In terms of taste and nutrition, stewing in water is better. Waterproof stewing is to put the raw materials into a stewing pot and then put them into water for stewing. This stewing method can ensure that the food is cooked at a constant temperature of about 100 degrees, which is conducive to releasing the nutrition of the food itself, and the water will not evaporate and the taste will be better.

Which is better, waterproof stew or direct stew?

In the time of stewing, direct stewing is better, because direct stewing takes less time and steps, but the nutrients of direct stewing ingredients are easy to be destroyed.

Waterproof stewing is suitable for stewing rare tonics such as bird's nest, cordyceps sinensis and fish glue, and direct stewing is suitable for stewing common ingredients such as bones, beans and mushrooms.

No matter which way you take, you must pay attention to the water in the pot during the stew to avoid the situation that the water is dry and the bottom is pasted.