Should I put some alkali when cooking porridge, and why should I put alkali when cooking porridge?

Because the vitamins B1, B2 and vitamin C in the nutrients are acid-friendly and alkali-phobic. Vitamin B1 is more abundant in rice and flour. Someone once experimented that 56% of vitamin B1 was destroyed in porridge made from 400 grams of mili plus alkali.

If you regularly eat this porridge made with alkali, you will develop beriberi, indigestion, heartbeat, weakness or edema due to vitamin B1 deficiency.

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Nutrition experts pointed out that from a nutritional point of view, cooking porridge with alkali is really worth the loss.

Edible alkali has a special effect: it is able to improve the affinity of most proteins with water. For example, when soaking all kinds of seafood, if you add a little alkali, it will absorb more water, and it will be full after soaking. For all kinds of grains, add a little alkali, the protein in it is easier to absorb water and dissolve into the soup, so that the starch particles are easier to disperse, and the taste is more viscous after cooking porridge.

However, alkali is a formidable enemy for most vitamins. Vitamins such as vitamin C, vitamin B1, vitamin B2, and folic acid are all very resistant to alkalis. When heated under alkaline conditions, the losses are even more severe.

Adding alkali and boiling porridge for a long time is tantamount to killing the vitamins B1 and B2 in it. If you add too much alkali, there will be an uncomfortable alkaline taste and slippery feeling, and it will destroy the original aroma of fresh food.

Thinking about it this way, adding alkali to cook porridge is really worth the loss.

Cooking porridge with alkali not only tastes good, but also cooks quickly. It can also make the porridge more sticky and tasty.

First of all, it is clear that cooking porridge does not have to put alkali, and now most families do not put alkali in cooking porridge, but the older generation likes to put alkali.

Edible alkali, which is what we often call soda ash and alkali noodles, its chemical name is sodium carbonate, which is classified as a strong alkali and weak salt.

The addition of edible alkali to food mainly plays a role in softening dietary fiber. Edible alkali is added during the cooking process to neutralize the sourness brought by the fermentation process and enhance the taste. It is important not to add too much, otherwise it will aggravate the color and increase the bitterness.

In the past, people were willing to put alkali in porridge for several reasons:

First, in the past, cooking mainly used firewood or coal. At the same time, in the past, coarse grains were used as the staple food, and the texture was relatively hard and difficult to cook.

Second, edible alkali can make grains swell and soften rapidly, and proper use can bring excellent color and fragrance to porridge and increase people's appetite.

However, it is not recommended to add alkali to cook porridge.

Alkali destroys B vitamins in porridge.

Edible alkali is a formidable enemy for most vitamins. Vitamin C, vitamin B1, vitamin B2, folic acid, etc. are all very afraid of alkali. When heated under alkaline conditions, the losses are even more severe.

The starch in cereals is in the form of starch grains, the outer layer of which is encased by a protein-containing membrane. Cooking porridge with alkali can destroy the protein membrane of starch grains, so that the protein in it dissolves into the porridge, so that the starch in it is released, the viscosity of the porridge is improved, and the cooking time of the porridge will be shortened. Grains (rice, millet, wheat kernels, etc.) and legumes (such as red beans, mung beans) used to cook porridge contain a certain amount of protein.

After adding alkali to the porridge, after a long time of heating, the protein will be denatured, and the amino acids in some proteins will become unable to be absorbed by the human body, reducing the nutrition of the protein.

In addition, cereals are rich in B vitamins, and if you cook porridge with alkali, a large number of B vitamins (such as vitamin B1 and vitamin B2) are unstable under alkaline conditions, resulting in the loss of B vitamins. When the body is deficient in vitamin B1, it can lead to sluggish thinking, constipation, anxiety, and an increased risk of heart attack. Vitamin B2 deficiency can lead to seborrheic dermatitis, seborrheic alopecia, diffuse epithelial keratosis, angular cheilitis, etc., and when severe deficiency affects growth and development.

Not all porridges should not be alkalinized, cornmeal (corn grits) porridge is suitable for alkali. Although cornmeal porridge also contains B vitamins, which will be lost by putting alkali, the niacin in cornmeal will be easily absorbed by the body due to the addition of alkali, so in some places, it is recommended to add alkali when cooking porridge with cornmeal.

Cooking porridge with alkali to increase the glycemic index of porridge.

Although it is easier to cook porridge after adding alkali, it also improves the glycemic index of porridge, and also increases the sodium content of food (alkali contains sodium), diabetic patients, hyperlipidemia patients and obese people should not eat more, often drinking porridge with alkali is not conducive to the prevention and treatment of diabetes, hypertension and stroke.

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.