The Stew Beaker Is Super Practical! A Must-have For Eaters And Mothers, It’s Easy To Cook Nutritious And Healthy Meals

One hundred possibilities for beaker-stewing: from breakfast porridge to late-night soup, one cup can do it all

As a food blogger who interacts with pots and pans all day long, I know the feeling of "planning to show off my skills in the kitchen, but in the end being discouraged by the fumes". Especially when you want your family to eat healthily, but feel you are unable to do anything, the stew beaker can be called the "savior" of modern life. It is not only a "large thermos cup", but also a wonderful container for fireless cooking. Today, I, the "lazy food guru", will lead you to open up the endless possibilities of stewing beakers. From a bowl of hot porridge in the morning to a cup of warm soup late at night, you can easily achieve it.

Basic rule: “wake up” before use to get twice the result with half the effort

Before starting any recipe, remember the soul rule of the beaker: "preheat". Just like you need to warm up before exercising, the stew beaker must be fully preheated with 110°C boiling water for 5 minutes before officially starting work. This step can maximize its vacuum heat-insulating potential and ensure that subsequent ingredients can be "simmered" smoothly. Similarly, for those ingredients that are difficult to cook, such as uncooked rice and beans, soaking them in warm water is also a key pre-treatment step.

Recipe 1: Hong Kong style beef porridge full of vitality

Who says you can’t have a bowl of smooth, uncooked porridge on a weekday morning? As long as you spend 10 minutes preparing it the night before, you will be awakened by the aroma of porridge the next morning.

Ingredients and dosage (capacity about 350-400ml stew beaker):

Rice : 30 grams (about 1/4 of the rice cooker measuring cup)

Ground beef : 30g

Shredded ginger : a little

Chopped green onion : a little

Salt, white pepper : appropriate amount

Steps and heat :

Wash the rice to make it clean, then drain the water, then put it in the freezer of the refrigerator and freeze it overnight. This is the secret to the dense bottom of the porridge, because freezing the rice will destroy the original structure of the rice grains, making it easier for the rice to be cooked.

After getting up in the morning, boil a pot of boiling water and preheat the stew beaker with the boiling water for five minutes. At the same time, take the minced beef and blanch it quickly with a little boiling water until the color of the minced beef changes, then take it out and let it drain.

Step 3. Stew in the cup : Pour out the preheated water in the cup, then quickly put the frozen rice, blanched minced beef and shredded ginger into the cup. Immediately add boiling water reaching 100℃ until it is below the water level, and then quickly cover it with the lid.

4. Waiting for delicious food : Take it with you to work. After 2 to 3 hours, open the lid and season with chopped green onion, salt and white pepper . In this way, you will have a steaming bowl of porridge filled with fragrant rice and smooth and delicious meat.

Recipe 2: Yuanqi Afternoon Tea’s Longan, Red Dates and Tremella Soup

Tremella fuciformis, which is rich in colloids, is a good product with beauty benefits. However, the traditional method of stewing takes a very long time. Using a stewing beaker can simplify the complicated and tedious procedures.

Ingredients and dosage :

Dried white fungus : 5 grams (tear into small florets)

Pired red dates : 3-4 pcs

Dried longan meat : 5-6 pieces

Wolfberry : a handful

Rock sugar : appropriate amount

Steps and Tips :

Soak the shredded dried white fungus in warm water for at least 1 hour to completely stretch and soften it. This is the most critical step to fully soak the hair. Just rinse the red dates a little. Rinse the longan slightly and it will be done.

Double preheat, preheat the stew beaker with 100°C boiling water for 5 minutes. At the same time, place the soaked white fungus, red dates and longan into a small pot, add water until boiling, then boil for 5 minutes, so that the ingredients can fully absorb heat and reach the highest temperature.

Pour out the preheated water in the stew beaker, quickly pour all the ingredients (including the hot water used to cook the ingredients) and rock sugar into the cup, and close the lid. This operation is called cup stew.

4. Long-term simmering : The simmering time is 4 to 5 hours. Open the lid. As a result, the white fungus has become crystal clear, the colloid has been fully simmered , and the soup is thick and smooth. Drinking a cup during afternoon tea time can warm the heart and stomach.

Recipe 3: Taro, Mushroom and Chicken Soup from Late Night Canteen

When you get home after working overtime at night, you want to take a sip of hot soup, but don’t want to get angry? The stew beaker can give you a cup of delicious soup on your way home.

Ingredients and dosage :

Chicken thigh meat : 50 grams (cut into 2cm cubes)

Small taro : 1 (peeled and diced)

Dried shiitake mushrooms : 2 (soak in advance and cut into strips)

Ginger slices : 2 slices

Chopped green onion, salt : a little

Steps and details :

When processing meat, cut the chicken legs into dices, put them into cold water, heat the water to boiling, skim off the blood foam on the water, remove the diced chicken legs, and rinse them with warm water. This step is called flying water, and it can effectively remove the fishy smell and blood attached to the meat.

2. Preheat the cup body : Preheat the stew beaker with boiling water.

First, combine the stew. Pour out the preheated water, then put the diced chicken into the cup, then put the diced taro into the cup, then put the mushroom strips into the cup, then put the ginger slices into the cup, then pour 100°C boiling water again, and finally close the lid tightly.

4. There is a moment when you need to savor it carefully: after it has been simmered for two and a half to three hours, pour it out, season it with salt according to your unique taste, and then sprinkle with chopped green onion. The taro is soft and glutinous, the chicken is fresh and tender, and the soup is clear and delicious. The fatigue accumulated throughout the day is cured by this bowl of hot soup.

Tips for food bloggers

Cut the ingredients into dices: Among all ingredients, especially those root vegetables, cut them into small cubes of about 1cm in size as much as possible. The smaller they are, the easier they are to be cooked until cooked.

For ingredients such as raw meat and seafood, to separate raw and cooked ingredients, it is recommended to blanch them in boiling water first, or cook them until they are half-cooked, and then put them in a cup to ensure safety during consumption.

Regarding yogurt, the heat preservation environment of the stew beaker is suitable for making yogurt. Heat the milk to about 42 degrees, pour it into the stew beaker that has been sterilized with boiling water, add the mushroom powder, stir evenly, cover the lid and let it sit for 8 to 10 hours.

Master these skills, and your stew beaker will no longer be an idle corner of the kitchen, but will be able to create a variety of delicious magical props at any time. Hurry up and try it, health and convenience start from this cup.