1. heating mode

If stew is used, there are three layers between the soup and the heat source: the iron pot, the water in the iron pot and the inner container for holding the soup. In other words, a stew is a cup/jar/jar made by putting ingredients and enough water into a suitable container (porcelain, pottery, purple sand, etc.). ), then put the lid on the container and heat it in water.

The soup is directly heated by a heat source, and there is no need for an inner container or extra water as a medium.

2. Their characteristics

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.

As far as soup is concerned, the heat source directly heats water and ingredients, and the water is easy to boil and roll, so the soup juice will become less and less with the extension of the soup cooking time, and the ingredients will become soft and rotten more easily. For the ingredients of bones, it is also easier to present a mellow soup color.

Smear ingredients

According to the above heating methods and characteristics, waterproof "stew" is suitable for stewing some delicate medicated diets, 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.