The economic chicken steam kettle household water purple pottery purple ceramic building of yunnan steamer steamed chicken soup pot ltd. hotel hotel
product parameters:
- color classification: no. 1 (2400 ml) diameter of 25.5 cm. 2 (1400 ml) 21 cm in diameter no. 3 (900 ml) diameter of 17.5 cm (400 ml), 13.5 cm in diameter 4 no. 5 (200 ml) diameter is 12 cm + 1 + sealing ring 2 + stainless steel stainless steel bottom pan bottom pot + + sealing ring stainless steel bottom sealing ring + ceramic POTS 2 + 1 ceramic bottom boiler no. 1 + 2 + base + bottom pan ceramic POTS + base ceramic bottom boiler furnace base
- : whether there is a cover with a cover
- item no: 202
- if there is a gift: no gift
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汽锅烹饪食物是靠下面的主锅把水烧沸腾后提供蒸汽通过汽锅底部的空心气管进入锅内在食物之间循环加热蒸熟食物,所以食材尽量放松散些,汤汁也是蒸汽凝结而成,汽锅内是不加水的。
汽锅烹饪小技巧
1、汽锅正常烹饪时间为三小时左右,可以根据自己对食物的软硬喜好灵活掌握烹饪时间,路途可以随意开盖查看。
2、为了减少查看底锅水次数,尽量选择容量大的底锅配合汽锅使用。
3、适当延长烹饪时间,汤汁量会有所增多,还可以在汽锅盖子上搭块湿毛巾,尽量避免使用生理年龄老的动物食材。
4、汽锅是靠蒸汽烹饪食物,所以食材尽量尽量放松散便于蒸汽循环发挥效。
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