How To Distinguish Between A Jacketed Kettle And A Planetary Stirring Cooking Mixer Machine?

Writer：www.firemixer.com Time：2021-06-22 11:01 Browse：℃

How to distinguish between a jacketed kettle wok and a planetary stirring cooking mixer machine?
 
According to the heating method, it is divided into: electric heating jacketed cooking kettle, steam jacketed cooking kettle, gas jacketed cooking kettle
So how to distinguish between a jacketed kettle wok and a planetary stirring cooking mixer machine?
 
In appearance, ordinary jacketed kettle wok:
1.Simple structure.
2.Without stirring.
3. Directional rotation with stirring.
4. Features such as manual pouring.
5. More suitable for cooking. For example, low-viscosity materials such as porridge, soup, oil, and rice.
 
planetary stirring cooking mixer machine 360 degrees without dead corners, stirring, scraping the bottom and scraping edges, stirring infinitely variable speed, non-sticking, hydraulic tilting, and more suitable for various sauces, hot pot bottoms, red oil bottoms, instant noodles, mooncake fillings , Dumpling fillings and other high-viscosity materials, can also be used for cooking, sugar stick peanuts, fried sesame seeds, fried noodles, fried tofu and other foods, processing output is large, easy to use. Suitable for all kinds of food processing plants.
 
The benefits of soup have been recognized by more and more people. Eating more soups can not only replenish water in the body, but also nourish the stomach and protect the stomach, which is a good nourishment. So how can we make a delicious, thick and nutritious soup? Let's learn these cooking skills together.
1. Soak
Soak the rice in cold water for half an hour before boiling the soup to expand the rice grains. This way of making porridge saves time on the one hand; on the other hand, the taste is softer.
2. Boil the bottom and ingredients separately
In fact, porridge is very particular. The bottom of the porridge is the bottom of the porridge. The porridge produced in this way is refreshing and not turbid, and the taste of everything is boiled out without odor. Especially when the auxiliary materials are meat or seafood, the porridge base and auxiliary materials should be cooked separately.
3. Boiling the water pot
Everyone knows that boiling soup is a pot under cold water, so it is reasonable to think that porridge is also a pot under cold water. In fact, real experts always use boiling water to make soup. What is the reason? In addition to saving time, the biggest advantage of boiling an underwater pot is that the soup will not muddy the bottom.
4. Heat
Cooking porridge, boiling soup, and heat are all key. Bring to a boil on high heat first, then turn to low heat and simmer for about 30 minutes. Don't underestimate the size of the fire, the aroma of the porridge comes out from this.
5. Stirring
It turns out that the reason why we stir the soup is to fear that the porridge will stick to the bottom. Now that we don’t have to worry about the cold water to make the soup, why we stir it? The main purpose is to "make the rice thicker", that is, to make the rice grains plump and thick. The stirring technique is: stir a few times when boiling the pot under water, cover the pot and boil it on low heat for 20 minutes, then start to stir continuously for about 10 minutes until the porridge becomes sticky.
6. Put some oil
Put oil in the soup? Yes, add a little oil about 10 minutes after the porridge is changed to a low fire. You will find that not only the finished porridge has a bright color, but also the entrance is particularly smooth. It’s better and more delicious to boil the soup in a cooking jacketed kettle.