Cooking porridge avoid putting alkali, although put a little alkali porridge will be thickened point good-looking point, but it will destroy certain nutrients, such as the best children drink less alkali porridge. (General breakfast stall porridge are put alkali). Many people are used to cooking porridge into a little alkali, because cooking porridge with alkali can shorten the cooking time, but also will make the porridge after cooking and sticky and rotten, eating taste, but, cooking porridge with alkali is to destroy the nutrients.

Don't add alkali is not only no harm, but also conducive to the absorption of nutrients. There are many nutrients in rice and vegetables, such as vitamin B1 (also known as thiamine), vitamin B2 (also known as riboflavin), vitamin C (also known as ascorbic acid) and so on, which are very important in the body. And these vitamins have a great characteristic, that is, they are acid-loving and alkali-fearing, and the moment they touch alkali, they will be destroyed.

If the machine rice porridge with alkali, the result will be more than half of the vitamin b1 loss for nothing. Of course, there are exceptions, such as simmering corn porridge put some alkali, not only harmless, but beneficial. Because corn contains niacin, but it exists in a combined type, can not be absorbed and utilized by the body, only in the role of alkali, a large number of free niacin from the combined type of release, to be absorbed and utilized by the body.

The edible alkali is not a commonly used condiment, it is just a kind of food loosening agent and meat tenderizer, which can make the raw materials of dry goods rise rapidly, soften the fiber, remove the sour taste of the dough, and the proper use of the food can bring excellent color, aroma, taste and shape to enhance people's appetite.

Saline is used in a large number of food processing such as noodles, bread, steamed bread and so on.

The human body needs many kinds of vitamins. Vitamins in the human body can not be synthesized or synthesized in quantities that do not meet the needs of the body, must be obtained from food. Make porridge with brown rice, millet, glutinous rice, sorghum, etc. contain more vitamins.

Vitamin B1, vitamin B2, niacin and vitamin C are very stable in acidity, while in alkaline environments are easily broken down and destroyed. Therefore, it is not advisable to put alkali when cooking porridge. Experiments have proved that when cooking porridge with 250 grams of rice, if you add 0.3 grams of alkali, you will lose 90% of the content of vitamin B in rice.

Do steamed buns and other pasta, it is customary to like to add some edible alkali; the old generation to do rice porridge is generally like to add some edible alkali, think porridge is more fragrant and thick, but was said that this practice is not good, will destroy the rice porridge nutrients. But it's better to use a little bit of cooking soda to make cornmeal paste, and to use baking soda to make corn tortillas.

The lye is called sodium carbonate and the baking soda is called sodium bicarbonate. In the countryside, people have always put lye in porridge to make it more palatable, increase the consistency and flavor, and shorten the cooking time to save coal and electricity.

To date, many people steamed buns still use lye, there are also soda bread on the market. There are so many benefits of putting alkali, but it also has its own end, the vitamin pleading to be damaged. Put and do not put lye noodles is also a habit, no must put can not say. Soda added to porridge or noodles have a mild flavor, but also easy to make the flour yellow, so most people use lye noodles without baking soda.

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