Recently, Lianyungang, Jiangsu. An old man used a pressure cooker to cook mung bean porridge and exploded, and the kitchen was in a mess. Ms. Zhang, daughter-in-law, said that the mung bean porridge cooked by her mother-in-law at that time, was cooked. After turning it on a low heat, people left the kitchen. Three minutes later, the pot suddenly exploded, and the glass and gas stove in the kitchen were broken. It was speculated that the mung bean skin should be blocking the exhaust hole. Fortunately, there was no one in the kitchen.
Xinxin: Fortunately, there is no one in the kitchen! It's scary to think about it. But QC, why can you always hear pressure cooker explosions recently...and it is often related to mung bean porridge?
QC bacteria: pair, but mainly old-fashioned pressure cooker. mung bean porridge/mung bean soup has always been the "high-risk food" of old-fashioned pressure cookers. There is much more than this case when cooking mung bean soup in a pressure cooker and fried kitchen.
For example, in August 2010, a pressure cooker explosion occurred in Liuzhou , which was also boiled mung bean soup:
014 in Linyi , which was also green bean soup
011 in Wuhan:
Ping An Zhejiang Network even sent a reminder that it is risky to cook mung bean soup in a pressure cooker, and it is recommended that you do not do this.
Xinxin: 1 day... Why is it so dangerous to cook mung bean soup in a pressure cooker? !
QC bacteria: mainly because of the incomplete safety of old-style pressure cookers.
Some old-fashioned pressure cookers even have only one exhaust hole. When cooking beans, various porridge, kelp soup, tremella soup and other ingredients, it may produce foam, rice grains, bean peels, kelp and other ingredients during the cooking process, which blocks the exhaust valve, and the air cannot be discharged, causing an explosion.
Xinxin: Hit sounds scary. Since this is a problem with the old-style pressure cooker, is it a smaller problem with the new-style pressure cooker?
QC bacteria: The current new pressure cooker, electric pressure cooker, etc. generally, there is no need to worry too much about this. Because safety measures have improved a lot.
Newer pressure cookers often have multiple safety protections. In addition to the exhaust valve, there are also devices such as safety valve , pressure relief tanks to prevent excessive pressure in the pot. Only when these three lose their effect at the same time can there be a possibility of explosion. If electric pressure cooker , the power will be automatically cut off for protection after exceeding a certain pressure, which is safer.
QC bacteria: so my suggestion is: try not to use old-fashioned pressure cookers.
If the elderly at home are still using it, it is best to buy them a new, safer pressure cooker instead. In addition, try not to use a pressure cooker to cook such semi-liquid food that is prone to skin and blocks the exhaust hole.
Xinxin: semi-liquid, easy to have skin... These statements are too professional. Can QC explain in detail, give an example!
refers to various boiled beans (mung beans, red beans , kidney beans, etc.), porridge (white porridge, mixed grain porridge , tremella soup, etc.) and QC bacteria: kelp soup, etc.
Xinxin: Okay! So you should not only buy a new pressure cooker, but also pay attention to food ingredients.
QC bacteria: yes! In addition, when using a pressure cooker, remember to pay attention to the following points:
. Read the instruction manual carefully before use and understand the precautions
. Put food in accordance with the regulations of the instruction manual, do not put it in excess.
. Before each use, check whether the exhaust valve is blocked by food, clean regularly, and unblock the exhaust valve
. Before opening the fire, make sure the lid is tightly closed
. Someone must be watching during the cooking process. If there is any abnormality, you can turn off the fire immediately
7. Open the lid after the pressure relief is completed. Do not open the lid in advance
8. Each pressure cooker has a service life period, generally 5 years. Do not use it again if the deadline exceeds the deadline. In the laboratory of food science, all containers involving "high pressure" have very strict management regulations. autoclave sterilization pot and other pressure vessels are even special equipment and need to be reported to the regulatory authorities. Operations require a certificate, and regular maintenance and training records are required.
Home’s “pressure cooker” is actually a pressure vessel, and there are no fewer safety accidents than laboratory pressure vessels. We should have a sense of awe of "pressure", be more careful, and be more careful.
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