What are the hazards of casserole stew?

The enamel of inferior casserole contains a small amount of lead, which is easy to dissolve when cooking acidic food, which is harmful to health.

It's best to drink soup in a crock or casserole, ceramic pot and stainless steel pot, and the inner wall is white. Moreover, the chemical properties of the casserole are very stable, the heat preservation around the pot is also very good, and the water evaporation is relatively small when cooking soup.

Extended data:

Matters needing attention in soup making:

1, it is best to drink soup with cold water. If hot water is poured into the pot at the beginning, the surface of the meat is suddenly exposed to high temperature, and the outer layer protein of the meat will solidify immediately, so that the outer layer protein cannot be fully dissolved in the soup. Only by slowly heating with cold water can protein be fully dissolved into the soup, and the soup is delicious.

2. The nutrients in food are generally carbohydrates, fats, protein, vitamins and trace elements. In the cooking process, the longer the time, the higher the temperature, the destruction of amino acids and the decrease of nutrition. At the same time, it will make the dishes lose their proper umami flavor, and the more vitamins are lost, the more they will even disappear. Therefore, the longer the soup is cooked, the more nutrients it will contain.

People's Daily Online-The longer the soup, the better? You may have fallen into another misunderstanding.