It is normal for the pressure cooker to boil porridge and overflow water. Just cover the spilled rice soup with a dry rag to absorb water, and be careful not to cover the air hole. It is suggested not to fill the rice and water too full, and open the lid when it is angry. The ratio of rice to water for cooking porridge is 1: 7, and the water should not exceed the MAX maximum scale, preferably below one scale.

Extended information:

1. Cooking in pressure cooker is beneficial to protect vitamins.

It was found that cooking coarse grains and miscellaneous beans in pressure cooker increased the loss of high temperature, but the cooking time was shortened from 6 minutes to 3 minutes, which reduced the loss. The balance between the two will not increase the loss of B vitamins.

2. Cooking in pressure cooker is beneficial to protect antioxidant components.

pressure cooker cooking can avoid food contact with too much oxygen, which is very beneficial to preserve valuable antioxidant components in coarse grains, such as polyphenols. Foreign studies have found that cooking will reduce the antioxidant capacity of beans. For example, after green peas are cooked at room temperature for 9 minutes, the ability to absorb oxygen free radicals (that is, the ability to resist oxidation) loses 44%.

3. Cooking in a pressure cooker is good for digestion.

The Nutrition Research Office of China Agricultural University found that the digestion speed of hard health food such as yam, Euryale ferox, lotus seed, coix seed and adzuki bean was obviously accelerated after 2 minutes of high pressure cooking. For people with indigestion and people with weak stomachs such as the elderly and children, cooking in a pressure cooker can help digestion and reduce the burden on the stomach.

Reference: People's Daily Online-Cooking in Pressure Cooker Note: Cooking in Pressure Cooker has three advantages and one disadvantage.