baking soda
小苏打· xiao su da
Taste & Role
In Chinese cooking it is best known for velveting, where a small amount in the marinade gives sliced meats a tender, silky texture. It also speeds up the softening of dried mushrooms, squid, and beans, leavens doughs and batters, and helps blanched greens keep a vivid green color.
What it is
Baking soda is pure sodium bicarbonate, a fine white alkaline powder that releases carbon dioxide when combined with acid and moisture. It is a core leavening agent in Western baking, and in Chinese kitchens it also serves as a meat tenderizer and a soaking aid for dried ingredients. It is not interchangeable with baking powder, which contains added acids.
Nutrition
per 100 g- Calories
- 0 kcal
- Protein
- 0 g
- Total fat
- 0 g
- Carbs
- 0 g
- Fiber
- —
- Sodium
- 26700 mg
USDA FoodData Central (closest standard match)
Substitutes
No registered substitutes — this one is usually easy to find.
Recipes using it
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