Leek steamed stuffed bun is called "durian fruit" in the steamed stuffed bun industry. People who eat really think it's too fragrant and fresh to enjoy. But if people who don't eat leek stuffing smell it, it's a kind of destruction, but the key we want to talk about this time is not the taste, but how to keep the color of leek stuffing. The attraction of leek stuffing lies in its rich characteristics, fresh taste and bright color, among which the color and appearance of this kind of steamed stuffed bun are very important, and the food pays attention to the integrity of "color, aroma and taste"

In fact, it is not difficult to keep the leek stuffing green. As long as we know how this color appears, why it is broken and why it fades, then we can solve this problem through "symptomatic treatment". After chopped amaranth, vacuoles in leaf cells are destroyed, and the vacuoles contain some organic chemical acidic substances that many green plants have, and carotene will be gradually destroyed by this acidic substance. The condiment in leek stuffing drives the liquid in amaranth plant cells to extravasate, and at the same time, the carotene in amaranth will also flow out and be destroyed.

Amaranth itself is not fresh, or the leek stuffing is not prepared as soon as possible, the color tone will drop, because vegetables and fruits will gradually change from fresh to stale after picking, and the stale taste is certainly not so green. To solve this problem, we should have a common "weapon" in the kitchen, that is soda, that is, baking soda. These problems will be solved if the reactant is not acidic enough to destroy carotene.

But it should be noted that soda must be used less. 1 kg amaranth is enough at most. If it is too much, it will have an alkaline taste, so this method is a bit unusual, but we also have other methods. In fact, there are many methods that can be used. For example, the chopped leek stuffing can be mixed with a little cold oil first, so that there is a thin layer of floating oil outside the amaranth for maintenance, and the juice can be locked inside, which can also alleviate the penetration of spices into amaranth and block the chemical action of O2 on carotene to some extent. Roll open the skin of the steamed stuffed bun, and make the rest of the stuffing safe in advance. Leek is best chopped and mixed into the stuffing. Package it as soon as possible after adjusting the flavor. It won't take long to eat it now. Try to reduce the contact time between the leek and the seasoning in the package, and also prevent the leek stuffing from fading and soup.