Yes. Rice cooker material special, can be used to make soup, that is to say, warming up quickly, excellent insulation, so with this material of the rice cooker to do out of the soup is also very tasty and delicious, greatly satisfy the taste buds, but also greatly lock the nutrition of the food, to the user to provide a healthier diet.

And the rice cooker also has a key to the function of hot rice, if the noon cooking rice cooked more, there are leftover rice put outside to cool down, you can put into the rice cooker in the evening, choose a piece of hot rice, as usual, you can eat hot, healthy and delicious rice.

Expanded Information:

Soup Tips:

Fresh is not the traditional "meat to eat freshly killed, fish to eat jumping" of the fresh. Rather, it refers to fish, livestock, poultry killed 3 hours to 5 hours, when the fish, livestock or poultry meat of various enzymes to make proteins, fats, etc. decomposition of amino acids, fatty acids, the human body is easy to absorb, the flavor is also the best.

The trick to simmering soup fire is to boil over a large fire and simmer over a small fire. This can make the food protein leachate and other fresh aromatic substances as much as possible to dissolve out, so that the soup fresh mellow flavor. Only with a small fire for a long time slowly simmering, in order to make the leachate dissolved more, both clear, and thick alcohol.

Water is both a solvent for fresh food and a medium for heat transfer. Changes in the temperature of the water and the amount of water used have a direct impact on the flavor of the soup. The amount of water used is usually 3 times the weight of the main food simmered in the soup, and at the same time, the food should be heated with cold water, that is, not directly simmered in boiling water, nor adding cold water halfway through, so that the nutrients of the food are slowly overflowing, and ultimately to achieve the effect of clear soup color.