I've done it before. Use edible alkali. The fried noodles are sour and honeycombed, and the acidity in the noodles can be neutralized with edible alkali. The specific method is to wash the edible alkali with warm water, then put it into the flour, and shovel the flour by hand to make the flour and the edible alkali blend together.

When edible alkali is mixed with cooked noodles, the noodles become soft. Then put dry flour into the dough and knead the dough vigorously until it is smooth and there is no dry flour on the surface. Put it aside and wake it up.

Properties of fermented dough:

The volume of dough has increased to 4-5 times, and the surface is uneven. Poke it with your hand, and the dough will deflate like a deflated balloon and stick to your hand. You will also smell obvious alcohol and sour taste.

Overfermented bread dough has poor expansibility, difficult coloring and dry texture.

The smell of alcohol becomes stronger, and the sugar in the dough is decomposed too much, which leads to the tasteless taste of bread.