Some people who love porridge often add some alkali to the pot when cooking rice porridge in order to make it sticky and fragrant, which is an unscientific habit. It turns out that the starch in the grain exists in the form of starch granules, and the outer layer of the starch granules is wrapped by a film containing protein alkali. If this film is not fully destroyed, the starch in it will not be fully dissolved, so that the porridge particles will not come loose and the viscosity of porridge will not be enough. This protein film has a characteristic that it is easy to collapse under the action of acid and alkali. The function of adding alkali to porridge is to destroy the protein film of starch granules, release all the starch in it and improve the viscosity of porridge. However, there is little vitamin B1 in rice, and it is particularly afraid of alkali. If alkali is added when cooking porridge, although the taste is sticky, thick and delicious, most of the precious vitamins are destroyed. So, how to solve this problem? If we [color=Blue] use crushed hawthorn [/color] instead of alkali, we can achieve the same effect, and the cooked porridge is sticky without losing vitamins. A similar effect can be achieved by throwing rice into boiling water and boiling it under high pressure. Therefore, as long as you are willing to find a way, you can cook delicious rice porridge without adding alkali. It is a principle that rice porridge is cooked without alkali; However, if corn is the staple food, nutritionists' advice is just the opposite: it is necessary to add some alkali to the corn porridge. Why is this? Vitamin B1 in corn is not small, and its problem lies in the low absorption and utilization rate of "niacin". Nicotinic acid is an important vitamin, which is abundant in corn, but most of it exists in bound state, so it is difficult to be used by human body. People who lack niacin will suffer from a terrible disease called "furuncle". The exposed skin of the patient's hands and calves is inflamed and blackened, which is as ugly as skin, accompanied by symptoms such as diarrhea and mental disorder, and it is painful. The secret of saving electricity in porridge 1. Soak rice in cold water for 5 minutes first. 2. put more water. Steamed rice 3. After the water boils (that is, after seeing the rice cooker steaming), unplug the power supply. 4. Wait for 31 minutes. (The rice will absorb water and swell in this process) 5. Add water and stir it evenly with a spoon. 6. Plug in the power supply and wait until the water boils. This method saves electricity, and the porridge is like boiling for hours. Cantonese cuisine is very in line with modern catering, with fresh raw materials, light mouth and pursuit of health. These are also reflected in the porridge in Guangdong. Guangdong pays attention to porridge, which is far from being comparable to Shanghai people's instant rice and fresh porridge. After eating a bowl in the morning, I feel comfortable and refreshed; A bowl of supper warms the stomach without accumulating food. Most people in Shanghai know about porridge in Guangdong, such as preserved egg porridge and lean meat porridge, and think it is very complicated and troublesome to do. Indeed, the traditional porridge in Guangdong is very particular, but it is also very convenient and fast to cook. Chaozhou porridge can be cooked in more than ten minutes, which is most suitable for fast-paced office workers. It is best to use fragrant rice for Chaozhou porridge. The porridge tastes fragrant and smooth, and the porridge color is not easy to paste. It is better to cook Chaozhou porridge in casserole. Even if it is left on a hot day, the taste of porridge will not change for a day. It is also ok to roll Chaozhou porridge in rice congee. If you are particular about it and like it sweet, you can put pumpkins and sweet potatoes (pumpkins are easy to boil and sliced better; Sweet potatoes are relatively difficult to boil and can be cut into small grains); If you like fresh and salty, you can cook shredded pork together (the shredded pork is marinated with salt, monosodium glutamate, chicken essence, sesame oil, etc., and slightly put shredded ginger to remove fishy smell when cooking), or put fish fillets (the fish fillets are marinated with peanut oil first, cooked with porridge, put in the fish fillets, stir them, and scald the fish fillets), and you can cook the crab or lobster head together (it can be cooked for a long time, and the taste is fragrant; When cooking, put shredded ginger to remove fishy smell, and sprinkle chopped green onion when eating), or you can cook abalone together (if you can't make dried abalone, big supermarkets have canned abalone). The upgraded version of Chaozhou porridge is relatively easy to cook, but it is more troublesome to cook porridge called "Guangdong traditional porridge" unless you have patience and time, or have a nanny at home. Of course, "Guangdong traditional porridge" is much smoother than Chaozhou porridge. The practice of "Guangdong traditional porridge" porridge bottom: raw materials: rice (northeast rice or Thai fragrant rice can be selected. Northeast rice has good viscosity; Thai rice is fragrant. You can also mix the two kinds of rice and cook them, so that they are both sticky and fragrant.) Production: 1. After washing the rice, add a little peanut oil and stir it so that the rice grains will not stick together; 2. Boil 8 times as much water as rice; 3. After the water boils, stir while pouring rice until the water boils; 4. Cook for two and a half hours, and stir along the pot wall with chopsticks from time to time to prevent the rice grains from sinking to the bottom. Tip: 1. It is best to cook porridge in casserole, so the porridge tastes more fragrant and smooth; 2. If you make salty porridge, you can first season it with appropriate amount of salt, monosodium glutamate, sesame oil, chicken essence and pepper. If you are making lean porridge, you must add some ginger to get rid of the meat smell; You don't need to put shredded ginger to make preserved egg lean porridge, because preserved eggs can remove fishy smell. The key to the true taste of frozen meat is that porridge should be delicious and the freshness of raw materials should be paid attention to. For example, I went to the supermarket to buy meat, threw it in the freezer for two weeks, and when I remembered to make porridge, I lost the real taste of the meat. People are very busy now, so don't expect to buy food every day, so how to keep the meat fresh for 2 weeks? Improper preservation method will lead to frost and stale meat after 2 weeks of freezing. PE plastic wrap is easy to lose water and expose meat to oxygen. Even if the meat doesn't rot, the smell is certain. For long-term preservation of meat, it is best to choose PVDC (Pinanxin) cling film which is superior in water locking and sealing. At present, the PVDC plastic wrap sold in Shanghai supermarkets is mainly Xubao fresh plastic wrap of Asahi Kasei Company, a well-known Japanese company. After the toxicity of PVC plastic wrap was exposed, PVDC (Pinanxin), the most widely used new safety material in Europe, America and Japan, has begun to attract the attention of the middle class in Shanghai. The research shows that the lower the water permeability and oxygen permeability of plastic wrap, the better its water-locking performance and preservation effect. The water permeability of PVDC plastic wrap is only 1.2, and the oxygen permeability is only 55. Compared with PE plastic wrap with water permeability of 31 and oxygen permeability as high as 1.3,111, it can effectively isolate air and water, wrap fresh food for a long time, and prevent food from frosting and off-flavor. The technology of wrapping plastic wrap also needs special reminder. In order to isolate the meat from the air more effectively, pay attention to wrap the meat tightly with plastic wrap. Before making porridge, don't be afraid that the plastic wrap will dissolve and poison the frozen meat when it is thawed in the microwave oven. Xubaoxian's raw materials have a heat-resistant temperature of 1.41 degrees, which meets the food hygiene inspection standards of the US FDA and Japan. It is the first special microwave oven preservative film promoted by microwave oven manufacturers.