When boiling porridge, what is the top layer of floating film?

There is protein and fat in it, and because the freezing point is particularly low, it will float on it when cooking porridge.

I think these things may be a layer of rice oil, which is a substance formed by the long-term boiling of rice, which is mainly glucose decomposed from starch, and the nutritional value of this floating film is also very high.

It is rice oil, and after the rice is boiled for a long time, the starch will decompose, and then dextrin will be produced.

When boiling porridge, what is the top layer of floating film?

The membrane on top of the porridge is rice oil.

1.Whether rice oil can be boiled is also a criterion for testing the quality of rice. Only good rice will have rice oil, and the oil will indicate that this rice variety is better.

However, there is now a general lack of rice oil. Why? This is because the rice is cooked with preserved embryos and a layer of aleurone that is not washed for cooking, and the nutritional and health functions are the strongest.

Cooking rice with polished rice nowadays, especially after repeated washing, is even less nutritious. Therefore, when rice is used to cook rice and porridge, it should not be over-washed, otherwise the nutrition will be gone, and all that remains is starch.

2.Rice oil is a substance that floats on the surface of rice after it has been boiled for a long time. Starch, the main component of rice, is broken down into glucose, the intermediate product is dextrin, and there are a small amount of simple sugars. The longer the rice is cooked, the more fully gelatinized, and the more fully the rice oil is digested and absorbed by the human body.

3.The efficacy and action of rice oil, rich in phytosterols, helps the body to reduce the digestion and absorption of carbohydrates. It is rich in pure natural vitamin E (tocotrienol), which has a strong antioxidant effect.

Rice oil comes from high-quality rice varieties, restores the essence of rice, and is rich in a variety of nutrients. Relieves fatigue, antioxidants, delays aging, and resists sub-health conditions.

4.Cooked millet porridge will have a layer of white foam on top. Foaming millet porridge has many functions.

Foamed millet porridge can prevent indigestion. People with long-term spleen and stomach diseases often drink millet porridge, which can regulate gastrointestinal symptoms caused by various reasons, and can also play a role in tonifying the kidney. Among the whole grains, millet has the strongest kidney-tonifying effect.

Foaming millet porridge also has the effects of freckle removal, beauty, anti-wrinkle, pigmentation and pigmentation reduction. It has many effects, and it also reduces the growth of bacteria. Eating more millet can reduce bacteria in the mouth and get rid of bad breath.

Choose fresh millet when cooking. Fresh millet will taste much better. During the cooking process, the cooking time must be enough, at least half an hour to achieve the best results.

Porridge is also a kind of food that we often eat in daily life, usually when we cook porridge, there is a layer of floating film on it, this layer of floating film is also very nutritious, it can also be called rice oil, so this layer of floating film, it is like a layer of milk skin on the milk is the same reason, so we are also very common when cooking porridge This kind of rice oil, rice oil is also after a long time of rice boiling, the formation of a substance floating on the rice, it is also the main ingredient of starch decomposition into glucose.

1. Porridge also contains protein.

When we cook porridge, the porridge also contains protein, fat and other substances, the freezing point is low, and they are also lighter than starch, so when we cook porridge, it will also form a layer of foam and float on it.

Second, we will put the meal on the table every time to cold.

In the process of colding, a layer of floating film will be formed on each bowl of rice, and this layer of floating film is also very nutritious and can be used directly.

3. This layer of rice oil is also very good for the human body.

Usually when we eat this rice oil, it is very good for the elderly, mothers, or children, and the infirm, and it also has the effect of tonifying and filling semen.

So in life, when we make porridge, there will be such a situation, so there is no need to worry, because this is not a harmful substance, which is also very good for the human body, because this also shows that our own rice is also very nutritious, because we sometimes, the rice bought in the supermarket, it may not have this kind of rice oil.

Therefore, in daily life, we eat porridge more, and there are many ways to make porridge, and we can also make millet porridge.

Millet porridge is also relatively nutritious, and it is also very nourishing to the stomach. Therefore, in life, we can also put some millet in when cooking porridge, which is very good for the elderly and children in the family.

In fact, the membrane on the porridge is rice oil, which is very nutritious and looks like a viscous and delicate substance.

This is a layer of rice oil, which always happens when boiling porridge, and it is not caused by any special reason.

It is rice oil, and the temperature is relatively high during the boiling process, so it will appear above, and the nutritional value is still relatively high, and a lot of protein can be supplemented.

It is a kind of rice oil produced when boiling porridge, this layer of rice oil is harmless, on the contrary, it has high nutritional value, and it is also delicious.

The membrane on top of the porridge is rice oil.

Rice oil is a substance that floats on the surface formed by rice after a long period of boiling, and the main component of rice, starch, is broken down into glucose, and the intermediate product is dextrin, and there is a small amount of simple sugar. The longer the rice is boiled, the more fully gelatinized, the more rice oil, and the more fully digested and absorbed by the human body.

Millet porridge is not only delicious, but also nutritious and comprehensive. If you want to get high-quality porridge oil, the pot used to cook the porridge must be brushed clean and there must be no oil stains. When cooking, simmer slowly over low heat, and do not add any ingredients.

In addition, millet can also be cooked with beans to cook porridge, millet, purple rice, corn, red beans, mung beans, peanut beans, and red dates together until sticky.

Meat with clear lines, such as pork on the back, has clear lines and fewer capillaries, which makes it easier to wash away residual blood, so there is less foam when cooking soup. However, meat with complex textures and rich capillaries, such as meat on legs and shoulders, wants to remove the residual blood in the meat There are many odorous substances in the meat, such as fatty amines, aldehydes and ketones, heterocyclic compounds, etc., many of these substances are water-soluble, but more are fat-soluble, that is, they are easier to dissolve in fat.

When blanching stewed meat, bone broth, and pork, there is always foam on top of the water, and the main ingredients are fat, protein, animal blood, impurities, etc. When consumed, it affects the taste and aesthetics. So it's best to remove it, and the white foam that appears later is protein and oil.

The inside of the meat is relatively not that high. As for other harmful substances that may be carried, they are definitely concentrated in the liver, followed by other internal organs such as the kidneys. In short, the foam comes from the meat, and there must be fewer ingredients that come out of the meat than those that remain in the meat.

In addition to fat and lean meat, there are actually many tissues in the middle of the meat, such as fascia in the middle of the meat, connective tissue and other things, and even some blood. These things are actually fragrant on their own, but they can easily be broken down when heated, and they become foam when they float on the surface of the soup. Therefore, the blood in the foam mainly comes from the capillary residue in the meat, and it is also the component that accounts for the largest proportion of the foam.

When you cook different parts of meat, the amount of foam produced will be different, because the abundance of capillaries in different parts of the meat is different.

The foam of the broth is mainly composed of proteins and fats, which include both hemoglobin in the tainted blood and hydrolyzed collagen and elastin. Studies have shown that there are not only saturated fatty acids, monounsaturated fatty acids, but also polyunsaturated fatty acids in the broth foam, do not put salt when cooking meat, and wait for the meat pieces to be cooked before putting salt, too early salt, will form sodium nitrite, sodium nitrite is one of the main causes of cardiovascular disease.

When boiling porridge, the floating film on top is rice oil, which is a thick liquid, which is very nutritious and better than porridge.

This layer of film is called rice oil. This layer of rice oil is very good, with high nutritional value, which can replenish qi and blood.

This floating film is the nutrients of porridge, is the essence of porridge, the nutritional value of these things is very high, ordinary people rarely know, will waste don't.

In order to prevent the rice soup from overflowing and the dirty pot from extinguishing the fire, the scum is mixed with rice bran and other dirty things, and the porridge can be cleaner after being skimmed out.

Both rice and flour contain some proteins, and some of them will dissolve in water during the cooking process to act as a surfactant. In addition, some of the starch in the rice and noodles will also dissolve in the water, increasing the viscosity of the water.

A high viscosity soup contributes to the stability of the foam, which means that the higher the viscosity of the soup, the more foam it may have. This noodle soup and rice soup are thick and fragrant, and these foams are not harmful to health, so you can eat them with confidence.

Rice oil. Rice oil, the name of traditional Chinese medicine. When cooking rice porridge, it is a thick liquid floating on the surface of the pot.

Plant oryzasativa LIt is widely planted in tropical Asia, with the south of China as the main rice-producing area, and the northern provinces are all judged to be planted. It has the effect of tonifying the kidney and strengthening the spleen, and diluting water and drenching.

It is mainly used for spleen deficiency and thinness, kidney deficiency and turbidity in urine.

When drinking millet porridge oil, millet can be boiled alone or with rice. When making porridge, boil water and then put it into the pot, and boil it over high heat. After the rice oil is floated, change to low heat and boil slowly, until the rice oil increases and thickens into fat, and the rice grains bloom, and the porridge is boiled. Millet porridge oil is suitable for people with indigestion and poor appetite.

The porridge film used to boil porridge is rice oil. Let's take a look at how to boil rice oil.

Rice and millet are used to boil rice oil.

Rice is the first of the five grains, with the effect of nourishing the qi, strengthening the spleen and stomach, benefiting the essence and strengthening the will, and the five organs, clearing the blood and veins, and brightening the ears and eyes, and millet has the effects of clearing heat and quenching thirst, strengthening the stomach and dehumidifying, and stomach sleeping, etc., and the internal heat and the spleen and stomach are weaker to eat it. Therefore, when we boil rice oil, we generally use these two kinds of rice.

If possible, you can also use aged rice to boil. Why use aged rice? (Note: Aged rice, husked rice is stored safely for a period of time and then hulled.) ）

Because the old cang rice is stored for a longer time than the new rice, the smell and taste become diluted and calm. But it is also because of the "light" that it can nourish the stomach, so Chen rice is very helpful for people with weak spleen and stomach after illness. The "Compendium of Materia Medica" mentions:

Chen Cang rice boiled juice is not muddy, the smell is exhausted at the beginning, so dilution can nourish the stomach, the ancients mostly boiled juice decoction, but also take it to regulate the stomach, facilitate urination, go to dampness and heat. ”

Rice oil boiling method.

1. The pot used to cook porridge must be brushed clean, there can be no oil stains, and it is best to use a casserole, because the rice oil cooked in the casserole is more fragrant.

2. Put enough water at one time, the ratio of rice to water is about 1:10, do not add water halfway.

3. Boil the water first, wait for the water to boil, then put the rice, and continue to cook on high heat. Why use fire? Because it's not easy to stick to the bottom.

4. After boiling the pot, cover the pot and boil slowly over low heat, millet only needs 30 minutes, rice needs 1 hour, you need to stir from time to time in the middle, do not add water. In general, there will be no overflow of rice over low heat, unless the rice is added too much, and if there is overflowing rice, leave a slit in the lid.

5. Turn off the heat after cooking, let it warm naturally, and the top layer is the precious "rice oil"!

That is rice oil, which is very nutritious Porridge oil nutrition race ginseng soup When drinking porridge, these common senses should be remembered After the porridge is boiled, there is a delicate, viscous, and oil-shaped substance floating on it, which is called "rice oil" in traditional Chinese medicine, commonly known as porridge oil. Many people don't think so, in fact, it has a strong tonic effect, which can be compared to ginseng soup. The so-called porridge oil is obtained by boiling porridge with millet or rice.

Traditional Chinese medicine believes that millet and rice are sweet and flat, and both have the effect of tonifying and invigorating qi, strengthening the spleen and stomach. After the two are used to boil porridge, a large part of the nutrients enter the soup, especially the porridge oil is the richest, which is the essence of rice soup, and the nourishing power is strong, no less than ginseng, rehmannia and other precious medicinal materials. In the "Compendium of Materia Medica" written by Zhao Xuemin in the Qing Dynasty, it is recorded that rice oil "black and thin people eat it, and it is fat and white in 100 days.

Wang Mengying, a Qing Dynasty medical scientist, believed in his "Suixingju Diet Recipe" that "rice oil can be used as a substitute for ginseng soup", because it has the same effect as ginseng to replenish vitality. Traditional Chinese medicine has a saying that "the age is more than half a hundred and the yin qi is half from the half", which means that the elderly have the problem of kidney essence deficiency to varying degrees, if you often drink porridge oil, it can play a role in nourishing kidney essence, prolonging life and prolonging life; Pregnant women and people with chronic gastroenteritis often feel that their vitality is insufficient, and drinking porridge oil can replenish vitality, increase physical strength, and promote the body as soon as possible**. When drinking porridge oil, it is best to have an empty stomach, and then add a small amount of salt, which can play a role in introducing "medicine" into the kidney meridian, so as to enhance the effect of porridge oil to nourish the kidney and benefit essence.

According to the record of "Zilin Unilateral", this way of eating also has a certain effect on men with sexual dysfunction. In addition, porridge oil is also a good choice for infants and young children when they start to add complementary foods. It should be noted that in order to obtain high-quality porridge oil, the pot used to cook the porridge must be brushed clean and free of grease.

When cooking, it is best to simmer slowly over low heat, and no condiments can be added. Studies have shown that the rice oil of fresh rice has a protective effect on the gastric mucosa and is suitable for patients with chronic gastritis and gastric ulcers, while the rice oil of stale rice that has been stored for too long has an ulcer-causing effect. Therefore, the rice used in porridge must be high-quality new rice, otherwise, the nourishing effect of porridge oil will be greatly reduced.