It is better to stew baby porridge with electricity or over water

It is better to stew the baby's porridge over water, the porridge is more tender, the baby is easier to digest and absorb, and it is more beneficial to physical health.

Make porridge for your baby. In fact, electric stewing and stewing over water are the same, as long as the porridge is cooked, and these two are also the most common cooking methods, there is no harm.

Cooking refers to the art of eating, a complex and regular process of transforming ingredients into food. It is a processing method and method of processing ingredients to make food more delicious, better looking and smelling better.

A delicious dish must have good color, flavor and shape, which not only makes people feel satisfied when eating, but also makes the nutrients of the food more easily absorbed by the body.

Raw materials are the material basis of cooking. With the development of China's economy, cooking raw materials are more colorful, and international cooking raw materials and traditional cooking materials in China are all showing their magic and showing their abilities. Cooking raw materials have been greatly developed and improved in terms of variety, specification, quality, and quantity.

Innovative cooking raw materials, combined with cooking techniques, are transformed into new delicacies to meet the needs of people all over the world, and inject strong vitality into the development of China's cooking.

For example, cooking raw materials chicken, duck, fish, pig, beef, sheep and many other dishes are the result of the hard work, painstaking management, aptitude, rational use of materials, ingenious compatibility, careful cooking, and careful conditioning, which have left a deep-rooted impression in people's minds and formed different cooking schools and food cultures.

However, many new cooking raw materials imported from abroad have entered the catering market, expanding the food structure, injecting new vitality into modern Chinese cooking, and providing sufficient material security. For example, artificially hatched salmon, duckbills, fat cattle, crocodiles, ostriches, etc., are used skillfully, reasonably, scientifically, economically and boldly, creating a lot of new flavor dishes, adapting to the rhythm changes of the masses in food culture, meeting the pursuit of food at different consumption levels, and opening up a new situation for the comprehensive development and innovation of Chinese cooking.

Such as plant-based cooking raw materials - amaranth, cress, bracken, purslane, bellflower, houttuynia cordata, burdock, toon, bean sprouts, willow sprouts, acacia flowers, perilla leaves, mint, lettuce, etc.

Artificially cultivated ones such as snow peas, Italian kale, New Zealand cauliflower, French coriander, cherry tomatoes, corn shoots, Hawaiian celery, Japanese clover, cherry carrots, purple cabbage, shiitake mushrooms, enoki mushrooms, bamboo sunflowers, flat mushrooms, mouth mushrooms, hair cabbage, straw mushrooms, etc., have become recognized culinary ingredients.

1. Generally, the stewing effect is better over water.

2. The electric cooker is a kind of electric cooker, but the power consumption is much smaller than that of electric pots such as rice cookers, and the power is generally large and small in 300w.

3. Stewing over water is to put the raw materials into a pottery container, add a lid, and then put the container into a pot filled with water, cover and stew the raw materials. Puxian is generally stewed. The dishes retain the original color of the raw materials, the soup quality is clear, and the soup is fresh.

There are many types of electric cookers on the market, and when different types of electric cookers are used, they often preserve the taste of the food and have different effects, and the time of use is also different.

The water barrier is used as the medium, and the boiling point of the water itself is 100 degrees, and no matter how it is stewed, it will not exceed the boiling point. Therefore, the food in the inner pot is heated evenly, and there is water in the inner layer, and it must accept heat before it can boil after 100 degrees, while the water boiling outside has a temperature of 100 degrees, and there is no temperature difference between it and the inner layer, so it cannot transfer heat, so the inner layer will never boil, and the stew without boiling will seal the nutrients of the food to the greatest extent.

Stew over water is one of the characteristic cooking methods that have been inherited for a long time in China, which refers to putting the raw materials into a pottery container, adding a lid, and then putting the container into a pot filled with water (the water level is below the mouth of the container), covering the pot, heating it for a long time with a simmer, and heating the food by boiling the water outside the ceramic stew cup, and stewing the raw materials. The boiling temperature of the water stewed over the water is 100 degrees Celsius, and the heating temperature of the food is always maintained at about 100 degrees Celsius. The stew over the water allows the original color of the ingredients to be preserved, the nutrition is more sufficient, the soup is clear, the meat is crispy, the soup is delicious, and it is more mellow and delicious.

1. Casserole stew, that is, put the raw materials into the casserole, cover it, and stew it directly on the fire. Puxian people call it "kang", such as kang pork ribs, pig's feet kang cabbage head (radish), kang mutton, and confinement women eat "casserole kang (nourishing soup stewed in a casserole)".

2. Cage stew, Puxian called it "cooking (steaming)". It is to put a small covered container with the ingredients in a steamer basket and steam. This method is less common for home-cooked dishes.

3. Stewing in water is to put the raw materials into a ceramic container, add a lid, and then put the container into a pot filled with water (the water level is below the mouth of the container), cover the pot, heat it for a long time with a simmer, and stew the raw materials. Puxian is generally stewed. The dishes retain the original color of the raw materials, the soup is clear, the soup is delicious, and the meat is crispy.

It is suitable for soup dishes.

The cooking method of stewing over water has a history of thousands of years in China. The boiling temperature of water is 100 degrees Celsius, and the heating temperature of food is always maintained at about 100 degrees Celsius, and the soluble myolytic protein, carnosine, creatine, creatinine and amino acids and other mellow substances in the meat can be fully dissolved and retained during stewing, so as to avoid denaturation of proteins and nutrient destruction caused by high temperatures.

The benefits of stewing over water: 1. Good vitality sealing, which can keep the vitality of the stew from being volatile. 2. Good nutrition uses 100 degrees Celsius boiling water heat energy conduction to stew, the heat is evenly balanced, not sticky or scorched, and the nutritional structure of the stew is not destroyed.

It is better to stew porridge through water, and the porridge made by the method of simmering in water can retain the taste and nutrition of the ingredients, and it is not burnt or mushy.

Ingredients: 1 bird's nest, half a pack of Ejiao dates, 8 longans, 1 silver fungus, 30g lotus seeds, 30g red beans, 30g mung beans, 30g barley rice, 30g black rice, 20g brown sugar.

Method: 1. Bird's nest soaking: Soak the bird's nest in pure water for 3-4 hours, change the water several times halfway, and then tear the bird's nest into strips, and use tweezers to pick out the fluff and impurities in the bird's nest, drain the water and set aside.

2. Wash the ingredients used to boil the eight-treasure porridge, soak in water for 15-20 minutes, remove the longan from the shell, take out the longan meat, and wash it for later use.

3. Put the red and mung beans, barley, black rice and ejiao dates, longan meat, lotus seeds and an appropriate amount of brown sugar, put them in the pressure cooker together, add water, cover the lid, boil on high heat until the water is boiling, then turn to medium-low heat and cook for 30 minutes, then turn off the heat, and open the lid when the pot is out of gas.

4. While boiling the eight-treasure porridge, put the bird's nest in a stew pot, add an appropriate amount of pure water, and simmer for 30 minutes over low heat.

5. Mix the bird's nest with the boiled eight-treasure porridge evenly and serve.

Efficacy of Eight Treasure Bird's Nest Porridge:

Bird's nest has the ability to nourish yin and moisten dryness, cough and phlegm, asthma, and diarrhea, and is suitable for patients with weak constitution, malnutrition, and stomach pain. Moreover, insisting on eating bird's nest can also improve physical fitness, enhance immunity, prevent aging, and have the effect of beauty and beauty, and women, especially pregnant women, also have a very good nourishing effect by eating bird's nest.

Stewed porridge over water is better, which can better preserve the nutrients of the food and is not easy to lose.

Tips for cooking porridge:

Soaking: Soak the rice in cold water for half an hour before cooking the porridge to allow the rice grains to swell.

Boiling water pot: Boiling water pot to cook porridge is not easy to paste the bottom, and it is more time-saving.

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

Stirring: Stirring will 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.

Oil: 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.

Method 1: Add water to the pot, then put the bowl into the water (the water should not be over the bowl), and then put a few chopsticks on the pot to steam things.

Method 2: You can steam in the rice cooker, the general rice cooker rental notice has a steaming tray, put a bowl of water in the rice cooker and then put the steaming tray to steam things.

Stewed porridge I think it must be that the porridge stewed directly is better, more nutritious, and the stewed porridge is more delicious and delicious.

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The main reason is that the heating temperature and cooking time are different.

1. Heating temperature: Compared with cooking porridge, the soup function of electric cooker adopts the simmering and slow-burning method to stew the soup, which can make the taste and nutrition of ingredients and seasonings well dissipated into the soup, and the fragrance is stronger.

2. Cooking time: The porridge cooking function of the electric cooker will be faster, generally about 40 minutes. The soup will be simmered for a little longer, usually more than an hour.

Notes:1. Make sure that the power supply of the electric cooker is completely grounded;

2. It is necessary to confirm that the power supply voltage DAO is completely consistent with the standard voltage of the product;

3. When using the electric cooker, it should be placed steadily;

4. When using an electric cooker, pay attention to the water content should not exceed 80% of the volume;

5. Do not put the inner pot into water to cool after use;

6. Do not heat food over an open flame in the inner pot;

7. Do not dry boil the electric cooker, otherwise it will damage the inner pot;

8. When the electric cooker is working, there will be high temperature overflow outside, pay attention to prevent scalding;

9. In the process of stewing, the number of times the lid should be opened should be minimized;

10. Do not use the electric cooker for other purposes other than stewing;

11. The power supply should be cut off in time after each use;

12. In case of failure, the rice cooker shall not be disassembled without authorization, and must be sent to a professional maintenance factory for maintenance.

I want an electric saucepan that can cook medicine, soup and porridge... What brand is cost-effective? Electric cooker can set the time to cook porridge and soup 2007-1-4 The rice cooker does not have the function of cooking porridge how to make soup.

An electric cooker, also known as an electric cooker, an electronic crockpot, and an electric cooker have a simple structure, more like a rice cooker that includes a shell, an inner pot, a lid, a plug, and a switch. This tool, invented in the mid-70s of the last century, works by cooking food very slowly at a low temperature, and when the temperature inside the pot reaches a certain level, it no longer rises and remains at a stable temperature. It's very easy to operate, and once it's set, you don't need to take care of it anymore, and.

It is best to soak the red beans for about 1-3 hours before boiling. When I cooked the black rice and red bean porridge, I used small red beans and soaked them for more than 1 hour. When cooking, I used a pressure cooker to cook, and it was very rotten after 20 minutes.

The purple casserole is slower, but the effect is the same.

When some mothers make complementary food for their babies, they will cook more porridge, which is nutritious and easy to digest. However, some people say that it is better to cook porridge than to stew it over water, so that nutrients will not be lost. Everyone has different opinions, so let's do some understanding!

Analyze how to do it, let's see if it is good for the baby to cook porridge and stew it over water?

Is it good for babies to cook porridge and stew it over water.

This cooking method can better retain the taste and nutrition of the soup, so it is better for the baby to cook porridge with water.

During the entire heating process, the water surface remains boiling, and the water heat is used to stew the ingredients, which causes the raw body tissue to decompose and overflow the umami flavor. In order to ensure that the water boils, it must be burned with a strong fire. At the same time, in order to give full play to the nutrients in the ingredients, the heating time will be longer.

It usually takes about three hours, and some can be as long as four hours.

What are the classifications of stew over water.

1. Stew in plain water.

Ordinary stewing is easy to operate, first put the ingredients to be stewed in a bowl, and then cover it with a lid. Put an appropriate amount of water in the pot, turn on low heat and start to slowly simmer the food. In order to better preserve the aroma, the lid can be covered with gauze paper.

2. Stew over water and electricity.

Water and electricity stewing is mainly used to stew food with electricity, so that the temperature can be better controlled. Because the boiling temperature of water is 100 degrees Celsius during electric stewing, the heating temperature of food is always maintained at about 100 degrees Celsius to ensure that the ingredients are fully dissolved and retained during stewing, and at the same time, the heat is uniform to avoid the loss of nutrients caused by the denaturation of protein caused by high temperature.

Is it good for babies to cook porridge and stew it over water. As you have learned from the above article, the nutrition and taste of stewing over water are much better than those of direct cooking. Therefore, it is recommended that parents choose to stew over water when making complementary food for their babies, although it may take longer, but the taste is good, and the baby also likes it.

Fortunately, there is now an electric stew, which will save some time.