Pressure cookers can sterilize high-temperature resistant things, such as towels and glass bowls, and can be used as distilled wine and distilled water. Can be used to make popcorn, dried sweet potatoes, cakes, steamed cakes, cakes, jams and stews. When decocting traditional Chinese medicine, high pressure can increase the dissolution rate, improve the curative effect and shorten the heating time. Similarly, it can make herbal tea quickly. Cooking in a pressure cooker is easy to burn if you are not careful, and the black rice residue sticks to the bottom of the pot, which is extremely difficult to clean. If you brush with steel balls, it will destroy the smooth surface of the pot and make it more difficult to clean in the future. The correct way is to heat the bottom of the pot with low fire to dry the water inside, then pour in 9-degree white vinegar to soak the black spots and continue to boil with low fire. After a while, the black spots will gradually leave the bottom of the pot. One that my family often uses is to boil eggs in a pressure cooker. Especially when pork ribs, beef or trotters are pressed, my mother always washes four or five eggs and puts them directly in the pot with the meat. When the meat is cooked, the eggs are out of the pot. Peel off the eggs, and you will see that the eggs are as brown as tea eggs, and they taste fragrant and fleshy. You can eat a few eggs without seasoning at all, especially for children!