Cooking methods are different: when food is processed by pressure cooker, the temperature can reach 120 degrees Celsius, and vitamin B 1, vitamin B2 and nicotinic acid in food will lose more than 50% because of their low temperature tolerance.
Clay rice cooker has the characteristics of acid and alkali resistance, large heat capacity and long heat preservation time, and has long been an ideal choice for soup and stew.
Bone soup pressure cooker works well, and it is faster and more time-saving. But if there are other ingredients, pressure cookers and rice cookers are good. But if there are vegetables and fruits in the soup of two kitchen utensils, don't put them in the pot with meat, and add them later, because the nutrients will be destroyed if heated for a long time.
The soup in the rice cooker will be more delicate and taste stronger. After all, stew is the main course of rice cookers, which takes a long time to cook under pressure, but its taste may be slightly light, so it is suitable for making soup. So our rice cooker is more suitable for making soup.
Considering energy saving, time saving and convenience, the electric pressure cooker will be better, but in terms of taste, the purple sand electric pressure cooker is better. The electric pressure cooker is completely sealed, which locks the nutrition, but because of the special material of the cooker, the cooked taste is always a little worse. Purple casserole follows the old fine cooking and slow stewing, although it will lose a small part of nutrition, but it tastes first-class.