How to make pepper porridge

The method of making pepper porridge is actually very simple. Let us learn how to make it together.

Pepper porridge

Source: Puji Fang

Ingredients for pepper porridge

Ingredients: 3-5 grams of Sichuan pepper seeds, 100-150 grams of white flour, 3 slices of ginger.

How to make pepper porridge

1. Grind the Sichuan pepper into fine powder.

2 Take an appropriate amount each time and mix well with flour.

3 Cook porridge in water, then add ginger and cook for a while.

Usage: Take on an empty stomach, not too much, stop taking when you recover from the illness.

The effect of pepper porridge

Efficacy: Warms the stomach and dispels cold, warms the middle and stops pain. Suitable for spleen and stomach deficiency and cold, cold pain in the heart and abdomen, hiccups or vomiting due to stomach cold, and intestinal rumbling and diarrhea caused by cold and dampness.

Note: Patients with any febrile disease should not eat this food.

Recently, the relevant departments of the Chinese government announced the ban on flour whitening agents, including benzoyl peroxide and calcium peroxide. This statement has caused different opinions from all sides. Most consumers applauded, but many professionals were a little worried. Why is there such a difference of opinion?

In fact, the original intention of food additives was to improve food quality or facilitate processing. Experienced people know that flour made from new wheat tastes bad, is a bit sticky, and lacks gluten. It takes more than a few months for the gluten to gradually become stronger and the taste of the flour food becomes better.

This process is the "after-ripening" of flour. The principle is that a sulfur-containing amino acid in the protein is oxidized into disulfide bonds, which strengthens the cross-linking of flour proteins, which is reflected in the taste of better elasticity and toughness. Adding calcium peroxide or benzoyl peroxide to flour is actually for this purpose, using the method of artificially adding oxidants to promote the "after-ripening" of flour faster and improve the taste of noodle products. To achieve this effect, adding a very small amount of oxidant is enough. Therefore, most countries where flour is often consumed allow the use of flour oxidants.

<<: Cornmeal porridge

>>: Pepper porridge