Steamed steamed buns with vegetable juice and noodles are different from traditional white noodles, giving people a sense of freshness, especially children who prefer this brightly colored food. However, steamed buns steamed with vegetable juice are prone to discoloration. Often the raw embryos are still colorful when put into the pot. After steaming, the lid turns to another color. This is caused by oxidation and discoloration after the vegetable juice is preheated. of.

Steamed steamed buns with spinach juice and noodles will turn yellow instead of green after steaming. Although it does not affect the taste, the color always looks weird. In fact, if you want the spinach steamed buns to not discolor, you need to add one more thing during the production process to fix the color, which is baking soda (or edible alkali). How to make spinach steamed buns

Ingredients: spinach, flour, yeast, sugar, baking soda, water

Step 1: Wash 200 grams of spinach, add water to the pot and bring to a boil. Put in the spinach and blanch it quickly until it is raw. Remove the spinach leaves and let them cool. Then cut the spinach into small pieces and put it into a food processor. Add an appropriate amount of water to make spinach juice. Strain the spinach juice once and add one gram of baking soda and stir. Set aside evenly.

Step 2: Pour three hundred grams of flour into a basin, add three grams of yeast, and add sugar according to your preference, then pour in the spinach juice in batches, stirring while pouring, until there is no dry flour. After the dough is fluffy, start kneading it into a smooth dough, cover it with plastic wrap and let it rise until doubled in size.

Step 3: Take out the fermented dough, sprinkle some dry flour and start kneading the dough to release air. Knead the dough repeatedly to make the air disappear. Then arrange the dough into a long strip and cut out evenly sized pieces. Then cover the mixture with a damp cloth and let it rest for about ten minutes.

Step 4: After the steamed bun embryo has increased in size, put it in a pot with cold water and steam it over high heat for ten to fifteen minutes. Turn off the heat and simmer for about three minutes before serving.

Tips: Spinach contains a lot of oxalic acid, and raw spinach will taste a bit astringent. Blanching can remove excess oxalic acid and prevent oxalic acid from affecting the taste of the steamed buns. Adding a little baking soda to spinach juice can fix the color. You can also replace the baking soda with edible alkali, but the concentration of edible alkali is high and irritating, so you need to reduce the dosage appropriately. The thicker the spinach juice, the darker the color of the dough, and the greener the steamed buns will be. On the contrary, the less spinach content in the spinach juice, the lighter the color of the steamed buns.