Baking soda is an edible alkali, and its chemical name is sodium bicarbonate. Put a little when cooking porridge, it can speed up the cooking of porridge, and also make porridge produce a special flavor and increase appetite, but you can't put more baking soda, otherwise it will destroy the vitamins and other nutrients in porridge.
Extended data:
Unlike soda ash (sodium carbonate) and baking soda (sodium bicarbonate), baking soda is made from soda ash solution or crystal after absorbing carbon dioxide. So baking soda is also called edible alkali (powder) in some places Baking soda is solid, round, white and easily soluble in water.
Monosalts are: normal salt, acidic salt and alkaline salt. Sodium bicarbonate is an acid salt produced by neutralization of strong alkali and weak acid, which is weakly alkaline when dissolved in water.
In the mass production of steamed bread, fried dough sticks and other foods, noodles are often mixed with melted water of baking soda powder, which is decomposed into sodium carbonate, carbon dioxide and water after heating. Carbon dioxide and water vapor overflow, which makes the food more fluffy and sodium carbonate remains in the food. Too much baking soda in steamed bread will taste.
References:
Baking soda-Baidu encyclopedia