How to use a slow cooker

People use many methods of preparing food in their daily lives. The slow cooker is one of these methods. The food is boiled on the fire and then simmered in the pot for half a day. This method uses the temperature of the food to cook the food more tenderly. This method will make the food taste better, but many people don't know what these methods are. So, how to use a slow cooker?

First, how to use a slow cooker? The slow cooker has many functions such as boiling, stewing, braising, burning, keeping warm, keeping cold, and being easy to carry. It is safe, energy-saving, and environmentally friendly. The stewing process does not emit gas or evaporate, and the nutrition of food is preserved, with original flavor. There is no need to wait. Take out the inner pot, put the food in, prepare the seasoning, add appropriate amount of water, heat it on the stove (induction cooker, gas stove) until it boils, and continue cooking for 3-5 minutes depending on the size of the food. Quickly transfer the fully boiled food into the outer pot, cover the pot, and cook it without energy. When the food is cooked, tender and fragrant, it can be eaten!

Second, do not place the outer pot of the stewing pot directly on the pot to heat it. Be sure to wipe off the moisture after cleaning with a neutral food detergent. The pot is made of three layers of pot materials. Do not soak the outer pot in water, because water may penetrate into the joints between the metal and plastic body. Just wipe it with a soft cloth dipped in detergent to remove dirt. Never immerse the entire outer pot in water, as water can penetrate into the lid. Just wipe it with a soft cloth dipped in a little neutral food detergent. Do not put food directly into the outer pot. Do not touch the outer pot with sharp metal utensils to avoid damaging the thermal insulation structure and causing the pot to lose its cooking and heat preservation performance.

How to use a slow cooker? When heating and cooking, do not promote the flame to the inner pot handle to avoid scalding the handle. Corrosive cleaners, metal brushes or polishing powder, etc. may damage the pot surface and discolor it. Do not use it. In terms of cooking, long insulation time will cause the food to deteriorate. Heat or refrigerate once every 8 hours. A small amount of food is only kept warm because the temperature drops quickly and the insulation effect is relatively poor. Open the outer pot lid many times, which will cause the temperature to drop rapidly and the heat-insulating cooking cannot be completed. If necessary, heat the outer pot lid again. Please do not get close to the fire source to avoid deformation of the glue part. When the inner pot is moved into the outer pot for cooking, the outer pot transfers heat at about 40 degrees. Put the materials into the inner pot, about eight-tenths full, do not fill the pot. When using a slow cooker in plateau areas, if the external heating is insufficient, you can do another heating and cooking.