Is there any difference between a braised beaker and a regular mug?

The so-called smoldering beaker, when it was born in Japan, was called a thermos cup, whether you admit it or not, it is a thermos cup, its Japanese name is a thermos soup cup, that is, a thermos cup used to bring soup, so it is a large opening shape, which is very similar to the Japanese soup bowl.

Then to China, it got the name of a smoldering beaker. The Japanese don't know about smoldering beakers. If the Japanese knew that it was being smoldered in China, they would probably be so surprised that their eyes would drop quickly.

If you have to say that it is a smoldering beaker and not a thermos mug, I think you can take a good look at the original Japanese manual to see if its name is a thermos cup or a smoldering beaker. If you insist that it is not a thermos cup, well, you win, it is called a thermos soup cup.

Both have materials and structures with better thermal insulation. However, some beakers are equipped with an electric heating device (first power is turned on and then the power is off, and the heat energy of the device is used to simmer and process food), otherwise high-temperature materials need to be added during simmering, so that the materials can be exchanged with the food for heat exchange. Braised beakers are large and fat, and in addition to being able to process more food needs, they also allow them to have space for electric heating devices or high-temperature materials. The thermos cup is only used for heat preservation.

The initial temperature of the food is generally lower than the temperature inside the beaker, i.e. the food is heated in the beaker. Compared with in a thermos cup, there is more such a process. The food in the thermos cup only uses its own temperature to prolong the temperature maintenance time by the thermal insulation effect of the thermos cup. Therefore, the vacuum vacuum cup is used for simmering with little effect.

The stewed beaker is composed of 6 layers of material, the innermost is 304 stainless steel liner, the second layer is electrolytic grinding process, the third layer is high vacuum insulation layer, the fourth layer is wrapped copper plating layer, the fifth layer is 304 stainless steel cup body, and the sixth layer is pearlescent paint body.

Braising a beaker is to put food (especially soup) into the cup, then pour boiling water, and then cover the lid and stuff for about 2 hours, with the help of the function of the cup to keep warm, so that the food is cooked at a temperature similar to boiling water. It is a convenient and economical cooking utensil.

Here's how to use it:

Ingredients warm up. Soak the ingredients to be cooked, such as rice and beans, in advance (soak them in hot water once before adding them to the beaker to warm up).

Preheat the jars. Pour boiling water at 100 degrees into a simmering beaker, cover and simmer for 1 minute, discard the boiling water, and add the ingredients

Bubble. Pour 100 degrees of hot water into the simmer with the ingredients, so that the amount of water in the beaker is controlled at a high level as much as possible, so that the heat can be kept as high as possible

The last step is to wait for the food to be served

As long as you use the right square slag type, the rice cooked in the beaker is fragrant and glutinous (stewed out); And the original juice of various ingredients has not run away at all, and it is nutritious and delicious! There are also a variety of recipes that can be made with a beaker! (It's very convenient, there is wood).

When using a braised beaker, pay attention to the following:

1.The water must be piping hot.

2.Be sure to warm the cup before using the beaker so that the effect will be the best.

3.The food can be warmed together so that the temperature of the food does not reduce the effect of the beaker.

4.For hard ingredients such as sweet potato, pumpkin, carrot, etc., it is recommended that the cubes below 25px are easier to stew.

5.When simmering raw meat and seafood, you can simmer them together for about 10 minutes, pour out the water and then inject the hot water to simmer the best effect.

6.Raw rice, mung beans, red beans, etc. can be soaked in water overnight before simmering.

7.It is recommended to stew porridge about 1 3 cups of rice, water can be added to the water line, and the porridge will be super dense, and the simmering time is about 3 hours.

8.Braised rice about half a cup of measuring rice, warm together before warming the cup, and pour the water level 1 higher than the rice.

9.Remember to stew raw eggs but go back to room temperature, simmer for more than an hour, and take them out earlier if they are not fully cooked.

The principle of a braised beaker is as follows:The main principle of the kettle is to use the high temperature of boiling water and the high heat preservation performance of the kettle to cook raw or half-cooked food, without the need for fuel and electricity, which can save energy. The braised beaker is composed of three parts: the body, the inner lid, and the outer lid.

The body of the pot is in the shape of a round barrel, which is composed of a sandwich stainless steel with empty limbs drawn into a real acre, and the vacuum can prevent the transfer and loss of heat, and play the role of heat preservation and cold insulation.

The inner lid is covered on the spout, the material is plastic, which has the effect of keeping warm and preventing the leakage of liquid in the pot, there is a round button in the center of the inner cover, pressing the button can balance the internal and external air pressure, and the inner cover can be opened by pressing and holding, otherwise it cannot be opened. The outer cover is covered on the outside of the inner lid for further heat preservation, and there is a handle on the top of the Xunshi for easy carrying.

The lid on top of the beaker actsThe function of the plastic lid is to isolate the heat in a vacuum, prolonging the holding time of the food in the can. The walls of the beaker are electropolished to make the residue on the walls easier to clean. The lid can be completely removed and cleaned, which is safer and hygienic, leaving no dirt and hygiene.

The mouth of the beaker is made of pure resin to remove odors, and is mainly used for easy disassembly and cleaning.

We all know that when it comes to autumn, the weather will become cooler and cooler, and most parents like to take their babies out to play, and there will be more things to bring at this time, including a beaker.

It's a product that everyone likes, but there are many people who don't actually know what the product is. So, what is a braised beaker? Is it not practical to stew beakers? Let's take a look at it with the questions.

A beaker is actually a cooking utensil, in which food, especially soup, is put into the cup, then poured in boiling water, and then the lid is closed, and it simmers for about two hours. The main principle of this product is actually to use the heat preservation function of the cup to make the food simmer at a temperature close to boiling water. Overall, it looks relatively convenient and cost-effective.

In fact, the stewed beaker is a more practical cooking appliance in our daily life, first of all, the product is a basic line of parallel shooting, stew, stew, file envy burning, heat preservation, cold insulation, easy to carry and other functions, in addition to the shelter, the product is relatively safe, energy saving and environmental protection, in the process of simmering is to preserve the nutrition of food, so that the food maintains an original taste, especially when going out to play, or you can buy the food in the stew beaker, you can ensure that the food does not deteriorate, Therefore, it is more convenient.

It is not recommended to buy a braised beaker because the braised beaker will lose more vitamins if the porridge is simmered for a long time.

In the process of pouring 100 °C boiling water into the boiling beaker, the boiling water is in full contact with the air, and the temperature will drop to a certain extent, and the temperature of the food added is also relatively low, so the temperature of the boiling water poured into the cup is no longer 100 °C.

Most meat and fish foods are basically required to be sterilized at a temperature of 70 °C or even above 80 °C, but the food made by the braised beaker can generally only be kept at about 65 °C, so there are many restrictions on the choice of ingredients in the stewed beaker.

Specifically

The braising beaker has many functions such as boiling, stewing, stewing, burning, keeping warm, keeping cold, and easy to carry. Moreover, it is safe, energy-saving, environmentally friendly, and the process of simmering does not bubble or evaporate, and it is authentic; There is no need to wait. No energy state. The shape is similar to that of a cup, and it is divided into a cup body and a lid.

The main principle of the beaker is to use the high temperature of the boiling water and the high heat retention performance of the pot body to stew raw or half-cooked food. The beaker is composed of three parts: the body, the inner lid, and the outer lid. The body of the pot is composed of a stainless steel sandwich pumped into a vacuum, which can prevent the transfer and loss of heat, and play the role of heat preservation and cold insulation.

The inner lid is made of plastic, which has the effect of heat preservation and preventing the leakage of liquid in the pot, and the outer cover plays a further role in heat preservation, and there is a handle on it for easy carrying.

The mouth is small, the lid is tight, mainly look at the rubber ring in the lid, and it should be kept clean often.

1. Look at the material.

The braised beaker is divided into a cup body and a cup lid, and most of the common cup bodies are made of 304 stainless steel, and the cup lid is made of edible grade PP material, which is safe and hygienic.

304 stainless steel is a common material in stainless steel, with a density of g cm3, which is also called 18 8 stainless steel in the industry. High temperature resistance of 800 degrees, with good processing performance and high toughness, it is widely used in industry, furniture decoration industry and food and medical industry. The 304 stainless steel used in the stewed beaker is similar to the material of the thermos cup, but the vacuum insulation process of the stewed beaker will be stronger and the heat preservation time will be longer.

Food-grade PP is a plastic for packaged food that meets safety standards, and the degraded ingredients will not threaten human health, so it can be used with confidence.

2. Look at the size.

In addition to paying attention to appearance factors such as color and pattern, the capacity of the stewed beaker should also be noted, if it is for the baby, 300ml is enough; If it is used by adults, it is recommended that the size of 450ml+ is more appropriate.

3. Look at the brand.

Braised beakers have risen in the past two years, and major businesses have also launched such products, and the braised beakers on the market are mixed, and they are not the same, it is easy to buy fake and inferior products, not only can not stew delicious food, but also may affect health. Therefore, when buying, it is still necessary to choose a trustworthy big brand, and don't be greedy for small gains.