From the point of view of food nutrition preservation, meat is rich in soluble myoglobin, amino acids and other mellow substances with meat and medicinal materials commonly used in soup as raw materials. These substances are prone to protein closure when encountering high temperature, and cannot overflow well. Therefore, whether it is stainless steel pot or Zisha casserole, as long as it is stewed with open fire, its soup-making effect is not as good as that of water, and the meat taste in the soup will be slightly dry.

Waterproof stewing method Because the food is well sealed in the cooking process, the waterproof stewing pot will maintain a certain temperature and pressure, which can better lock the aroma and nutrition, so that protein and other substances can be better melted out, so the food will be more original and the soup will be very clear, which is very suitable for those clear soup stews.

The bottom of waterproof stew is heated, and water is used as heat transfer medium, which will make the soup cup heated evenly, and the water in the soup material and soup body is not easy to lose; In addition, high-quality ceramic stews have a good energy storage effect, and constant temperature will promote the full dissolution of mellow substances in meat, releasing nutrition and aroma; Achieve the effects of crisp and rotten meat, full taste and bright soup color.