Electric pressure cooker greatly shortens cooking time and saves energy because of its unique high temperature and high pressure function; However, the pressure cooker with high working pressure is also more destructive to nutrition.
First of all, we must buy pressure cookers selectively, and we must choose pressure cookers with brands, manufacturers, instructions and qualified quality. Don't buy fakes. Pressure cookers are divided into four types: 20.22.24.26 CM. You can buy a trumpet with a small population; With a large population, it is natural to buy a large size. But considering the thermal efficiency, you'd rather choose a bigger one. Pressure cookers are divided into aluminum, aluminum alloy and stainless steel. They have their own characteristics: light aluminum, fast heat transfer, low price and service life of more than 20 years. But using it will undoubtedly increase the absorption of aluminum, and long-term use is not good for the body. Aluminum alloy products are better, more durable and stronger than pure aluminum products. Although the stainless steel pressure cooker is expensive, it is heat-resistant, beautiful, difficult to react with acids, alkalis and salts in food, and has the longest service life, which can reach more than 30 years. Therefore, even if you spend more money at a time, you'd better buy stainless steel.
2. Pad type:
1. Select the inner container of the electric pressure cooker. Stainless steel liner is the best, durable and safe, which meets the health and hygiene requirements. After stewing the bone in a stainless steel liner for a long time, the small scratches caused by friction can't be seen, but there is a problem: there is a blind spot in stainless steel heating, and porridge is easy to paste! Therefore, the stainless steel bottom is rarely used in rice cookers, and it is better to use alloy composite bottom, which has uniform heat transfer and does not paste the bottom when cooking. Don't leave it for long, it's not a big problem. Stainless steel must be used in pharmaceutical production of aseptic products.
2.
The "black crystal liner" is made of high-strength alloy material, which is dark and bright with high strength. The outer surface of the liner is further processed by aerospace oxidation technology, which can make the surface hardness of the liner second only to diamond. The inner pot is easier to clean and less sticky. Moreover, the wear resistance is more than 10 times higher than that of ordinary coatings.
3.
Ceramic thick kettle liner is second only to stainless steel. Therefore, when choosing to use double-layer liner, it is generally best to choose stainless steel liner+Tao Jing liner, then colored liner+ceramic thick kettle, and finally colored liner+non-stick. The inner container is basically a thick ceramic kettle. Tao Jing liner is a new technology applied to household appliances such as rice cookers and electric pressure cookers. A layer of ceramic material was successfully attached to the surface of the rice cooker liner. At the same time, the natural non-stick property, scratch resistance and far-infrared heating property of ceramic materials are used to improve the performance of the traditional liner, and the cooking thermal efficiency is 3-4 times higher than that of the traditional ordinary rigid liner. At the same time, the noble metal ions in the crystal of "Tao Jing" can automatically and permanently inhibit mixing effectively.
4. One pot with two guts
Double bladder is recommended. The composite coating lining is mainly used for making meat. The compound coating liner is easy to absorb flavor, and a little meat flavor may remain after meat cleaning. Stainless steel liner is mainly used for porridge, which is not easy to confuse the taste. In addition, some electric pressure cookers leave the factory with double liners (stainless steel liner and composite coating liner), but most of them leave the factory with one liner. It is also possible to send another liner through promotion, so you should read it clearly when you buy it.
Three. merits and demerits
1. Disadvantages
It's easy to be shielded. If it is blocked by food during use, turn off the power supply. The aging apron is easy to make the electric pressure cooker leak and needs to be updated in time.
When cooking food, a lot of water vapor evaporates, which not only seriously pollutes the home environment and harms the health, but also takes away a lot of fragrance and nutrition in the food.
2. Advantages
1. Save time and effort.
2. The electric pressure cooker does not emit steam when cooking, which saves energy and fully retains nutrition. It also has the characteristics of fast cooking, energy saving and multi-purpose in one pot. Roast chicken doesn't need water, but soup tastes better!