Some people say not to add alkali when congee, while others say not to add it for other congee, but to add it for corn congee? So which statement is correct? It is not advisable to add alkali when cooking congee! Be careful of nutrient loss.
Many people add alkali to congee to increase its viscosity, thinking that it makes the nutrients in the congee easier to absorb. What they don't realize is that alkali is the archenemy of most vitamins. Vitamins such as vitamin C, vitamin B1, vitamin B2, and folic acid are all very sensitive to alkali. The loss is even more severe when heated under alkaline conditions. Grains are rich in B vitamins, but when alkali is added during the long cooking process, vitamin B1 and B2 are often completely destroyed.
Should alkali be added to corn congee? The drawbacks of adding alkali outweigh the benefits.
The reason for adding alkali to corn congee is that the niacin (also known as nicotinic acid), a B vitamin in corn, is in a bound state and is not easily absorbed by the human body. Adding alkali can release it. However, this process eliminates all of the vitamin B1 and B2. Moreover, surveys indicate that the niacin supply in the country is relatively sufficient, while vitamin B2 is generally insufficient, and some people are also deficient in vitamin B1. Therefore, adding alkali to corn congee is a case where the drawbacks outweigh the benefits!
What to add instead of alkali when cooking congee?
If you want your congee to be thick, you can add a small handful of glutinous rice, a spoonful of oats, or a bit of soap nuts. This not only prevents the loss of nutrients in the congee but also allows you to enjoy the delicious flavor even more.