Is it better to stew in a stew pot or over water, which is better to stew in an electric cooker or o

The effects of electric cooker and water stew have their own advantages and disadvantages, as follows:

1. The electric cooker is heated directly, and the stew is heated indirectly (water-insulated);

2. The electric cooker can only be used for home cooking, and the stew can be used for home cooking or for ** use (one machine is multi-purpose);

3. Different heating methods: the electric cooker is heated on the side, and the stew is heated at the bottom;

4. The electric cooker is to put the ingredients and water into the pot to heat directly, and in the process of stewing, because the soup continues to evaporate, resulting in the loss of nutrients. Direct heating makes the color of the soup turbid, greasy in the mouth, thin in the meat, and most of the shape of the ingredients is scattered.

Stewing is to put the raw materials into a ceramic container, add a lid, and then put the container into a pot filled with water (the water level is below the mouth of the container), cover the pot, and heat it for a long time with a simmer to stew the raw materials. The dishes retain the original color of the raw materials, the soup is clear, the soup is delicious, and the meat is crispy. It is suitable for soup dishes.

An electric cooker is a kind of electric cooker, but the power consumption is much smaller than that of electric cookers such as rice cookers, and the power is generally less than 300W. The smallest is less than 80w, the capacity is large and small, the electric cooker uses the simmering slow cooking method to stew porridge and soup, which can make the taste and nutrition of ingredients and seasonings well spread into the porridge and soup, and the fragrance is very strong.

In different ways:

Soup is made by putting the raw materials into a clay pot and adding water to the fire directly, and stewing soup is to put the raw materials into a stew pot and then steam through the water. Boiling soup will make the soup boil less and less, and stewing soup will not leave the original juice unchanged.

The time is different:

Three pots: It usually takes three hours to make soup.

Four stews: The soup takes four to six hours.

The proportions are different:

Soup: The ratio of water to three times the weight of the soup stock is optimal. Bring to a boil over high heat, depending on how boiling the soup is. After boiling, simmer over low heat and slowly, without lifting the lid or adding water halfway. Do not let the soup boil too much, as this may destroy the protein in the meat.

Stewed soup: Stew with a stew pot separated from water, the first half hour of stew should be stewed with a fierce fire to make the water in the stew pot boil, and then change to a simmer, with continuous and long-lasting heat to dissolve the nutrients in the soup into the soup, it takes about 3 hours. When stewing soup, the heat should be consistent, not sometimes large and sometimes small, otherwise the stewed soup will not be fragrant.

During this period, check the water in the steamer, add hot water, and keep it at a height of 30% of the cup. Generally speaking, fish broth and bone broth can be stewed until they turn white and then stop the fire to avoid destroying their nutrients.

The time to add the ingredients is different:

To make soup, you put the ingredients in water, then put the container directly on the fire to heat it, and slowly heat it over a simmer. However, under an open flame, the aroma of the soup is easy to lose during the cooking process, so even if you want the soup to have another flavor, it is not advisable to cook for too long.

Stewed soup is stewed with a stew pot separated from water, in other words, it is actually a soup made with water steam and the temperature of boiling water as a heat source, and the nutrients in the soup can be fully dissolved into the soup and well retained, and the soup is not easy to rot due to heating for too long, the soup is clear, and the appearance is more beautiful. It takes quite a bit of time and effort to make a good stew.

1. Generally, the stewing effect is better over water.

2. The electric cooker is a kind of electric cooker, but the power consumption is much smaller than that of electric pots such as rice cookers, and the power is generally large and small in 300w.

3. Stewing over water is to put the raw materials into a pottery container, add a lid, and then put the container into a pot filled with water, cover and stew the raw materials. Puxian is generally stewed. The dishes retain the original color of the raw materials, the soup quality is clear, and the soup is fresh.

If in terms of taste and nutrition, it is better to stew over water, that is, to put the raw materials into the stew pot and then steam them through water, so that the stewing method can ensure that the food is steamed at a constant temperature of about 100 degrees, which is conducive to releasing the nutrients of the food itself, and the water will not be steamed dry, and the taste is better.

Which is better, stewed over water or stewed directly

In terms of simmering time, it is better to stew directly, because direct stewing requires less time and fewer steps, but the nutrients of the ingredients are easily destroyed.

Stewed over water is suitable for stewing precious tonics such as bird's nest, cordyceps, fish gelatin, etc., and direct stewing is suitable for stewing more common ingredients such as stick bones, beans, and mushrooms.

Either way, be sure to pay attention to the moisture in the pot during the simmering process to avoid water boiling dry, sticking to the bottom, etc.

It is better to stew over water.

From the perspective of nutrient retention of food, meat and medicinal materials commonly used in soup are used as raw materials, and meat is rich in soluble myolytic proteins, amino acids and other mellow substances, which are prone to protein closure when encountering high temperatures, and cannot be well spilled. Therefore, whether it is a stainless steel pot or a purple casserole, as long as it is stewed over an open flame, the soup effect is not as good as that of stewing over water, and the meat taste in the soup will be slightly bland, and the taste will be dry. Resistant to purity.

Because the food is sealed well during the cooking process, the stew pot will maintain a certain temperature and pressure, which can lock in the aroma and nutrients, and can make the protein and other substances better melt out, so the food will be more original, and the soup will be very clear, so it is very suitable for those clear soup stews.

The water stew pot is heated at the bottom, and the water is used as the heat transfer medium, which will make the soup cup evenly heated, and the moisture of the soup and the soup body is not easy to lose; In addition, the high-quality ceramic stew pot has a good energy storage and accumulation effect of lead per mu, and the temperature is constant, which will promote the mellow substances in the meat to be fully dissolved, releasing nutrients and aroma; Achieve the effect of crispy meat, full taste, and clear soup color.