Pork, peas and potato rice

1

Peel and wash fresh peas. Rinse the bacon, place it in a pressure cooker, cook for 15 minutes, remove it, cool, and dice it. Peel the potatoes and cut them into dices.

2

A few drops of sesame oil in the pan, heat it, add peas, bacon, and potatoes, stir-fry until fragrant, and pour into a pressure cooker. Put in a little pickled carrot. Because bacon will not be too salty after being boiled in water, it can be put.

3

Pour Thai fragrant rice into the pressure cooker, and I use boiling water to cook,(the rice is better), so three cups of rice are four cups of water.

4

You can eat in twenty minutes.

I read online that people generally use raw, cold tap water to cook rice, but this is actually unscientific. This is because raw, cold tap water contains a certain amount of chlorine, which destroys a significant amount of Vitamin B1 in the grain during the cooking process—a nutrient essential to the human body. According to measurements, the loss of Vitamin B1 when cooking with raw, cold tap water is directly proportional to the cooking time and temperature; typically, the loss is around 30%. If boiled water is used to cook the rice, Vitamin B1 can be preserved, as the chlorine has evaporated with the steam.