Casserole is the best choice for making soup. Casserole has the characteristics of good heat preservation, acid and alkali resistance and no peculiar smell, and is suitable for making soup. Moreover, the casserole has a delicate texture and a white inner wall, which is easy to dissolve when cooking acidic food. Cooking soup in casserole can keep the original flavor and make the soup taste better.
Uniform heating of casserole can make food heated evenly, which is beneficial to long-term heat preservation and suitable for food with older meat quality. Casserole can highlight the characteristics of ingredients and ensure that the original flavor of dishes is not destroyed. Cooking in casserole can save fuel. Whether it's stew or soup, whether it's cabbage tofu or beef, mutton and pork, it only needs a little oil. Cooking in casserole can also get rich and delicious soup.
Matters needing attention in the use of casserole
1, the most important problem in using casserole is not quenching and heating, but cold and hot, so you can use casserole with reference to small fire, big fire and small fire.
Don't pour out the soup when it is hot, and then pour it out when it is cold.
3. When the casserole is placed from the top of the stove, it should be placed on a dry straw mat, a heat insulation pad or a thick dry rag, and never placed on a tile floor or a cement floor. Beware of cracks caused by sudden cooling and sudden heating.
4, don't dry-burn, and don't wash it with water when it is still very hot, which is easy to crack. The casserole should be cooled naturally before washing. Don't wet the bottom of the pot. Try not to wet the bottom of the pot when washing, and pay attention to confirm whether the bottom of the pot is dry when getting angry. Wipe the water outside the casserole before each use.
If you find it easy to leave a taste in the pot, you can try adding hot water and tea to the casserole.