I. Principles
Pressure cooker, also called pressure cooker, can heat cooked food to above 100℃, which was invented by French physicist Pascal in 1679. It mainly uses the difference of air pressure to adjust the boiling point of water. The steam formed by water heating in the pressure cooker forms high temperature and high pressure in a sealed environment, so that the air pressure is greater than one atmosphere and the water boils when it is higher than one hundred degrees. So you can cook food quickly!
Second, the method of use
When we use the pressure cooker, we must pay special attention to it. Before opening and closing the cover, we need to check whether the valve and exhaust pipe are unobstructed and whether the float moves normally. When closing the lid, the lid and body of the pressure cooker should be completely attached, and the float should be paid. When putting food, water and food should not exceed four-fifths of the capacity of the pot itself; When the pressure cooker is opened after use, the gas in the pressure cooker should be completely discharged when the cover is opened, otherwise it may be dangerous.
Third, advantages and disadvantages
The special high temperature and high pressure function of the pressure cooker greatly shortens the cooking time and saves energy. However, the pressure cooker with high working pressure is also more destructive to nutrition. Heat-resistant, beautiful, not easy to react with acid, alkali and salt in food, and the service life is particularly long; However, it is expensive, can not be cooled quickly with cold water, is not suitable for hardship, and is easy to change color on gas stoves and electric stoves.
The above is about the principle of pressure cooker, I hope it will help everyone!