Fried peanuts:

Put peanuts into a pressure cooker, preferably accounting for one-third of the pressure cooker volume, sprinkle a little water, slightly wet the peanuts in the pot, and then cover the pot without adding a pressure limiting valve; Then put the pot on the fire to heat it. When the vertical air hole in the center of the pot cover begins to steam, adjust the primer to just burn to the bottom of the pot. Then, move the pot up and down with both hands, once every one or two minutes, three or four times from the time of steaming, then take the pot off the fire and naturally cool it for seven or eight minutes, and then open the lid to eat. This kind of fried peanuts is characterized by high speed, fuel saving, non-paste, non-black, uniform heating and crispy and delicious peanuts. It only takes six or seven minutes to fry sunflower seeds, and it only takes four or five minutes to fry peanuts in the same way.

Frying pan sticker:

When the pot is hot, put some oil and jiaozi in the bottom. After half a minute, sprinkle some water into the pot, cover the pot, add the pressure limiting valve, take the lower pressure limiting valve after 2 minutes, let off steam, and the pot stickers will be cooked. Boil jiaozi: After the water in the pot is boiled, put it in the jiaozi, cover it, and do not use the pressure limiting valve. After the vegetarian dish jiaozi is put into the pot, stir-fry the pot once and it will be cooked in 3 minutes; Jiaozi put the meat in the pot, stir the pot once, and then wait for 5 minutes to pick it up.

Pancake:

Put some oil in the pressure cooker. When the cooker is hot, put the cake in, without covering the pressure limiting valve. After 2 minutes, open the lid and turn the cake over. Cover again and close the upper pressure valve. After about 1 minute, the cake is cooked. It should be noted that the cake should not be too thick to avoid undercooking.

Toast: After the flour is fermented, add proper amount of milk, eggs and sugar, knead thoroughly, and make it into bread shape with a rice spoon. Apply a little cooking oil to the bottom of the pressure cooker, add the dough and cover the pot. It will deflate after heating for 3 minutes. Open the lid, turn the bread over and heat it for 3 minutes.

Store food:

Leftovers in summer go bad easily, often overnight. If there is no refrigerator, storing food in a pressure cooker can ensure that the food stored in summer will not go bad for two or three days. The method is: first steam or cook the food in the pressure cooker, take the lower pressure valve, and then buckle it after steaming, so that the food can be isolated from the air and is not easy to deteriorate.

Boiled jiaozi:

Cooking jiaozi in a pressure cooker is not only fast (only takes three or four minutes per pot), but also the cooked jiaozi is not broken, stale and evenly cooked. The specific method is as follows: put half a pot of water in the pressure cooker, stir it twice with a spoon to make the water rotate, put it in jiaozi (generally, the pressure cooker with a diameter of 24 ~ 26 cm can cook about 80 jiaozi at a time), cover the lid tightly, and use strong fire. When steam is ejected from the valve hole for about half a minute, turn off the fire. Jiaozi can't be cooked in the pot until the valve hole stops bubbling. But there are three points to note:

First, the amount of jiaozi in each pot should be strictly controlled, and it is not easy to have too much.

The second is to observe the valve hole at any time when burning fiercely, and don't let the water in the pot come out.

Third, strictly control the injection time. Generally, it takes about half a minute to spray jiaozi, which means it is cooked both inside and outside.

Fried chestnuts:

The method is simple and easy to learn, and the key is to choose the right material and temperature. First, carefully select the chestnuts you bought. Choose chestnuts carefully, and choose chestnuts with uniform particles, solid feel and deep red shell with ochre purple luster. High-quality chestnut nuts, light yellow, solid and delicious, low in moisture, high in sweetness and delicious. At present, chestnuts on the market are advertised as chestnuts moving westward. In fact, chestnuts can be seen everywhere in the north, and the taste will not be too bad. There is no need to move to the west, as long as they are fresh. An insider taught me a way to identify chestnuts. I shook a handful of chestnuts on the stage or put them in my hand, and there was a sound of shelling, indicating that the flesh was dry and hard. Maybe chestnuts or old chestnuts are listed as fresh chestnuts the next year.

Wash the selected chestnuts with clear water and pour some peanut oil into the bottom of the pressure cooker, which is similar to frying a dish. Shake the pressure cooker gently and let the oil spread all over the bottom of the pot. Take the chestnuts out of the water. Don't drain the water. Just put the chestnuts into the pot dripping with water (this step is very important, too much or too little water is not advisable). Cover the pot tightly, but don't add a high-pressure valve. Turn on the medium heat. When you hear the salad and air holes in the pot start to emit air, turn off the heat to a minimum, and shake the pot from time to time to make the chestnuts in the pot heat evenly. After about 20 minutes.

Stewed fish:

Buy a live big carp (more than 2 kg), clean it and cut it into pieces (if more than 2 kg, cut the fish into six sections without fins).

Put cabbage leaves in the pressure cooker (it will be delicious to stew, and radish strips can also be put), and put fish pieces on the leaves.

With seasoning:

Add a little more cooking wine vinegar to the salt soy sauce (be sure to remove the fishy smell). Mix pepper, aniseed, onion, garlic cloves, 4-5 pieces of ginger, a little white wine and water and put them in a bowl.

Put oil in the wok, heat the oil, add a little sugar, boil the seasoning and pour it into the pressure cooker.

Cut 5-6 pieces with skin, not too big, and put them in the pot.

Heat the water until it doesn't pass the fish.

Cover the pot, press the valve, turn the fire down after blowing,/kloc-turn off the fire after 0/5 minutes.

Key point: sit on the fire after the soup cover is opened, and then turn the soup into a small fire. Only 1/2 fish soup, a little strong, turn off the heat.

When it gets cold, copy the fish so that it won't fall apart.

This practice is authentic in the north. Some stewed fish tastes soft, and eating fish soup and fish belly rice is my favorite.

Cooking crisp vegetables:

Eating crisp vegetables is really unusual: chicken, elbow, crucian carp, kelp, lotus root, cabbage, lily, eggs and so on.

The best chicken to cook crispy vegetables is the live chicken that is slaughtered now; Live crucian carp about four inches long; Elbow (with skin) should have a thin back elbow; After removing the old leaves, tear off the cabbage one by one and scald it with boiling water for later use; Peel the lotus root and cook it slightly, otherwise it will be crisp and black; Removing the stems of the lily; Eggs are cooked and shelled. After cleaning the raw materials one by one, start to set the pot: spread the cabbage at the bottom; Chicken, elbow and fish are placed on the second floor; The three layers are kelp, lotus root, lily and egg, and finally covered with cabbage leaves. Sprinkle some minced onion and ginger between each layer, and then pour pepper water.

Everyone can do tricks, and their intelligence is different. Whether a pot of crispy vegetables is delicious depends on whether soy sauce, vinegar and sugar are properly matched, otherwise it will be inferior. There are both contradictions and unity between them. To make them harmonious, my experience is 3 portions of soy sauce, 1 vinegar, 1.2 portions of sugar. Of course, soy sauce and vinegar are good. Mix the seasoning, slowly pour it into the pot, first boil it with strong fire, then simmer it for three hours, then pour enough sesame oil and turn off the fire after drinking. Crispy vegetables should be cold, fragrant, rotten and mellow. Crucian carp bone spurs are crispy and more delicious than anchovies in Guan Sheng Garden.

Processing and cooking method of chicken

1, being processed

Cut chicken: The chicken is tender and loose, and it should be cut along the fiber texture of the meat in order to be cut neatly. Otherwise, the meat will be chopped, which not only affects the appearance, but also is not conducive to cooking.

Remove the fishy smell of the chicken: when the chicken is finished, cut off the bottom of the chicken and remove the internal organs. Soak the chicken in hot water before cooking, so that some epidermal fat oil can be leached out and the fishy smell of the chicken can be removed.

Step 2 cook

What kind of chicken cooks what kind of food: Free-range chicken has a wide range of activities, long growth period, thick muscles and pure taste. It is best to use cooking methods such as burning, stewing and simmering, and you can add little or no seasoning when cooking. Cage chickens are suitable for frying, boiling, frying and frying because of their single feed, little activity, short growth period, rich fat, tender meat and poor taste, so more seasonings should be added.

Boil the chicken in a pressure cooker: put half a pot of water in the pressure cooker, put it on a big fire without a pressure limiting valve, then aim the concave part of the prepared boiler bottom at the exhaust hole of the pressure cooker and steam it for 40 to 50 minutes. If the interface between boiler and pressure cooker is not tight, cover it with a wet towel.

How to taste the chicken in the pressure cooker: the pressure cooker is fast, but it has no taste. At this time, we can stew the chicken in the pressure cooker until it is 67% mature, take it out, continue to stew it in the casserole, add more seasoning and stew it on low heat.

Make chicken delicious: refer to the method of "processing" to remove the fishy smell of chicken; Stewed chicken can be soaked in water mixed with 1/5 beer for half an hour, which can make stewed chicken tender, smooth and refreshing. Because chicken powder contains ingredients that can make chicken more delicious, it will be better to add some chicken powder in moderation.