Beef noodles and noodles are generally made with salt, alkali, and water, but there are also those that add fen hui, which is a ramen agent, and some even add cold skin improver, etc. It's just pure chemicals. As for the Penghui and Liangpi improvers, they are harmful to the body, and the effect is not good. You should consider what is harmful to others.

For those Anhui Panmian folks who are doing well in business, they basically just add salt and alkali. Alkali is the bones and salt is the tendons. So what is the ratio of salt and alkali between the noodles and noodles?

The fact is that the customary requirements for pan noodles are not uniform in various places. Some places like the noodles to be yellow, and some places like the noodles to be white. If you put too much alkali, it will turn yellow, and if you put too much salt, it will turn salty. Personally, I suggest that the ratio of salt to alkali on the noodles should be 6 grams of salt and 1 gram of alkali per pound of noodles. You can try it. If it does not suit the local area, you can adjust it appropriately.

How much water should be put in the beef noodles? It depends on whether you are making the noodles by hand or by machine? These two are very different, and the amount of water naturally varies. In addition, have you found that different brands of high-gluten flour have different water absorption properties? Put the same water, but two different brands of flour, different softness and hardness? You can experience it slowly by yourself. First, try adding 230 grams of water to one pound of noodles. I will share the specific content knowledge in another technical article on Qiancheng Ban Mian.