The steps of cooking porridge in pressure cooker?

It takes about 6 ~ 7 minutes to cook rice porridge in a pressure cooker, 5 ~ 6 minutes in Xiaomi village and 10 ~ 12 minutes in sorghum rice. When the time is up, take the pot out of the furnace, cool it naturally for about 10 minute, and open the lid. If the time is short, pour the pot cover with cold water 15-20 seconds, and then open the pot cover after cooling.

Methods and steps of cooking porridge in pressure cooker

【 Materials 】 Appropriate amount of rice, millet, glutinous rice, black rice, corn grits, sorghum rice and jade Gu Mi, and appropriate amount of water.

[Practice] Rice washing: remove impurities from the above rice and wash it for later use.

2. Cooking porridge: the pressure cooker releases water. When the water boils, pour rice, millet, glutinous rice, black rice, corn grits, sorghum rice and jade Gu Mi in turn (water and rice should not be too full, but it is best to reach 3/5 of the volume of the cooker to prevent overflow).

3. Cover it and seal it. When the heat is high enough to make the exhaust outlet emit straight air, add the pressure regulating valve, simmer for about 5 minutes, then turn off the heat, let it continue to cook, and then naturally cool it before cooking.

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Boiled red bean sorghum porridge in pressure cooker

【 Material 】 50g of adzuki bean, 50g of sorghum rice, 50g of round glutinous rice, peanut 10 and 5 cups of clear water. The right amount of sugar.

[Practice] Wash adzuki beans, sorghum rice, round glutinous rice and peanuts respectively, soak adzuki beans in water for 3 hours, sorghum rice in water for 30 minutes and round glutinous rice in water for 65,438+0 hours.

2. Put the pressure cooker on fire, add water, adzuki beans, round glutinous rice, sorghum rice and peanuts, close the lid and put the button valve on the fire to heat it with high fire. 3. When the pressure limiting valve discharges steam, immediately reduce the fire and keep the pressure limiting valve in a micro-exhaust state. Continue heating 10 minutes and then turn off the fire.

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【 Material 】 Fish fillets, celery, brown rice, red dates and mushrooms each 25g. Appropriate amount of sesame oil, salt, shredded ginger and pepper.

[Practice] Wash and chop celery for later use.

2. Wash brown rice, add water and red dates to cook porridge, add fish fillets and mushrooms, boil over high fire, add shredded ginger, add celery powder, salt, pepper and sesame oil to taste.

Tang Shengju reminds you warmly. First of all, remove the fishbone from the fish fillet, cut it obliquely on the pure fish, and try not to push and pull it back and forth. It is best to cut it evenly.

2, the thickness of the fish fillets are controlled by themselves, of course, not too thick, too thin and not good, easy to break when frying.

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It can be cooked in 6 to 8 minutes and cooked in 20 minutes, with high consistency and delicious taste.

It takes about 45 minutes to cook porridge in a pot.

Extended data

First, how to cook millet porridge:

1, wash rice, boil in cold water, and add millet.

2. After boiling, reduce the heat.

3. Turn off the heat when the rice is rotten and the porridge is sticky.

Second, tips:

1. Add the millet after the water is completely boiled. This will not only cook porridge faster, but also won't paste the bottom of the pot.

2. If you want millet porridge to taste better, you can add white rice and glutinous rice to cook it together, so that the cooked millet porridge is thick, fragrant and sticky. What is more exquisite is that cereal can be added to increase the taste of porridge, just because cereal is cooked quickly, so you can't add cereal until the rice is cooked.

If you like sweets, you can put some rock sugar.

4. It is best not to use the pressure cooker to make millet porridge, because the particles of millet are relatively broken, which is easy to block the valve of the pressure cooker, causing some safety hazards.

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