It is important to choose the right pot when stewing soup. What's the difference between ceramic pot and casserole?

Relatively speaking, ceramic pot has better sealing performance, and the pot cover and the pot body are closely combined, which ensures the shortlisting of food and better internal circulation. The sealing of casserole is not as good as that of ceramic pot, so the cooked food is not as delicious as that of ceramic pot. The biggest advantage of casserole is its uniform heat dissipation and long heat preservation time, which is suitable for older foods that need to be simmered, braised and stewed with small fire. Because the casserole is easy to break down macromolecular nutrients in food into small molecules, such as protein into amino acids.

Good air permeability, uniform conduction and heat dissipation, can fully stimulate the taste of ingredients, and is suitable for maintaining the original flavor of soup. High temperature resistance, long cooking resistance. Can make the soup rich and delicious without losing the original nutrients. Since the ingredients are the same, the cooking techniques are naturally different. You know, even with the same ingredients and the same steps, different chefs will make different flavors. It is best to go to a professional chef school to study.

The heat conduction effect of the pot is very stable, so that the soup in the pot can be fully heated to achieve the effect of all-round simultaneous heating, which is impossible for traditional iron pots and pressure cookers. The slow fire balance between clay pots and soup will put some free amino acids, nucleotides, white casserole, purple casserole, stone pot, coarse casserole, iron casserole and new casserole in the soup. According to different uses, it can be divided into soup pot, rice pot, braised pot and other casseroles. Clay pot rice is just one of the smaller ones. The advantages of casserole are fast heat transfer, slow heat dissipation and strong heat preservation ability.

Boil the broth in a casserole, and then add your favorite ingredients. You can add shredded Pleurotus ostreatus, boiled quail eggs, or stew small rows. After boiling again, add the soaked vermicelli. After boiling again, add a little salt and other favorite seasonings. With this kind of ceramic cooker, both the north and the south have developed dishes with local characteristics, and casserole dishes have been developed in all parts of the north and Guangdong. If you use one sentence to distinguish, there is a casserole with soup and a clay pot without soup.