It is better to stew in water.

From the perspective of food nutrition retention, meat and medicinal materials are commonly used as raw materials for making soup. Meat is rich in soluble myosin, amino acids and other mellow substances. These substances are prone to protein sealing when exposed to high temperatures. situation, it cannot spill well. Therefore, whether it is a stainless steel pot or a purple clay pot, as long as it is simmered over an open flame, the soup effect will not be as good as that of stewing in water. The meat in the soup will also have a slightly bland taste and a dry texture.

In the water-proof stew method, because the food is sealed during the cooking process, a certain temperature and pressure will be maintained in the water-proof stew pot, which can better lock in aroma and nutrients, and can make proteins and other substances better. The food will melt out, so the food will have more original flavor, and the soup will be very clear, so it is very suitable for those clear soup stews.

The water-proof stew pot is heated through the bottom. Water serves as the heat transfer medium, which will cause the soup cup to be heated evenly, and the water in the soup and soup body will not be easily lost; in addition, the high-quality ceramic stew pot has Good energy storage and concentration effect, constant temperature will promote the full dissolution of the mellow substances in the meat, release nutrients and aroma; achieve the effect of crispy meat, full taste, and clear soup color.