The water in the waterproof electric crockpot is placed between the crockpot and the inner liner. The following picture:

The working condition of water-isolated stew is to utilize the boiling water temperature to cook and stew the food in the inner liner evenly and gently across the water, and through the medium of water as a medium to penetrate the heat evenly into the food in the inner liner, so that the nutrients of the stew will not be destroyed because of overheating. The ceramic lid prevents the loss of nutrients! The heat in the inner liner will not come out, the water vapor will not be poured in, and the nutrients of the stew will not be lost.

Expanded Information:

Recent research suggests that making soup for too long is less nutritious.

This is because the nutrients in the soup are mainly amino acids, soup 2 to 3 hours or so, the amino acid content can reach the highest value, and then continue to heat, part of the amino acids, water-soluble vitamins B and other nutrients will be destroyed, and even harmful to the human body purine will be incorporated into the soup. And purines are heat-stable, will not be extended because of the soup time and was destroyed.

So, generally speaking, the best time to make soup is "three stew four", even if the electric stew pot to make soup, to 2 ~ 3 hours is appropriate, the use of electric stew pot stew soup in 3 ~ 4 hours the best.

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