I also feel deeply about this issue, because I am a person who prefers to eat ramen, but if you want ramen to be delicious, you must put some ash in it, so Whenever I want to eat ramen, I will think about this problem, but then I looked up the information about Peng Hui

and I was completely relieved, because this kind of Peng Hui is what God has given me. Our natural food additives are just like when we make rice dumplings, we use plant ash to soak glutinous rice. Moreover, the ash used in Lanzhou Ramen is food-grade ash produced by the company.

As long as it is food-grade ash, there will be no safety issues in its use. In fact, if you think about it, it is true that ancient people used fennel to make various pastas a long time ago, and if this kind of ash cannot be used If so, the inheritance would have been discontinued long ago.

What’s more, when making ramen noodles, the reason why we put some fluffy ash in it is so that the dough can be easily pulled apart. In fact, at the beginning, I That’s really what I thought, but until I tried it a few times without overestimating my capabilities, I completely admitted my mistake,

Because the results told me that the dough without the use of fluffy ash is really difficult to stretch. Yes, no matter how strong your hands are, there's probably nothing you can do about it. After all, it's impossible to use all of your hand strength on the dough this time, and you have to consider a day's work, but as long as you put some in the dough If the noodles are fluffy

then the dough can be pulled apart easily, and if you want the ramen noodles to be pulled out to a certain degree of fineness, the tendons should also be fluffy, so to a certain extent Lanzhou Ramen is really It is made with Peng Hui, but there is not much problem in terms of health. Some people say that Lanzhou Ramen is delicious because it contains Peng Hui. Will eating it regularly affect your health?

There was a previous report claiming that Lanzhou Ramen contained ash, which would have an impact on the body and pose a risk of “cancer”, which aroused heated discussion among many netizens. A few years ago, some scholars came forward to refute the rumors, saying that the ramen noodle agent was actually compounded based on the ingredients of Peng Hui, and the harmful substances in Peng Hui were eliminated during the production.

So let’s talk about what exactly is Penghui? Peng Hui is a kind of grass ash burned from Peng firewood, which has been used for hundreds of years. There are usually two types of ash used on the market today: one is made from burned ash, and the other is prepared by companies based on the ingredients of the ash. The lead and arsenic content contained in the ash is far lower than the national standards.

Peng Hui is only used in Lanzhou Ramen. Everyone in Lanzhou knows that authentic Lanzhou Ramen must be filled with Peng Hui. The locals in Lanzhou say, "Without Peng Hui, the noodles cannot be pulled open." The ramen noodles cannot be stretched into a "nest of silk" as thin as cotton thread, and the texture is not chewy and soft. Only by adding fluffy gray noodles can the ramen be made as soft and as thin as cotton thread, with bright yellow color and unique flavor.

As for whether eating it regularly will affect your health, many people say, "I have never noticed any problems after eating it all my life." The harmful substances in the added ash have been removed, and the Health Supervision Institute has been conducting random inspections of the ash used in Lanzhou Ramen Restaurants from time to time. It was found that the lead and arsenic content of the prepared ash was lower than that of the fired ash. So everyone can eat it with confidence.

Hello everyone, I am Li Zhi Suan Sui Bing, and I am very happy to answer this question.

As a "senior" Lanzhou ramen lover, the answer I want to give here is: no. Because the amount of ash added to ramen is relatively small.

As a traditional northerner, I have a special preference for noodles. All kinds of noodles are my favorite. There used to be a very authentic Lanzhou Ramen near the company, and I had it almost every week at noon. I would go there several times to eat, but then that store disappeared. Not long after, another Lanzhou Ramen opened nearby, but the taste was not as good as before, and the noodles were not strong, so I seldom went there. . After all, it’s hard to find a restaurant near the company that tastes good and you won’t get tired of it.

Beef ramen has conquered the stomachs of noodle lovers with "the soup is clear, the meat is rotten and fragrant, and the noodles are fine". Lanzhou can be seen all over the country The appearance of a ramen shop can be said to be a very classic Chinese fast food.

At the same time, there is also the saying "one clear, two white, three red, four green and five yellow", which respectively refers to: one clear - soup clear, two white - radish white, three red - red pepper oil, Four greens - garlic sprouts, coriander, five yellows - bright yellow noodles.

The noodles of Lanzhou Ramen are delicious and rich in texture, mainly because of the addition of Peng Hui. Many friends were instantly petrified when they heard the word "Peng Hui", so Is fluffy ash harmful to the human body?

First of all, let’s understand what is Penghui? Penghui:

The main component of Penghui is potassium carbonate. Penghui contains excessive heavy metals, which will affect the stomach. Excessive consumption is very harmful to the human body, but it is used when making ramen. The heavy metal content of Peng Hui is far below the national standards. Therefore, strictly speaking, the fluffy ash in Lanzhou Ramen meets national standards, so it will not affect the body. When there is no alkaline noodles, the fluffy ash is also used for steaming steamed buns. The role of fenghui in Lanzhou ramen:

fenghui is an alkaline substance. Mixing it with noodles can improve the ductility of the noodles. Adding fenghui to ramen can increase the taste of ramen. Makes ramen more chewy.

However, with the development of the economy, various additives are now emerging in an endless stream. Penghui has also faded its presence in ramen shops, and has slowly become a product of history. People are paying more and more attention to food safety. , so many ramen shops now use additives to replace the ash. Conclusion

In summary, Lanzhou Ramen can still be eaten with confidence.

Lanzhou Ramen can be said to be one of the top three snacks in the country. Even in our city, which is thousands of kilometers away from Lanzhou, the streets and alleys are full of Lanzhou Ramen restaurants.

I think the reason why Lanzhou Ramen can "bloom everywhere" is inseparable from its production process. Lanzhou Ramen has the following characteristics: Will the ash added to Lanzhou Ramen affect your health if you eat it regularly?

1. What is fenghui?

2. Is it harmful to the human body to eat ramen with fenghui on a regular basis? Lanzhou people’s eating of ramen has become one of the must-haves in life! They do this It is estimated that people in Lanzhou have been eating ramen for at least a hundred years! I have never heard of Lanzhou people having problems eating ramen, so Lanzhou ramen is added with ash. At present, this is the main reason why Lanzhou ramen has become a special snack. It can be said that Penghui created Lanzhou Ramen and enabled Lanzhou Ramen to "bloom everywhere".

Hello everyone, I am a delicious meal. My question and answer is: Lanzhou Ramen is very famous all over the country. Because of its unique cooking method, it attracts thousands of people to imitate and learn. Ramen is It needs to be fluffy, and fluffy ramen will be stronger and taste more like ramen.

In the past, the ramen we ate was very homely. We used freshly burned ash to make homemade ramen. Add flour and oil to make perfect ramen.

With the development of society, Peng Hui is sent to specialized processing plants, which then undergo complex procedures to process and refine it into white powder, which is sold to all beef noodle restaurants. It is a profitable business.

Regularly eating ramen noodles has no impact on the body and can ensure a healthy body. In fact, the ramen is an alkaline substance. It can be added to the noodles to make it stretchable, so the Lanzhou we eat If the ramen is added with fluffy ash, it means you are eating authentic Lanzhou ramen. In fact, Penghui is a food-grade additive that has been approved by the state, just like the salt and sugar we usually eat. Conclusion

Penghui is non-toxic and eating it regularly will not affect your health. This natural additive has been used by many people in Shaanxi, Gansu, Ningxia and Qinghai for generations, just like the old noodle steamed buns we used to have to use alkaline noodles. Penghui also has the function of removing acid, and has the same properties as alkaline noodles. It was also used to wash hair in the era when there was no soap.

Penghui comes from a wild plant called "Pengpeng grass".

In autumn, the special person spent two days and one night going to the wilderness to set up camp in a place where fluffy grass grows. In the morning, we pull weeds and dry them in the sun, in the afternoon we dig a pit, in the evening we pull the fluffy grass into the big pit and light it on fire. After burning, we water it, and then we eat and sleep. Get up early the next day and load the truck back with the ash caked in the pit.

When making pasta, you can think of Penghui as alkaline noodles, but it is much better than alkaline noodles. Local people basically use it when making pasta. Especially for ramen, the taste and texture can be maintained with the addition of fen hui. However, nowadays there are less and less natural puffs, not because there is less puff grass, but because of industrial manufacturing, which is called ramen additives. The raw material is still fluffy grass, but the quality is much higher than the fluffy ash burned in the pit, so it can be used with confidence.

Hui Peng is the grass of life for Northwest people. Peng Hui burned with Peng grass is an indispensable additive in various northwest specialty pastas. The world-famous Lanzhou Beef Ramen, in addition to flour and The biggest secret to the uniqueness of the production itself is the use of puff ash when kneading the dough.

Authentic Lanzhou Beef Ramen must be kneaded with Penghui water, otherwise it will not be able to stretch as thin as cotton thread, and it will not have a flexible and chewy texture. Bright yellow color, strong taste.

Gray canopy is a plant with high alkali content that grows in hills, mountains, and deserted beaches. It grows from seeds and its main component is potassium carbonate. When the gray canopy sprouts, it is bright and tender, and when it grows up, it becomes a fluffy shape with fluffy and small branches and leaves.

In late autumn, dig a large stove pit near the lush grass, pile the half-dried ash canopy in the sun, light it, and continue to fill it with smoke, pile it up, and burn it out. Put out the watering and wait for collection the next day. This kind of fluffy ash comes from nature and has pure ingredients. The steamed buns steamed with it are fluffy and soft. It is a good additive for making ramen noodles, stuffed dough, bread, gray bean soup, and cakes. It is much better than artificial edible alkali.

The Penghui currently on the market is a food additive formulated based on the ingredients of Penghui. It contains edible sodium carbonate, lead, and arsenic. The content is lower than the national standard and is higher than the traditional Penghui. Ash has lower heavy metal content and is widely used as a food additive.

Driven by profit, some criminals used borax to make white powder, pretending to be "instant Peng Hui", and sold it to Liangpi processing stations, causing people to panic about Peng Hui and boycott Lanzhou Beef Ramen.

Whether it is naturally fired ramen ash or artificially prepared ramen noodles, the products produced by regular enterprises that have been reviewed and approved by the health and quality supervision departments are free of five poisons. You can rest assured that they will not affect your health.

I have opened a restaurant for a while before, mainly serving breakfast, lunch and dinner.

Breakfast: Tianjin old tofu, wontons, hand-made noodles, crispy rice noodles and Lanzhou ramen.

Lunch: dumplings, Lanzhou ramen, noodles, hand-made noodles, cold dishes, etc.

For dinner, the same as above, plus boiled fish and so on.

In order to make the ramen in the restaurant more authentic, I specially invited a chef from Lanzhou to cook this authentic Lanzhou ramen. Not to mention other things, but I know that there is an additive in this ramen, called a One by one ramen agent to increase the toughness and taste of ramen. At that time, the restaurant was located near the hospital. At noon, many doctors and nurses from the hospital came to my place to eat ramen. I asked the doctor if it was bad to eat too much of this ramen agent? The doctor was eating ramen at the time. He said there was nothing wrong with it, it was just a little difficult to digest. Just add some vinegar and it would be fine.

So you understand?

I love pasta very much and often eat Lanzhou Ramen.

First of all, we need to understand what is Peng Hui?

The main component of Penghui is potassium carbonate, with a molecular formula of K2CO3 and a molecular weight of 138. Peng Hui is a kind of grass ash made from Peng firewood, which has been used for hundreds of years. In addition, Peng Hui is only used in Lanzhou beef noodles, and there is no national standard to enforce.

Many Chinese herbal medicines in our country have no national standards to enforce.

Many Chinese medicines are poisonous, but if the dosage is well controlled and practical, they are good medicines and are useful in traditional Chinese medicine. Lime and arsenic are used to treat diseases precisely because the dosage is well controlled.

Therefore, the ash in the Lanzhou Ramen we often eat has nothing to do with our bodies, so it is safe and practical. At least it's much better than eating gutter oil.

The main component of Penghui is potassium carbonate, with a molecular formula of K2CO3 and a molecular weight of 138. Peng Hui is a kind of grass ash burned from Peng firewood, which has been used for hundreds of years. In addition, Penghui is only used in Lanzhou beef noodles, and there is no national standard to enforce. After adding it to ramen, it can increase the taste of ramen and make it more "strong". It is also used in dough, a special type of pasta in Wuwei, Gansu. One of the ash currently used on the market is made from burning thorn grass, and the other is prepared by companies based on the ingredients of the ash. The ash contains lead and arsenic, but the content is far lower than the national standards. The Health Supervision Institute has been conducting random inspections of the ash used in beef noodle restaurants on a regular and irregular basis, and found that the lead and arsenic content of the prepared ash is lower than that of the fired ash.