First, what pot is better for soup?
1, casserole
When making soup, you can also choose a casserole with delicate texture and white inner wall. Don't use inferior casserole, because the enamel of inferior casserole contains a small amount of lead, which is easy to dissolve when cooking acidic food and harmful to the health.
The newly bought casserole should be soaked in rice washing water for one night, so that starch can penetrate into the pores of the casserole and make its pores more compact. The casserole can't be burned empty. Before you put the casserole on the stove, you must first put in eight kinds of ingredients to be cooked, and at the same time, you must cook it with low heat, and then turn it into medium heat after the soup in the casserole is boiled. If you need water during cooking, you should add warm water, because the temperature difference between cold water and soup in the pot will cause the casserole to burst.
2. Old people
In the south, clay pots are mostly used to make soup, because they are clay made of raw materials that are difficult to transfer heat, such as timely, feldspar and clay. They are fired at high temperature and have good air permeability and adhesion, and also have the characteristics of uniform heat transfer and slow heat dissipation. When cooking soup, the crock can transfer the external heat to the internal materials in a balanced and lasting way, making the soup fresher and more mellow and the ingredients more crisp.
Tip:
Never put the crock directly on the marble desktop or tile floor, because the temperature difference will cause the crock to burst. The newly used crock needs to be cleaned when the temperature of the pot body is not too hot.
The tips of crock and casserole can be used for reference.
3. Braised pot
The taste of braised pot soup is slightly worse than casserole, and its inner pot can be cooked directly on the gas stove, which is very simple to operate.
Tip:
Before the new braised pot is used, you can inject clean water and proper amount of white vinegar into the inner pot, boil it on the gas stove, and then rinse it with clean water to remove the metallic smell of the new pot. The outer pot only needs to be wiped with a wet rag, and it must not be burned on the fire or washed under the faucet, so as not to destroy its heat preservation function.
Second, the cooking temperature of the soup.
When cooking soup, first boil it with high fire, and then continue to cook it with low fire, so that the soup will only boil. Because the protein molecules in the meat in the soup will condense into many white particles, which will make the soup turbid and affect the taste.
Cooking time is not limited, depending on the material, but heating time should not be too long, otherwise it will destroy nutrition. General fish soup 1 hour, chicken soup, ribs soup 3? About an hour is enough. In addition, because ginseng contains a ginsenoside, it will decompose and lose its nutritional value if it is cooked for too long, so it is best to cook in ginseng soup for about 40 minutes.
Water consumption must cover all materials. It is recommended to add twice the amount of soup for each person. If a person drinks two bowls of soup, he should add four bowls of water. If three people drink soup, they should put at least l2 bowls of water. When cooking soup, try to add enough water, and don't add water halfway, because adding cold water will make the meat raw materials shrink when it is cold, making it difficult for protein to be released into the soup, which will seriously affect the quality of the soup. If you have to, you can only heat the water, but this will also dilute the soup and destroy the freshness of the original soup itself.
The main raw materials of soup are generally animal raw materials rich in protein, so it is advisable to cook with cold water. Because if the water is boiled and then put into the pot, protein will suddenly be subjected to high temperature, resulting in thermal denaturation and solidification, so that the cell pores on its surface are closed, the cell contents can not be fully dissolved in the soup, and the soup also lacks rich and delicious taste.
There are many kinds of ingredients used in soup, which should be put according to the difficulty of cooking. The medicinal materials can be put into a pot together with cold water or decocted for later use; Meat ingredients should be put in the first place; Some ingredients that are not easy to cook, such as lotus root and bamboo shoots, can be put in easy-to-cook ingredients, such as cabbage and wax gourd, and put them later.
That's what Bian Xiao introduced to you. What kind of pot is better for soup? I hope I can help you. For more information about which pot is better for soup, please continue to pay attention to the decoration of Tuba rabbit.
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