How do you make soup thick in a pressure cooker?

The pace of life is so fast these days, who doesn't have a pressure cooker, some families even have two or three pressure cookers, ordinary pressure cookers, electric pressure cookers.

Multi-functional pressure cooker. In fact, the working principle of pressure cookers is the same, they all use the principle of increasing the boiling point of water under high pressure to make food cook faster. Normal atmospheric pressure.

The boiling temperature of the water is around 98-103. At times the atmospheric pressure, the boiling point of water can reach 110-130, so the time for food cooked in a pressure cooker to rot is faster than that of food cooked in a regular cooker.

Many years ago, my mother was very envious of the pressure cooker of the third uncle's family, because when the guests came to visit, the ordinary casserole stew was too slow, and I bought the first double happiness for the family after work.

Pressure cooker. Except for when time is tight, my mother usually likes to use old-fashioned casserole stew, she said that the soup stewed in the pressure cooker is too clear in color and too light in taste, and it is not as fragrant as the casserole stew. In the past few years, the pace of life was relatively fast, and I also used a pressure cooker to stew soup, but in the past few years, I have been a little idle, and I have used a casserole pot to stew soup, which takes two or three hours at a time, and the soup has a rich flavor, which is incomparable to pressure cooker soup.

How can I make the soup from the pressure cooker stronger? Reduce the amount of water.

When using a pressure cooker to stew soup, the amount of water consumed is particularly low, so when adding water, don't add too much. Generally, the water surface is not above the highest part of the ingredients, and the more water, the weaker the soup taste. Grasp the simmering time, don't heat too much, press too long, cause the soup to decrease, and finally add water again, so that the soup tastes no umami at all.

Selected ingredients. Now a lot of chickens, ducks and fish are quickly farmed, they eat feed and antibiotics, the amount of activity is small, and the growth time is short and the slaughter is fast, so the meat is relatively tender, and the soup stewed out of the stew and the soup stewed by the local chicken, duck and pig for a year is naturally much inferior.

Add some excipients with a strong taste.

In order to make the soup more fragrant, we add some fragrant accessories such as dried shiitake mushrooms, dried cuttlefish or corn when stewing the soup, so that we can add a lot of fragrant taste to the soup.

If there is enough time, it is recommended to use a sand pot to stew the soup, "folk simmering soup for thousands of years, and guests from all over the world linger for a long time." A thousand years of rare freshness can be collected, and this soup will not be changed.

These four poems praise the deliciousness of the sand pot stew, although the pressure cooker stews the soup quickly, but the soup is light and the food is lost a lot of nutrients, so it is recommended that the cultivators who have enough time to stew the soup in the sand pot, when simmering slowly, the fat and other substances in the food are dissolved in the soup, and the soup with a thick taste is obtained.

If you want to make the soup thicker, you need to add as little water as possible, and you need to have enough experience to judge the proportion of cooking time and water in the pressure cooker, so that the soup will be thick, and you can also add water starch to thicken. It is possible to do a second juicing.

Generally, the ingredients are prepared and put into the pot first, and then add your favorite ingredients, and then put some white pepper powder to enhance the freshness, so that the soup is very rich and delicious.

There are several possibilities. 1。There is too much soup in the pressure cooker. 2。When deflating, leave the pressure cooker flat. 3。Due to the pressure cooker pressure backlog is too high, (such as the vent is blocked at the beginning, and then dredged).

How it works. 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 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.

The pressure cooker that people commonly use is designed using this principle. The pressure cooker seals the water quite tightly, and the water vapor produced by the evaporation of the water cannot be diffused into the air, but can only be retained in the pressure cooker, so that the air pressure inside the pressure cooker is higher than 1 atmosphere, and the water is boiled when it is higher than 100, so that the pressure cooker forms a high-temperature and high-pressure environment inside, and the rice is easy to cook quickly, and it is quite crispy. Of course, the pressure in the pressure cooker will not be unlimited, or it will be.

When a certain pressure is reached in the pressure cooker, the steam in the pot will open the safety valve, so it will come out from above.

The pressure cooker plus water should not exceed three-quarters of the entire pot. If there is porridge, use low heat as soon as it is boiling. There is no danger of **.

You're talking about the soup overflowing. It's because you've added too much water to the pressure cooker, or because you've been using the heat all the time since you boiled it. And you want to make sure that your pressure cooker is in perfect condition.

Don't know if the leather band is broken, it will also splash out. It is recommended to use low heat after boiling, so it is safe. Check to see if the sealing ring and sealing valve are not in order, or the pressure limiting valve is loose.

In my personal experience, sometimes the pressure cooker is not used for a long time, the switches of each part are not very flexible, and the sealing valve will overflow if it is not in place.

You are cooking food with a relatively high starch content, and the final water level generally cannot exceed 1 2 pot depth, otherwise the bubbles will reach the pressure relief valve before they have time to defoam, and finally it will be your best appearance, if the pressure relief valve is not blocked, it will be dirty at most, and if it is blocked, it will be dangerous. Also, even if it is a non-starchy food, the final water level should not exceed 2 3.

The words came out of the pressure cooker, and at that time, the words came out of the water vapor and carried some of the ingredients in the pot, so there was such a thing.

The gasket of that air seal hole is broken. It could also be another reason to replace it yourself or find a repairman.

Summary. Hello, it is a pleasure to serve you and provide you with the following answer: Greasy pressure cooker soup is a common problem, but it can be solved with some simple measures.

First of all, before cooking, wash the soup and try to wash off the grease as much as possible, which will reduce the greasy feeling of the soup. Secondly, during the cooking process, you can add some detergents, such as white vinegar, sugar, etc., which can help dissolve the oil in the soup, thereby reducing the greasy feeling of the soup. Finally, after cooking, you can use a damp cloth to wipe off the grease in the soup, which can also reduce the greasy feeling of the soup.

Personal tip: When cooking pressure cooker soup, pay attention to wash the soup stock, add some detergent, and wipe off the grease in the soup with a damp rag after cooking, which can effectively reduce the greasy feeling of the soup.

Hello, it is a pleasure to serve you and make the following solution for you: Greasy pressure cooker soup is a common problem, but it can be solved with some simple measures. First of all, before cooking, wash the soup and try to wash off the grease as much as possible, which will reduce the greasy feeling of the soup.

Secondly, during the cooking process, you can add some detergents, such as white vinegar, sugar, etc., which can help dissolve the grease in the soup, thereby reducing the greasy feeling of the soup. Finally, after cooking, you can use a damp rag to wipe off the grease in the soup, which will also reduce the greasy feeling of the soup. Personal Tips:

When cooking pressure cooker soup, pay attention to wash the soup stock, add some detergent, and wipe off the grease in the soup with a damp rag after cooking, which can effectively reduce the greasy feeling of the soup.

Fellow, I really didn't understand, I can be more specific.

Hello, it is a pleasure to serve you and make the following solution for you: Greasy pressure cooker soup is a common problem, but it can be solved with some simple measures. First of all, before cooking, wash the soup and try to wash off the grease as much as possible, which will reduce the greasy feeling of the soup.

Secondly, during the cooking process, you can add some detergents, such as white vinegar, sugar, etc., which can help dissolve the grease in the soup, thereby reducing the greasy feeling of the soup. Finally, after cooking, you can use a damp rag to wipe off the grease in the soup, which will also reduce the greasy feeling of the soup. Personal Tips:

When cooking pressure cooker soup, pay attention to wash the soup stock, add some detergent, and wipe off the grease in the soup with a damp rag after cooking, which can effectively reduce the greasy feeling of the soup.

The pressure cooker soup is different from the ordinary soup pot, otherwise, after boiling for a long time, the water will turn into steam and run away, and if the time is too long, the things in the pot will melt away and be invisible.

Take pork rib soup as an example to explain how to cook:

1.First, put the pork ribs and ginger and other condiments into the pot, add water (add enough at once) and bring to a boil, turn off the heat 1-3 minutes after the pressure cooker is steaming.

2.Wait a few minutes until the high-burning pressure cooker can be uncovered naturally, then put the winter melon skin cover in and boil, and turn it off when it boils.

3.Don't eat it right away, wait until the pressure cooker can be lifted naturally (use the residual heat to bring out the flavor of the soup).

Boiled mung bean soup: 1Put the mung beans and water in the pressure cooker and bring to a boil for 1-2 minutes and turn off the heat.

2.Wait for 5 minutes and then boil it, and turn it off as soon as it is turned on.

3.When you can open the pressure cooker naturally, you can eat.

There are advantages to making soup in a pressure cooker:

It's fast, convenient, energy-saving, and tastes great.

How to use the pressure cooker, the operation process of the pressure cooker.

Supor pressure cooker, how to use the pressure cooker.

Brush the paste pot 1, soak it in hot water, it is easy to wash it, do not use a steel wool ball brush, it will damage the pot, if it is an aluminum pot brushed and then used to cook rice is very bad for the body. (If you must brush, you can use a coarse cloth instead of steel wool) 2. If the bottom of the pot is pasted, you can put a few mountain red in the pot, add a little cold water to boil (do not boil dry), and the bottom of the pot will be removed soon. 7. Description of the problem of waste ** card and magnetic card washing and pasting pot:

The used ** card, shopping card, discount card, VIP card is accumulating more and more, although there are also people who love to collect this kind of thing, but most people do not have this Yaxing, so it is better to use it to do some practical things. It is inevitable to paste the pot when cooking, and if you use a hard shovel to clean the scorched scale, it will cause scratches, and if you use a wooden spatula, it is difficult to completely remove the scorched scale. In summer, pour a little rice into the pot and let it ferment naturally.

12. Apply toothpaste. Use a cloth to bake some water. Rub vigorously.

It's economical and doesn't hurt the pot. However, wiping can take a bit of effort. 13. Soak it in a high-concentration sodium hydroxide aqueous solution (such as 100 grams of water and 50 grams of sodium hydroxide, because it is strong corrosion, you must wear acid and alkali resistant gloves, not for aluminum product cleaning), and then scratch it with a steel wool ball.

16. If the metal utensils are rusty, wash them with salt and lemon juice, which can quickly remove the rust and wipe the utensils to be shiny and dazzling.

You can soak in water in the pot, add a few drops of white vinegar, soak for a few hours, or heat it to the effect will be more ideal.