Hello everyone, in our usual kitchen, baking soda and edible alkali these two condiments, I believe we are often used it. Especially edible alkali, its use is very much, many people in use, often put baking soda and edible alkali to confuse, think that they are the same thing, in fact, it is not so, baking soda and edible alkali They have a big difference, do not confuse them again.
Like usually when we wash vegetables, is it better to put baking soda or edible alkali? Some people will say, put baking soda and edible alkali, are not the same effect? In fact, such an idea is very wrong, baking soda, edible alkali although both have a good ability to decontaminate, but when cleaning vegetables, we better not use baking soda and use edible alkali. Because baking soda can not only remove dirt, but also has a good softening effect on dirt, which will lead to the loss of vegetable nutrients.
In fact, there are many differences between baking soda and edible alkali, if you do not understand the difference between the two, let me give you a detailed explanation of what differences exist between baking soda and edible alkali, many people who do not understand must take a closer look. When using them later, don't confuse the two ingredients, be sure to carefully distinguish the differences between them, and use them correctly.
<h1 class = "pgc-h-arrow-right" > [the difference between baking soda and edible alkali].</h1>
1, edible alkali noodles are also called soda ash, alkali noodles, its chemical name is sodium carbonate. The main use is to soften the meat fiber, when stewing meat and curing meat, add some edible alkali to it, the meat texture will be softer and tenderer, in addition, it can also be used to bubble wood ear fungus and other dry materials, which can make them be quickly foamed, and can also add some to the inside when making noodles, which can play a role in neutralizing the sour taste.
2, like when we usually make noodles, you can add some alkali noodles to it, which can make the taste of the noodles more smooth. However, due to the strong alkalinity of the alkaline surface, we must pay attention to the amount of its use when using, if you use more, the color of the food will be yellow, and if the alkali taste is heavy, the taste of the ingredients will become bitter. There is also a very strong ability to remove the stain of alkaline noodles, usually when cleaning the dishes and chopsticks, we can add some to it.
3, the name of baking soda is also called sodium bicarbonate, is made of soda ash solution or crystallization, absorb carbon dioxide. When baking soda is compared to alkaline surface, its alkalinity is weaker, and it can be dissolved in hot water above 50 degrees, which will produce sodium carbonate and carbon dioxide, and when it encounters acidic substances, it will produce a large amount of carbon dioxide. Baking soda is also very versatile, it can be used when making noodles, or it can be used to deepen the color when frying food.
<h1 class="pgc-h-arrow-right" > tips:</h1>
1, baking soda, edible alkali in use, the amount of they use, we must control, can not use too much.
2. Baking soda can be used instead of edible alkali, but edible alkali cannot replace baking soda.
3, baking soda is suitable for making fluffy foods, such as steamed buns, buns. Edible alkali is suitable for neutralizing with acidic substances, and the two are very different.