Lye noodles, also known as soda, soda ash, that is, edible alkali, English name dietaryalkali, the main ingredient is sodium carbonate, chemical formula Na2CO3. the texture is rougher. Because of the similarity in color, the method of differentiation is mainly through the texture of hand rubbing. It is used to neutralize excess acidity in traditional flour making, a process known as "making alkali". The amount of alkali should be appropriate, too little is called "alkali small", then the face is dead and sour; too much is called "alkali big", then the blossom and yellow color.

Under normal circumstances, the role of alkali noodles in the efficacy of the following:

(1) alkali noodles can improve human immunity, can be sufficient to enter the endocrine regulation, can mediate the balance of acidity within the body, alkali noodles can be purified cells and blood in the garbage, can be removed from the body of some of the cholesterol, can help the human body to absorb more calcium tissues, osteoporosis has a very good preventive effect;

The role of alkali noodles in the normal situation is as follows Good preventive effect;

(2) lye can get rid of pesticide residues in vegetables, because most pesticides can be rapidly decomposed in an alkaline environment, so soak vegetables and fruits with alkaline water, is one of the effective ways to remove pesticide pollution, generally soak for 5 to 10 minutes can be used to rinse with water can be;

(3) edible alkali has a strong effect of degreasing, you can get rid of the oily hair dry food! Raw materials from excess grease, you can use lye to clean the grease on the cutting board and a variety of tableware on the grease, and can effectively get rid of the cancerous Aspergillus flavus, so commonly used lye to clean the board, will make our body healthier.

There is a big difference between lye water and ordinary noodles in taste and nutrition, the real role of adding lye to noodles is to make the noodles resistant to boiling, soaking and not muddy soup, while also saving costs.

1, the flour itself does not have any acidic flavor, so fresh lye water can not have acidic flavor, high-quality dry lye water can not have acidic flavor, add lye to neutralize the acidic flavor of the noodles that does not hold water.　

2. There is an old saying that "salt is the bone and alkali is the tendon", which is the experience of people in making noodles for a long time, meaning that adding salt can enhance the strength and hardness of the noodles, and adding alkali can enhance the ductility and toughness of the noodles. Therefore, the claim that adding alkali makes noodles more al dente is also not valid.

3, add alkali can make the noodles have a special flavor of the argument is quite controversial, because the addition of alkali can really make the pasta produce a special alkali flavor, for the friends who are used to the alkali flavor this is a delicious, but for those who are not used to the alkali flavor, this kind of pasta with alkali is really difficult to swallow.

From "Salt is the bone, alkali is the tendon" this old saying, we can know that salt and alkali are the most commonly used additives in the production of noodles, salt is mainly used to increase the strength and hardness of the noodles,. Alkali is mainly used to increase the ductility and toughness of noodles.

From this, it can be inferred that cooking soda is added to all ramen-type noodles, while non-ramen-type noodles, which do not have any special requirements for ductility, do not need to add cooking soda. However, this is not the case.

Alkaline noodles are not a product unique to the South; almost all noodles in restaurants have alkali added to them. For example, Lanzhou ramen and Qishan bashful noodles, the most commonly eaten noodles in the north, are solidly lye-watered.

First, the addition of alkali can prevent the noodles sour

The noodles in the restaurant are made in advance, the day of the sale of the noodles may be left to the next day, especially when the weather is hotter, the noodles are more prone to produce a sour flavor. Therefore, the restaurant in the making of the noodles on the addition of edible alkali, in case the noodles sour, these edible alkali can play a role in neutralizing the sour taste, so that diners do not eat the sour taste. In addition, the dough without alkali will easily become soft if left for a long time, while the dough with alkali is more stable and will not become soft if left for a long time, which is more suitable for the requirement of preparing the dough in advance in restaurants.

Secondly, the addition of alkali prevents the soup from being muddy and saves money

After boiling the hand-rolled noodles, the soup in the pot will become very thick, and after a few pots of boiling, it will be muddy at the bottom of the pot, and you have to change the water again, and then boil the pot again before you can continue to cook the noodles. Restaurants have to cook hundreds of bowls of noodles a day, so there is no doubt that cooking noodles in this way will increase fuel costs a lot. Even if you don't consider the fuel cost in a restaurant, the time cost is unacceptable to the restaurant because it's not appropriate in any way to boil water while your guests are waiting to eat their noodles. Alkaline water surface has the characteristics of resistant to cooking and soaking, even if the boiled noodles soaked soft, will not be lumped, will not be muddy soup, not only in line with the basic requirements of the north and south of the diners on the noodles, but also reduce the restaurant's fuel costs and time costs, so the restaurant's noodles will be used in the alkaline water surface.