Generally speaking the electric pressure cooker stew soup is to put salt before the beginning of stew.

Ordinary frying pan stew need to put salt after can, but the pressure cooker heating and ordinary casserole temperature is different, ingredients in the pressure case a lot of seasoning flavor has been pre-entry into the ribs, after the salt if the other seasoning is too thick, it may be salty inside, in addition to after the main purpose of salt is afraid of the meat in the salt after the shriveling of the hardness of all kinds of meat in the pressure cooker will be tightened, so it is recommended that you can put the salt first.

Of course, a big difference, first of all, is the problem of taste, general stew is the first to put salt (at any time you can open the lid can be put halfway), after the salt is very easy to lead to the soup taste and salt taste separate, not very good, especially in the fire to be put when the salt.

Electric pressure cooker is the traditional pressure cooker and rice cooker upgrade products, which combines the advantages of the pressure cooker and rice cooker, completely solved the pressure cooker safety issues, lifted the ordinary pressure cooker troubled consumers for many years of hidden security problems; its thermal efficiency is greater than 80%, saving time and electricity.