Alkaline noodles are different from starch.

1. The chemical composition of alkaline noodles is sodium carbonate, and starch is a polysaccharide.

2. Alkaline noodles (soda, soda ash): The scientific name of sodium carbonate is na2co3, which is edible alkali. The English name is dietary alkali, and the main component is sodium carbonate, which is coarser than the screwdriver. Because the colors are similar, the distinguishing method is mainly through the texture of hand rubbing.

3. It is used to neutralize excess acidity when using traditional flour fertilizer to make dough, and this process is called "alkali dipping". The dosage of alkali should be appropriate. If too little alkali is called "small alkali", the face will die and become sour. If too much alkali is called "large alkali", the flowers will turn yellow.

4. Starch is polymerized from glucose molecules, which is the most common storage form of carbohydrates in cells. Starch is also called starch in catering industry.

Extended information:

Several uses of starch sauce:

1. It is generally used for cooking dishes by stir-frying. The powder juice is the thickest, and the purpose is to make the sauce cover all the raw materials, such as fish-flavored shredded pork and fried kidney flower, all of which are covered with sauce. After eating, there is basically no marinade left at the bottom of the dish. Paste cross is generally used for dishes cooked by stir-frying, sliding, stewing and stewing. Powder juice is thinner than bread, and its purpose is to turn the soup of dishes into paste, to achieve the fusion of soup and vegetables, and the taste is smooth and soft, such as sweet and sour pork ribs and sweet and sour carp.

2. The juice of flowing starch is thin, which is generally used for large or whole dishes, and its function is to increase the taste and luster of dishes. Generally, after the dishes are put on the plate, the marinade in the pot is heated and thickened, and then poured on the dishes, some of which are stained on the dishes and some of which are colored glass, and some juice can be left in the plate after eating.

3. Milk soup is the thinnest sauce, also known as thin sauce. Generally used for stewing dishes, such as spicy tofu, shrimp crispy rice, etc. The purpose is to thicken the soup of the dishes to meet the requirements of delicious and fresh color.

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