Fried peanuts:

Put peanuts into a pressure cooker, preferably accounting for one-third of the pressure cooker volume, sprinkle a little water, slightly moisten 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 steaming time, 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, no paste, no blackening, uniform heating and crispy and delicious peanuts. It only takes 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 the pot and put jiaozi at the bottom of the pot. 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. 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 stuffing jiaozi is put into the pot, stir the pot and it will be cooked in 3 minutes; Jiaozi put the meat into the pot, stirred the pot, and then waited for 5 minutes to pick it up.

Pancake:

Put some oil in the pressure cooker. When the cooker is hot, put the cake in. Do not cover it with the pressure limiting valve. After 2 minutes, open the lid and turn the cake over. Close the lid 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, so as not to be undercooked.

Toast: After the flour is fermented, add proper amount of milk, eggs and sugar, fully knead it 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 the refrigerator has not been added, using a pressure cooker to store food can ensure that the food stored in summer will not go bad in two or three days. The method is: first steam or cook food in the pressure cooker, take the lower pressure valve, and then buckle it after steaming, so that it can isolate 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, tasteless and evenly cooked. The specific cooking method is as follows: put half a pot of water in the pressure cooker, stir it twice with a spoon after boiling, put it in a 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 boil it over high fire. When steam is ejected from the valve hole for about half a minute, turn off the fire. The pot can't cook jiaozi 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 with strong fire, so as not to make the water in the pot come out.

Third, strictly control the injection time. Generally speaking, it takes about half a minute to spray jiaozi, which means it is cooked 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, dark red shell and ochre purple luster. High-quality chestnut nuts are light yellow, solid and delicious, with low moisture content, high sweetness and waxy flavor. At present, chestnuts on the market are advertised as chestnuts moving to the west. 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 aged 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 plate of vegetables. Shake the pressure cooker gently to let the oil spread all over the bottom of the pot. Take the chestnuts out of the water. Do not drain the water. Just put the chestnuts into a dripping pot (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 fire. When you hear the salad and air holes in the pot 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 evenly heated. After about 20 minutes.

Stewed fish:

Buy a live carp (above 2 kg), clean it and cut it into pieces (if it is above 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 (be sure to put it in to remove the fishy smell). Add pepper, star anise, onion, garlic cloves, 4-5 pieces of ginger, a little white wine and water into a bowl.

Put oil in the wok, add a little sugar when the oil is hot, 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, 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 received 1/2 fish soup, which is a little strong. Turn off the heat.

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

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

Cooking crisp vegetables:

It is really unusual to eat 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 is about four inches long; Elbow (with skin), it is advisable to have a thin and fat back elbow; After removing the old leaves, tear off the Chinese cabbage piece by piece and blanch it in boiling water for later use; Peel the lotus root and cook it slightly, otherwise it will be crisp and black; Lily goes to pedicel; Eggs are cooked and shelled. After cleaning the raw materials one by one, start cooking: spread the cabbage at the bottom; Chicken, elbow and fish are on the second floor; The three layers are kelp, lotus root, lily and egg, and finally covered with cabbage leaves. Sprinkle some onions and ginger between each layer, and then pour in pepper water.

Everyone can do tricks, and their intelligence 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 both contradictions and unity between them. In order to make them harmonious, my experience is 3 portions of soy sauce, 1 portion of vinegar and 1.2 portion of sugar. Of course, soy sauce and vinegar are good. Mix the seasonings, slowly pour them into the pot, first boil them with high fire, then simmer them for three hours, and pour enough sesame oil and wine before turning off the fire. Crispy vegetables should be cold, fragrant, rotten and mellow. Crucian carp's bone spur is crisp, which is more delicious than anchovies in Guan Sheng Garden.

Processing and cooking methods of chicken meat

1, being processed

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

Remove the fishy smell of 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 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 bottom of the prepared boiler at the exhaust hole of the pressure cooker and steam for 40 to 50 minutes. If the interface between the boiler and the pressure cooker is not tight, please cover it with a wet towel.

How to taste the chicken in the pressure cooker: The pressure cooker is fast but tasteless. At this time, we can first stew the chicken in the pressure cooker until it is 67% mature, then take it out and continue to stew it in the casserole, add more seasonings and stew it with low heat.

Make chicken delicious: refer to the "processing" method 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 taste better to add some chicken powder in moderation.

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