The taste of the water stewed soup is very clear, so it is not very greasy to drink, compared with the direct soup, the taste is more light, the water stewed soup is to put the raw materials into the stew pot inside, and then steamed in the water, so the resulting oil will be less, so the taste is more light, and the soup will be boiled more and more water, so that all the material The broth will be less and less, so all the ingredients will be more oily. In addition, the temperature of the soup stewed in water will be relatively lower than the temperature of the soup stewed directly, you can retain the nutrition of the original ingredients, not due to high temperature and the original nutrition of the ingredients to produce certain damage, in addition, the soup stewed in water will not be turbid, is because the stewed soup is to let the soup original juice does not move to start the stew, it can retain the maximum nutrition of the ingredients, while retaining the original taste of the ingredients, the taste is very fresh and delicious. In the taste above very fresh, and let the body better absorption, can play its biggest role.

The water stew soup is not destroyed ingredients, so it will not cause the raw materials ingredients of nutrients evaporated, and the water stew soup color looks more golden will not produce a greasy feeling, all the ingredients eat up more flavorful, in addition, will not produce a high purine, especially suitable for the elderly and children to eat. The direct stew, pay attention to master the fire, if there is no one to watch, it will be easy to appear burnt as well as burnt dry, so it is best to have a special guard, and cook out of the soup will be significantly reduced, resulting in the meat appears too soft and rotten, so the taste above the more greasy.

Additionally, water stew soup is suitable for a lot of ingredients, especially meat such as beef, chicken, pork bones and other ingredients stewed in water will make the role of the ingredients can be better play, it is more uniform heat, will not cause tumbling boiling situation, therefore, stewed out of the soup is more clear, more mellow flavor, sweet, nutrient retention of a better, can be a greater degree of maintenance of all the The ingredients of the original flavor.