Waterproof "stew" is suitable for stewing some delicate medicinal foods, such as donkey-hide gelatin, velvet antler and bird's nest. Direct cooking "Bao" is suitable for some rich-flavored ingredients, such as pork bones and beef brisket, because of its high temperature.
Explain in detail:
The heating method of stewing means that the ingredients and water in the container will not start to heat up until the external water reaches a certain temperature, and they will be cooked thoroughly in the soft stewing state of critical 100℃. This is different from the high temperature above the bottom of the direct soup pot 100℃, which makes the soup clear and not turbid, full of flavor, original flavor and less nutrient loss.
The corresponding cooking method of stewing cup is water stewing, while the stewing pot is closer to direct cooking, that is, "cooking". Although the old fire soup cooked by firewood is hard to drink, if you have a good pot, it may bring you the same good soup.