想炖煮出味美的汤,如果不了解不同锅具的性能就进行操作,就会事与愿违。因而在熬汤时,一定要懂得新型锅具的特性和使用方法。焖烧锅:宜于热汤保温,最大特点是将原料放入内锅中煮沸,再放入外锅中焖熟。因此,可轻松煮较费时的原料。用焖烧锅烹调时放入的食物不宜太少,以八分满为佳。 Want to stew delicious soup, if you do not understand the performance of different pots to operate, it will be contrary to expectations. Therefore, when cooking, we must know the characteristics and use of new pot tools. Braised pot: suitable for hot soup insulation, the most prominent feature is the raw material into the pot to boil, and then into the outer pot simmered. Therefore, it is easy to cook more time-consuming raw materials. With stewed cooking pot into the food should not be too small, better than eight full.