Some people who love porridge often add some alkali to the pot when cooking porridge in order to make it sticky and fragrant. This is an unscientific habit. It turns out that the starch in the grain exists in the form of starch granules, and the outer layer of the starch granules is wrapped by a film containing protein alkali. If this film is not completely destroyed, the starch in it will not be completely dissolved, so that the porridge particles will not come loose and the viscosity of porridge will not be enough. This protein film has a feature that it is easy to collapse under the action of acid and alkali. The function of adding alkali to porridge is to destroy the protein film of starch granules, release all the starch in it and improve the viscosity of porridge. However, the vitamin B 1 in rice is originally low, and it is especially afraid of alkali. If you add alkali when cooking porridge, although it tastes thick and delicious, most of the precious vitamins are destroyed. So, how to solve this problem? If we [color=Blue] use crushed hawthorn [/color] instead of alkali, we can achieve the same effect, and the cooked porridge is sticky without losing vitamins. A similar effect can be achieved by putting rice into boiling water and boiling it under high pressure. Therefore, as long as you are willing to find a way to make delicious rice porridge without adding alkali. It is a principle that rice porridge is cooked without alkali; However, if the staple food is corn, nutritionists suggest the opposite: it is necessary to add some alkali to corn porridge. Why is this? The vitamin B 1 in corn is not small, and its problem lies in the low absorption and utilization rate of "nicotinic acid". Nicotinic acid is an important vitamin, which is rich in corn, but most of it exists in bound state and is difficult to be used by human body. People who lack nicotinic acid will suffer from a terrible disease called boils. The bare skin of the patient's hands and calves is red, swollen and black, as ugly as skin, accompanied by symptoms such as diarrhea and mental disorder, and the pain is unbearable. The secret of saving electricity in porridge is 1. Soak rice in cold water for 5 minutes first. 2. put more water. Steamed rice 3 After the water boils (that is, after seeing the rice cooker steaming), unplug the power supply. 4. Wait for 30 minutes. Rice will absorb water and expand in this process. Add water and stir well with a spoon. 6. Plug in the power supply and wait until the water boils. This method is very energy-saving, and the porridge seems to have been cooked for hours. Cantonese cuisine is very in line with modern catering, with fresh raw materials, light taste and pursuit of health. These are also reflected in the porridge in Guangdong. Guangdong pays attention to porridge, which is far from being comparable to Shanghai's instant rice and fresh porridge. I feel comfortable and refreshed after eating a bowl in the morning; A bowl of midnight snack warms the stomach and does not accumulate food. Most Shanghainese know Guangdong porridge, such as preserved egg porridge and lean meat porridge, and find it very complicated and troublesome to make. Indeed, Guangdong's traditional porridge is very particular, but it is also very convenient and fast to cook. Chaozhou porridge can be cooked in ten minutes, which is most suitable for fast-paced office workers. Chaozhou porridge had better use fragrant rice. Porridge tastes fragrant and smooth, and the color of porridge is not easy to paste. It is better to cook Chaozhou porridge in casserole. Even in hot weather, the taste of porridge will not change for a day. It is also possible to roll Chaozhou porridge with rice porridge. If you are particular about sweet food, you can put pumpkin and sweet potato (pumpkin is easy to cook and sliced better; Sweet potatoes are relatively difficult to cook and can be cut into small grains); Like fresh and salty, you can make shredded pork together (shredded pork is marinated with salt, monosodium glutamate, chicken essence, sesame oil, etc. When cooking, put a little shredded ginger to remove fishy smell), or put fish fillets (fish fillets are marinated with peanut oil first, cooked into porridge, added with fish fillets, stirred and scalded), and you can cook crab or lobster heads together (it can be cooked for a long time and tastes fragrant; Put shredded ginger to remove fishy smell when cooking, and sprinkle chopped green onion when eating), or you can cook abalone together (if dried abalone can't be made, there are canned abalone in big supermarkets). The upgraded version of Chaozhou porridge is relatively easy to make, but it is more troublesome to make porridge called "Guangdong traditional porridge" unless you have patience and time, or have a nanny at home. Of course, "Guangdong traditional porridge" is much smoother than Chaozhou porridge. The method of "Guangdong traditional porridge" porridge bottom: raw material: rice (northeast rice or Thai fragrant rice can be selected. Northeast rice has good viscosity; Thai rice is very fragrant. You can also cook two kinds of rice together, which is sticky and fragrant. ) output: 1. After washing rice, add a little peanut oil and stir, so that rice grains will not stick together; 2. Boil 8 times as much water as rice; 3. After the water boils, pour rice and stir until the water boils; 4. Cook for two and a half hours, and stir along the pot wall with chopsticks from time to time to prevent rice grains from sinking to the bottom. Tip: 1, it is best to cook porridge in casserole, so that porridge tastes more fragrant and slippery; 2. If you make salty porridge, you can first season it with proper amount of salt, monosodium glutamate, sesame oil, chicken essence and pepper. If you are making lean porridge, you must add some ginger to remove the smell of meat; You don't need to add shredded ginger to make preserved egg lean porridge, because preserved eggs can remove fishy smell. The key to the real taste of frozen meat is that porridge should be delicious and the freshness of raw materials should be paid attention to. For example, I went to the supermarket to buy meat and left it in the freezer for two weeks. When I remembered to cook porridge, I lost the real taste of meat. People are very busy now, so don't expect to buy food every day, so how can meat be kept fresh for 2 weeks? Improper preservation method will lead to frost and stale frozen meat after 2 weeks. PE plastic wrap is easy to lose water and expose meat to oxygen. Even if the meat is not rotten, the taste is certain. For the long-term preservation of meat, it is best to choose PVDC (PinAnxin) preservative film with excellent water-locking and sealing performance. At present, the PVDC cling film sold in Shanghai supermarkets is mainly Bao Xuxian cling film of Asahi Kasei Company, a well-known Japanese company. After the toxicity of PVC cling film was exposed, PVDC (Pinanxin), the most widely used new safety material in Europe, America and Japan, began to attract the attention of the middle class in Shanghai. The research shows that the lower the water permeability and oxygen permeability of plastic wrap, the better its water-locking performance and fresh-keeping effect. The water permeability of PVDC cling film is only 12, and the oxygen permeability is only 55. Compared with PE plastic wrap with water permeability of 30 and oxygen permeability of 13000, it can effectively isolate the penetration of air and water, wrap fresh food for a long time and prevent food from frosting. The technology of wrapping plastic wrap also needs special reminder. In order to isolate the meat from the air more effectively, pay attention to wrap the meat tightly with plastic wrap. Before making porridge, don't be afraid that the plastic wrap will dissolve the poisoned frozen meat when it is thawed in the microwave oven. The heat-resistant temperature of Xubao fresh raw materials reaches 140 degrees, which meets the food hygiene inspection standards of FDA and Japan. It is the first special plastic wrap for microwave oven promoted by microwave oven manufacturers.