The main body of grain is starch, which is a compound polysaccharide. When it is decomposed and hydrolyzed by heat, macromolecular starch will first be converted into small molecular intermediates. At this time, the small molecular intermediate is called dextrin, which has no special nutrients, but is easily digested and absorbed.

Rice oil has a high nutritional content, and most of the nutrients and essence after rice porridge are in porridge oil, which has a good nourishing effect. Wang Mengying, a medical scientist in Qing Dynasty, thought with interest in his diet spectrum that "rice oil can replace ginseng soup" because it has the same function as ginseng.

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Cooking skills of rice oil

1, elutriation: Do not wash the millet repeatedly before cooking. Just wash it once or twice normally. Excessive cleaning will wash away the "rice oil", which will make the cooked millet porridge not too sticky and taste bad.

After washing it twice, soak it in clear water for about half an hour to ensure that the millet has a swelling trend, then put the soaked water into the pot together, and then turn to low heat and cook slowly.

2, add some alkali: weakly alkaline water is the best. When cooking millet porridge, you can add some alkali properly, so that millet porridge will be very sticky and rice oil will come out soon.

3, new rice: Xiaomi porridge wants to taste good, new rice is the most basic, and the "freshness" of ingredients determines the taste of rice porridge.

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