How to cook Babao Congee in pressure cooker

To cook Babao Congee in pressure cooker, it is necessary to soak the food materials in advance and control the heat. The main steps include food processing, water volume adjustment, time control, pressure relief skills and seasoning opportunities.

1. Food material treatment

Beans and grains of Babao Congee need to be soaked for more than 4 hours in advance. Hard food materials such as red beans and job's tears are easier to soften after absorbing water to avoid uneven heating during high-pressure cooking. Glutinous rice, peanuts, etc. can shorten the soaking time to 2 hours. It is recommended to use filtered water for soaking to reduce impurities. Dried lotus seeds need to have their cores removed to prevent bitterness, while red dates can have their cores cut off to accelerate the release of sweetness.

2. Water volume adjustment

The water level of the pressure cooker should be maintained at a ratio of 1:5 to 1:8 between ingredients and water, and the water volume should be increased when there are many beans. Leave at least 5 centimeters of space between the water surface and the pot lid to prevent overflow. For the first use, add a small amount of water to test the expansion rate of the ingredients. If an electric pressure cooker is used, the water level should not exceed the maximum scale line of the inner pot.

3. Time control

After SAIC, turn to medium and low heat for 15-20 minutes, and then turn off the heat. Babao Congee containing grains and beans should not exceed 25 minutes. The electric pressure cooker selects the grain Congee mode for about 30 minutes, and the traditional pressure cooker needs to observe the swing frequency of the pressure valve to adjust the firepower. Excessive cooking time can lead to a significant loss of vitamin B family.

4. Pressure Relief Techniques

Natural pressure relief requires waiting for the pressure valve to fully lower before opening the lid, which takes about one-third of the cooking time. For rapid pressure relief, wet towel can be used to cover the pot cover to cool down, but it may affect the consistency of Congee. It is forbidden to open the lid forcibly during pressure relief to avoid steam scalding or porridge splashing.

5. Seasoning timing

Rock sugar or brown sugar should be added and stirred to melt after releasing pressure. Adding sugar too early can cause the bottom to become sticky. Add goji berries, raisins, and other auxiliary ingredients 5 minutes before turning off the heat, and use the remaining heat to simmer until cooked to retain nutrients. Salty eight treasure Congee can be paired with a small amount of salt and sesame oil to enhance the flavor.

It is recommended to clean the seal ring and exhaust valve in time after using the pressure cooker to cook Babao Congee to prevent residual starch from corroding the rubber ring. The ingredients can be adjusted according to different seasons. Green beans can be added in summer to clear heat, and longan can be added in winter to warm up. The cooked Babao Congee can be frozen and stored separately for no more than two weeks. When reheating, add a small amount of boiled water and stir to restore consistency. People with high blood sugar should reduce the proportion of glutinous rice and switch to low sugar ingredients such as oats and buckwheat. Pressure cooker cooking can retain more B vitamins, but some water-soluble nutrients will still be lost with steam, which can be supplemented with fresh fruits.