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Analysis:

Alkaline noodles are made by adding alkaline water to the noodles.

Alkaline water is natural alkali, and its main components are sodium carbonate and potassium carbonate.

Proper alkali can make the powder absorb water when it is decomposed by heat, and achieve good viscoelasticity. Alkaline water also has the functions of anticorrosion and neutralization of acidity.

Alkaline flour, that is, edible alkali, is mainly composed of sodium carbonate, which is used to neutralize excess acidity in the traditional flour-fat dough. This process is called "alkali-dipping".

It can also be used to remove pesticide residues in vegetables: Because most organophosphorus pesticides can be rapidly decomposed in alkaline environment, soaking in alkaline water is one of the effective methods to remove pesticide residues in vegetables. Add 5-1g of edible alkali to 5ml of clean water to prepare alkaline water, put the preliminarily washed vegetables into the alkaline water, add enough alkaline water according to the amount of vegetables, soak for 5-1min, and then rinse the vegetables with clean water.