Fried peanuts:

Peanuts into the pressure cooker, preferably accounting for one-third of the volume of the pressure cooker, sprinkled with a little water, the pot of peanuts slightly damp, and then cover the lid of the cooker, do not add a restricting valve; and then the pot is placed on the fire to heat up the center of the pot lid to the vertical holes began to bubble steam when the fire is adjusted to the bottom of the pot to the bottom of the pot can be prairie, followed by the two hands will be up and down pawing Then use both hands to paw the pot up and down, every one or two minutes to paw once, from the beginning of the steam to paw three or four times, and then take the pot from the fire, natural cooling for seven or eight minutes, you can open the lid to eat. This fried peanuts are characterized by speed, saving fuel, and not paste not black, even fire, peanuts crisp and delicious. With the same method of fried sunflower seeds only six or seven minutes, fried peanut kernels about four or five minutes.

Frying potstickers:

When the pan is hot, put a proper amount of oil to grease it, and arrange the dumplings on the bottom of the pan. After half a minute, sprinkle some water into the pot, cover the pot with a lid, add a pressure-restricting valve, remove the valve after 2 minutes, and let the steam out, and the potstickers will be cooked. Cooking dumplings: When the water in the pot boils, put in the dumplings and put the lid on without the pressure-restricting valve. After the vegetarian dumplings are put into the pot, stir the pot once and they will be cooked in 3 minutes; after the meat dumplings are put into the pot, stir the pot once and then wait for another 5 minutes to fish them out.

Pancakes:

Spread some oil in the pressure cooker, put the pancake in when the pot is hot, put the lid on, no pressure valve, and turn the pancake over after 2 minutes; then put the lid on again, and buckle the pressure valve, and the pancake will be cooked after about 1 minute. It should be noted that the cake should not be too thick, so as not to cook through.

Baking bread: flour after fermentation, add the right amount of milk, eggs and sugar, kneaded with a rice spoon into the shape of a loaf of bread, in the bottom of the pressure cooker coated with a little cooking oil, into the dough and then cover, heating for 3 minutes that is deflated, open the lid, the bread will be turned over, and then heated for 3 minutes that is.

Storage food:

Summer leftovers are easy to rancid, often overnight spoilage. If you have not yet purchased a refrigerator, the use of pressure cooker storage food, summer storage meals can be guaranteed for two or three days without spoilage. The method is: the food will be placed in the pressure cooker first steamed or boiled, remove the restrictor valve, release the steam and then buckle, so that the food and air isolation and not easy to deteriorate.

Cooking dumplings:

Cooking dumplings in a pressure cooker is not only fast (only three or four minutes per pot), but also cooks the dumplings without breaking the mouth, without running out of flavor, and cooks evenly. Specific cooking method is: put half a pot of water in the pressure cooker, after boiling, with a vegetable spoon stirring two circles, so that the water spinning, into the dumplings (general caliber of 24 to 26 centimeters of the pressure cooker, each time you can cook about 80 dumplings), cover the lid tightly, do not buckle the valve, with a strong fire, to be the steam from the valve holes, about half a minute or so, you can turn off the fire. Turn off the heat until no more steam comes out of the valve hole, then open the pot and fish out the dumplings. But there are three things to note:

One is that the number of dumplings put into each pot should be strictly controlled, not easy too much.

The second is that when you use a high flame to cook, you should always observe the valve holes, so as not to make the water in the pot come out as far as possible.

Third, strictly control the jet time, generally about half a minute of spray dumplings that are cooked inside and outside.

Fried chestnuts:

Methods are easy to learn, the key is to select materials to fine, the fire should be just right. First will buy the chestnuts carefully select some. Selection of chestnuts have to pay attention to the selection of uniform particles, feel solid, dark red shell through the ochre-purple luster of the chestnuts is good. High-quality chestnut kernels yellowish, firm, fleshy beauty, less water, sweetness, glutinous enough, strong flavor, eat mouth beauty. Currently on the market chestnuts are advertised as Qianxi chestnuts, in fact, chestnuts everywhere in the north, the taste is not too much difference, not necessarily have to Qianxi can not be produced, as long as the fresh on the line. There are insiders taught me a way to identify chestnuts, a handful of chestnuts shaking on the stage or into the hands of the shake, the sound of the shells, indicating that the pulp has dried hard, may be the next year chestnuts or chestnuts or old chestnuts pretending to be fresh chestnuts on the market.

Picked chestnuts in the water to wash, in the bottom of the pressure cooker into some peanut oil, the amount of frying with a plate of vegetables almost. Shake the pressure cooker gently to spread the oil all over the bottom. Chestnuts out of the water, do not drain the water, so watery into the pot (this step is very important, water more water less are not desirable), cover the lid tightly, but do not add high-pressure valve, open the medium heat, and so hear the pot salads, air holes at the beginning of the outward bubbling time, the fire will be turned off to the minimum, and from time to time to pick up the pot to shake the pot a few times, so that the chestnuts in the pot by the heat uniformly, so that about 20 minutes later, turn off the fire, wait a while, open the pot, and then the pot, and so on, the chestnuts in the pot. fire, wait a little while, uncovered the lid, the pot is red and attractive, fragrant fried chestnuts.

Stewed fish:

Buy a live carp (more than 2 pounds) cleaned up and cut into pieces (more than 2 pounds of the body of the fish chopped into six segments can not be finned)

Padded to the high-pressure cooker cabbage leaves (which will be stewed out of the very good, you can also put turnip strips) on the leaves of the fish pieces

With the seasoning:

Salt, soy sauce a little bit of wine, vinegar (must put, to go fishy) vinegar (must be put, to fishy taste) peppercorns, spices, scallions, garlic cloves, 4-5 ginger, a little white wine, add water to a bowl

frying pan oil, oil hot, put a little sugar, the next seasoning, boil, pour in the pressure cooker

skinned meat cut into 5-6 pieces, do not be too big, and put in the pot

heat the water to the fish

cover the pot lid.

Make crispy vegetables:

Crispy vegetables are really unusual ingredients: chicken, elbow, crucian carp, kelp, lotus root, cabbage, gold needles, eggs and so on.

The best way to make crispy dishes is to slaughter live chicken; about four inches long live crucian carp; elbow (to skin), to lean more fat less back elbow is appropriate; cabbage to the old leaves, a leaf a leaf torn off, boiling water, standby; lotus root to section scraping skin, a little boiled, otherwise crispy from the black; gold needles to bundle handles; eggs boiled shell. Raw materials one by one to pack up, began to set the pot: the bottom layer of paved cabbage; the second layer of chicken, elbow, fish; the third layer of seaweed, lotus root, golden needles, eggs, and then finally covered with cabbage leaves, sprinkle a little green onion and ginger between each layer, and then poured with pepper water.

"Everyone knows how to do the trick, but the ingenuity is different." A pot of crispy vegetables can be delicious, the key lies in the soy sauce, vinegar, sugar three kinds of seasoning with the right mix, otherwise it will be inferior. The three have contradiction and unity, to make it harmonious, my experience is 3 parts soy sauce, 1 part vinegar, 1-2 parts sugar. Of course, the soy sauce and vinegar are good. Seasoning with a good, slowly poured into the pot, first boil with the fire, followed by simmering for three hours, before turning off the fire poured with a sufficient amount of sesame oil and southern wine, that is. Crispy vegetables should be eaten cold, fragrant rotten taste mellow, crucian carp bones and spines in the mouth and crispy, more than the Shanghai Guan Sheng Yuan anchovies are also wonderful

Chicken processing and cooking methods

1, processing

Cutting Chicken: Chicken meat is relatively delicate and loose texture, you should go along with the texture of the meat fibers to cut, in order to cut neatly. Otherwise, the meat will be cut loose and chopped, which not only affects the appearance, but also is not conducive to cooking.

Remove the fishy smell of chicken: when finishing the chicken should be cut off the buttocks, and remove the internal organs, the internal organs alone; before cooking chicken with hot water, so that some of the epidermal fat oil leaching out of the chicken can be removed from the fishy smell.

2, cooking

What chicken do what dishes: free-range chicken due to feed miscellaneous, wide range of activities, long growing period, muscle old and thick, eat up the taste of pure, the best use of burning, stewing, simmering and other cooking methods, cooking can be less or even do not add seasonings. Captive chicken due to a single feed, less activity, short growth period, more fat, tender meat, poor flavor, suitable for frying, cooking, stir-frying, stir-frying, seasoning is appropriate to add some more.

With the pressure cooker to do steamer chicken: put half a pot of water in the pressure cooker, without a restrictor valve on a high flame, and then prepared the bottom of the steamer pot concave part of the pressure cooker on the vent, with a high flame steam for forty to fifty minutes can be. If the interface between the steamer and pressure cooker is not tight available wet towel to cover.

How to make chicken with pressure cooker flavor: pressure cooker to make chicken, fast, but no flavor. In this case, we can first use the pressure cooker to stew the chicken until six or seven mature, remove, put in a casserole dish to continue to stew, add more seasoning, stewed with low heat can be.

To make the chicken fresh and flavorful: refer to the "processing" column of the method, remove the fishy smell of chicken; used for stewing chicken, can be mixed with 1/5 of the beer in the water soaked for half an hour, it can make the stewed chicken tender and smooth; as chicken powder contains ingredients that can make the chicken meat more delicious, add a little chicken powder taste better.