From the color point of view, ordinary noodles are relatively white, and the alkaline water surface is relatively dark. According to the amount of edible alkali, the alkaline water surface looks yellow, and the plant colorant gardenia yellow is useful. The boiled soup is fresh and the mixed juice is not turbid. This advantage is good. I don't like sticky taste, I prefer alkaline water. Similarly, like noodles, people who are used to eating alkaline water in the south are not used to ordinary noodles without alkali, and most of them are white. If pumpkin juice and other colored vegetable juices are added, there will be corresponding colors! The main nutrients are protein, carbohydrates and so on. The alkaline water surface with auxiliary materials changes with the type and proportion of auxiliary materials, which is easy to digest and absorb, and has the effects of improving anemia, enhancing immunity and balancing nutrient absorption.

As a southerner, the only handmade noodles were made by my grandmother more than ten years ago. Other times, I buy dried noodles to eat. My parents also like to put leftovers and soup in cooking, which leads to more and more rejection of dried noodles. However, alkaline surfaces are used for street breakfast. When I was a child, the purpose of alkali treatment was to remove the sour taste in the dough and make the finished product more swollen, whiter and softer. The key to good alkali is to master the concentration of alkali water, generally 40% alkali water is appropriate. Lamian Noodles added alkali and salt to the dough and drenched it with alkaline water when it was whipped. Make the noodles thicker. You don't need to add alkali to yourself and Lamian Noodles. Just add salt. Knead the dough once every half hour, * * * four times, then divide it into several strips and coat it with cooking oil to make it dull. It looks dry. Drop a piece. Whatever.

The characteristics of alkaline water surface: remove the sour taste in dough and make the finished product more swollen, whiter and softer. The key to good alkali is to master the concentration of alkali water, generally 40% alkali water is appropriate. Alkaline water surface is one of the most common pasta. Adding alkali to flour can remove the sour taste in dough and make flour more swollen, white and soft. In many places, alkali is added to pasta to improve the taste. Ordinary noodles do not contain alkali. Its obvious feature is white face. So if ordinary noodles are not added with alkali, their toughness is better than that of alkaline water in all aspects. Worse. In the case of alkaline noodles, it contains alkali. Noodles are yellow.