don't say that the country doesn't allow the use of natural penghui, even if you want to use it, you can't buy it now, because there is no processing of natural penghui for a long time. Although penghui has been used for 2 years, there has never been any local government department explicitly prohibiting the use of traditional natural penghui. At present, Peng Hui, which is used in Lamian Noodles industry in China, is a popular name for ramen by traditional Lamian Noodles masters, especially Muslims, in order to facilitate communication and exchange. If you want to answer questions, you should answer them realistically. Rumors and a little knowledge are not welcome here. As for the source of strength mentioned below, I have never heard of it being selected by Lamian Noodles industries in China. I believe the master Lamian Noodles will have the answer. Can you tell me which ramen restaurant in China uses your source of strength? Baidu is a friendly place where everyone helps each other. We can provide help and answers to friends in need. Don't make boring advertisements here. Also, if you really want to promote your strength source, can you provide your production license to your friends?

as for the ratio of water and ash, there is no fixed requirement, as long as the total water consumption does not exceed the water required for flour mixing, and the ratio of water and ash can be 1:1 to 1: 2. Anyway, your solution for melting ash should be mixed with flour. In principle, if the ratio of water is appropriately high, firstly, the flour can be well and fully dissolved, and secondly, it can be well blended with flour.