Pot-stewed vegetables have high nutritional value. Belongs to the original ecological nutrition dishes. Pot-stewed vegetables can retain various nutrients of vegetables to a great extent, which is more in line with the requirements of healthy diet. This is because when cooking, the boiling point of oil can reach above 300℃, which will destroy the nutrients in it. In contrast, the boiling point of water in stews is only 100℃, which can preserve more nutrients. The content of polyphenols in stews, such as quercetin, is significantly higher than that in other cooking methods. Protein, vitamins and trace elements in the dishes remain intact. In addition, the stew requires fresh raw materials, moderate seasoning, less loss of raw juice, and has the advantages of complete shape, fresh and tender taste, cooked and rotten taste.