There are many ways to make green bean soup, some people will use the pressure cooker to cook green bean soup, so that out of the green bean soup is more powder and more rotten, the flavor will be more rich, by the people like. Pressure cooker cooking green bean soup can generally press the porridge button or soup button, you can also use the rice button, depending on the individual practice.

Press which key to cook green bean soup in the pressure cooker

Use the rice button or soup button can be.

When cooking green bean soup in an electric pressure cooker, press the cook soup button or cook beans button. Both buttons will work. Because the green beans are soaked in cold water and the beans in the green beans are relatively small, there are more green beans. Put it in water to make green bean soup. In fact, when you cook green bean soup, you usually press a button to make the soup. It takes about 15-20 minutes to cook green bean soup in a pressure cooker.

When you cook green bean soup in a pressure cooker, the reason it cooks into a bean sauce is that it takes too long to cook, which has little to do with whether or not the green beans are soaked. If you want the green beans to take shape, you can shorten the coagulation time. It's best to use soaked green beans before cooking green bean soup. When the green beans absorb enough water, you can shorten the cooking time of the soup, and the crumpled green beans will float up during the soaking process and be easily removed.

Is the pressure cooker cooking green bean soup by soup

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Green beans can be cooked in a pressure cooker. Cooking green beans in a pressure cooker can make green beans cook faster and reduce the time of green bean stew, but do not cook too long, which can easily cause an explosion. If used correctly, it will not explode. The reason for the easy explosion is that the high pressure in the pot produces enough foam to block the center hole and vent hole of the pressure limiting valve.

When cooking green beans, you should pay attention to the following two points: first, the total amount of food should not be more than half of the pot; second, after the green beans are cooked, you need to wait until the food is cooled down and the pressure is completely released before you open the lid, otherwise the food inside may spurt out of the pressure valve and cause unnecessary damage.

Precautions for cooking green bean soup

1, do not cook in an iron pot: cooking green bean soup in an iron pot will affect the color of the soup. Metal ions usually form "complexes" with polyphenols in green bean soup, making the soup black. Although it is not toxic, it may interfere with the antioxidant effect of mung beans and the acceptance of metal ions. Therefore, when cooking green bean soup, an iron pot is the least appropriate, and a casserole dish is the most fantastic. It's okay to have a stainless steel pot in the house.

2, do not add honey: do not use an iron pot as well. You can't add honey to green bean soup. Honey contains many minerals, including iron ions.

3, do not discard the green bean skin: most people will discard the green bean skin floating on the surface of the green bean soup. In fact, it is best not to discard it because it contains flavonoids, tannins and other substances which are very beneficial to the human body.

4, do not open the lid: polyphenols in mung beans are easy to oxidize, in mung bean soup, mung bean porridge cooking process will gradually change from green to red. Therefore, cooking should be covered with a lid to minimize the contact area with oxygen.

5, do not add water at once: cook green bean soup to add water several times. First add a small amount of water to boil and bloom the green beans, and then increase the amount of water to boil the green bean soup, thus shortening the maturation time of the green beans.