Water-free stewing of rice cookers (also called water-free stewing) is a function of electric pressure cookers, which is mainly used to roast chicken and keep the original flavor, which is equivalent to the effect of water-free stewing.

There is no need for water, and the steam generated by the moisture in the chicken itself is used to cook the chicken, thus maintaining the original flavor of the chicken. Because the chicken itself has moisture, the heat preservation time set by the electric pressure cooker is just right, and the electric pressure cooker will not burn out. You can't stew rice without water. Please read the instructions carefully and feel free to use them.

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The function of anhydrous baking is now valued by consumers who pursue a healthy diet, and more and more products have added the function of anhydrous baking. Baking without water is a unique cooking method, which originated from Hakka cuisine in eight major Chinese cuisines. It originated from Dongjiang River in Huizhou 300 years ago. It maintains the original flavor of food by cooking at high temperature with little oil, and is rich in flavor and nutrition without adding water.

It is the representative of healthy and delicious cooking style in China. The role of electric pressure cooker in anhydrous baking is to adopt "gas baking" in vegetable baking method. Using the moisture and grease of food itself and steam as heat transfer medium, the food is steamed in a sealed state, which has the advantages of original flavor, less oil and salt, and natural health.