Difference 1. The time for cooking soup is different.

The pressure cooker exerts pressure on water through the physical phenomenon that the boiling point of liquid will rise under higher air pressure, so that the water can reach a higher temperature without boiling, thus accelerating the efficiency of stewing food; The rice cooker is stewed with slow fire for a long time.

Difference two. This soup tastes different.

Cooking soup in a pressure cooker will make the soup greasy because of the material; The rice cooker is stewed with low fire, which can make the taste and nutrition of ingredients and seasonings well distributed in the soup, and the flavor is rich.

Question 2: There is no nutrient loss when cooking soup in pressure cooker.

The pressure cooker can cook soup quickly in the shortest time, but the nutrition is not destroyed, saving fire and electricity. Suitable for cooking raw materials with tough texture and difficult cooking. However, the food put into the pressure cooker should not exceed the highest water level line in the pot, so as to avoid insufficient internal pressure and inability to cook the food quickly.

Extended data:

Features of other one-pot soups:

1. Old man

The best way to make fresh soup is to simmer in an old crock. The crock is made of clay that is not easy to transfer heat, such as timely, feldspar and clay. It has good air permeability and adsorption, and also has the characteristics of uniform heat transfer and slow heat dissipation.

When simmering fresh soup, the crock can transfer the external heat energy to the internal raw materials in a balanced and lasting way. A balanced ambient temperature is conducive to the mutual penetration of water molecules and food. The longer this mutual penetration lasts, the more delicious ingredients spill out, the fresher the taste of the soup and the crisper the texture of the stew.

2. Stainless steel soup pot

Stainless steel pot can also be used to make soup. It is characterized by large capacity and cooking resistance, and can be used to cook chicken soup, sparerib soup and other soups that need to be cooked for a long time. The soup cooked in this pot is light, unlike the soup cooked in casserole, which has an original feeling.

Stainless steel pot should not be used to cook some soup with Chinese herbal medicine, because Chinese herbal medicine contains many alkaloids, which will react chemically with stainless steel during heating, thus affecting the medicinal effect of soup.

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People's network-the utensils for making soup are very important. What's the best pot for soup?