this?). ）

2.Cooking porridge and boiling soup takes too long.