In our daily life, we know that normal water only boils when the boiling point is about 100℃, and cooking is the fastest after boiling. When the pressure cooker is used, the boiling point of water can be reduced rapidly, and the air pressure will continue to rise, so that the boiling point will rise. It is a very good choice to use pressure cooker in mountainous areas and some plateau areas. However, the pressure cooker only constantly improves the domestic strength, so that the boiling point of water can be raised, and rice can be cooked quickly after boiling. The same principle applies to pressure cooker cooking. Of course, cooking in a pressure cooker is faster than cooking. In our daily life, we all know that cooking can't be done until water is boiled or ginger rice is put into the pot. The pressure cooker can quickly promote the electricity consumption of the river, quickly reach the boiling state to speed up the efficiency of stewing food, and the steamed food can be heated to above 100℃. Avoid the problem that the boiling point of water is lowered and it is difficult to cook food. The pressure cooker generates a certain pressure by raising the boiling point of liquid at a higher pressure, so that the boiling point of water reaches a higher temperature without boiling. Can quickly and effectively make food into a boiling state, and at this time, because the temperature of water rises, it does not boil, which can accelerate the cooking of food. So the principle of pressure cooker is that the higher the air pressure, the higher the boiling point of water. When using the pressure cooker, you must pay attention to your correct operation to prevent explosion from hurting people.