It can prevent the rice soup from overflowing and prevent the dirty pot from extinguishing the fire. Floating foam is often mixed with dirt such as chaff and fine sand, which can make porridge cleaner after skimming.

Skimming the foam should be done shortly after the porridge is boiled. If cooked for a long time, the porridge will stick, and then the foam will not be easily skimmed off. In addition, the nutrients of porridge will also be lost.

The milky white foam that appears when cooking porridge is not a carcinogen and can be safely eaten. Rice contains some protein, and during cooking, some of it will be dissolved in water as a surfactant. In addition, some starch in rice will dissolve in water, increasing the viscosity of water. A soup with high viscosity contributes to the stable existence of bubbles, that is, the higher the viscosity of the soup, the more bubbles there may be. These foams are harmless to health and can be safely eaten.

Drinking porridge is one of the traditional health preserving methods in China. As long as you drink porridge wisely, you can not only make fat people lose weight, but also help patients with "three highs" to control their illness, and also help people with diarrhea and indigestion to recover. You can drink millet porridge to nourish your stomach, and drink mung bean porridge to cool off the heat in summer. Porridge can also replenish water, which is more suitable for dry weather and more nourishing than drinking water alone.

How to cook sweet and delicious porridge is also very learned. Cold water is usually used to cook porridge at home, but real experts tell you to cook porridge with boiling water, because when the water is boiled, the rice grains will be under pressure because of the large temperature difference between inside and outside, resulting in many tiny cracks on the surface of the rice grains. So rice grains will be easier to cook and starch will dissolve in soup.

Reference source: Baidu Encyclopedia? Porridge? Web page link