The human body has a strong adaptability to food. If you eat too much alkaline food, the body will increase the production of acid during metabolism to neutralize too much alkali, or increase the excretion of alkali to keep the pH value of body fluids relatively stable. or vice versa, Dallas to the auditorium

The main nutritional components of noodles are protein, fat, carbohydrates, etc., which are easy to digest and absorb, improve anemia, enhance immunity and balance nutrient absorption. But you can't just eat noodles. Eat a balanced diet, just as excessive iodine intake will lead to big neck disease, so noodles should be eaten in moderation.

One more thing, it is ok for ordinary people to eat noodles, but people who are sick and hot should pay special attention to fasting. It is recommended to have one meal of pasta a day instead of three meals of pasta.

2. Method of making alkaline noodles

Ingredients: 500g of flour, 5g of refined salt and 3g of edible alkali.

Exercise:

The ratio of flour, refined salt and edible alkali is: 100: 1:0.5. Pour clean water into a clean bowl and add 5 grams of refined salt. Add 3 grams (about half a tablespoon) of edible alkali and mix well. Pour 500 grams of flour (for two people) into the basin, pour the prepared saline-alkali water, stir with chopsticks and pour it into pieces. Break the dough into a slightly hard dough and cover it for 30 minutes until the dough is soft.

Take out the dough, pull it into smaller dough, and roll it into 1-2 mm thick slices with a rolling pin. Sprinkle a layer of dry flour on the rolled dough and fold it. Fold it into this shape and put a rolling pin in front of the dough for a while.

Cut noodles slowly and evenly with a sharp knife, with any width. Sprinkle dry flour on the cut noodles. Pull one end of the noodles onto the rolling pin. Pick up the noodles and shake off the excess flour. Stick the bar code of the rolled noodles on the cover curtain. If you roll a lot of noodles, you can put the wet noodles in a clean food bag and put them in the refrigerator for freezing. If necessary, you can put it directly into the boiling pot without thawing.

3. How to cook alkaline noodles?

Ingredients: alkaline water, spicy radish, spiced radish, sesame oil, soy sauce, sour beans, salt, chicken essence, pepper, vinegar, garlic juice, brine juice, sesame sauce, chives or coriander.

Exercise:

Regan Noodles blanched in the boiling water pot for more than ten seconds and then quickly fished it out. Put it in a large bowl and sprinkle with salt, chicken essence and pepper. Dilute the sesame paste until it can flow directly when scooped up with a spoon. (Method of diluting sesame paste. ) Pour soy sauce, vinegar, garlic juice and a little bittern juice on the noodles. Pour in the diluted sesame paste and sprinkle with diced radish, sour beans and chopped green onion.

Matters needing attention in eating noodles

Noodles are most suitable for eating at noon: noodles can provide enough energy for the human body and produce a strong feeling of fullness. Triticum durum contains B vitamins, which can stimulate brain cells to some extent. So it is a good choice to eat a bowl of noodles with reasonable nutrition at noon. In the morning, we usually eat some foods with high protein content. Eating noodles at night is more difficult to digest and absorb.

Noodles with ribs are more nutritious: Generally speaking, noodles with ribs contain more protein. Of course, the production process will also lead to the difference in the taste of noodles. For example, in order to make the noodles in the north stronger, some salt will be added to "wake up the noodles", which will not destroy the nutrition of the noodles, so don't worry.

Noodles should be eaten warm: there are many ways to eat noodles, including cold noodles with water and oily noodles with extremely high temperature. Too hot to the esophagus will cause damage, too cold is not conducive to digestion and absorption. Therefore, most of the time, eating a bowl of warm noodles is the most appropriate.

The original soup is the original food: when cooking starchy food, the starch on its surface will be scattered into the soup. When heated to 100℃, starch particles will be decomposed into dextrin, which can help digest food. The noodle soup also contains digestive enzymes, which will not be destroyed during cooking and can help digest food.

Tips for cooking noodles

You shouldn't wait for the water to boil before serving noodles. You have to have a small bubble rising from the bottom of the pot, then stir it a few times, cover the pot, add some cold water after boiling, and it will be cooked when the water boils. Cooking noodles like this is fast, and the noodles are soft and clear.

When boiling water, if you add a tablespoon of oil to the water, the noodles will not stick, and it can also prevent the noodle soup from foaming and overflowing the pot. Don't wait for the water to boil when cooking noodles. When there are small bubbles emerging from the bottom of the pot, stir a few times, cover the pot and boil, add some cold water, and then cover the pot and boil. Cooking noodles like this makes them soft and clear.

If you add a small amount of salt (one kilogram of water and 15g salt) to cook ordinary noodles, the cooked noodles will not be burnt.

Adding vinegar when cooking noodles can remove the alkaline taste of noodles and make them whiter.

When the water in the noodle pot bubbles, add the noodles, stir them a few times, and then cover the pot. After the water boils, put some cold water into the pot and cook it slightly. The noodles cooked in this way cook quickly, do not stick to soup, and are delicious.