Is it good to boil ballast porridge and put alkali? Cook ballast porridge with alkali or baking soda

In fact, it is best to study art or go to an art university, I don't know which province you are from, Shandong Province has mountain art and mountain crafts, Lu Mei is also good in Dalian, as well as Guangzhou Academy of Fine Arts, ** Academy of Fine Arts, China Academy of Fine Arts, Xi'an Academy of Fine Arts, but our teacher said before that if you want to go to some coastal cities, there are better ones to go to, but if it is just for the sake of simply taking a university entrance examination, it doesn't matter, almost all the teachers in the university do not care much, and learning mainly depends on consciousness. Among them, Kaolumei was to go to special training before, and then the assessment was conducted, and those who passed the assessment could be admitted after the school's grade score. I don't know much about the others, but many good art academies have their own painting style that they like in their own school, so they have to study it specifically.

As for the professional aspect, there are sculpture, Chinese painting, oil painting, graphic design, interior design, animation, now the most generally used are people in graphic and interior design, animation majors are generally more in first-tier cities, second- and third-tier cities are not easy to find the right job, sculpture can be applied to environmental decoration in the future, as for Chinese painting and oil painting basically after the completion of either being a teacher or changing careers, aesthetics majors include Chinese painting and oil painting, this has a teacher qualification certificate, but it is said to be reformed, In the future, even if you are a teacher major, you must take the teacher qualification certificate by yourself, and you must understand it before applying for the school. Hope it helps.

It's still good to put a little less.

You can put a little baking soda.

Ingredients: 450g corn ballast.

Excipients: 100g of rice beans, appropriate amount of baking soda.

The practice of large porridge.

1. Put the corn ballast in a container.

2. Wash with water several times, then soak in water for half an hour.

3. Put the rice beans in a container.

4. Use water several times, then soak it in water for later use.

5. Put water on the rice cooker, put the corn ballast in it, put in a little baking soda, cover the pot and boil for 5 minutes, then unplug the power supply, simmer for 10 minutes, and put in the rice beans.

6. Cover the pot with a lid and give electricity, boil for 5 minutes, then unplug the power and stuff for another 10 minutes, and do the same once.

7. Finished product. <>

Summary. A: Dear, I'm glad to serve you, and the clear answer is that you can soak for 9 hours.

The specific process is as follows: 1. Soak for a night in advance, 8-10 hours, add soda and put it in the pressure cooker, 2. Pour the soaked raw materials into the rice cooker, add water to the water cup where the porridge is cooked, press the porridge button, and cook it for the first time. When this program is over, it will automatically enter the "Keep Warm" setting and keep it warm for a few hours.

A: Dear, I'm glad to serve you, and the clear answer is that you can soak for 9 hours. The specific process is as follows:

1. Soak for a night in advance, 8-10 hours, add the flour alkali and put it in the pressure cooker at the same time, 2. Pour the soaked raw materials into the rice cooker, add water to the porridge water level and rotten cup, press the porridge button, and cook for the first time. When this program ends, it will automatically enter the "heat preservation" file and keep it warm for a few hours. If you like to eat soft and rotten food, you can press the porridge button and repeat again.

Answer: Dear, I am very happy to serve you for the shed, and the clear answer is that you can soak for 9 hours. The specific process is as follows:

1. Prepare 200 grams of corn ballast, 100 grams of kidney beans, 50 grams of rice beans, appropriate amount of auxiliary water, a little soda 2, put the materials and soda into the rice cooker and soak the rotten skin for 8-10 hours in advance 3, add water to the cup where the porridge is boiled, press the porridge button, and cook it for the first time. When this program is over, it will automatically enter the "Keep Warm" setting and keep it warm for a few hours. If you like to eat soft and rotten food, you can press the porridge button and repeat again.

Not good.

Alkali is an alkaline substance, alkali can not be put when boiling porridge, because alkali will cause the nutrients in the porridge to decline, and alkali is a salty and salty substance, which may destroy the taste of porridge, when boiling porridge, you can put some other substances to taste, you can put some honey, sugar, rock sugar, these substances will not destroy the nutrients of white porridge, generally drinking white porridge is good, can nourish the stomach.

Tips: 1. Soaking.

Soak the rice in cold water for half an hour before cooking the porridge to allow the rice grains to swell. The advantage of this is that the porridge is boiled to save time, and when stirred, it will turn in one direction, and the porridge will be soft and have a good taste.

2. Boil an underwater pot.

Boiling porridge in cold water will not have this phenomenon when boiling the pot under water, and it is more time-saving than boiling porridge in cold water.

3. 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.

4. Stir. In order to make the rice grains plump and thick. The stirring technique is to boil the pot under water and stir it a few times, cover the pot, simmer for 20 minutes, and then start stirring incessantly, and continue for about 10 minutes until the porridge is crispy and thick.

5. Point oil. When the porridge is changed to a simmer for about 10 minutes, you will find that not only the finished porridge is bright in color, but also very fresh and smooth in the mouth.