Laba Must-eat Recipe of Multigrain Sweet Porridge
by True flower
Favorite
Difficulty
Easy
Time
30m
Serving
5
Multigrain porridge, to be honest, I made it for the first time. Because miscellaneous grains require a lot of materials, and many ingredients need to be soaked in advance, such as beans, they need to be soaked overnight in winter. If you want to eat it on a whim, you can’t eat it, because if the refractory ingredients are not soaked and boiled directly, they need to be soaked overnight. The time is at least 2 hours. But if you have a stainless steel ball kettle with Fresh Breath 100 fast electric pressure cooker, you don’t have to worry about it. I deliberately don’t soak all the ingredients. I wash them and put them directly into the pot. The default mode is 40 minutes for multi-grain porridge. After 40 minutes, the porridge is ready. Soft, all ingredients are very soft, super convenient, you can make it anytime you want to eat in the future! If it is in the reservation mode, choose the porridge according to the miscellaneous grains, the taste is harder, and the time is 35 minutes, because the ingredients are soaking at the same time as the reservation, so it doesn't take that long.
Compared with normal pressure cooking, there are three main differences between high-pressure cooking and normal-pressure cooking: First, the temperature is high. As the pressure increases, the boiling point increases, about 108~120℃. Second, due to the high pressure, the cooking time is only 1/3 of that of normal pressure cooking. In addition to the heating and cooling time, the real high pressure time is not long. The third is airtight, with a certain degree of vacuum. These three characteristics make high-pressure cooking have certain advantages in terms of preserving nutrients. Using a pressure cooker to cook colored beans, whether boiled or steamed, can reduce the loss of antioxidant properties at the same degree of softness. For example, after 15 minutes of high-pressure cooking of black beans, the loss rate of oxygen free radical absorption capacity was only 9%; after 15 minutes of high-pressure cooking of green peas, the oxygen free radical absorption capacity not only did not decrease, but increased, reaching 224% of the original. After high-pressure cooking, some new antioxidant components may be produced, or polyphenols combined with carbohydrates may become free, thereby enhancing its antioxidant properties. If you want to get more of the disease prevention and fitness benefits of miscellaneous grain porridge, cooking with a pressure cooker is a pretty good choice. It is convenient and can preserve nutrition to the greatest extent.
Compared with normal pressure cooking, there are three main differences between high-pressure cooking and normal-pressure cooking: First, the temperature is high. As the pressure increases, the boiling point increases, about 108~120℃. Second, due to the high pressure, the cooking time is only 1/3 of that of normal pressure cooking. In addition to the heating and cooling time, the real high pressure time is not long. The third is airtight, with a certain degree of vacuum. These three characteristics make high-pressure cooking have certain advantages in terms of preserving nutrients. Using a pressure cooker to cook colored beans, whether boiled or steamed, can reduce the loss of antioxidant properties at the same degree of softness. For example, after 15 minutes of high-pressure cooking of black beans, the loss rate of oxygen free radical absorption capacity was only 9%; after 15 minutes of high-pressure cooking of green peas, the oxygen free radical absorption capacity not only did not decrease, but increased, reaching 224% of the original. After high-pressure cooking, some new antioxidant components may be produced, or polyphenols combined with carbohydrates may become free, thereby enhancing its antioxidant properties. If you want to get more of the disease prevention and fitness benefits of miscellaneous grain porridge, cooking with a pressure cooker is a pretty good choice. It is convenient and can preserve nutrition to the greatest extent.
