Fresh milk porridge

Material

Ingredients: 200 grams of rice,

Accessories: 50g bacon, 50g green pepper, 20g onion (white skin),

Seasoning: 20g butter, 3g salt, 3g pepper, 20g vegetable oil

How to make fresh milk porridge

1. Wash the rice and cook it into porridge with water;

2. Peel the onion and cut into thin slices;

3. Cut bacon into small pieces;

4. Wash the green peppers, remove the stems and seeds, and cut into rings;

5. Pour a small amount of oil into the pan, add the bacon and fry it briefly, then stir-fry the green pepper for a few times and serve;

6. Sauté the onion with butter until transparent, then add porridge and 5 ml of broth, and bring to a boil over low heat;

7. Finally, add salt and pepper to season, serve in a bowl, and top with bacon and green pepper.

Porridge is a nutritious and healthy food. It takes a lot of time to cook it slowly at room temperature. The elderly say that cooking porridge in a pressure cooker will lose nutrients. Which cooking method has higher nutritional value and retains more health-promoting ingredients?

There are three major differences between high-pressure cooking and normal-pressure cooking: First, the temperature is high. As the pressure increases, the boiling point increases accordingly, to approximately 108-120°C; second, due to the high pressure, the cooking speed is fast and the cooking time is shortened by 2/3; third, it is airtight. After exhausting, it is no longer in contact with the outside air and is in a certain vacuum state.

These three characteristics give high-pressure cooking certain advantages in preserving nutrients.

Let's look at food again. There are many kinds of nutrients in food, and their "tempers" are different. The minerals, dietary fiber and protein mainly contained in grains and beans used to cook porridge are not afraid of cooking. The loss of antioxidant components such as B vitamins and flavonoids increases due to the increase in temperature, but at the same time it decreases due to the shortening of cooking time, so the overall loss is similar. If we also take into account that the pressure cooker has less exposure to oxygen and less oxidation in a closed state, it is very beneficial for retaining antioxidant components.

If you want to get more of the disease prevention and fitness benefits of multi-grain porridge, it is best to cook it in a pressure cooker. It is convenient and delicious; it does not increase the loss of nutrients and can better retain antioxidant ingredients. Currently, there are electric pressure cookers. Add various ingredients and water, press a button, and you can wash and cut vegetables. When the dishes are served, a pot of fragrant multi-grain porridge is also ready. Dinner life will become more comfortable and healthier.