You can add a little baking soda when cooking porridge, but not too much. For example: for three or four people to eat porridge, about 0.5 to 1 gram is enough.

Baking soda is edible alkali, and its chemical name is sodium bicarbonate. Adding a little baking soda when making porridge can speed up the cooking speed, and can also give the porridge a special aroma, which can greatly increase appetite. However, do not add too much baking soda, otherwise it will destroy the vitamins and other nutrients in the porridge.

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Extended information:

Different from industrial use Alkali soda ash (sodium carbonate) and baking soda (carbonic acid Sodium hydrogen), baking soda is made from a solution or crystal of soda ash that absorbs carbon dioxide. Therefore, baking soda is also called edible alkali (powder form) in some places. Baking soda is solid, round, white in color, and easily soluble in water.

Single salts are divided into: normal salts, acidic salts, and basic salts. Sodium bicarbonate is an acidic salt generated after the neutralization of a strong base and a weak acid. It is weakly alkaline when dissolved in water.

When mass-producing steamed buns, fried dough sticks and other foods, soda ash is often melted into water and mixed into the noodles. After heating, it decomposes into sodium carbonate, carbon dioxide and water. The overflow of carbon dioxide and water vapor can cause the food to become more flaky. Fluffy, sodium carbonate remains in food. You can taste it if too much baking soda is added to the steamed buns.

Reference materials:

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