1, baking soda or edible alkali are all acceptable. When steaming steamed bread, you can add some alkaline noodles or baking soda. If it is fermented with yeast powder, you don't have to put anything. If the dough is fermented with old flour, you can put some edible alkali in it, so that the steamed bread will not be too sour.

2, baking soda and edible alkali can play a fluffy role, but it is suitable for direct dough, and dough still needs special baking powder.

3. Alkaline noodles usually refer to edible alkali, which can promote the softening of meat, but it is not liked because of its unpleasant alkaline taste.

4. Baking soda is generally a white noodle. This kind of thing is relatively stable at room temperature, and it is easy to decompose when heated. It will gradually decompose above 50 degrees. In dry air, it is basically unchanged, and it can be slowly deliquesced in humid air.

5, baking soda can make water bubble, edible alkali has no foaming function, but the alkalinity is much stronger than baking soda, and the strength of edible alkali will be greater when neutralizing acidic substances.

6. In addition, edible alkali is not a common condiment, but a food loosening agent and a meat tenderizer.