Peng Hui is a natural plant made of Pennisetum, which is harmless to human body.

Pink grass generally grows in saline-alkali land. Before there was no edible alkali, many families in northwest China used grass powder to make steamed bread, cakes and noodles. Pogostemon fragrans generally grows on saline-alkali soil with high alkali content, and this plant itself contains a lot of alkali. Lamian Noodles made of Peng ash is not only full of vigor, but also has a fresh fragrance, which is also a major feature of beef Lamian Noodles. In the past, when there was no washing powder, people in the northwest burned Peng Hui with Peng Hui grass, which could be used to wash pots and pans, wash clothes and wash hair, and make hair black and shiny. The grass of Ranunculus ternatus growing on saline-alkali land is shown in the figure below.

Many people have never seen the old-fashioned scene of making Peng Hui. The scene of burning Peng Hui is a bit like steelmaking. It is refined in a high temperature environment. The products of combustion are somewhat similar to flowing volcanic rocks. Only when it cools down will it become a natural stone of blue-brown, blue, white or black. The last step is to press the soil on the burning Peng Hui pit and compact the Peng Hui. Burning this thing used to be a craft and an industry, and it was very expensive. This old-fashioned practice is no longer visible now, and it is said that there are still descendants who burn bitter fleabane bitter fleabane.

In addition, there is a relatively simple method of burning Peng ash, which is still being used by people. Generally, find a higher place and dig a funnel-shaped pit. It is best to put an iron pipe at the smallest place at the bottom and install a manual blower. After these preparations are done, you can collect the grass, then put some in the pit and light the grass. When the grass in the pit is almost burned, add some more until it is completely burned. All the burnt ashes have gathered together, and the fire has not been put out. At this time, the blower is started to shake, and the burning ashes begin to condense together slowly, and finally condense into a small piece, which can be packaged after cooling. Therefore, Peng ash is not gray, but a piece. The purest putty is blue, followed by white, and the worst is black. When in use, just tap a little putty, melt it into water and put it into noodles. Steamed steamed bread and noodles can be used, and the effect is much better than alkaline noodles.

In fact, making Peng Hui is also an ancient skill, which should be developed and utilized. I heard that Lamian Noodles now uses industrial Peng Hui, and the effect is certainly better than that of natural plants.