What are the traditional works of China?

For many people, cooking a delicious table in the kitchen is a great sense of accomplishment. However, it is not easy to make it delicious and beautiful. You must have some experience and cooking skills, or you may make "dark dishes" after a long time.

Cooking is not enough, the pot will come together. This is one of the reasons why many people are keen to buy various pots, and the other is the face value. I have to say that all kinds of small pots with super high value look really charming, but the rich functions are selectively ignored.

But as an experienced person's experience, in addition to the pressure cooker, it is enough to have four kinds of pots in the kitchen, and other pots are easy to "eat ash"!

For example, I rushed to buy electric hot pot, electric steamer, multi-functional cooking pot and so on. Finally, I found that I didn't use it several times a year until I was completely idle.

The wok is the most commonly used wok in the kitchen. Over the years, there have been coated non-stick wok, stainless steel pot wok, medical stone wok, honeycomb casting wok and so on, but the unpretentious Chinese wok is the best one.

A bite of iron pot can be fried, fried, fried, boiled and braised. Hot pot has less oil and cold smoke, and fried dishes are better. More importantly, the iron pot is healthy and uncoated!

No matter whether you are frying vegetables or clams, you can fry them at will, without worrying about the risk of coating falling off.

Don't think that you can throw away the pot just because you see the coating fall off. In fact, when you see the coating falling off, many of them have already fallen off. Although the coated pot is convenient, it is recommended to replace it with a new pot every 1~2 years, which is not low in cost.

Compared with coated pan and smokeless pan, the dishes fried in iron pan are also more delicious. Because the iron pot heats up quickly, it can quickly fry the food and lock the nutrition. The fried dishes are green and dripping, not as crispy as boiled water, and more suitable for Chinese kitchens.

Iron pots can be divided into raw iron pots and cooked iron pots. Personally, I prefer to use a cooked iron pan, which is light in weight and very easy to pour. It is most suitable for cooking quickly. As long as the pot is cooked well, the cooking will not stick to the pot and will not rust.

In particular, the ultimate product of cooked wok-boring wok, the surface of which is nitrided and boring, has stronger rust and corrosion resistance and simpler maintenance at ordinary times. Wash with hot water without detergent every time, and then dry with kitchen paper towels.

Compared with those polar woks made in stainless steel pot and Japan, the domestic wok looks dull, but it is easy to use and the price is really reassuring.

Besides frying pan, a good frying pan is essential for people who love pancakes and fried buns. You can buy a non-stick pan coating, which saves trouble, does not need to boil the pan, and the daily maintenance is also very easy. There are generally two kinds of coated pots, one is ordinary Teflon coating, and the other is medical stone coating.

The coating pot is forbidden to burn in the air, and sharp objects such as stainless steel pot shovel cannot be used to avoid scratching the coating. However, the coated pot is a fast-moving product, and it has to be replaced when the coating falls off. Therefore, individuals prefer to use a frying pan. In fact, after maintenance, it will not stick to the pot.

The frying pan can be used on an open stove or an induction cooker. The specification is not too big, 26CM is enough. Although the wok can also fry eggs, the wok is more "ceremonial". Stir slowly with low fire when frying the package. After cooking, carefully turn over and continue frying. Golden color, crisp and delicious.

Compared with other pots, the flat-bottomed iron frying pan is heated quickly, fried evenly and durable, and there is no need to worry about the coating falling off. Usually, it is used to fry eggs, steaks, fried buns, pancakes, fried dumplings, fried fish and so on. It is no problem to stir-fry a small amount of meat dishes, and it is used frequently in the kitchen.

Casseroles are mainly used to make soup or stew, and sometimes clay pot rice is also very good. In fact, if you are not in a hurry, it is more delicious to cook soup in a casserole than in a pressure cooker, because the casserole material is breathable and can't be compared with any pot.

Slow stew in casserole can keep the ingredients original, fragrant and delicious. Braised pig's trotters, braised chicken with potatoes, braised pork, braised beef brisket tomatoes ... ingredients and soup are locked in the pot and have been in a slightly boiling state. Such a delicious casserole stew is hard to refuse.

Casseroles are tens of dollars cheaper and hundreds of dollars more expensive. If you often stew soup, you'd better choose a casserole with better quality, because the enamel of inferior casserole contains a small amount of lead, which is easy to dissolve when cooking acidic food, which is harmful to your health.

In addition, be sure to choose a casserole with good heat resistance, so that the pot will be washed with cold water immediately after heating, and it will not crack or explode.

It is necessary to cook porridge or clay pot rice in casserole. Fragrant flowers not only bloom faster than rice cookers, but also have a taste that modern cookers can't make, which is as primitive, natural and unforgettable as the rice cooked on the stove when I was a child.

You can also use small stew, steamed egg soup and stewed pork ribs and corn soup. The way of stewing slowly through water is fragrant and appetizing, and the way of stewing is particularly simple.

Remind everyone: after the newly bought casserole is cleaned, it is necessary to raise the pot to prevent the casserole from bursting in use.

If you often cook steamed buns at home, you have to add a big steamer to the kitchen. For example, I only steam frozen pasta occasionally, and a snow pot with a steamer is enough, which can also be used as a small milk pot and soup pot.

Compared with other small soup pots and milk pots, Xueping Pot has the biggest advantages of fast heating speed, not easy to overflow, small and exquisite, and easy to operate with one hand.

Cooking noodles, soup, hot milk, porridge, steamed bread ... From one person to the whole family, three meals at a time! Especially when eating alone, cook a snail powder instant noodle and the like, cook it directly in the pot, and you can also wash a bowl less.

Mix a salad, bibimbap, mixed noodles or cold salad, because the pot is small but deep enough, and it is convenient to operate with one hand.

The value of the snow pot is also very good. The special hammer pattern and 443 stainless steel material make it stand out in the kitchen.

In fact, the functions of many pots are repetitive. If the kitchen space is small, there is really no need to buy too many pots. In fact, this simple four-mouth pot is used every day, and the kitchen is full of fireworks.