Slimming noodles are better than alkaline noodles because no additives are added.

Alkaline noodles are one of the most common pastas. Alkali is added to the flour to remove the sour taste in the dough, making the noodles more swollen, whiter and softer. Alkali is added to pasta in many places to improve the taste.

The purpose of alkali treatment is to remove the sour taste in the dough and make the finished product more enlarged, whiter and softer. The key to good alkali is to master the concentration of alkaline water. Generally, alkaline water with a concentration of 40 is suitable.

Preparation method

Dry the noodles with alkaline water and use bamboo to pressurize the noodles. That is to first use a rolling pin to roll the dough into a 2 or 3 cm thick dough, spread it on the wooden table against the wall, and then use a piece of thatched bamboo (Zhongshan people call it Zhusheng) that is more than one foot long. A very elastic rope hanging from the top is fixed, and the other end extends far beyond the wooden table. The noodle-making worker rides on the bamboo riser, bouncing up and down vigorously.