2. Put the food to be stewed into the inner container of the rice cooker, add a proper amount of water (no more than eight full), then put the inner container of the rice cooker together with the food into the aluminum pot, and cover the lid.
3. Boil it with "advanced" water for about 2-5 hours when it is filled with room temperature water. In order to save pure cooking time, it is suggested to add 70 degrees of wet water for stewing.
4. First, set the shape to "high-grade", after boiling, adjust the power gear according to the food properties and stewing requirements, and the "moisturizing" gear is used to moisturize cooked food; "High-grade" can cook food quickly and is suitable for food that is difficult to cook; The "automatic gear" is between "moisturizing" and "high-grade", and the power can be automatically adjusted according to the temperature change.
When the pressure cooker is processing food, the temperature can reach above 120 degrees Celsius, and the vitamin B 1, vitamin B2 and nicotinic acid in the food will lose more than 50% due to the lack of high temperature resistance. The loss of protein, fat and starch in food is very small. On the contrary, after processing, it is more convenient for human body to digest and absorb. Therefore, meat food, such as chicken, duck and fish, is processed by pressure cooker. The loss of nutrients will not be too great, but the loss of nutrients in other green foods will be more serious, so the rice cooker can stew the original flavor without harming the nutrition of the food.