Chinese chive stuffed buns can be called "durian fruit" in the world of steamed buns. People who eat them really feel too fragrant and fresh to enjoy, but if people who don't eat Chinese chive stuffed buns smell it, it will be a kind of destruction. But the key we want to talk about this time is not the taste, but how to keep the color of Chinese chive stuffed buns. The attractiveness of leek stuffing depends on its rich characteristics, fresh flavor and bright color, among which the color and appearance of this stuffed bun are very important, and the emphasis of food is "color, smell and taste"

In fact, it is not difficult to keep the green color of leek stuffing, just find out how this color appears and why it is broken and faded, then we can ". After chopped amaranth, vacuoles in leaf cells are damaged, which contain some organic chemical acidic substances that many green plants have, and carotene will be gradually destroyed by this acidic substance. The condiments in the leek stuffing drive the liquid in the amaranth plant cells to extravasate, and at the same time, the carotene in the amaranth will also flow out and be destroyed

Amaranth itself is not fresh, or the color tone will be reduced if the leek stuffing is mixed and not made as soon as possible, because the vegetables and fruits will gradually change from fresh to stale after being picked, and the stale will of course not be so green. To solve this problem, we should have a common "weapon" in the kitchen, that is soda, that is, sodium bicarbonate. This reactant doesn't have enough acidity and alkalinity to destroy carotene, so these problems will be solved. < P > However, it should be noted that soda must be used less, and 1 kg of amaranth is enough at most. If it is too much, it will have an alkaline taste, so this method is a bit unusual, but we also have other ways. In fact, there are many methods that can be used. For example, you can mix the chopped leek stuffing with a little cold oil first, so that there is a thin layer of floating oil outside the amaranth for maintenance, so as to lock the juice in it, which can also alleviate the infiltration of spices into amaranth and block the chemical effect of O2 on carotene to a certain extent. Roll out the skin of the steamed stuffed bun, and the rest of the stuffing is prepared safely in advance. It is best to chop up the leek and mix it into the stuffing. Immediately after adjusting the flavor, package it out as soon as possible, and it will not take long to eat it now, so as to minimize the contact time between amaranth and seasoning in the package, which can also prevent the color of leek stuffing from falling and the leek stuffing from soup.