The porridge nutrition of the porridge store?

The porridge nutrition of the porridge store?
Summary: There are dozens of kinds of porridge in the porridge store can supply, but are there so many pans in the store? Can guarantee to supply at any time? Obviously, most porridge are allocated out with the congee. Get the congee ready first, the customers needs porridge of some types, and then mix congee and corresponding material together.
Say some eating house fire for the moment, is probably no more than the porridge shop. A bowl of porridge, it is at least five or six yuan, twenty or thirty yuan at most. Various snack, range from several yuan to more than ten yuan, seem to be cheap, in fact one meal even really very cheap meal, and the hotel owner cost is much lower than that of the stir-fry shop.
One of the signboards of the porridge shop, it is the porridge of food that keeps in good health. The names of different porridge are very pleasant, and all sorts of health care statements are not aroused in interest by consumers. The problem is, what health care function does the porridge of the porridge shop have? Is it different that is there anything with the porridge of the family? Really suitable for everybody to eat?
Keep warm for a long time, vitamin has losses
People all know, it is a thing of taking time to boil the porridge very much. If wait until the customer takes a seat, and then begin to boil the porridge, it is too late to be obvious. The just well-done porridge is very hot, the customer is hungry, wait for 10 minutes to drink into the mouth, too obviously be can't waited. So, let customers drink the new porridge that just went out of the pan, there is no feasibility at all.
There are dozens of kinds of porridge in the porridge store can supply, but are there so many pans in the store? Can guarantee to supply at any time? Obviously, most porridge are allocated out with the congee. Get the congee ready first, the customers needs porridge of some types, and then mix congee and corresponding material together.
Before running a shop, must endure much congee well, then put in the pan and kept warm, wait for the customer's arrival at any time, and then boil the porridge at any time, prepare the customer of the next group. This can explain why porridge drunk in the porridge shop is warm, but not hot. However, transfer the porridge for several hours in keeping warm state, the losses of vitamin must be bigger, this is easy to understand.
In order to accelerate boiling the porridge speed, some stores will also be put while boiling the porridge into alkali, promote the disintegration of the one of starch, will let B clan's vitamin losses be more heavy in this way.
The congee adds the salt, increase the supply of sodium
The porridge is roughly divided into two kinds of styles in north and south, eat the porridge of food grains other than rice and wheat or beans porridge in the North, the salt will not be put, it is determined by the fact that one's own whether to put the sugar or not. And the porridge of the South is basically the salty porridge, add various fish eggs as the batching.
By contrast, the porridge in the North is a little healthier, because there is no oil among them, there is no salt, even if vitamin suffers a loss, still can supply more meal fiber and minerals at least, such as the intersection of ormosia and porridge, congee with mung beans, the intersection of eight treasures and porridge, the intersection of Yi and congee, five the intersection of benevolence and porridge,etc..
The porridge in the South, has added the salt, even will add the gourmet powder. The fish eggs inside, contain the salt more or less too. So drink the porridge, total salt that receive quite many in quantity, calculate according to 300 a bowl of porridge, there are 3 grams of salt in a bowl of porridge, it is improper as to the hypertension patient.
Meanwhile, because the southern porridge is based on porridge of rice without exception, the quantity of a bowl of porridge is greater, blood glucose reacts surprisingly tallly, is undifferentiated from white sugar, is not fit for the diabetes patient to eat. By contrast, a large number of beans of food grains other than rice and wheat are put in the northern porridge, if adding the sugar, the rising speed of blood glucose is obviously much slower than the congee.
Take most popular 100-year egg red meat porridge in the porridge store as examples, contain the 100-year egg in the porridge, it is that the duck's egg added alkali and pickled, could say so, boiled one of the advantages of the porridge with the 100-year egg, it has got up and added the result of boiling porridge of alkali, makes the porridge apter to be well-done, the mouthfeel is softer. However, this kind of method is very unfavorable to the save of vitamin B1, it is unfavorable to control too as to blood glucose. Add the end such as deep-fried twisted dough sticks or crisp fritter last line, no doubt taste fragrant and fragile and delicious, but have no advantages at health.
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