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Anonymous users2024-02-07Pressure cooker. Stews are nutritious. Minerals in food, dietary fiber.
And protein are not afraid of cooking, regardless of high pressure or normal pressure, the loss can be ignored. At the same time, because the pot body is completely closed, it avoids contact with too much oxygen and reduces the loss caused by oxidation, which is very beneficial for the preservation of antioxidants such as polyphenols.
Pressure cookers aren't all-powerful, though, and they do cause a loss of vitamin C. Vitamin C is so delicate that almost all cooking methods cause it to be lost. However, vitamin C is generally only found in vegetables and fruits, and we hardly need to cook them in a pressure cooker.
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Anonymous users2024-02-06The soup simmered in a pressure cooker is also nutritious.
One: Pressure cooker, also called pressure cooker. The advantage of using a pressure cooker is that not only the cooking time is short, but also the food tastes good, especially the meat that is not easy to cook becomes easy to cook, and it tastes good.
Two: The principle of pressure cooker is very simple, because the boiling point of water is affected by air pressure, and the higher the air pressure, the higher the boiling point. In the mountains and plateaus, the air pressure is less than 1 atmosphere, and the water can boil less than 100 meters, and eggs cannot be cooked in ordinary pots.
When the air pressure is greater than 1 atmosphere, water does not boil until it is above 100.
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Anonymous users2024-02-05Pressure cooker The principle of a pressure cooker is simple because the boiling point of water is affected by the air pressure, and the higher the air pressure, the higher the boiling point. In high mountains and plateaus, the air pressure is less than 1 atmosphere, and water can boil in less than 100 atmospheres.
At present, there are four main types: ordinary aluminum alloy pressure cooker, stainless steel composite bottom aluminum alloy pressure cooker, stainless steel pressure cooker, and electric pressure cooker.
。Actually it's not anything, stewed, boiled. Boiling == is OK, but you say that there is no nutrition will not, there are many problems with the same loss, temperature, cooking == are possible, but there are two kinds of that can maintain the nutritional value the most,。。
11, steamed, intact preservation of the original taste, 22 is stewed soup,,, it can not only preserve but also improve the nutritional value. But you have to know how to eat it.
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Anonymous users2024-02-04In the simplest soup, whether steamed or stewed, when the valve starts working for half a minute, turn the heat down to low (medium) and keep the pressure valve seemingly barely working. That's it.
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Anonymous users2024-02-03Why not, it's still soup.
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Anonymous users2024-02-02The main difference between a pressure cooker and an electric cooker is that the temperature at which the soup is cooked is not the same.
Due to the high pressure in the pressure cooker, the temperature can reach more than 120 degrees, and the higher temperature has a destructive effect on some ingredients of the ingredients. Such as vitamin B1, vitamin B2 and niacin, etc., in addition, the reason why meat is delicious is mainly because it contains natural glutamate, which is in contact with salt to form monosodium glutamate (that is, the main component of monosodium glutamate), and the higher temperature will make monosodium glutamate become sodium pyroglutamate (non-toxic but no umami), so many people think that the taste of pressure cooker soup is not as good as that of electric cooker soup. Moreover, the temperature is high, and more of the fat in the meat ingredients will dissolve into the soup, and the lean meat cooked in the pressure cooker often feels dry and tastes poor.
As for the other ingredients, the loss of pressure cooker cooking is not very large.
If you have spare time and are foodies, making soup in an electric saucepan is a better choice. But many young people are very busy now, so it is also good to use a pressure cooker to make soup. And for the more difficult to cook gluten ingredients, pressure cooker cooking may taste better than other methods.
Cook the soup in a pressure cooker, even on low heat, for no more than 40 minutes at most. **After that, it is best to eat more chicken soup, pork rib soup, pig's trotter soup, etc., and add some qi and blood nourishing such as barley, red dates, etc. If it is not easy to simmer, first use a pressure cooker with a little water to press for about 20 minutes, and then pour everything into a frying pan (preferably a casserole) and simmer for about 1 hour.
Clean the chicken first and marinate it in cooking wine for a while; Then add cold water to the pot to heat, when the temperature rises and it is not hot, add the chicken to blanch, and put some green onions, ginger and garlic into the pot until the water boils, this step can effectively remove the fishy smell of the meat; Slowly heating cold water will be more effective in removing the blood foam in the meat, blanching the meat should be in a pot under cold water, because the meat contains blood, boiling the pot will make the blood in the capillaries on the surface of the meat suddenly coagulate, and can not make the blood inside the meat be gradually forced out, thus affecting the taste and color of the meat. So it is unscientific for many people to blanch meat with boiling water. >>>More
Ingredients: pig's trotters, soy sauce, green onion and ginger, salt, Sichuan pepper, and seasoning. >>>More
Method of pressure cooker stew elbows.
Ingredients: Big elbows. >>>More
Although the heating temperature of the pressure cooker is a little higher than that of ordinary cookers, which will increase the nutrient loss of food, it can reduce the nutrient loss by shortening the heating time, and overall lock in the nutrients. In addition, because it is a closed environment, there is less chance of contact with oxygen, less oxidation loss, and it is also conducive to the preservation of some antioxidants. Here are a few findings: >>>More