In summer, the cool and hot summer foods such as mung bean soup and lily white fungus soup gradually became regular guests on the table. However, the fire department reminds that, although the pressure cooker boiled mung bean soup, etc., although the time is short and the speed is fast, there is a certain degree of danger and the use should be cautious.
According to industry sources, in the process of using an autoclave, especially when cooking thick, small-grained, easily-inflatable semi-liquid foods such as mung bean soup and lily white fungus soup, improper handling may easily result in clogging of the exhaust due to mucus, tofu, etc. Holes and other dangers occur.
Industry insiders recommend that when using pressure cookers, pay attention to the following matters: First, carefully clean up the food residue in the vent before and after use to ensure safe and unobstructed ventilation holes. Second, cook green bean soup, lily white fungus soup, white rice porridge and other foods. When the total capacity is best not more than half of the pot volume; third is to ensure that the lid and the pot body up and down two handles to coincide, fasten; Fourth, the rubber seal should be regularly checked inside the lid, when the seal becomes hard, When the brittleness and elasticity are reduced, it must be replaced in time. The fifth is that the pressure cooker should not be used for more than 5 years. The sixth is that when using the pressure cooker, there must be a dedicated guard to turn off the gas in time. Seventhly, remember to use tools such as chopsticks after cooking. Turn pressure limiting valve for abnormal exhaust.
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