After adding alkali, the wonton skin will appear yellowish, in order to make the acidic substances in the dough react and neutralize the acid, which makes the wonton skin more delicious and has certain elasticity and looseness. The wonton skin without alkali is sour and inelastic.

What is alkali?

Alkali is a condiment, a leavening agent for fermenting food and a tenderizing agent for meat, which can soften the fiber of food and remove the sour taste in dough. Proper use can make food have very good color and fragrance. Edible alkali belongs to inorganic substances and has no nutrients. The aqueous solution of edible alkali is electrolyte, which can improve the water absorption capacity of protein molecules in food. But when cooking, we must pay attention to the dosage of edible alkali to avoid food deterioration.