Can millet porridge be alkaline, and what are the benefits of boiling millet porridge with alkali?

Some people like to add a little edible alkali when boiling porridge.

It is said that the porridge boiled out like this is sticky and rotten, and it can also shorten the cooking time. In fact, it is not advisable to add edible alkali will not only reduce the protein in the grain, but also destroy the vitamins. I also have a few tips for boiling porridge:

First of all, it is necessary to choose good ingredients, millet is best to use new millet, if time permits, you can soak it in cold water for a few minutes before boiling porridge, and then boil the millet in the pot after the water boils, and the boiling time should be sufficient! In this way, the porridge does not need to be made with alkali, it is as viscous and delicious.

Pumpkin millet porridge.

Today's pumpkin millet porridge is made from pumpkin and millet boiled over time, which is hot and fragrant, smooth and delicious. A bowl of drinking the warmth of the stomach reaches every corner of the body, which is quite comfortable. The sweet and soft pumpkin millet porridge is not only suitable for breakfast, lunch, dinner and even supper.

All suitable. Next, let's take a look at how this [pumpkin millet porridge] is made, right?

Pumpkin millet porridge.

Ingredients: 350g pumpkin, 100g millet

Other: 1200ml of drinking water

Production process: 1. First of all, we have to prepare all the ingredients needed to make this [pumpkin millet porridge]: first put the old pumpkin.

Peel off the skin and remove the pulp from the pumpkin, then clean and cut into small pumpkins.

Ding spare. Pumpkin millet porridge.

2. Clean the millet, add 1200ml of drinking water to the casserole, put the millet into the pot after boiling over high heat, turn to low heat and boil after boiling.

Pumpkin millet porridge.

3. Pour the diced pumpkin into the pot, boil again and turn to low heat and simmer for 20 minutes.

Pumpkin millet porridge.

4. When the pumpkin is boiled until soft and glutinous, and the millet is boiled until the flowers are viscous, the fragrant pumpkin millet porridge is ready.

Pumpkin millet porridge.

Cooking tips: 1. Millet can be washed twice with water, do not rub hard and rinse repeatedly, which will lose nutrients.

2. The ratio of cooking porridge water and rice is basically 10:1, as for how much water to add, you can add a little less water if you like to drink viscous porridge; If you like to drink gruel, you can add a little more water.

3. When buying pumpkin, try to choose old pumpkin, the more yellow the cut color, the sweeter the general taste. I control the amount of pumpkin by myself, and I think the more I put it, the better it tastes.

4. Because the pumpkin itself has a sweet taste, I don't think this porridge needs to be sweetened, so as not to cover the sweetness of the food itself. But if the pumpkin you buy isn't sweet enough, add a little sugar.

5. Another method is to boil millet porridge alone, cut the pumpkin into small pieces, steam it in the pot, and then beat it into pumpkin paste with a food processor, and then mix it into the millet porridge and then boil it. In this way, the pumpkin and millet porridge will be mixed together, and the taste will be more delicate. I don't want to clean the blender, so if you like it, you can try it.

Millet porridge has become a must-have food for many of our friends three meals a day, drinking more millet porridge can effectively help us regulate our own prone gastrointestinal diseases, putting some alkali in millet porridge can also effectively help us make the millet porridge more viscous, the taste will be better, let's familiarize ourselves with the cooking millet porridge alkali and precautions.

From a nutritional point of view, cooking porridge with alkali really outweighs the cost. Edible alkali has a special effect - it is able to increase 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. However, there are also some people who believe that it is not advisable to add alkali to rice porridge, and some alkali should be added when cooking corn porridge. Because the niacin (also known as niacin) in corn is a B vitamin that is bound and not easily absorbed by the body.

If you add alkali, you can release it. In response to this statement, I would also like to share my opinion. In the past, when only corn was eaten and nothing else was eaten, people were more prone to niacin deficiency, so in some areas it was advocated to boil corn porridge and add some alkali.

Boiling millet porridge with alkali is a very good choice, you can also put some sugar in the millet porridge, which can help us make the millet porridge more delicious, presumably now everyone has been excited, the heart is not as good as action, hurry up and try to make a delicious millet porridge, everyone will fall in love with millet porridge.

It is recommended not to put it, or if you have stomach problems, it is recommended that you do not put alkali in the millet porridge. Because if alkali is put in millet porridge, it will destroy some of the nutrients of millet porridge, and it is also corrosive to the body.

I don't think millet can not be picked up after that, because cutting is also a kind of chemical, chemicals, any chemical items are harmful to the human body, although things reach lovers, you are accurate, but it is still not cut well, if I put the millet porridge on the inspection, it will destroy Xiao Ming's original nutrition. I thought it was better not to forget.

Can millet porridge put alkali, now people are learning to eat healthily, millet porridge can not put alkali, destroy its nutrients.

It is best not to put alkali in millet porridge, which will destroy the vitamins in millet, especially B vitamins.

Can millet porridge put alkali? Millet porridge. It is possible to add 1 bit of saltiness, which can increase the taste of millet porridge.

You can put a little less of it, so it will taste better.

There is no benefit, first of all, alkali is the enemy of 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.

The B vitamins in cereals are relatively rich, but when boiling porridge with alkali and boiling for a long time, the vitamins B1 and B2 in it are often wiped out.

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.

In addition, adding alkali will also strengthen the gelatinization effect of starch, making blood sugar higher and faster, which is not good for people who need to control blood sugar such as diabetics. Finally, the amount of alkali added to cooking porridge is often difficult to control, if too much alkali is added, the porridge will also have alkaline taste and slippery feeling, destroying the natural aroma of the grain.

Precautions for daily drinking porridge.

You can't always drink porridge for three meals. This is a common mistake for many people. Drinking porridge in moderation is indeed beneficial, but it should not be drunk all at once.

Porridge is a liquid diet, which is nutritionally inferior to rice of the same volume. And the porridge is "not full", when you eat it, you feel full, but soon you are hungry again. In the long run, malnutrition can occur due to insufficient energy and nutrient intake.

Therefore, when drinking porridge, we should also pay attention to balanced nutrition. Thickening the porridge with a meat dish or eating a snack between meals can help you replenish your energy.

Ice porridge is not advisable. Ice porridge is a hot food in summer, but it is not suitable for the elderly and children who are cold and weak. Drinking too much ice porridge will not only block the sweat pores of the human body, resulting in the difficulty of metabolic waste excretion, but also may affect gastrointestinal function.

The above content reference: People's Daily Online-Don't drink porridge with alkali Several mistakes that are easy to make when drinking porridge every day.

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.

1. It's not good; Some people often catch some alkali and put it in the porridge when cooking white rice porridge, and the chef of the big canteen especially likes to do this. On the one hand, the picture cooks quickly, and on the other hand, the porridge cooked after adding alkali is more viscous and delicious, and the taste is good.

2. However, they don't know that this destroys the most valuable nutrients in rice (rice, millet), such as vitamin B1 and vitamin rubrin B2. And because vitamin B1 is called a psychonutrient, it has a very important impact on nervous tissue and mental state, and when it is insufficient, it will also produce symptoms such as tiredness, forgetfulness, anxiety, etc., so you must not add alkali when cooking millet porridge.

Do not put alkali to avoid destroying the nutrients contained in millet porridge.

Millet porridge is good without alkali. Although the porridge boiled with a little alkali will be thick and beautiful, it will destroy a certain nutrient content of millet. Millet porridge is a unique northern porridge made of millet as the main ingredient, the taste is light, fragrant, simple and easy to make, the porridge is matched with sweet potato, quinoa, beans, jujubes, pumpkin, longan, longan and other ingredients, which not only increases nutrition but also increases taste.

Millet, since ancient times is one of the main grains of Chinese tradition, millet is rich in nutrients and spleen and stomach, so it is popular among Chinese, and millet is delicious whether it is used as a staple food or dessert, there are many foods made of millet, such as millet cake, millet porridge, millet wine and so on.

1. Choose high-quality millet, do not choose old rice, bad rice, moldy rice, rice worms, broken rice or impurities.

2. When cleaning millet, don't rub the rice with your hands, because the hardness of the rice grains of the millet itself is not high, and the millet will become crushed if you wash it hard.

3. Millet should not be soaked for too long and washed with hot water, so that millet will become very thin and gelatinous when boiled.