What pot is best for making soup?

　　When making soup, the emphasis is on "low heat and slow simmering to bring out the true flavor", and the choice of pots directly affects the taste and nutrition of the soup. There are many types of pots on the market. Which pot is best for making soup? Which soup cooking temperature is suitable for different ingredients?

What pot is best for making soup?

　　Clay pots are the first choice for making soup, followed by cast iron pots. Different pots have their own advantages. The material of the casserole is breathable and has strong heat preservation. It is heated evenly, allowing the ingredients to slowly release nutrients in a mild environment. The cooked soup is mellow and fragrant, and is especially suitable for stewing bone soup and broth. Cast iron pots conduct heat quickly and have good temperature locking effects. They are suitable for soups that need to be boiled quickly and then simmered over low heat. They can also add a small amount of iron. Stainless steel pots are light and easy to clean, but have poor heat retention and are suitable for making soup quickly. ； The ceramic pot has good appearance and stable properties. It is suitable for stewing light soups and avoids cooking with acidic ingredients for a long time.

Which soup cooking temperature is suitable for different ingredients?

　　1. Meat ingredients

　　First, boil over high heat to remove any blood foam, remove the ingredients and wash them, then add water again. Boil over high heat, then reduce to minimum heat and simmer for 1-2 hours. Low heat can make the meat tender but not rotten, the soup clear and not turbid, and the nutrients can be fully integrated into the soup.

　　2. Root vegetables

　　Potatoes, carrots and other cooking-resistant ingredients can be cooked together with meat. Just use medium to low heat throughout the process.； Yams and taro are easy to boil, so they need to be added when the meat is simmered until it is cooked. Keep cooking on medium-low heat for 20-30 minutes to avoid boiling into a paste.

　　3. Leafy vegetables

　　Spinach, lettuce and other easy-to-cook vegetables can only be added before the soup is ready to be served, and boil over high heat for 1-2 minutes. Cooking for a long time will destroy the vitamins, causing the taste to become soft and yellow, and lose the fresh and tender flavor.

　　4. Dry food ingredients

　　Dried foods such as mushrooms, fungus, kelp, etc. need to be soaked in advance, put into the pot with the meat, bring to a boil over high heat, then reduce to low heat and simmer for 40-60 minutes. Low fire allows the dry food to fully absorb the flavor of the soup, become tender and tasty, and release its own nutrients.

　　5. Beans

　　Soak red beans, mung beans and other flatulent beans for 2 hours in advance, bring to a boil over high heat, then reduce to medium heat and simmer for 30 minutes, then reduce to low heat and cook until soft. Adding a small amount of cold water halfway will allow the beans to cook faster and have a more chewy texture.

　　Only by choosing the right pot and controlling the heat when making soup can you maximize the flavor and nutrition of the ingredients. Flexibly adjust according to the characteristics of the ingredients, and you can cook a pot of good soup that everyone will praise. If you are looking for convenience, you can also use the reservation function of the electric stew pot, which is worry-free and efficient.