Ordinary steamed bread can no longer satisfy people's taste buds, and there are more and more methods of steamed bread, such as spinach steamed bread, purple potato steamed bread and pumpkin steamed bread. Today, I'm talking about pitaya steamed bread. Some people call it color-changing steamed bread and pitaya powder. How to steam without discoloration? I usually do it at home without changing color. Add a little white vinegar to the vegetable juice, make the pasta smaller, and steam it in the pot for a shorter time, so that it doesn't change color or change much.

Usually we use pitaya to make noodles. At first, we knead the noodles, which are beautiful in color and appetizing, but when we steam them in the pot. When steamed bread is heated, anthocyanins in pitaya will decompose, so I cherish steamed pitaya steamed bread. As a pasta expert, I often make steamed bread with red pitaya. Pitaya is a kind of fruit with high nutritional value, and its color is beautiful, and the pasta tastes good. Many babies use red pitaya as a supplementary food.

If you really want to make dough with pitaya, add a small amount of monascus powder to add color to the dough. Monascus powder is a natural pigment fermented by monascus in rice, which is harmless to the body. If pitaya is used as pasta, the steaming time is short and the color fixing effect can be achieved without stewing. Adding baking soda to the dough doesn't work. You can try fermenting the dough at low temperature in the refrigerator.

You can try the water color of Luoshenkui instead of pitaya. Luo Shenkui's purplish red pigment is another component, which is not affected by boiling water, but also has considerable nutrition and natural fruit fragrance. However, its taste is also sour, similar to the chemical reaction of plums, but don't worry, the safe alkaline noodles mainly keep the noodles smooth and not sticky. Different colors should be white flour with uneven alkaline water, which will turn red when cooked in a pot. These two days, this strange thing happened in the home of Li Xuefeng, a new Suzhou native. The family members were worried that eating this pot would do harm to their health.