Method 2: You can steam in a rice cooker. Generally, rice cookers have a steaming tray. Just put a bowl of water in the rice cooker and then put it on the steaming tray to steam things.
Extended data
Water-proof stewing is to put the raw materials into a ceramic container, cover it, then put the container into a pot filled with water (the water level is below the mouth of the container), cover the pot, and heat it with slow fire for a long time to stew the raw materials. Puxian generally uses stew.
The dishes keep the original color of the raw materials, and the soup is clear, delicious and crisp. Suitable for making soup dishes.
Water-proof electric cooker
The cooking method of water-proof stew has a history of thousands of years in China. The boiling temperature of water is 100℃, and the heating temperature of food is always kept at about 100℃. Soluble myoglobin, carnosine, creatine, creatinine and amino acids in meat can be fully dissolved and retained during stewing, so as to avoid high temperature denaturing protein and causing nutritional damage.
Three major benefits
1, good vitality, good sealing, can keep the vitality of the stew from being volatilized.
2, good nutrition utilization 100 degrees Celsius boiling water heat conduction stew, heat is even and balanced, not sticky and not burnt, and the nutritional structure of the stew is not destroyed.
3. The delicious stewed food soup is thick and mellow, with clear soup color, crisp bones and tender meat, and rich flavor.