What are the benefits of simmering over water? Advantages and disadvantages of stew

The cooking method of stewing over water has a history of thousands of years in China. The temperature at which the water boils is 100 degrees Celsius.

The food heating temperature is always kept at about 100 degrees Celsius, and the soluble myolytic protein, carnosine, and creatine in the meat are always maintained.

Creatinine and amino acids.

and other mellow substances can be fully dissolved and retained during stewing, so as to avoid high temperature denaturing the protein and causing nutrient destruction.

Three major benefits: 1. Good vitality sealing, which can keep the vitality of stewed products from being volatile;

2. Good nutrition uses 100 degrees Celsius boiling water heat energy conduction to stew, the heat is evenly balanced, not sticky or scorched, and the nutritional structure of the stew is not destroyed;

3. The soup of the delicious stewed food is thick and mellow, the soup color is clear, the bones are crispy and the meat is tender, and the umami is rich.

The main difference between stew and stew is that stew is that the water stew is the water container (pot, cup or cup) is heated to the soup and raw materials in the container, the temperature is evenly heated to keep the temperature relatively balanced, and the nutrients are maximized into the soup.

It is recommended to use the Tianji ceramic stew through the water, the ceramic liner is relatively healthy, I like the ceramic liner of the Tianji stew cup, the texture is dense, and it is non-sticky, it does not carry the smell, it is easy to clean, the lid is still double-layered, the sealing performance is good, I saw other brands when I bought it, many of the lids are only single-layered, and the ceramics do not look very good.

My family is using Skyrim Water Stew, and the stewed soup is original, the soup is clear and not greasy.

The food is not mushy and tender! No loss of moisture!

The most important thing is that the aroma does not leak out.

Advantages and disadvantages of stew

Advantages: 1. Keep the vitality: stew through water, strong sealing performance, can keep the vitality of the stew from being volatile, and is more conducive to human absorption.

2. Retain nutrients: stew over water, use a water temperature of 100 degrees Celsius for stewing, not burnt or paste, and retain the original taste of food to the greatest extent.

3. Stew deliciously: The water stew adopts the method of "bottom + side" heating, so that the inner tank is heated evenly, the food is more delicious, the soup is clear, and the meat is crispy.

The difference between stewing and steaming:

Stew through water: The stew method is to blanch the raw materials in boiling water to remove the fishy stains, put them into the porcelain, pottery bowl, add onions, ginger, wine and other condiments and soup, seal the mouth with paper, and put the bowl in the water pot (the water in the pot needs to be lower than the bowl, so that the boiling water is not soaked in artificial degrees), cover the lid tightly, and do not make the search and shoot leakage.

Cook over a high flame to keep the pot boiling, and it can be simmered in about three hours. This stewing method can make the fresh flavor of the raw materials not easy to lose, and the resulting dishes are fragrant and umami, and the soup is clear.

Steaming over water: Steaming over water is to put the sealed bowl of the packed raw materials on the boiling steamer to steam and stew, and its effect is basically the same as that of stewing over water, but due to the high temperature of steaming and stewing, it is necessary to master the steaming time. Insufficient steaming time will make the raw materials undercooked and less fragrant and fresh; If the steaming time is too long, the raw materials will be overcooked and the flavor will be lost.

Typical dishes such as steamed fish.

The Zen grinding effect of electric saucepan and water stew has its 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 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 (the water level is below the mouth of the container), cover the pot, heat it for a long time with a simmer, and 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 of the most He bucket 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 diffused into the porridge and soup, and the fragrance is very strong.

The advantage of stewing through water is that it can keep the vitality of the stew from being volatile, the nutritional structure of the stew from being destroyed, and the stewed food soup is thick and mellow, the soup color is clear, the bones are crispy and the meat is tender, and the umami is rich. There is no harm in simmering over water, but it takes a long time and not all ingredients are suitable.

What does it mean to stew over water.

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.

Stewed over water keeps 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.

Benefits of Stewing Over Water:

1. Stewing over water, strong sealing performance, can keep the vitality of the stew from volatilization, and is more conducive to the absorption of nutrients by the human body;

2. Stewing over water is the use of 100 degrees Celsius water temperature for stewing, not burnt or paste, can retain the original flavor of food to the greatest extent;

3. Because the bottom and side are heated at the same time, the inner tank can be heated evenly, the food is more delicious, the soup is clear, and the meat is crispy.

Because the heat of the stew is evenly heated and the temperature is relatively balanced, the nutrients can be maximized into the soup, and the container is well sealed, so that the aroma is not easy to overflow, and the taste is more.

Because the temperature of water boiling is 100 degrees Celsius, the temperature of food heating is always maintained at about 100 degrees Celsius when stewing, and the soluble myolytic protein, carnosine, creatine, creatinine and amino acids and other mellow substances in the meat can be fully dissolved and retained during stewing, so as to avoid denaturation of protein and nutrient destruction caused by high temperature.

1. The advantage of stewing through water is that it can keep the vitality of the stew from being volatile, the nutritional structure of the stew from being destroyed, and the stewed food soup is thick and mellow, the soup color is clear, the bones are crispy and the meat is tender, and the umami is bright and rich. There is no harm in simmering over water, but it takes a long time and not all ingredients are suitable.

2. 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 (the water level is below the mouth of the container), cover the pot, heat it for a long time with a simmer, and stew the raw materials.

3. Stew over water to keep 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.