Boiling soup in a pressure cooker will not destroy the nutrition.

Because pressure cooker cooking creates a vacuum-like environment that reduces the contact between meat and oxygen, which better reduces fat oxidation, and reduces the production of some polymers and other harmful substances during fat oxidation, which is very important for health.

Pressure cooker cooking is conducive to the protection of antioxidant components. Pressure cooker cooking can avoid food exposure to too much oxygen, for the preservation of valuable antioxidant components of coarse food, such as polyphenols is very favorable. Overseas studies have found that steaming can reduce the antioxidant capacity of beans, such as green peas at room temperature after 90 minutes of cooking, oxygen radical absorption capacity (i.e., the ability to resist oxidation) loss of 44%.

However, cooking beans in a pressure cooker reduces the loss of antioxidant properties for the same level of softness. For example, green peas pressure-cooked for 15 minutes showed an increase in oxygen radical uptake capacity, rather than a decrease, to 224 percent of the original capacity.

Lastly, pressure cooker cooking favors digestion. China Agricultural University Nutrition Research Laboratory found that the pressure cooker cooking yam, gravy, lotus seed, Job's tears and red beans and other hard health ingredients, high-pressure for 20 minutes, the digestion of these ingredients is significantly faster.

So, for people with indigestion and the elderly, children and other people with weak stomach, cooking with a pressure cooker can help digestion, reduce the burden on the stomach. So, whether it's porridge or soup, the pressure cooker is a good healthy choice.

However, the pressure cooker isn't all-powerful, and it does cause a loss of vitamin C. The pressure cooker is a great way to make sure that you don't lose any vitamin C. Vitamin C is very delicate, and basically all cooking methods cause it to be lost. However, vitamin C is generally only more abundant in vegetables and fruits, and we hardly ever need to cook fruits and vegetables in a pressure cooker.

Use pressure cooker cooking note:

One taboo: improper selection

To choose according to the actual needs of the family of the right size, full-featured, stable quality, good safety, the price is right electric pressure cooker. Do not blindly buy, blindly believe that the brand, or sales staff marketing, you can refer to the above selection guide for selection.

Two taboos: do not learn to use

Some people buy electric pressure cooker, do not ask and do not learn, pick up and use, this is the most dangerous! The first time you use an electric pressure cooker, you must read the pressure cooker instruction manual. Be sure to do it according to the instructions, or ask someone who knows how to do it. Never use it without learning.

Three taboos: do not check before use

When using, first of all, carefully check whether the exhaust hole is smooth, the hole under the seat of the safety valve is not blocked by residual rice or other food debris. If the use of the process is blocked by food, the power should be unplugged, forced cooling, clean air holes to continue to use, otherwise the use of food will be sprayed out scalding people. Also check whether the rubber sealing washer is aging.

Rubber sealing ring after using a period of time to aging. The aging rubber ring is easy to make the pressure cooker leak, for this reason, it needs to be renewed in time.

The four taboos: the lid is not in place

The handle of the lid must match the instruction sticker of the pot body before starting to cook food, otherwise, the lid is not covered, the pressure can not come up, or the pressure comes up, resulting in the lid popping up, which can easily lead to burns.

Five taboos: unauthorized pressurization

When using some people unauthorized weight on the valve body, in order to make the pressure inside the pot to increase, forcibly shorten the time of production. This dangerous operation on top of the pressure cooker in the ordinary pressure cooker does not have a lot of use, because the electric pressure cooker in the working process is to maintain a sealed state, through the pressure switch in the pot body set the pressure in the pot. Adding weight to the valve body cannot change the pressure inside the pot.

There is a little understanding of the principle of electric pressure cooker friends open the bottom cover, adjust the pressure switch, do not know the size of the pressure inside the pot is a strict technical parameters, ignoring this scientific design, is equal to joke with their lives, privately dismantle, change the original structure of the goods design caused by the pot explosion of the serious consequences of human injuries, the manufacturer is not responsible for Oh, do not take this risk!

Six taboos: overfilled

Using a pressure cooker to put food ingredients, the capacity should not be more than four-fifths of the pot's content area, if it is easy to expand the food such as beans, shall not be more than two-thirds of the pot's content area.

Seven taboos: open the lid in the middle

In the heating process, never open the lid in the middle, so as not to burst out of the food scalded. At the end of the confirmation of cooling before, do not remove the weight or regulator, lest the spray out of food injury. The lid should be opened only after natural or forced cooling.

People's Daily Online - Pressure Cooker Cooking Note: There are 3 advantages and 1 disadvantage of cooking with a pressure cooker