How to use the ash ramen agent:

Use a small amount of water to melt the ash and then clarified, and add the ash water in the noodle can be, about 500g of flour to add 3g of ash, in the noodle after adding, can increase the taste of the noodle, it will be more "strong" some.

The concept of puffy ash:

Puffy ash is a traditional additive in the historical development of Lanzhou beef ramen, and has been largely eliminated due to the limitations of the production process. In Lanzhou, often eat beef noodle customers are aware of is the Peng ash, but really is the ramen agent, traditional Peng ash a kind of Peng grass burned, and finally the Peng grass material and its impurities such as stone in boiling water to simmer and refine the so-called Peng ash.

The main ingredient inside the ash is still salt and alkali (no laundry detergent can be used as a laundry detergent) contains lead, arsenic ingredients and the content exceeds the national standard. Traditional things are not necessarily non-toxic and harmless, should believe in science is right, the ash has become a product of history, now really use the ash stone boiling ramen agent basically no more.

The above content reference? Baidu Encyclopedia - Ramen Agent