The Chinese have a long history of eating rice. Traces of artificially cultivated rice have been found in the Hemudu site in the Neolithic Age. In the pre-Qin period, the ancients pioneered the use of "steamed rice" to cook and eat grains. In the Qin and Han dynasties, people generally like to eat "dry rice"-steamed and dried rice. In the Wei and Jin Dynasties, various "vegetable rice" made with a mixture of vegetables and rice began to appear on people's tables. In the reign of Song Zhenzong, the Song people introduced "Champa rice" from ancient Champa as an imported crop for breeding and eating.
For thousands of years, rice has gradually become an indispensable staple food on the Chinese table. However, how to make a pot of rice with full grains, Q-bomb taste and sweet and delicious taste is naturally the first necessary skill that every family cook/cook needs to master when entering the kitchen.

Before the 11th of the 12th of the 12th of the 12th of the 12th of the 12th of the 12th of the month, I received a "Ilet EB-TFC40E8 energy earth pot intelligent multi-function electric rice cooker (hereinafter referred to as earth pot)" from Xiao Xiang and invited me to evaluate the product.

As a middle-aged man who has been working in the kitchen for more than 20 years, this time, he put aside the professional point of view of the designer and conducted some simple trials of this "earthen pot" from the identity of a man who is a homely cooking and cooking.

After unpacking, what entered the field of vision was a pot with a regular shape, no exaggeration, and a good sense of quality. But then again, kitchen utensils are more important for convenience and practicality. They don't need to be too picky on their appearance. They are simple and comfortable without being an eyesore.

The main machine, inner container, rice spoon, soup spoon, measuring cup, steamer, power cord and instructions are all available.

On the control panel of the earthen pot, a lot of seemingly difficult operation functions are clearly displayed, such as stewing a pot of bird's nest soup and cordyceps soup that designers really can't afford to drink, and making a cup of old yogurt that really doesn't know how to make. However, it doesn't matter. In the following evaluation process, I (perhaps) will try out all the skills that the earthen pot is willing to provide.

Since the earth pot is a rice cooker, the first function of the trial is naturally cooking.
I specially selected the most expensive Thai rice in the supermarket for testing.

An Bowen, the owner of a Japanese food shop who steams 1,000 pots of rice a year, said: Steaming rice with clear grains and delicious elastic teeth does have the credit of the pot, but rice is also very important. However, more important than pot and rice is the method of washing rice! Soak the rice for 5 minutes before steaming the rice, wash the rice for 3 rounds and 9 times after soaking, filter the rice completely on the filter screen for the last time, and then add slightly less water than usual to steam, "keep delicious"!
However, I am obviously not such a diligent person, so let it pass.

Test 1 Put the randomly washed Thai fragrant rice into the earthen pot, choose the firewood rice option, and then start waiting without patience.

After a long hour, the smell of rice when boiling the pot filled the water vapor in the pot, which still caused me an instant absence. With a spatula gently stir twice, the rice on the four walls of the earthen pot is easily scraped open, just as the official introduction of the low-temperature glaze layer gives the inner container the ability to prevent sticking to the pot.

A bowl of rice from the pot is carefully studied, with clear grains and attractive color. Take a light taste, moderate hardness, slightly elastic teeth, fine chewing and a slightly sweet taste of Thai incense.

Wu Bai once said, "Come on, come on, finish this bowl, there are still three bowls". Therefore, the following Test 2 naturally uses three different modes of fragrant rice function to compare the taste.

Four hours later, with the help of the earthen pot, I finally prepared three kinds of rice with different tastes: "soft rice", "standard rice" and "hard rice" and tried them one by one. Soft rice is thick and sticky, standard rice has moderate taste, slightly chewy, hard rice has clear grains and Q-bomb taste. Three different choices can basically cover the needs of lovers of different rice tastes. Personally, I prefer the former.

Of course, there is no way to eat three pots of rice, and the rest of the rice is just used for Text 3, hot rice test.

After half an hour of heating in the earthen pot, the remaining rice in Test 2 has been slightly yellowed, but the anti-sticking pot function of low-temperature glaze has not disappointed me, even under the condition of secondary heating.

Also can't just eat rice, or make two dishes to match the rice. Let's just eat and watch it.

The best in the twice-cooked pork dish-pea seedlings twice-cooked pork with tomato and egg soup with fresh flavor, one plump and the other refreshing, which is really a perfect match.

I am no longer satisfied with the simple function of making 4 pots of delicious rice with earthen pots. The next challenge is the more difficult Test 4 stew function.
Spare ribs, tomato, soybean sprouts, garlic, ginger, pepper, dried chili, fennel, lake salt. Yes, the next thing to be presented to you is tomato bean sprout spareribs soup.

When cooking, knives are very important.... On. On. Open....!

Ahem, first wash the ingredients one by one and cut them ready.

Blanch the ribs slightly with hot water to remove blood stains and pick them up.

Re-heat a pot of water, and put the ribs, tomatoes, bean sprouts and various spices into the pot one by one, cover the lid, and choose the stew function.

An hour and a half later, a bright orange-yellow tomato bean sprout spareribs soup with a slight oil star came out of the pot. The spareribs taste crisp and rotten, and the clear soup tastes fresh and fragrant. Ah, no, I'm hungry.

Eating too much meat is a bit greasy, and a pot of light gruel just solves this problem.

The gruel that has been rotten to the point of not being grainy.

After eating and drinking enough, just a yogurt that can promote gastrointestinal peristalsis and help digestion and absorption.
According to the instructions, prepare 1L pure milk, 100ML yogurt and a sealed container.

Pour the mixed milk yogurt into a sealed container, then put the container into a soil pot, turn on the yogurt mode, and let the milk yogurt mixture ferment for eight hours at a constant temperature.
Don't ask me why the container was changed. The jar is too high to fit.

The secret of keeping a constant temperature inside the earthen pot for a long time lies in the cooperation of the temperature sensing controller on the top of the pot lid (the position of the gray ring above the middle) and the microcomputer program of the body.

Eight hours later, the finished yogurt was made.

As a qualified guy, after everyone's meal, the kitchen needs the last step-cleaning

In order to preserve the temperature and steam, the lid of the earthen pot adopts a multi-layer sealing structure, and this structure is easy to accumulate water, and it is very easy to breed bacteria if it is not cleaned up. Therefore, in the design, the upper cover sealing ring can be easily removed and cleaned by pressing the buttons on both sides. But this operation is really not easy.

And the cleaning of the hidden water tank is also simple and convenient, which is simply not worrying at all.

The only consolation is that the earthen pot liner itself has good waterproof and antifouling performance, and water stains can be removed by gently wiping it after rinsing with water. This design is also designed to dry the liner conveniently before use to avoid short circuit in the working state.

The design of the rice spoon is quite intentional.

But the back may be another clean corner.
In general, the "Ilet EB-TFC40E8 Energy Soil Pot Intelligent Multifunctional Rice Cooker", which only needs to be 399, has excellent performance in various functions and simple and clear functional operation. However, there is still room for improvement in several problems that require users to adapt to during the cleaning process.

In the end, this cooking for work is my first time in nearly two or three years. At a certain moment when I picked up the kitchen utensils in front of the stove for cooking, I actually had the illusion of going home. In a trance, I remembered a sentence, to see if a person is willing to settle in a certain city, it depends on whether he is in this city. Buy a pot, to the effect.