The pressure cooker is made by increasing the air pressure and the boiling point of water. Under normal circumstances, that is, the boiling point of water at a standard atmospheric pressure is 100℃, and the pressure cooker can seal the water tightly, so the water vapor generated by water evaporation cannot diffuse into the air and can only be stored in the pressure cooker, which makes the pressure in the pressure cooker higher than 1 atmospheric pressure and makes the water boil at a temperature higher than 100℃.
In this way, a high-temperature and high-pressure environment is formed in the pressure cooker, and the boiling point of water can be raised to about 120℃, so that food can be cooked in a short time.
The earliest name of the pressure cooker was Pap Ping Guo, which was invented by a French doctor named dennis Papin. At first, it was only used as a disinfectant.
The advantages of pressure cooker are as follows:
1, simple and convenient. After turning on the power supply, you only need to select the required function, and the next work can be handed over to the electric pressure cooker for automatic completion. Moreover, the electric pressure cooker has a certain pressure, and the temperature in the cooker is higher than 100 degrees Celsius, so it only takes about 20 to 30 minutes to stew difficult-to-cook foods such as beans, and it only takes 8 to 12 minutes for rice to taste steaming.
2, safe and reliable. The electric pressure cooker has good safety performance. When the temperature is enough, the power will be cut off automatically, and when the pressure is enough, the power will be cut off automatically. The special eight-fold safety protection device can free your hands from the stove and use the debris time to do more things.
3. Save energy and money. Cooking food with electric pressure cooker is very efficient in saving energy. After the water in the pot is boiled, it will enter the pressure-maintaining state, and then it can be maintained with only a little electricity, because the heating plate does not work during the pressure-maintaining process, that is to say, almost no electricity is needed.
4. Nutrition and health. Generally, in the cooking process, oxygen in the air is usually mixed with vitamins and nutrients in food, which greatly destroys the nutrients in food. The electric pressure cooker is fully enclosed for cooking, which greatly reduces the destruction and loss of nutrition. In addition, if the water boils for too long, the concentration of sub-salt will increase, so it is more beneficial to human health to cook porridge and soup quickly with electric pressure cooker.