Alkaline flour is a common food additive. In the past, when steamed bread was steamed with "dough koji" at home, a little alkali was put to neutralize it to prevent it from being too acidic. Alkaline noodles not only play a role in adjusting pH value, but also the dough added with alkali will become firm and smooth after being rolled into noodles. Regan Noodles in the south uses alkaline water. The reason why alkaline water surface is popular in the south rather than the north should be related to soil and water; The minerals in the northern water are mostly alkaline, which is commonly known as "hard water". People's diet is alkaline, but the south is just the opposite, so alkali has become a moderator. I haven't eaten the alkaline water surface in the south. Adjust the ratio of flour to alkaline water surface according to the formula of steamed bread in the past. It may be different from the formula of real alkaline water surface, so my alkaline water surface is called "shanzhai alkaline water surface".

[Materials]: flour, refined salt, edible alkali.

The ratio of flour, refined salt and edible alkali is 100: 1: 0.5.

1. Take a clean bowl, pour clean water and add 5g refined salt. Add 3 grams (about half a tablespoon) of edible alkali and mix well.

2. Pour 500 grams of flour (for two people) into the basin, into the prepared saline-alkali water, and stir into pieces with chopsticks. Knead the dough into a slightly hard dough and cover it for 30 minutes until the dough is soft.

3. Take out the dough and knead it into smaller dough, and roll it into 1-2mm thick slices with a rolling pin.

4. Sprinkle a layer of dry flour on the rolled dough and fold it. Put a rolling pin in front of the dough sheet to make it easy to put the dough.

5. With a sharp knife, cut noodles slowly and evenly by direct cutting. Sprinkle dry flour on the cut noodles and pull one end of the noodles onto the rolling pin.

6. Lift the noodles and shake off the excess flour. Stick the bar code of the rolled noodles on the cover curtain. If there are many rolled noodles, you can put the rolled wet noodles in a clean food bag and put them in the refrigerator for freezing. If necessary, put them in a boiling pot and don't thaw them.

1. Handmade noodles are best dried while eating. Noodles taste much worse than wet noodles or frozen noodles.

2. Handmade noodles are wet when cooked, so there is more water in the pot than boiled noodles.

3. The ratio of flour, refined salt and edible alkali: 100: 1: 0.5.