In today's daily life, especially in kitchen life, baking soda and edible alkali have always been people's kitchen helpers, and kneading dough a little, daily stir-frying put a little, can be described as an indispensable food additive in life.
But in life, there are often people who confuse the two, so that the food made is not delicious at all, so today I will lead you to distinguish what is the difference between the two?
Let's first talk about baking soda, baking soda is the sodium bicarbonate that we often mention in chemistry, sodium bicarbonate is an alkaline substance, when we heat it or use it to neutralize some acidic substances, it will decompose into carbon dioxide and water, so when we are in the surface, we often say that alkali, refers to the use of baking soda.
And edible alkali we can call it soda ash, so edible alkali has a strong alkaline, in general, people use soda ash is to soften meat or make noodles smooth, so edible alkali in our lives are mainly used to process meat food.
If we accidentally carry soda ash into the noodles, it will make our noodles steamed steamed steamed bun yellow, and the taste is much worse, if we make meat food, we put baking soda into the meat, there may be a meat taste become chai, so baking soda and edible alkali are different things, when used is also very different.