How can millet pumpkin porridge be thin at noon

Abundant nutrients are a paradise for bacteria, and the longer it lasts, the happier they become, and the nutrients are consumed or destroyed, and then they become thinner and thinner.

First of all, let's talk about why porridge is thick.

This is mainly because the starch is heated at a certain temperature until the micelle structure collapses, and the starch molecules form a single molecule, which is surrounded by water and becomes a solution state. Since the starch molecules are chain-like or even branched, they pull on each other, resulting in the formation of a sticky paste-like solution, a phenomenon known as gelatinization.

If sugar or other additives (such as alkalis) are added in the middle, the structure is faster and more stable, because the pH will affect the gelatinization to a certain extent.

Acidity: When the pH is less than that, the starch is hydrolyzed into dextrin, and the viscosity decreases. When the pH is in the range of 4-7, the effect of acidity on gelatinization is not obvious. When the pH is equal to, the starch swelling rate is significantly faster, but this pH value is beyond the range of food.

Thick to a certain extent, and do not stir, at this time you will see that a layer of film will be formed on the porridge (more starch content and type are different, there are thin and thick), if not destroyed, this tight structure can prevent the invasion of bacteria to a certain extent, prolong the process of deterioration and thinning.

When the amount of bacteria increases, on the one hand, the starch is decomposed (bacteria also need to consume energy), resulting in a decrease in viscosity; On the other hand, as the amount of bacteria increases, the decomposition also increases, and eventually more starch is decomposed into acidic substances, which also lowers the pH value and further hydrolyzes the starch.

That's why it looks sticky for a while, but when the bacteria multiply to a certain point, they quickly become thinner, and this thinning gets faster and faster! Eventually, it becomes fermented and sour (if well controlled, you can smell the wine for a while).

The change is starch -- dextrin -- glucose -- ethanol (alcohol) -- acetic acid.

The sugar in the pumpkin is evenly dispersed in the porridge. There will be more starch in the cooked porridge in the process of cooking the porridge, so the porridge is generally viscous when cooked. After stirring, the flow of liquid is promoted, and the starch will sink to the bottom, and the water will be revealed.

You must leave it alone, as long as it is porridge, if you don't want to dilute it, stir it clockwise every once in a while, preferably when there is fire.

When the porridge is cooked, starch, sugar, and water are all dissolved together. It is viscous. After a long time, the starch will sink to the bottom, and the moisture will be revealed. So by noon it was thin.

After a long period of rest, the fixation and liquid are separated, and the solids settle at the bottom of the pot, and it looks like there is only thin soup on top.

If you leave it alone, porridge and the like will be like this, and you need to stir it.

Summary. Prepare the materials].

100 grams of pumpkin, 40 grams of millet, 8-10 red dates, wolfberries, and brown sugar.

Production steps] Step 1: Wash the millet and soak it in cold water for half an hour;

Step 2: Peel and remove the pumpkin, cut it into small pieces, put it in a pot with an appropriate amount of water, and bring to a boil over high heat;

Step 3: Add the soaked millet, bring to a boil over high heat, turn to low heat and boil;

Step 4: Stir gently with a spoon while boiling, add red dates, goji berries and brown sugar after about 20 minutes, and continue to simmer for 5 minutes.

A pot of sweet and fragrant [millet pumpkin porridge] is boiled.

Why does pumpkin millet porridge clarify?

It may be because there are not enough cooking ingredients or the right ones.

Preparation materials] 100 grams of pumpkin, 40 grams of millet, 8-10 red dates, wolfberry, appropriate amount of brown sugar. 【Production steps】Step 1: Wash the millet, soak it in cold water for half an hour; Step 2:

Peel and remove the pumpkin, cut it into small pieces, put it in a pot with an appropriate amount of water, and bring to a boil over high heat; Step 3: Add the soaked millet, bring to a boil over high heat, turn to low heat and boil; Step 4: Stir gently with a spoon while boiling, add red dates, goji berries and brown sugar after about 20 minutes, and continue to simmer for 5 minutes.

A pot of Qingyuanzai's sweet and glutinous [millet pumpkin porridge hail answer] is boiled.

Preparation of millet pumpkin porridge:

Ingredients: 250 grams of pumpkin, 100 grams of small yellow rice.

Excipients: 20 grams of wolfberry.

1. Wash the chestnut pumpkin, peel and remove the seeds, and cut into pieces of the same size, so that they can be cooked together.

2. Wash the small yellow rice, (soak the millet in a little water for one hour, it is easy to cook viscous, if you don't have time, you can not soak it, but you should appropriately extend the cooking time) Wash and wash the wolfberries and soak them in cold water to soften.

3. Put the small yellow rice and pumpkin pieces into the casserole together, add an appropriate amount of cold water, and it is best to cover the ingredients, because during the cooking process, a lot of water will be consumed.

4. After adding the lid of the pot to boil, you can turn off the heat and simmer for a while, so that you can cook again, it will be very open and cooked thoroughly, which can save cooking time and energy.

5. You can stir with a spoon in the middle, and then turn to low heat and cook for about half an hour until it is almost cooked.

6. Don't underestimate the conversion from big heat to low heat is very important, and it can also boil out the aroma of porridge and produce rice oil, so this is very important.

7. When the small yellow rice is boiled and blooms, and the diced pumpkin is almost ripe, you can add wolfberry.

8. Cook again for about 2 minutes, stir evenly to produce a thick fragrance and you can eat it out of the pot, especially fragrant and delicious, if you love sweets, you can add rock sugar or white sugar to melt and eat, especially sweet.

Contraindications of millet pumpkin porridge

1.When boiling millet and pumpkin porridge, red dates should not be added, as eating red dates and pumpkin together will destroy vitamin C and aggravate the symptoms of indigestion.

2.Pumpkin can also be an allergen, so people with pumpkin allergies should not eat pumpkin porridge. People who are allergic to pumpkin may eat pumpkin and may cause allergic symptoms such as redness and swelling, frequent diarrhea, indigestion, headache, sore throat, and asthma, so such people should avoid eating pumpkin and pumpkin products.

4.People suffering from infectious diseases and fever symptoms should not eat millet pumpkin porridge to prevent the condition from worsening.

5.Millet pumpkin porridge cannot be eaten with mutton, because both are hot things, and it is easy to cause bloating, constipation and other diseases after eating together.

The efficacy and function of millet pumpkin porridge

1.Beauty and beauty

Millet pumpkin porridge contains a lot of protein and vitamins, and the vitamin C contained in it has antioxidant and anti-aging effects, as well as whitening, lightening spots, and has the effect of beauty and beauty.

2.Nourishes the stomach and aids digestion

Pumpkin millet porridge can nourish the stomach and help digestion, this porridge has a large number of vitamins, of which the content of vitamin B is particularly high, it can repair the damaged gastric mucosa, can also increase the secretion of digestive juices, and has a significant relieving effect on people's indigestion and symptoms such as nausea and vomiting.

3.Depyretic and detoxifying

Millet and pumpkin contain a variety of vitamins and trace elements, especially rich in vitamin C and vitamin B1, and the pectin contained in pumpkin has good adsorption, which is conducive to the discharge of toxic substances in the body, and millet can clear heat and detoxify, so millet pumpkin porridge has the effect of removing heat and detoxifying, and is suitable for symptoms such as thirst, spleen and stomach deficiency and heat, sore throat and so on.

4.Nourish the body

Millet pumpkin porridge is mild in nature, there are a variety of vitamins and trace elements, and it is particularly easy to digest, suitable for those who have just recovered from a serious illness to eat, in addition millet pumpkin porridge has the effect of nourishing yin and nourishing the stomach, can repair the damaged gastric mucosa, is an ideal ingredient for patients with stomach problems, can regulate people's bodies at the same time, to meet the needs of the human body for a variety of nutrients.

Both. Rice and millet are common cereals, rice is the main food of most people in China, the embryo and aleurone layer of rice contains nearly 64% of rice nutrition and more than 90% of the human body needs to nutrient elements; Millet, also known as millet, is the result of peeling the millet, and there is no conflict between rice and millet and pumpkin, so when cooking pumpkin porridge, you can choose millet or rice according to your needs and preferences.

Extended information: 1. Pumpkin contains citrulline, arginine, aspartin and vitamins A, B, C, pectin finger circle, cellulose, etc.

2. Porridge is a Chinese word, with a total of 12 strokes, from the "Kangxi Dictionary", also known as millet and millet is a thick food cooked from grains such as rice, millet or corn beans.