Pour the cooked pea flour into the basin, and gently smooth the top part with a spatula until the surface is completely solidified. Then, gently add in from the edge of the basin to cover the height of two fingers. of clean water and cool it for more than 3 hours (the water needs to be changed two or three times in the middle). You can also set it after it is set. Edible alkali is a kind of soda ash. It is not a flavoring agent, but a food loosening agent and meat tenderizer. It can not only remove the fishy smell from meat, but also prevent dough and jelly from becoming sour. The main ingredients of food alkali are sodium carbonate and a small amount of sodium bicarbonate. Pour the cooked batter into a bowl, let it cool naturally, then put it in the refrigerator and refrigerate it for an hour.

Basically, it contains a very small amount of starch or non-starch raw materials, such as jelly grass in the south. During the cooking process, colloids will be formed. However, these colloids are chemically charged and need to be neutralized by electrolytes to facilitate the solidification of the colloids. The specific method of making jelly requires pouring about 200 grams of sweet potato flour and two cups of water into a bowl and stirring evenly. Then add an appropriate amount of salt and edible alkali into it, and then put the sweet potato flour that is still stirred evenly into a pot that has been filled with water. Turn on the heat.

Mung bean jelly is made by mixing mung bean starch with water and then cooking it. It can gelatinize by itself during the cooking process and solidify after cooling. There is no need to add alkali, as adding alkali may affect its coagulation state. I have made pea flour jelly at home and I can tell you clearly that there is no alkali in it. The ratio of pea flour and water makes the jelly white and tender.

The purpose of adding edible alkali to jelly is mainly to make the jelly more delicious, and also to improve the taste of food like jelly. After adding edible alkali, it will also taste chewier. Why is alkali added to jelly? The scientific name of alkali is sodium carbonate. It breaks down carbonic acid and table salt in the stomach. Then it's harmless. When steaming steamed buns, we also use alkali. Does the role of alkali neutralize lactic acid when steaming steamed buns? Our family is commercial.