Cooking porridge avoid putting alkali, although put a little alkali out of the porridge will be thickened point good-looking point, but will destroy certain nutrients. If you are a child, you should drink less porridge with 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 cooked into a sticky and rotten, eating taste, but, cooking porridge with alkali is to destroy the nutrients.

1, enhance the consistency of porridge: add alkali porridge in the catering business is also very widespread, it is also to promote the food crops in the tapioca starch paste to enhance its water absorption capacity, and thus add alkali porridge will be more and more thick.

2, reduce the simmering time: add alkali can also make the tapioca starch granules surface layer of gluten fast melting strong electrolyte, that can make the porridge can be quickly boiled.

3, there is a very unique aroma: porridge add alkali is also can make porridge have a alkali flavor, this flavor is also a lot of people think that is a kind of aroma. Especially in the case of cooking sub-ballast porridge, add alkali not only can make sub-ballast cooked more quickly, and will continue to enhance the more unique aroma. For example, like especially popular: egg congee, the delicious reason is actually also due to the alkali ingredient in the loose egg is stored.

The effects of soda and baking soda in cooking:

Soda, chemically known as potassium carbonate. In the case of cooking in the production of pasta and bread cake is believed to be used, especially in the production of more traditional fermented foods, add alkali or can be synthesized after the hair alcohol and then caused by the strange taste, and then to achieve the purpose of the acid and alkali. Alkali is still in the production of processing and production of many dried pieces of the process is also used, can make the dry knowledge of rapid development of hair, and the tone of the side will be more and more white.

The hoof tendon, cold chicken, beef head this related ingredients, color white itself is nothing more special flavor, usually can also choose the alkali hair. Baking soda, the scientific name is called "bicarbonate". In fact, with the chemical composition of the alkali is not much difference, because baking soda and acidic salts are reflected in the production of carbon dioxide, and will continue to cause a certain amount of vapor, which will also make the Chinese snacks fluffy porous structure.

At the same time with the porridge mechanism is the same, will make the Chinese dim sum more very easy to cook or cook, so in the production of Chinese dim sum in the use of baking soda probability is also very high.

So how should congee be improved for physical and mental health and nutrition?

If you want to boil out of the porridge more viscous, boiling time more quickly, and not only with lye or baking soda and other related chemicals this road, there are some healthier, more convenient, and not easy to flow out of the form of nutrients can be guaranteed, the following let's take a simple **** to enjoy a little.

More thickening: baking soda and lye is also based on the alkali and then change the tapioca starch structure to make the porridge become well system ah thick, can completely change the method to do the same effect.

In the case of porridge add a small amount of oatmeal, rice such as coarse grains, in which the oatmeal with a very optimistic β-glucan, that can significantly enhance the thick mortar consistency of porridge, and rice we do not need to talk about, after cooking itself is actually a thick layer.

More quickly: alkaline substances are based on organic chemical methods to make the porridge boiled quickly, but in addition will still destroy some of the relevant nutrients, then we have a different idea, you can use all the methods. For example: you can be a night early to wash the rice, and then tap water to carry out soaking, sufficient moisture absorption of small rice grains boiled into porridge after that will also be more rapid.

You can also wash the rice after draining to carry out refrigeration, porridge directly into the frozen rice funds in the case of boiling water, a strong temperature difference between the change will actually accelerate the cooking of the rice grains "bloom" porridge. More nutritious: porridge in addition to food crops and water, you can also choose to add meat, eggs, milk or shrimp and other high-protein food high nutritional food, and then to make up for the porridge nutritional weaknesses.