In our daily lives, we often make soup to nourish our bodies. Especially in autumn and winter, when the air is dry and our bodies become sensitive. At this time, a bowl of nutritious and delicious chicken soup not only moisturizes our throat but also nourishes our body.
Some people call it stewed soup, others call it clay soup, but there are some subtle differences between them. So, do these two different methods of soup stew have the same effect on our body? This is a question that many people don't know very well, and today we will dive into it.
Soups and soups are both ways to cook and dish. "Pot" refers to the pot is boiled directly on the fire, while "stew" is steamed using a water-free method. While both methods make the soup more delicious and rich, they have very different effects during the cooking process. 
One. Principle and temperature controlSimmer over water:Taking advantage of the conductive properties of water, heat energy is transferred through water separation, and the temperature is relatively uniform, which helps to maintain the tender taste of the ingredients.
Stew:The ingredients are in direct contact with the fire source, and the heat energy is transferred quickly, which is suitable for rapid stewing or when the surface of the ingredients needs to be burned.
Two. Nutrient retention and loss
Simmer over water:Due to the relatively slow transfer of heat, it helps to maintain the nutrients in the ingredients, especially water-soluble vitamins and minerals.
Stew:Heat transfer is rapid, and some water-soluble nutrients may be lost during the simmering process, but for some ingredients that need to be cooked at high temperatures, they can better release their aroma and flavor.
Three. Moisturizing effect of ingredients
Simmer over water:The moisturizing effect of water vapor is better, which helps to prevent the ingredients from drying out too much, making the stewed dishes more tender.
Stew:Ingredients are exposed to direct heat and lose moisture relatively easily, making the stew a dish that may be dry, but at the same time bring out the original flavor of the ingredients.
Four. Time & Efficiency
Simmer over water:Due to the low heat transfer efficiency, stewed dishes may take a relatively long time, which is suitable for some dishes that need to be slowly flavored.
Stew:Heat transfer is fast, which saves cooking time and is suitable for some situations where cooking time is limited.
Five. Culinary use and taste
Simmer over water:It is suitable for some dishes that need to maintain the original flavor, sufficient nutrition and tender taste, such as stewed soup, braised pork, etc.
Stew:It's more suitable for cooking that needs to be flavoured quickly, or if you prefer some burnt surfaces, such as fried meat cubes or stews.
Whether it's a soup or a stew, they provide us with plenty of nutrients and deliciousness. Which way to choose is a matter of personal taste and preference. If you like to cook quickly and look for the original flavor, then soup may be more suitable for you; And if you like to simmer the ingredients slowly to extract the nutrients, then the stew is more suitable for your taste.