Lye noodles are also known as soda, soda ash, or edible lye.

Lye noodles, also known as soda, soda ash, or edible lye, are mainly composed of sodium carbonate, with the chemical formula Na2CO3. They have a rough texture, and because of the similarity in color, they can be distinguished mainly by the texture of rubbing them together by hand. It is used to neutralize excess acidity in the development of noodles from traditional flour, a process known as speculation of lye.

The amount of alkali should be appropriate, too little is called alkali small, then the noodle is dead and sour, too much is called alkali big, then the bloom and yellow color. With active yeast flour is basically no alkali neutralization, alkali noodles in boiling rice discretionary addition, can increase the consistency, often drink on the people with stomach acid is good.

Versatile

Said to be lye noodles, it refers to noodles made by adding lye to the process of mixing noodles. Lye noodles are puffier, whiter and fluffier than regular noodles, and they also remove the sour flavor from the dough. When making lye noodles, it is important to make sure that the concentration of lye is correct, and 40% lye is usually the best. Lye noodles are made by adding lye to the dough at the time of mixing and kneading, and the final product is noodles.

Adding lye to flour removes its acidic flavor and makes the noodles puffier, whiter and fluffier. In many parts of China, lye is added when making noodles, which improves the flavor. Lye water surface is very versatile, especially suitable for making cold noodles, but also can make Wuhan hot dry noodles, Chongqing small noodles and so on.