Tag Archives: electric pressure cooker

Which one is better, Midea MY-CS6002W or Instant Pot IP-LUX60?

Last time we have discussed about the difference between Midea MY-CS6002W and Instant Pot IP-DUO60, but now is about to learn the difference between Midea MY-CS6002W and Instant Pot IP-LUX60. Both Midea MY-CS6002W and Instant Pot IP-LUX60 are smart electric pressure cooker, with similar functions, such as stew, boil, cook , etc, with one single button.
Appearance:
Midea MY-CS6002W Electric Pressure Cooker has both white bottom and cover and golden body, which makes it seem elegant. Instant Pot IP-LUX60 has always had black bottom and cover from the 1st generation to 3rd generation. And the silver body makes it seem more professional. We think these both color, golden and silver are eye catching colors, just like iPhone.
1
Functions:
For the operation, Midea MY-CS6002W has more buttons. It has 12 functions: Rice, Soup, Meat/Ribs, Chicken/Duck, Beans/Chili, Fish/Shrimps, Cake, Steam, Bake, Stew, Saute and Yogurt. Taste choices: Shorter, Standard and Longer. Taste includes Shorter, Standard and Longer. Manual includes 7 pressure levels, which is used to adjust the pressure when cooking except for Bake, Cake, Saute and Yogurt. Keep Warm/Cancel means automatically heat preservation for 12 hours after cooking. Appointment time can be set with Hour or Minute. Delay cooking time up to 24-Hours.
Instant Pot IP-LUX60 Electric Pressure Cooker is the third generation production of Instant Pot. It has 10 intelligent functions: Soup, Poultry, Meat/Stew, Beans/Chili, Saute, Rice, Multigrain, Congee, Steam and Slow Cook. Adjust is to control the time of cooking soup, congee, meat, poultry, multigrain, steam and beans, and the temperature of slow cook and saute. Manual is to set the cooking time, with Less, Normal and More choices. Keep Warm/Cancel means automatically heat preservation for 10 hours after cooking. Timer is appointment time , adjusting through + or -. Delay cooking time up to 24-Hours.

MY-CS6002W和Instant Pot IP-LUX60功能对比

Pan cover details:
Midea MY-CS6002W cover adopts the handle design. It has manual exhaust button, float controlled value and detachable pressure regulator protection. Food grade stainless steel inner design and detachable seal ring allow convenient clean. Instead of manual exhaust button, Instant Pot IP-LUX60 has pressure regulator protection and float controlled value. It can be used as manual exhaust pressure if you move the pressure regulator protection to left or right sides. Food grade stainless steel inner design and detachable seal ring allow convenient clean. Through compared, the exhaust safety factor of Midea MY-CS6002W would be higher.
MY-CS6002W和Instant Pot IP-LUX60 上盖比较
MY-CS6002W和Instant Pot IP-LUX60 上盖内部比较

Inner container:
Both inner containers of Midea MY-CS6002W and Instant Pot IP-LUX60 have the capacity of 6L, with 3-ply bottom stainless steel. They have similar weight but the inner containers of Midea MY-CS6002W would be solider.
MY-CS6002W和Instant Pot IP-LUX60 内胆
Pan:
Both Midea MY-CS6002W and Instant Pot IP-LUX60 are made out of high quality materials, which keeps them still when under high pressure. Spiraling heating button allows it to heat up 360 degrees more efficiently.

MY-CS6002W和Instant Pot IP-LUX60 锅体内部比较

Details:
Midea MY-CS6002W pan cover adopts vertical design, saving the kitchen room.

MY-CS6002W和Instant Pot IP-LUX60细节1

It also has detachable water storage tank design.
MY-CS6002W和Instant Pot IP-LUX60细节2

Both of them have spiraling cooling designs at the button, ventilation guarantee.
MY-CS6002W和Instant Pot IP-LUX60细节3

There are similarities between Midea MY-CS6002W and Instant Pot IP-LUX60. Midea is the No.1 brand of electric pressure cooker. They also make electric pressure cookers for other branding business. Instant Pot IP-LUX60 is also made from Midea manufacturer. Both of them have smart pressure and temperature control, which makes them a efficient machine and the energy saving rate reaches 70%, and they produce no noise when working. So which one is better, Midea MY-CS6002W and Instant Pot IP-LUX60? I think they have their own advantages and it is more important to choose a electric pressure cooker that suits you better!

More Electric Pressure Cooker Models, please visit: http://en.huarenstore.com/electric-pressure-cooker.html

Make Matcha Cake with Joyoung Pressure Cooker

Green tea powder, aka matcha and maccha, is the soul of green tea cake. If you want to make good green tea cake, you have to use good quality green tea powder. I’m now happy with my recipe. I hope you like it too.

Matcha Cake

Ingredients

5 eggs

40ml fresh milk

180 g low gluten flour

Seasonings

15 g Green tea powder

1 g Salt

160 g white sugar

Kitchen appliances:

Joyoung electric pressure cooker JYY-50FS18M

Practice

Make Matcha Cake with Joyoung Pressure Cooker

1. Add 5 whole egg, salt and white sugar, whisk to dense state.

2. Add low gluten flour and baking powder, stir evenly to a thick paste.

3. Add the cream into the slightly cooled green tea milk, mix they well. Pour them into the batter, mix again.

4. Apply the cream in the pot, press “Stew”  to choose the “Cake”, and press “Start” to preheat.

5. Open the cover after preheating, pour the batter into the pot, cover the pot.

6. After the completion of the inverted buckle out of the cake, let the cake cool. Collocation fruit or fresh cream with more flavor.

For more electric pressure cooker recipes, go to here http://en.huarenstore.com/blogging/?cat=181

Joyoung electric pressure cooker: http://en.huarenstore.com/joyoung-electric-pressure-cooker-jyy-50fs18m.html

Benefits of Pressure Cooking

Pressure cooking has many advantages, among which saving time & energy, preserving nutrients and eliminating harmful micro-organisms from food are most significant.

Saving Time & Energy

Foods are cooked much faster by pressure cooking than by other methods. Typically electric pressure cooker can reduce cooking time by up to 70% comparing with other methods.

With much less water used in cooking and a fully insulated external pot, much less energy is required, saving up to 70% of energy comparing with boiling, steaming, oven cooking or slow cooking. Electric pressure cookers are the second most energy efficient cooking appliance after microwaves.

green-vegetables

 

Preserving Nutrients & Cook Tasty Food

With pressure cooking, heat is very evenly, deeply, and quickly distributed. It is not necessary to immerse food in water: enough water to keep the pressure cooker filled with steam is sufficient. Because of this, vitamins and minerals are not leached or dissolved away by water. Since steam surrounds the food, foods are not oxidized by air exposure at heat, so asparagus, broccoli, and so on retain their bright green colors and phytochemical. The cooked food keeps its original flavor.

Electric pressure cookers, such as Midea Electric pressure cooker, has a unique fully sealed cooking mechanism. No steam and smells spread throughout the kitchen and your home. This makes it an ideal clean and convenient cooking appliance.

Eliminating Harmful Micro-Organisms in Food

With pressure cookers, food is cooked at a temperature above the boiling point of water, killing almost all harmful living micro-organisms such as bacteria and viruses. Pressure cooker have been used as an effective sterilizer, for jam pots and glass baby bottles for example, or for treating water.

aspergillus

Rice, wheat, corn and beans may carry fungal poisons called aflatoxins. Aflatoxins are naturally occurring mycotoxins produced by many species of Aspergillus fungi, due to improper storage, such as in humid conditions. Aflatoxins are a potent trigger of liver cancer and may play a role in a host of other cancers as well.

Just heating a food to the boiling point does not destroy aflatoxins. Recent study by Korean researchers showed that pressure cooking was capable of reducing aflatoxin concentrations to safe levels.

Another example is raw kidney beans, often used in making delicious Mexican Chili. Kidney beans contain a toxin, phytohaemagglutinin, which is only destroyed by boiling at high temperature for at least ten minutes.

More Electric pressure cookers, please visit: http://en.huarenstore.com/electric-pressure-cooker.html

How Smart Cooking Programs Work

Midea electric pressure cooker achieves the best cooking results with a set of smart cooking programs.  The programs are stored in and executed by an advanced micro-processor chip inside Midea electric pressure cooker control panel. Those programs have been chosen after extensive testing in our lab with various food content.

The smart cooking programs control the cooking process with four parameters: heating intensity, temperature, pressure and duration.

  • Heating intensity refers to the amount of heat generated by the heating element. The main reason to control heating intensity is to manage the temperature at the bottom of the cooking pot, primarily to avoid burning food content at the bottom. For instance, heating is slower and gradually in “Soup” function whereas fast and steep in “Steam” (knowing there’s no food in contact to the cooking pot bottom). Heating intensity control is also used for soaking, such as in Multigrain function.  GOURMET ELECTRIC PRESSURE COOKER BT100-6L has a heating element with 1000W power rating.  The heat output of heating element is control by switching the power on and off for varying durations.
  • Temperature is the cooking temperature in the cooking pot throughout the cooking process. The peak working temperature of GOURMET ELECTRIC PRESSURE COOKER BT100-6L is 115°C~118°C or 239°F~244°F. However, the smart cooking programs don’t always maintain at the peak temperature. In the “Multigrain” program, to soften the grains, the food content is heated to 60oC for warm soaking for 50 minutes before cooking starts.
  • Pressure: when the liquid content in the cooking port reaches the natural boiling point, which varies depending on the altitude of your location, steam builds up in the cooking pot and pressure is generated.  The thermodynamics of gas indicates that in ideal cases the product of the pressure and volume of a gas is directly proportional to the temperature.  Since the volume in the cooking pot is a constant, we can consider the pressure being linearly related to the temperature of the gas, and to large extent (with delaying effect) to the temperature of the liquid content. The working pressure of GOURMET ELECTRIC PRESSURE COOKER BT100-6L is 10.15~11.6 psi (pound-force per square inch).
  • Cooking duration is the time the food content being cooked.  The cooking duration changes depends on the volume of the food content. For example, to cook 2 cups of rice, it takes about 14 minutes (8 minute pressure keeping time). More than 2 cups, it takes about 28 minutes (10 minute pressure keeping time).  Additional pressure keeping time ensures rice being cooked evenly in volume.  The default timing has been tested in our lab which works well in most cases. However, in situations when food needs to be well-done or less-cooked, the cooking duration can be adjusted with the “Adjust” button.

The smart cooking programs can be better understood with the visual temperature/pressure charts in relation with cooking time.  The following are the temperature/pressure charts of “Bean/Chili”, “Meat/Stew”, “Soup”, “Congee” and “Multigrain” cooking programs.

Midea-Bean-Chili-pressure-curve Midea-Congee-temperature-pressure-curve Midea-Meat-Stew-pressure-curve Midea-Multigrain-pressure-curve Midea-Soup-pressure-curve

 

Read more about electric pressure cooker here.

Three Generations of Electric Pressure Cookers

Electric pressure cookers have evolved substantially since the first patent was filed on January 9th, 1991.  Based on the cooking control capability, we can classify electric pressure cookers into three generations.

1st Generation: Mechanical Timer

1st-generation-electric-pressure-cooker-410

The 1st Generation electric pressure cookers already have the essential pressure and temperature sensors. Both sensors act as a threshold moderator.  When either the threshold of pressure or that of temperature is reached, the power to the heating element is cut. The only user-accessible control is via the mechanical cooking time controller.  This mechanical controller offers estimated control on cooking duration.  There is no delayed cooking capability.

Basic safety mechanisms, such as locking the lid under pressure and excess pressure protection, have been implemented in the 1stGeneration cookers.

1st generation electric pressure cookers are seldom seen in North America.  However, in Asia, they are still very popular with cost-conscience consumers.

2nd Generation: Digital Controller.

2nd-generation-electric-pressure-cooker

The 2nd Generation electric pressure cooker builds on top of the capability of the 1st generation with a digital controller.  Delayed cooking becomes possible.  Pressure sensor is also electronically connected to the controller, so that a count-down timer can be shown when working pressure is reached.

Safety is also improved with additional sensors.  Most notably, if the lid is not fully locked, pressure cooking would not start.  This avoids the potential risk of blowing up the lid under pressure cooking.

Many of the electric pressure cookers sold in the North America today are still 2nd generation.

3rd Generation: Smart Programming

midea-group

With the advance in pressure and temperature sensor accuracy, the 3rd Generation electric pressure cookers implement sophisticate control with digital technology. Two most remarkable features are Smart Programming and Enhanced Safety. These features greatly improve cooking result, maintain consistence and enhance safety.

Each 3rd Generation cooker is fitted with a microprocessor. With the accurate readings from pressure and temperature sensors, the microprocessor can be programmed to perform complex cooking tasks. The Smart Programs are tailor made for specific cooking purpose by varying heating intensity, temperature, pressure and cooking duration, to achieve optimized cooking result and maintain consistence. A typical example is in multigrain cooking program where the grains are soaked at ~60C/86F for a period to soften the grains before cooking starts.

With the microprocessor programs, more sophisticated safety mechanisms become possible. For instance, one common mistake is misplacing the stream release at the open position while starting cooking. With the steam release open, pressure never builds up in the cooking pot. Earlier generation cookers would continue heating. If the situation is not corrected on time, all liquid in the cooking pot would evaporate and the food would be spoiled. The 3rd Generation cooker implements a mechanism called, Leaky Lid Protection, where the microprocessor detects the excess long pre-heating period and stops the heating with an alarm.

All Midea electric pressure cooker models are 3rd Generation electric pressure cookers.

How Electric Pressure Cookers Work

An electric pressure cooker consists of three parts, the lid, inner pot and housing. See the diagram to the below. The most important things to know about electric pressure cookers are the safety valves and smart control box.

how-electric-pressure-cooker-works

The Inner Pot

The inner pot is a removable cooking pot. It is generally made from aluminum or stainless steel. The aluminum inner pots may be stamped and buffed or anodized, but this metal is unsuitable for the dishwasher. Higher quality stainless steel inner pot are made with sturdy, three-ply, or copper-clad bottom for uniformed heating.

The size of the inner pot determines the size of the housing, and to some degree the price of the cooker. The inner pot capacity typically ranges from 3 liter (3 quart) to 6 liter (6.3 qt).  Over 6L, it becomes difficult to maintain and the cooker becomes prohibitively expensive to some consumers.

The Lid Lock

The lid has a gasket or sealing ring. When the lid is played on the cooker in the sealed position, the lid and the inner pot form an air-tight chamber. The pressure inside this chamber increases when heat is applied to the inner pot. There would be an unsafe operating condition if the lid is not in the locked position when significant amount of pressure is generated inside the chamber. Some electric cookers have the pin lock mechanism to prevent the lid from being accidentally opened while there is significant amount of pressure inside. The pin is essentially a float valve. If there is enough pressure inside the inner pot, the float valve is pushed up by the pressure. Once pushed up, the pin of the float vale serves as latch lock and prevents the lid from the turning movement, even under force.

Midea electric pressure cooker also extends such safety assurance with a safety power switch. If the lid is not in the desired fully close position, the electronic control system of Instant Pot can detect the situation and will not switch on the power for heating.

Safety Valves

Similar to the conventional pressure cooker, the pin of the float valve can be self-destroyed by excessive temperature or pressure. The float valve without the pin becomes a pressure escape hole, and the pressure inside the chamber is released this hole. Although in such a case the float valve is permanently damaged and possible a lid replacement may be required, this is an effective last line of defense from the safety perspective. The modern electric pressure cookers also use other safety assurance measures before this last line defense kicks in. Instant Pot employs the patented innovative push-down pressure release mechanism to release excessive pressure, even in the unlikely case where the pin of the float valve cannot destroyed. Instant Pot provides a multi-level in-depth defense system to offer unprecedented safety assurance to the consumers.

Normally, the only way the pressure can escape is through a pressure release regulator valve on the lid. The pressure release valve has anti-block shield insider the lid. The pressure release regulator valve is made not to release the pressure under normal operating pressure range when in the seal position. If the pressure increases beyond the safe operating range, the pressure release regular valve will be pushed up, similar to that on the conventional pressure cooker, to release excessive pressure built up inside the chamber. The difference from the conventional pressure cooker is that the pressure release valve only kicks in to release excessive pressure due to possible failure of electronic based sensing circuitry.

The Housing: Sensors, Heating Element & Control Box

Electric pressure cooker functional diagramThe housing unit contains a heating element, pressure and temperature sensors and a control box. The functional diagram of housing unit is shown on the right.

The control box is the heart of the intelligence of the electric pressure cooker. It monitors the temperature and pressure of inner pot with the sensors. It is equipped with a microprocessor to control the timing, heating and complex cooking cycles. This is how a positive feed-back system is formed to achieve precise cooking conditions. If an unsafe operating condition is detected, it will sound audible alarm or cut off the power supply to the heating element.

Pressure-sensor-controls-heating

The control panel, being the user interface of the control box, allows one-key operation to activate pre-programmed cooking cycle for various dishes. For instance, corns, peas, cauliflower and broccoli can be steamed in 1 minute. Frozen corns, peas, cauliflower and broccoli will been done in 2 minutes. Dry beans and bones will take only 30~40 minutes.

Intelligent Pressure Cooking

Electric pressure cookers normally operates at a pressure range of 70-80 kPa (kilopascal) or 10.15~11.6 psi (pound-force per square inch). This translates to the temperature of 115°C~118°C or 239°F~244°F. Initially pressure may reach 105kPa/15.2 psi, due to the heat dissipation delay from the heating element. This is comparable to stove-top pressure cooker reaching 15 psi and then heat being turned down.

By switching on and off the heating element and varying the heat intensity at different temperature and pressure, the best cooking result can be achieved in an intelligent way. The following diagram shows the pressure curves of Midea electric pressure cooker.

15psi

 

Some electric pressure cooker, such as Midea electric pressure cooker, has intelligent cooking capabilities to achieve the best result, such as,

  • automatically altering the cooking time and pressure based on the chosen food type , i.e. rice, soup, meat, vegetable, etc.
  • adjusting cooking cycle based on the amount of food in the cooker, by measuring pre-heating duration.

Read about the three generation of electric pressure cooker.

What is Electric Pressure Cooker?

History of Pressure Cooker

Pressure Cooker

Pressure cooking is a method of cooking in a sealed vessel not permitting steam to escape below a preset pressure. Because the boiling point of water increases as the pressure increases, the pressure built up inside the cooker allows the liquid in the cooking pot to rise to a higher temperature before boiling.

Denis Papin

Pressure cooker was invented by Denis Papin, a French physicist, in 1679. However, it only became a house-hold cooking appliance during the World War II, when the people realized how much fuel they can save, due to the much shorter cooking time. Pressure cooking is often used to simulate the effects of long braising or simmering in shorter periods of time.

The Invention of Electric Pressure Cooker

Conventional pressure cookers were made to be used on stove top. A steam regulator, safety valve and pressure-activated interlock mechanism provide protection against the overheating and the danger of explosion. When a preset pressure is reached in the cooker, the steam regulator is pushed up by the built-up pressure to allow the steam to escape. This is the reason why the conventional oven top pressure cookers generate loud and disturbing hissing noise when the pressure is on.

Electric Pressure Cooker is an ingenious invention in the last decade. Historians are still undecided about inventors and the precision time. Arguably, a Chinese scientist, Mr. Yong-Guang Wang, filed the first electric pressure cooker patent on January 9th, 1991 (patent No. ZL91100026.7). This patent is currently owned by the No. 1 electric pressure cooker manufacturer, Midea Group.

midea-group

Electric Pressure Cooker consists of a pressure cooking container (a.k.a. inner pot or cooking pot), the electric heating element, and temperature / pressure sensors. The heating process is controlled by the built-in micro-processor based on the readings of the pressure and temperature sensors. This whole process forms a so called “closed loop control system” in control engineering terms. The principle is similar to that of the auto-cruise in most of the cars these days. The user puts all the ingredients in the cooking pot and sets the pressure cooking duration for the type of food to be cooked, the electric pressure cooker does the rest.

Over time, the leading electric pressure cookers learned from the experience and created different cooking profiles, such as simmering, steaming, braising, slow cooking, warming, rice cooking, stew, etc. by using different combination of cooking temperature, pressure and time duration. This leads to a new generation of electric pressure cookers, a.k.a. programmable multi-cookers.

Read about how electric pressure cooker works here.

Electric Pressure Cooker vs. Slow Cooker

Both slow cookers and electric pressure cookers can produce very similar dishes but operate in entirely different ways.

Electric-Pressure-Cooker-vs.-Slow-Cooker

Slow cookers  cook in a relatively low temperature (at approximately 79°C–93°C or 175°F–200°F range) over a long period of time. Meanwhile, electric pressure cookers run at much higher temperature (over boiling point at 115°C~118°C or 239°F~244°F).

This difference in cooking mechanism results in drastically different cooking time. Typically an electric pressure cooker makes a dish under an hour, whereas the minimal cooking time for a slow cooker is 4 hours. An Electric pressure cooker saves about 75% electricity comparing to a slow cooker making a similar dish.

Apart from the difference in cooking temperature, there are two other physical differences

1. Insulated housing
Slow cookers typically do not have insulated housing, whereas electric pressure cookers do. This contributes to energy efficiency advantage to electric pressure cookers.

2. Sealed cooking
A electric pressure cooker is fully sealed under pressure, letting out no steams and no smells. This is not the case for slow cookers. This makes electric pressure cooker a winner in keeping the kitchen clean and the house smell free.

One disadvantage often cited against slow cookers is that vitamins and other trace nutrients are lost, particularly from vegetables, partially by enzyme action during cooking. When vegetables are cooked at higher temperatures these enzymes are rapidly denatured and have less time in which to act during cooking.

Another disadvantage of slow cookers is that they don’t heat the food at a temperature high enough to remove common toxins (for example in raw kidney beans, and some other beans). On the other hand, electric pressure cookers are very good at detoxifying food, owning to its higher than boiling point operating temperature.

Benefits of Midea electric pressure cooker

All of us know that the No. 1 electric pressure cooker manufacturer, Midea Group. Midea electric pressure cooker is the most advanced electric pressure cooker available on the market today. Midea electric pressure cooker is also a multifunctional programmable cooker. Our latest model Gourmet BT100-6L do the job of seven appliances in one, including

7-in-1-pot

  • a slow cooker,
  • a pressure cooker,
  • a rice cooker or porridge maker,
  • a steamer,
  • a saute pan,
  • a yogurt maker and
  • a keep-warm serving pot.

Midea electric pressure cooker does each of the above function exceedingly well. You can find detailed comparison in the following articles.

The benefits of Midea electric pressure cooker can be summarized in five aspects.

  1. Convenience: 8 turn-key function keys for the most common cooking tasks. Delay timer of up to 24 hours, reducing cooking time by up to 70%.
  2. Preserving nutrition values with tastes: The Midea electric pressure cooker smart cooking functions do the best job to preserve nutrition in the food ingredients. Pressure cooking also brings out the best natural taste of the food.
  3. Clean & pleasant cooking experience: With multi-function cookers like Midea electric pressure cooker, the cooking experience becomes so clean and pleasant. The cluttered kitchen space, messy spills, and the suffocating experience in the kitchen become forgettable memory of the past.
  4. Energy efficiency: saves up to 70% of energy.
  5. Leading safety and dependability: 9 fool-proof safety protections.

Read more electric pressure cookers here: http://en.huarenstore.com/electric-pressure-cooker.html

Instant Pot Recipe-Hawaiian Teriyaki Beef Short Ribs

Beef is one of the people like to eat food in the world, second only to pork. Beef protein content is high, and low in fat, so delicious, loved, have the laudatory title of “flesh of spoiled child”. Make some tasty short ribs around 30 minutes with Instant Pot Programmable Pressure cooker.

Teriyaki Beef Short Ribs

Ingredients:

4 large beef short ribs

1 cup of water

3/4 cup soy sauce

1/2 cup tightly packed brown sugar

1 large orange, halved

1 head of garlic, separated, peeled and crushed

1 piece of fresh ginger, about the size of 1/2 a deck of cards, peeled, sliced and crushed

1 bunch of green onions, chopped

2 fresh Thai firecracker peppers, chopped

Cooking:

1. Mix water, soya sauce and sugar in a large bowl. Stir\mix until the sugar is dissolved.

2. Squeeze the juice from the halved orange in to the mix and stir\mix.

3. Slice the orange in to pieces and put in the mixture.

4. Add the garlic, ginger root, green onions and chilli peppers in the mixture and stir\mix thoroughly.

5. Put in the ribs and stir\mix together.

6. Marinate to taste, no less than 4 hours.

7. Heat a small about of oil to medium-high heat in a large skillet and add beef short ribs. Sear for 2-3 minutes on each side.

8. Place beef short ribs in the Instant Pot IP-DUO60 Pressure Cooker and add the liquid mixture. Lock lid in place, choose the meat\stew setting and cook for 30 minutes. 

9. Serve with sticky rice. Enjoy it.

More instant pot recipe| Electric Pressure Cooker recipe, please visit: http://en.huarenstore.com/blogging/?cat=181