If you have time, porridge is still cooked slowly, which not only tastes good, but also has less nutritional loss. When the temperature exceeds 100℃, the damage to nutrients will increase greatly.

It is recommended not to cook porridge in a pressure cooker, because the pressure cooker is sealed by the pot body, so that the steam in the pot can not be discharged smoothly to increase the pressure in the pot, thus increasing the boiling point of water in the pot. So the water temperature in the pressure cooker is much higher than the boiling water in the ordinary pot. Generally between 120 and 150,

Such a temperature will destroy the carbohydrate molecules in the grain and make it lose its nutrition.