The image of braised fish pieces on a simple background slightly tinged with the time of an earthen pot always gives us a very… right, even standard feeling. But in fact, very few people understand the deep reason behind this “attachment” of the previous generation, that “braised fish must go hand in hand with earthen pot”. Our grandparents still love metal as anyone, but only braised fish dishes still make them loyal to the clay pot. The real reason is not just in terms of habits, because braised fish will actually taste better when stocked with an earthen pot. According to research, all types of clay pots are coated with a thin layer of enamel, this glaze is an “inert” material, so even if it is exposed to high heat, it will not turn into a catalyst that affects the raw materials. material in the pot. So it can be said that the dishes cooked with clay pots will have the purest flavor and the least change. On the other hand, the reason why the clay pot “lost” to the metal pot is due to its poor thermal conductivity, but this is also a strong point, because when cooking with the clay pot for a long time, the temperature in the pot is just enough to cook the food. not hot enough to cause unwanted chemical reactions. This is why the metal pot is suitable for cooking quick dishes like soup, but not suitable for cooking dishes that need to be cooked for a long time like braised or braised. In addition, there are studies that show that foods with natural fats such as fish oil are prone to chemical reactions at high temperatures, so it is better to use earthen pots with braised fish dishes. At the present time, many people have realized the health and culinary benefits of earthen pots, so they have returned to using enamel, porcelain or earthenware pots and pans. High-end restaurants are also starting to use clay pots for stock dishes to make the dish more appetizing, although the processing will become more sophisticated and complicated than the old style. So, you understand why braised fish must definitely go with an earthen pot, also understand why grandparents “accept” this so much, right?

• Fresh carp or carp

• Bacon

• Ginger, galangal, lemongrass, chili …

• Green tea leaves

• Country of stock

• Pepper, fish sauce, spices …

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How to make fish stock with rice cooker

Step 1: Preliminary processing of raw materials

• Fish scales, gut and gills. Fish should be washed with salt, vinegar, rice water or ginger wine to eliminate fishy smells. Cut the fish into pieces and drain.

• After being cleaned, fish will be marinated with water, salt, fish sauce and pepper for about 30 minutes – 1 hour.

• Wash the ginger and slide it.

• Galangal washed, sliced ​​or minced.

• Lemongrass cut into pieces.

• Fresh tea leaves, washed, slit, and drained.

• The bacon is just washed, cut into large pieces.

Step 2: Fish warehouse

• Arrange galangal, lemongrass, ginger, tea leaves on the bottom of the pot. Then add the bacon and fish on top, doing so one after another until all ingredients are gone. If you eat spicy, you can add fresh chili, green pepper.

• Press the cook / cook button and cook for about 15 minutes for the fish to release water and infuse spices. While red, boil a kettle of boiling water to store the fish.

After 15 minutes, pour the boiled water into the pot to cover the fish’s face. Add seasoning to taste. Continue cooking the fish until the water is almost dry. During the cooking process, the rice cooker will jump to the warm button. Once there, wait about 15 minutes and then press the cook button again. Do this about 3-4 times or until the water is almost dry. Then unplug the power and let the fish cool. Time to stock fish for the first time will take about 1-3 hours depending on the quantity of ingredients.

• To make the fish more delicious, firm and spicy, you should cook a second time. Once the fish has cooled completely, plug in the rice cooker and press the cook button. Before cooking, use a spoon to evenly sprinkle the remaining water on top of the fish. Can season again to taste.

• When the stock of fish stock is condensed and the pot jumps to the warm button, just leave it for a few more hours for the fish and make sure the meat is fine.

First of all, mothers prepare, clean and chop food.

Then cook food by steaming, boiling … Steaming is a method of processing food that helps retain the most nutrients.

Put the food in the machine and puree or finely sieve, mothers can add boiled vegetable juice, breast milk, formula or water to grind or sieve together to loosen the mixture.

Note, when preparing snacks for babies, mothers should not add salt and sugar.

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How to preserve weaning food

After grinding and grinding the food into a liquid, the mothers will pour them into a mold and store them in the freezer for freezing.

Cover the mold with plastic wrap or the lid included with the tray and store in the freezer.

When the pellets were frozen, mothers took them out and put them in a zip bag.

Note, do not leave food in the refrigerator for too long. Only use frozen food for 1 week for best results.

You also need to note that you must regularly clean the refrigerator to remove bacteria in it. The temperature of the refrigerator must be kept stable, limiting the opening and opening continuously because it will easily spoil the food.

How to thaw food weaning

When needed, the mother takes the necessary amount of food on a plate, wrapped it and put it in a cool compartment overnight.

Another way to thaw faster is to place a sealed bag of frozen food in warm water, which can be changed if needed. Or take out the food from the ice tray and place it in a ceramic bowl and cook in a water bath.

If you have a microwave, you can use it to heat your child’s food. Thaw in the microwave for the allotted time. Stir and stir regularly, making sure the food is completely thawed before serving.