Two neighbors in the family both had pressure cooker explosions. The loud noise from their home and the scene we saw knocking at the door to save people are still lingering in my mind. So I learned more about the use of the pressure cooker, so I might as well teach you a few tricks here.

1. Don't take too much. When the pressure in the pot is generated, there is almost no safe buffer space. Continue to heat, the pressure will increase, causing an explosion. According to the manufacturer's instructions, the food in the pot should not exceed 2/3 of the total volume, but I think it is best not to exceed 1/2.

2. Before each capping, carefully check whether the vent hole in the center of the cover is clear. If the light is not bright and the air blowing is not smooth, it must be blocked and removed before it can be stamped.

3. After capping, the scientific method is not to add the pressure-limiting valve first, and then add the pressure-limiting valve in time after the cold air in the pot is heated and discharged (subject to the uniform steaming of the central hole).

4. Before adding the pressure limiting valve, check the air holes on the pressure limiting valve. Methods You can blow air through the big hole with your mouth, and air will come out when the shunt hole and drainage hole are clear. If it is blocked, you can use it by poking it with a thin wire.

5. It is best not to cook beans, porridge and ribs seaweed soup in a pressure cooker. The foam produced by the high pressure in the pot is enough to block the central hole and water spray hole of the pressure limiting valve, and disaster is brewing.

6. Start cooking with a big fire, and switch to a small fire after charging.

7. Don't be lazy when using the pressure cooker. Some people like to cook with a pressure cooker, but some people stay away from the kitchen for a long time and don't know the state of the pressure cooker in use, which will inevitably lead to accidents.