When in use, put the food into a small stew pot with 80% water, and then put the small stew pot into a large pot with water. The heat of steam in the cauldron penetrates into the food in the small stew, which can prevent the loss of nutrients and keep the original flavor of the stew.
Its classification is generally based on the production materials, including glass stewing, ceramic/bone China stewing, purple sand stewing and stainless steel stewing.
The glass stewing cup method is an electric stewing cup made of transparent glass, which is often used to stew soup and supplement human nutrition, such as bird's nest. Easy to use, fast heat conduction, suitable for office workers who are short of time to stew soup or tonic. This stewing method not only saves time, but also completely retains the nutrition of the stew.
Ceramic/bone China stew pot is also a rice cooker, but it is made of ceramic and has certain intelligent functions. This stewing method has good heat transfer and uniform heating, and it needs to be stewed with a small fire for a long time. The stew is delicious and delicious.
Purple sand stew can be stewed with fire or electricity. It can keep the original flavor of a single stew. If it is used to stew different stews, the stews will contain a variety of flavors, and it is not very convenient to clean them after use.
Stainless steel stewing means that the small stewing method inside waterproof stewing is made of stainless steel. This stewing method has strong heat transfer performance, extremely fast heat transfer, difficult time control and uneven heating, but it can still meet the needs of ordinary stewing.