Question 1:

Differences I. The time used to make soup is different.

The pressure cooker applies pressure to the water through the physical phenomenon that the boiling point of liquids under higher air pressure will be raised, so that the water can reach a higher temperature without boiling, in order to speed up the efficiency of stewing food; while the electric stewer uses the method of slow cooking to stew, which takes longer.

Difference two. The flavor of the soup is different.

The use of pressure cooker soup due to the material will make the soup made more greasy; while the electric stew pot using a slow simmering, you can make the ingredients and seasonings of the flavor, nutrients well distributed to the soup, the flavor is particularly strong.

Question 2: The nutrients are not lost in the pressure cooker.

The pressure cooker can quickly cook the soup in the shortest possible time, but the nutrition is not destroyed, that is, save fire and electricity, suitable for cooking texture tough, not easy to cook soft raw materials. But the pressure cooker into the food should not be more than the highest water level in the pot line, so as not to internal pressure is not enough to cook the food quickly.

Expanded Information:

Other characteristics of pot soup:

1. Wagang

Making fresh soup to simmer in aged wagang for the best results. Tile pots are made of quartz, feldspar, clay and other raw materials that are not easy to transfer heat with the clay fired at high temperatures. It has good ventilation and adsorption properties, and is also characterized by even heat transfer and slow heat dissipation.

Simmering fresh soup, tile cans can be balanced and persistent external heat transfer to the internal raw materials, want to balance the ambient temperature, is conducive to the interpenetration of water molecules and food, the longer this interpenetration is maintained, the more the fresh and fragrant ingredients spill out, simmering soup flavor is more fresh and mellow, the simmering food texture is more crunchy.

2. Stainless steel soup pot

Stainless steel pot can also be used for soup. Characterized by its large capacity, boil-resistant, can be used to cook chicken soup, rib soup and other soups that need to be boiled for a long time, the soup cooked out of this pot is relatively light, unlike casserole cooking soup has a kind of original flavor feeling.

It is not advisable to use stainless steel pot to cook some of the soup with Chinese herbs, because the Chinese medicine contains a lot of alkaloids, the heating process will be a chemical reaction with the stainless steel, affecting the medicinal effect of the soup.

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