2. Precautions for cooking porridge in pressure cooker: carefully check whether the exhaust hole is unblocked and whether the hole under the valve seat of the safety valve is blocked by residual rice grains or other food residues. If you are blocked by food during use, you should unplug the power supply and clean the air holes after forced cooling, otherwise the food will be sprayed out and burn people during use.
1. Cooking in a pressure cooker helps to protect vitamins. The results showed that the high temperature loss of coarse grains and miscellaneous beans was increased from 100℃ to 1 10℃, but the cooking time was shortened from 60 minutes to 30 minutes, which reduced the loss. The balance between the two will not increase the loss of B vitamins.
2. Cooking in pressure cooker is beneficial to protect antioxidant components. Cooking in pressure cooker can avoid food from being exposed to too much oxygen, which is very beneficial to preserve valuable antioxidant components in coarse grains, such as polyphenols. Cooking will reduce the antioxidant capacity of beans. For example, after green peas are boiled at room temperature for 90 minutes, the absorption capacity of oxygen free radicals is lost by 44%.
The advantage of drinking porridge is to increase appetite and facilitate absorption. The boiled soft porridge melts in the mouth and is very easy to digest after eating. It is especially suitable for people who need to eat liquid food when they are sick, such as anorexia, gastrorrhagia, semi-liquid cannibalism, gastrointestinal infection and diarrhea.
Drinking a bowl of hot porridge early in winter helps to keep warm, increase the body's ability to keep out the cold and prevent colds. In addition to the common rice porridge, millet porridge and corn porridge, there are also some health porridge, such as red bean barley porridge to eliminate damp heat, perilla porridge to prevent colds and so on.