As an authentic Cantonese, it really makes no sense to have no rice cooker at home. I have studied the matter of buying a rice cooker a lot, and found that there are still many streets, especially the difference between direct stew and water-proof stew, which directly affects the overall taste. Let's talk about it in detail.

1, the difference between electric cookers and waterproof stews

There are actually two designs for electric stews: direct stewing and water-proof stewing.

Direct stewing: It is more suitable for stewing old fire soup, casserole porridge, etc. by means of chassis heating or circulating heating, with large heat capacity, short heating time and rich soup, which is not easy to be layered. However, nutrients are easily lost.

Waterproof stew: With the help of high water temperature, the nutrition is well preserved, but the heating time is long, the efficiency is low, and the soup is light, which is more suitable for stewing precious ingredients such as bird's nest, cordyceps sinensis and donkey-hide gelatin.

You can see the difference between them from the following figure:

2. Is it better to buy purple sand or ceramics for rice cookers?

There are three kinds of materials for the inner liner of direct stewing electric cooker: purple sand, ceramics and stainless steel, while there are two kinds of waterproof stews: purple sand and ceramics. Here we mainly use a picture to summarize the difference between purple sand and ceramics.

If you prefer to stew old fire soup and other ingredients, it is recommended to choose purple sand, which will make the product taste better;

Pay attention to nutrition preservation, like light taste, stew more ingredients such as bird's nest and cordyceps, so ceramics are more in line with demand.