Fried peanuts:

Put peanuts into a pressure cooker, preferably accounting for one-third of the pressure cooker volume, sprinkle a little water, slightly damp the peanuts in the pot, and then cover the pot without adding a pressure limiting valve; Then put the pot on the fire and 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 for eating. This kind of fried peanuts is characterized by high speed, fuel saving, no paste, no black, uniform heat, crispy and delicious peanuts. It takes only six or seven minutes to fry sunflower seeds and four or five minutes to fry peanuts in the same way.

Frying pan sticker:

When the pot is hot, put a proper amount of oil on it and put jiaozi at the bottom of the pot. After half a minute, sprinkle some water into the pot, cover the pot cover, add the pressure limiting valve, take the lower pressure limiting valve after 2 minutes, and let off the steam, and the pot stickers will be cooked. Boiling jiaozi: After the water in the pot is boiled, put it in the jiaozi and cover it without pressure limiting valve. After the vegetarian dumplings are put into the pot, stir the pot once and it will be cooked in 3 minutes; After jiaozi put the meat into the pot, stir the pot once, and then wait for 5 minutes to pick it up.

Pancakes:

Put some oil in the pressure cooker, put the cake in when the pot is hot, cover it without pressure limiting valve, and open the cover after 2 minutes to 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 undercooked.

Bake bread: 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 high-pressure pot, add dough and cover it. After heating for 3 minutes, it will deflate. Open the lid, turn the bread over and heat for 3 minutes.

Store food:

Leftovers in summer are easy to spoil and often deteriorate overnight. If a refrigerator has not been added, using a pressure cooker to store food can ensure that the food stored in summer will not go bad for two or three days. The method is: steam or boil the food in the pressure cooker first, take the lower limit 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 dumplings:

Cooking dumplings in a pressure cooker is not only fast (only takes three or four minutes per pot), but also the boiled dumplings do not break, do not run off flavor and are cooked evenly. The specific cooking method is as follows: put half a pot of water in the pressure cooker, after boiling, stir it twice with a vegetable spoon to make the water spin, add dumplings (generally, the pressure cooker with a diameter of 24 ~ 26 cm can cook about 80 dumplings at a time), cover the lid tightly, and burn it with strong fire. When the steam is ejected from the valve hole for about half a minute, turn off the fire. Until the valve hole stops bubbling, the pot can be boiled for dumplings. But there are three points to note:

First, the number of dumplings put into each pot should be strictly controlled, and it is not easy to be too much.

The second is to observe the valve hole at any time when burning with strong fire, so as not to make the water in the pot come out.

Third, strictly control the jet time. Generally, it takes about half a minute to spray dumplings, that is, they are cooked both inside and outside.

Fried chestnuts:

The method is simple and easy to learn, and the key is to choose the right materials and the right temperature. First, carefully select the chestnuts you bought. Choose chestnuts carefully, and choose chestnuts with uniform particles, solid feel and ochre purple luster in the dark red shell. High-quality chestnut nuts are light yellow, firm, delicious, low in moisture, high in sweetness, waxy, fragrant and delicious. At present, chestnuts on the market are advertised as chestnuts moved to the west. In fact, chestnuts can be seen everywhere in the north, and the taste is not too bad. It is not necessary to move to the west, as long as they are fresh. An insider taught me a method to identify chestnuts. I shook a handful of chestnuts on the stage or put them in my hand, and there was a shell sound, indicating that the pulp was dry and hard. Maybe chestnuts or Chen chestnuts were listed as fresh chestnuts the next year.

Wash the selected chestnuts in clear water, and pour some peanut oil into the bottom of the high-pressure pot, which is similar to frying a plate of vegetables. Shake the pressure cooker gently so that the oil spreads all over the bottom of the cooker. Take chestnuts out of the water, don't drain the water, just put them into the pot dripping with water (this step is very important, it is not advisable to have too much water or too little water), cover the pot tightly, but don't add a high-pressure valve, turn on the medium heat, and when you hear the salad in the pot and the air holes start to emit air, turn off the fire to the minimum, and shake the pot from time to time to make the chestnuts in the pot heat evenly, so that after about 20 minutes.

Stewed fish:

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

Put cabbage leaves in the pressure cooker (this stew will be delicious, 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 (it must be put to remove the fishy smell). Pepper, aniseed, onion, garlic cloves, 4-5 ginger slices, a little white wine and water are mixed into a bowl.

Put the oil in the wok, heat the oil, put 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 lid, press the valve on the lid, and then turn it to low heat 15 minutes, and then turn off the fire.

Key points: sit on the fire after the soup pot cover is opened, and turn the soup from medium fire to low fire. Only 1/2 fish soup is a little thick and turns off the fire.

When it's cool, copy the fish so that the fish don't come loose.

This practice is the authentic practice in the north. Some stewed fish taste very soft, and it is my favorite to eat fish soup and fish tripe rice.

Cooking crisp vegetables:

It's really unusual to take crisp vegetables: 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), it is advisable to have a thin and fat back elbow; After removing the old leaves, the cabbage is torn off one by one and scalded in boiling water for later use; Peel the lotus root and cook it slightly, otherwise it will be crisp and black; Removing the stalk of the lily; Eggs are cooked and shelled. After cleaning up the raw materials one by one, start to set the pot: lay cabbage on 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 onion and ginger between each layer, and then pour pepper water.

Everyone can change tricks, and their cleverness is different. Whether a pot of crisp vegetables is delicious depends on the proper collocation of soy sauce, vinegar and sugar, otherwise it will be inferior. There are contradictions and unity among them. To make them harmonious, my experience is 3 portions of soy sauce, 1 vinegar and12 portions of sugar. Of course, soy sauce and vinegar are all good. Mix the seasoning, slowly pour it into the pot, first boil it with strong fire, then simmer it with slow fire for three hours, and pour enough sesame oil and wine before turning off the fire. Crispy dishes should be eaten cold, fragrant, rotten and mellow. Crucian carp bone spurs are crisp at the entrance, which is better than anchovies in Shanghai Guansheng Garden.

Processing and cooking method of chicken

1, processing

Cut the chicken: the texture of the chicken is tender and loose, so it should be cut along the fiber texture of the meat to cut it 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 finishing the chicken, 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, which can remove the fishy smell of the chicken.

2. Cooking

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 less or even no seasoning when cooking. Cage chicken is suitable for frying, cooking, frying and frying because of its single feed, little activity, short growth period, rich fat, tender meat and poor taste, and more seasonings should be added.

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

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

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

When the pressure cooker is boiling, the temperature can reach about 120 degrees. Therefore, the pressure cooker is suitable for stewing and cooking difficult food. For example, cooking rice in a pressure cooker saves time and fuel than cooking rice in an ordinary pot, and the cooked rice is also fragrant, soft and delicious. Used for stewing meat, easy to cook, easy to rot and palatable. The method of use is basically the same as that of ordinary pot, except that you can't open the lid to observe and taste during the process.