Is it better to put alkaline noodles in the porridge, or put baking soda to beat it?

Usually, baking soda is put in the porridge. But whether it is alkali or baking soda, it is not recommended.

For example. If some alkali is added when boiling porridge, alkali will destroy the nutrients in the porridge and destroy the vitamins in the porridge.

As for baking soda, some people will use it when boiling porridge, but the porridge will have a strange smell and will turn yellow, especially when baking soda is added to rice porridge. Therefore, when boiling porridge, do not use baking soda.

A recipe for porridge.

Millet lily porridge.

Ingredients: millet, fresh lily to taste.

Method: Put water in a pot, bring to a boil, peel the lily, wash it, and wash the millet. Put the millet in boiling water, boil for half an hour, put the washed lilies in the millet porridge and boil for 5 minutes.

Efficacy: This porridge is rich in nutrition, beauty and beauty, clearing heat and cooling blood, replenishing weakness, and opening the stomach.

Millet nutritional value.

1. Millet is rich in vitamins and has the effect of preventing indigestion and sores at the corners of the mouth.

2. Millet has the effect of preventing pannausea and vomiting.

3. It also has the function of nourishing yin and nourishing blood, which can recuperate the weak and cold physique of mothers and help them recover their physical strength.

4. Millet has the effect of reducing wrinkles, pigmentation and pigmentation.

Millet is rich in carbohydrates, with a medium amount of grams per 100 grams, so eating millet properly can make a person feel full and can provide a certain amount of the body's energy metabolism needs.

Neither of these two things is good, putting alkaline noodles is to make the noodles not easy to turn into paste, and the food is stronger; Noodles with baking soda are more tender, and after boiling them for a long time, they will become a ball.

I think it's better to put alkaline noodles, which will make the steamed bread more soft and delicious.

Is it better to put alkaline noodles in porridge, or put baking soda to beat it? I finally got it today.

I think putting alkaline noodles or baking soda in the porridge mainly depends on personal habits, I personally don't put alkaline noodles and baking soda, and you can cook porridge with a simple rice and water!

I think that baking soda is put in the porridge, because baking soda has less effect on the body and is more conducive to the harmony of the flavor of the porridge.

What is good to put in porridge? Listen to me, if it is a refined grain, such as rice or a natural pot, if it is a coarse grain porridge, it is better to put alkaline noodles, in fact, in principle, alkaline noodles and baking soda are the same thing.

Under normal circumstances, we generally add edible alkali when boiling porridge, such as when making rice porridge to make it more viscous. Indeed, edible alkali can promote starch water absorption and gelatinization, promote the dissolution of gluten in the outer layer of starch grains into water, make porridge cook faster, and make porridge taste more viscous, but there is a problem with this is that it will lose the B vitamins in the rice, and most of the B vitamins will be lost, so the result of this is that although the taste is good, the nutrition is not good!

Coarse grain porridge has a lot of substances that the body can't digest and absorb, such as delicious corn porridge, which contains compound niacin, which the body can't digest and absorb, and at this time add a little baking soda, it will be quickly digested and absorbed, so what are you waiting for? Be sure to add, in addition, there are many beans or coarse grains that are not willing to be cooked, and some alkali should also be added appropriately to help cook better, so that nutrients that are not conducive to the body's digestion can become substances that the body can digest.

In fact, baking soda and flour soda are the same thing, but we had better pay attention to one point when cooking, and the flour soda may be the kind we use for fermentation and its effect is a little more powerful than baking soda, so we should pay attention when using it.

Encyclopedia says.

Edible alkali is a condiment, and its main function is to make food fluffy and meat tender. The rapid rise of dry raw materials.

When making steamed buns, the edible alkali is played back to remove acid.

And consuming baking soda can also make food fluffy. In addition, baking soda can also wash fruits and vegetables to remove pesticide residues.

However, when cooking porridge again, baking soda is generally discharged, so that the porridge will taste more viscous. It won't be like a clear soup with little water.

Edible alkali is mostly used in pasta.

Is it better to put alkaline noodles in porridge, or put baking soda to beat it? I finally got it today.

First, alkaline noodles can change the starch structure of grains, so that the starch absorbs water and gelatinizes, and increases the viscosity and fragrance of porridge. Cooking porridge with grains and beans should not add alkali, because the vitamin B1 and B2 contained in grains and beans are relatively high, and after adding alkali, it will cause a large loss of vitamin B1 and B2, so the porridge cooked with grains and beans should not add alkali. Cooking porridge with grains and beans should not add alkali, because the vitamin B1 and B2 contained in grains and beans are relatively high, and after adding alkali, it will cause a large loss of vitamin B1 and B2, so the porridge cooked with grains and beans should not add alkali.

Boiling porridge requires mood, and it is not impatient, impatient, or rough. Compared with rice porridge, the nutritional value of millet porridge is much higher. The dietary fiber in millet is twice that of rice, the protein content is also much higher than that of rice, and it also contains eight kinds of amino acids required by the human body; At the same time, the vitamin B content in millet is also the highest in grain, and regular consumption of millet porridge is still very high in nutritional supplement for the body.

Therefore, the old people often say that "millet raises people", which is very reasonable.

Millet porridge has high nutritional value, but how can millet porridge be thick and delicious? In order to make the millet porridge yellow and bright, soft and delicious, some friends will add alkali or baking soda when boiling millet porridge, which is actually wrong, which will destroy the nutrition of millet porridge. The following is to share with you the correct way to boil millet porridge, master a few details, you can also make sticky and delicious millet porridge.

I think it's best not to put it, the reason why I want to put it is mainly to shorten the cooking time of the porridge, and also to make the porridge more soft and glutinous, but whether it is alkaline noodles or baking soda, it will destroy the nutrients of the porridge. If you want to cook the porridge thickly, you can add some glutinous rice or oats, and if you want to shorten the time, you can soak the rice and grains in advance, so that the operation will not be troublesome, and it will be healthier for our body.

It is better to put baking soda, because baking soda in the porridge will make the porridge more nutritious, and it is also particularly delicious to drink.

It is good to add alkaline noodles. The addition of alkaline noodles can speed up the speed of rice cooking, increase the thickness, and make the porridge fragrant.

Is it better to put alkaline noodles in porridge, or put baking soda to beat it? I finally got it today.

It is best not to put baking soda and alkaline noodles. Usually when cooking porridge, in order to make the porridge viscous, you will choose to add some baking soda or alkaline noodles to the porridge, but after adding these two ingredients, it will destroy the original nutrients such as vitamin C, B vitamins and folic acid in the porridge, and will also destroy the molecular structure of the protein, so it is not recommended to add it to the porridge to cook.

It is recommended to add glutinous rice or oats when cooking porridge, which can also increase the viscosity of the porridge, so that not only will not lose nutrients, but also enjoy the fragrance and smoothness of natural grains.

Alkaline noodles are generally used for steaming steamed buns, and putting an appropriate amount of alkaline noodles when steaming steamed bread can make the steamed bread rise quickly, fluffy and delicious, and will be easier for the human body to digest.

Baking soda is mainly used as a generator of carbon dioxide in food, beverages, soft drinks and cold drinks, and has a bulking effect on making bread and steamed bread.

When cooking porridgeBaking sodaAnd alkali do not put,This is because the addition of these two ingredients will cause the loss of nutrients. Adding baking soda and alkali to porridge will not only destroy the original vitamin C in the porridge

B vitamins and folic acid.

and other nutrients, and also destroy the molecular structure of proteins. So try not to put either of these when cooking porridge.

Precautions. 1. Soaking.

Soak the rice in cold water for half an hour before cooking the porridge to allow the rice grains to swell. This can not only shorten the porridge boiling time, but also make the porridge crispy and delicious.

2. Heat. Bring to a boil over high heat, then turn to a simmer and simmer for about 30 minutes. Don't underestimate the size of the fire, where the aroma of the porridge comes out.

3. Stir. In order to "thicken", that is, to make the rice grains plump and thick. The stirring technique is: stir a few times when boiling the pot, cover the pot and simmer for 20 minutes, start stirring constantly, continue for about 10 minutes, until it is crispy and thick.

Baking sodaNo alkali is good.

Increase the viscosity of porridge: Alkali porridge is also very common in the catering industry, it also promotes the gelatinization of starch in grain to improve its water absorption, so alkali porridge will be more viscous.

There is a special fragrance: adding alkali to cooking porridge can also make the porridge have an alkaline taste, and many people think that this taste is a fragrance.

Especially when Northeast people cook porridge, adding alkali can not only make the rice porridge cook faster, but also add a special fragrance. For example, like the particularly popular: preserved egg and lean porridge, the reason why it is delicious is actually because of the alkaline ingredients in the preserved eggs.

I hope mine can help you

Boil porridge with baking soda.

Alkali is the enemy of most vitamins, vitamin C, vitamin B1, vitamin B2, folic acid and other vitamins are very afraid of alkali. Grains are rich in B vitamins, and if alkali is added when cooking porridge, vitamins B1 and B2 are often removed.

Secondly, beans (red beans, mung beans) are not only rich in B vitamins, but also contain polyphenols, which have antioxidant effects, which can increase immunity and delay aging. If alkali is added to these soybean porridges, not only vitamins will be lost, but the polyphenols rich in them will also change their structure, thus losing their health care effect.

When cooking porridge, you still put a little baking soda, so that the porridge is delicious, the taste is good, if you put all kinds of beans, it is especially easy to rot.

And baking soda is not harmful to our body, as long as it is not eaten in excess, it is okay, cooking porridge, if you put alkali, it is harmful to our body, especially the kind of edible alkali, we try to eat as little as possible, especially children and the elderly, it is easy to get osteoporosis.

Summary. When boiling porridge, baking soda is generally used instead of alkaline noodles. Baking soda is a common name for sodium bicarbonate (NaHCO3), which can be used in food production processes such as baking and porridge because it neutralizes acidity and increases the elasticity and toughness of flour.

Alkaline flour is an aqueous solution of sodium carbonate, which is commonly used in pasta to make flour more flexible and malleable. However, when boiling porridge, the use of alkaline noodles may affect the taste of the porridge, because the concentration of alkaline substances in alkaline noodles is high, and too much alkaline substances may affect the taste of porridge.

When boiling porridge, it is like singing pants, and baking soda is generally used instead of alkaline cherry blossom noodles. Baking soda is a common name for sodium bicarbonate (NaHCO3), which can be used in food production processes such as baking and porridge because it neutralizes acidity and increases the elasticity and toughness of flour. Alkaline flour is an aqueous solution of sodium carbonate, which is commonly used in pasta to make flour more flexible and malleable.

However, when boiling porridge, the use of alkaline noodles may affect the taste of the porridge, because the concentration of alkaline substances in alkaline noodles is high, and too much alkaline substances may affect the taste of porridge.

I'm still a little confused, can you be more detailed?

Therefore, it is generally recommended to use small soda when boiling porridge, and the dosage should be appropriate, too much will affect the taste of porridge, and too few limbs will not be able to play its role in regulating acidity. The specific usage method can be adjusted according to your preferences and experience.

It is recommended to put baking soda. First of all, most vitamins are extremely afraid of alkali, and the high alkali content in the alkaline noodles will destroy the nutrients of millet porridge, so that the vitamins B1 and B2 in the porridge are reduced, and the alkalinity of baking soda is relatively weak, which not only will not destroy the nutrients of millet porridge, but also make the porridge viscous.

Baking soda is white in color and is generally tiny crystals.

Baking soda is often used in the fermentation of food because it is mainly weakly alkaline.

Is it better to put alkaline noodles in the porridge, or put baking soda to beat it? What is alkaline noodles, baking soda? What is the difference between them? For a novice in the kitchen, this is really stupid and unclear.

Alkali noodles (soda, soda ash): scientific name sodium carbonate, chemical formula Na2CO3, is edible alkali, its solution is alkaline. Edible alkali is widely used in food processing such as noodles, bread, steamed bread, etc.

Baking soda, that is, sodium bicarbonate, commonly known as "baking soda", "baking soda powder", "heavy cao", white fine crystals, less soluble in water than sodium carbonate. Sodium bicarbonate is an acid salt formed after neutralization of strong alkali and weak acid, which is weakly alkaline when dissolved in water. This property allows it to be used as a leavening agent in the food production process.

Sodium bicarbonate will remain sodium carbonate after action, and too much use will make the finished product have an alkaline taste. Both of them remove the sour taste of the dough.

Many empirical sayings say that it is better to add alkali when cooking porridge? Let's take a look at whether it's good or not.

Why do you need to add alkali?

When cooking porridge, it is generally necessary to cook it over a simmer, which takes a long time. In order to shorten the cooking time, speed up the cooking speed, improve the flavor of the porridge at the same time, and enhance the appetite, some breakfast halls, canteens, and restaurants add a certain amount of alkali (mainly alkaline noodles) when cooking porridge. This is because, on the one hand, alkali can make starch lose its optical rotation, accelerate the dissolution of starch in grains, and increase the ripening speed of cereals during cooking; On the other hand, adding alkaline surface can change the structure of grain starch, make the starch more absorbent and gelatinized, increase the viscosity, and thicken a little.

Disadvantages of adding alkali [1].

1.The addition of alkali will reduce the nutritional value of the protein in the grain. This is because alkalis can denature proteins, reducing their potency.

Under alkaline conditions, essential amino acids such as cystine, lysine, and serine in proteins will form some new amino acids, such as lysylalanine, which will reduce the nutritional effect of proteins. Not only rice, but also cereals such as millet and corn and legumes such as mung beans, adzuki beans, and peas all contain a certain amount of protein.

2.Loss of vitamins. , mainly vitamin B complex.

Cereals are rich in water-soluble vitamins mainly B group, which are the main B vitamins in the food of Chinese residents. Most of the B vitamins are unstable and easy to decompose under alkaline conditions, and the loss of B vitamins by cooking porridge and alkali is more serious. For example, B1, B2, B3 (pantothenic acid), B5 (folic acid).

In addition, the addition of alkali also has a large loss of vitamin K, which is the only fat-soluble vitamin contained in cereals, in the form of vitamin K1, which can be slowly oxidized and decomposed in the air, and quickly in contact with light. However, it is relatively stable to heat, and decomposes quickly when alkaline. Adding certain alkaline substances when cooking porridge has a greater effect on vitamin K.

Therefore, cooking porridge with alkaline noodles or baking soda is not worth the loss.

We advocate: do not add alkali to cook porridge, if you want to increase the consistency of porridge, you can add glutinous rice or oats to porridge. In this way, not only do you not lose nutrients, but you can also enjoy the fragrance and smoothness of natural grains.