1) Formula: 100 kilograms of flour, add 30-35 kilograms of water, 40 grams of alkali, 80 grams of salt, and some eggs.

2) The ratio of general noodle ingredients is: 30 grams of water % to 35%, salt 1-3%, alkali 0.5-1% relative to the weight ratio of dry flour. But if you are making egg noodles, therefore, the amount of salt and alkali should be appropriately reduced. Therefore, for 100 pounds of flour, the alkali only needs 40g, 80g of salt is enough.

Introduction to alkaline water noodles:

1) Alkali water noodles are one of the most common pastas. Alkali is added to the flour to remove the sour taste in the dough and make the noodles more delicious. More enlarged, whiter and softer. Alkali is added to pasta in many places to improve the taste.

2) 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 control the concentration of alkaline water. Generally, alkaline water with a concentration of 40% is suitable.

3) When old fermented dough is used for fermentation, it is often easy to mix in miscellaneous bacteria. If you don’t eat pasta often, old yeast will not be easy to preserve. Fresh yeast produced in the factory can also be used for fermentation at home. As long as the indicated proportions are followed and the appropriate temperature is maintained, the expected results can be achieved.

4) Dry noodles with alkaline water and use bamboo to boost noodles. That is to first use a rolling pin to roll the dough into a 2-3 cm thick dough, spread it on a wooden table against the wall, and then put a piece of bamboo that is more than ten feet long (Zhongshan people call it Zhusheng)[1]? One end is fixed with a very elastic rope hanging from the top, and the other end extends far beyond the wooden table. The noodle-making worker rides on the bamboo riser and bounces up and down hard. (You can also place an iron ring opposite the chopping board, with a bamboo cane in the middle. The chef can ride on the bamboo cane and press it back and forth several times to make the dough moderately tough.) Let the bamboo stick keep rolling the dough. Once it is thin, fold it and press it. After about twenty or thirty minutes, it will become as thin as paper and can be cut into noodles. The knife used to cut the noodles must be sharp, and the person must be at one with his or her mind. Because the noodles that are pressed out are dry and tough, you need to use gentle force and master the rhythm to cut beautiful noodles. Press the dough to 1~2 mm thick and 2~4 mm wide. The pressed noodles are put on bamboo strips and placed in the yard to dry, so that they can be stored for a longer period of time and can be eaten at any time.