The chemical name of edible alkali is sodium carbonate, and the chemical name of baking soda is sodium bicarbonate. Both of them are alkaline, but edible alkali is strong and baking soda is weak. If you smell it with your nose, the alkaline taste of edible alkali is particularly heavy. Don't make a mistake when buying. Cooking steamed bread with old flour must use edible alkali. If you don't use it, the steamed bread tastes sour.

After using edible alkali, the taste of acid-base neutralization is just right, while when fermenting with yeast, if it is too thick sometimes, the face will be sour, so use edible alkali to neutralize the sour taste. When you want to fry fried dough sticks, crispy meat, fried radish balls and other foods, you can add baking soda, because baking soda has the function of fluffy food, and the food made is very crisp and delicious.

The use of edible alkali

1, although edible alkali can't be used for bulking, sometimes the dough will be too thick and a little sour after being fermented for too long, and the role of edible alkali will be reflected. Just pour an appropriate amount of edible alkali on the chopping board according to the size of the dough, roll it into finer powder with a rolling pin, mix it with the dough, and rub it repeatedly with both hands.

After the dough is fully mixed with edible alkali, the sourness of the dough can be neutralized. At the same time, when edible alkali is added to the sour dough, an acid-base reaction will occur, and a large amount of carbon dioxide will appear in the dough, further increasing the bulkiness of the dough.

2. When making handmade noodles and noodles, you can add some edible alkali and salt, which will make the noodles taste stronger.