12 nourishing dishes that boil for a long time in one pressure cooker
Pressure cooker reduces half a day of hard bones to thirty minutes. High pressure over 100 degrees softens even tough parts...
Pressure cooker cooks half-cooked bones
Please shorten it to thirty minutes.
Because the high pressure exceeds 100 degrees
Even the tough parts are thoroughly softened.
Usually, how many hours should you watch?
If additional turns start, just count the time.
If you reduce your complaints, you will become lonely on your own.
You don't have to watch over the gas.
You only need to take care of three things with a pressure cooker.
First, remove the blood from the bones in cold water.
Second, if you turn it again, the fire will be a medium.
Third, once everything is done, let Kim remove the incense yourself.
Pressure cooker is suitable for 2~3 people.
I wrote it in big letters (T)
Water is the basic requirement for the material to be submerged.
Seasoning is adjusted with salt at the end.
1. galbijjim (Korean braised short ribs)
beef short ribs 5g soy sauce for 600g : 2g sugar : 2g mirin,
minced garlic Soak with 1·3 tablespoons of juice.
Put it in the pressure cooker and if it comes up, cook on medium heat for 20 minutes,
Turn off the light and leave it on until the smoke disappears on its own.
2. Chicken boiled white meat
As much water will soak up a chicken,
8 cloves of garlic·1 bunch of scallions·half a cup of glutinous rice.
If it squeals again, turn off the lights 15 minutes later.
If you wait for ten minutes, your skin will dry out.
3. Bone broth
1kg of bone broth is soaked in cold water for two hours to remove the blood.
Boil it once and discard the first water.
Pour new water into the pressure cooker and wait for 40 minutes after the cold,
If we do it two or three times, it will come out white.
4. Beef radish soup
300g of beef skin and 300g of radish with Korean soup soy sauce 2,
minced garlic 1·sesame oil Fry with 1 cup of water.
If the temperature rises, it takes 15 minutes,
If the radish becomes transparent, season it with salt.
5. Potato stew
800g of pork rib bones are boiled without removing the blood.
Doenjang 1·gochugaru (Korean red pepper flakes) 2·minced garlic 1.
Put 6 cups of water in the pressure cooker, cook on medium heat for 15 minutes,
Cook for 5 minutes, then add potatoes and seaweed and stir briefly.
6. beef-rib soup
[HANKKI_TERM_0000] 600g after removing the moisture
8 cups of water·8 pieces of scallions·8 cloves of garlic·Korean soup soy sauce 2.
If the temperature rises, the mid-range heat will be 25 minutes,
After natural decompression, finish with salt and pepper.
7. One chicken
As much water will soak up a chicken,
2 scallions·8 cloves of garlic·a little whole pepper.
The soup will be rich in 15 minutes after the cold.
Add kalguksu and rice cake and serve with scallion seasoning sauce.
8. cooked beef
pork belly·600g of front leg with doenjang 1,
Green onions, garlic, whole pepper, and a spoonful of coffee.
Pour it into the pressure cooker and let it simmer for 20 minutes,
Turn off the fire and let it simmer for 10 minutes before cutting it thoroughly.
9. Dogaani Tang
Drain the blood from the 600g of water in the pot with cold water.
After boiling and rinsing, fill it with water.
If it gets cold, sleep deeply for more than 40 minutes,
When it is completely soft, sprinkle with salt and green onions.
10. Wild cabbage ribs stew
beef short ribs 500g·boiled seaweed 200g with
Soybean paste 1·Korean soup soy sauce 1·minced garlic 1.
Add 7 cups of water and boil on medium heat for 25 minutes,
If the foliage is soft, it's complete.
11. ginseng chicken broth
A whole chicken with half a cup of glutinous rice in the belly.
5 cloves of garlic·3 dates·1 root of water lily.
Pour water into the pressure cooker and simmer on medium heat for 13 minutes,
Wait a while and dip the broth in salt.
12. Jingeun pickled radish
Slice 300g of radish thinly, rinse in vinegar water, and
Add 1 cup of water to the pressure cooker, and it will soften in 5 minutes after the cold.
Cook with 3 soy sauce, 2 malt syrup, and 1 sugar.
Until the liquid has a glossy shine on its own.
Boil the bones in cold water to remove the blood and boil them once.
If it gets cold, reduce it to medicinal decoction and just count the time.
If everything is done, leave the incense to yourself to remove the incense.
Even the tough parts soften gently.
If the soup was too sleepy
Pour half a cup of water each time and reheat.
If the meat is still tough
You can increase the time behind the cold by 5 minutes each.
Frequently asked questions
Q. How much water should you add to the pressure cooker?
A. The basic is enough for the material to be submerged.
Pour only the pork soup type and leave the rest to yourself.
Q. Everything is done but the lid won't open.
A. There is still pressure.
Let the steam cool down, remove all the steam, and then close the door.
Q. The meat has become mushy.
A. That's when you force the kimchi out.
If you turn off the stove and let it cool down on its own, it gets moist.
If you open the lid with the kimchi still inside
The hot steam is rising sharply, it's dangerous.
Check that it has completely downloaded.
Please open slowly without touching your face.
The bones are boiled without blood,
If you go back to the past, you will only count the time with no medicine.
Gomtang is full of water·40 minutes, steamed is 20 minutes,
Once everything is done, leave the incense to yourself to remove the smoke.
When you want to boil it for a long time on the weekend
Please save it so you can open it later.
If you have a nourishing dish that you often cook
Please leave a comment.
The next episode is a nutritious rice with black beans and jujubes.
🍽️ Delicious no matter who makes it
'Fail-free' recommended recipe
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