Among all pasta dishes, Lamian Noodles in Lanzhou is a classic snack, and Lamian Noodles in Lanzhou has spread to almost every city in China. Although people say that the business of Lamian Noodles in Lanzhou is almost bleak now, we still find that Lamian Noodles in Lanzhou stands upright in every corner of the city. Although Lamian Noodles in Lanzhou is a little more expensive in noodles, Lamian Noodles in Lanzhou is really delicious.

Lanzhou Lamian Noodles Golden Knife is delicious. It turned out to be covered with Artemisia ash. Can eating often affect your health?

However, in daily life, many people say that Lamian Noodles in Lanzhou is delicious because it has Peng Hui in its Lamian Noodles, which is what we usually call Lamian Noodles, so it is called Lamian Noodles in Lanzhou. It tastes chewy and chewy. Is it true?/You don't say. Today, Bian Xiao will share it with you.

First of all, let's explain two different things about this, namely Peng Hui and "boron ash". The main component of Peng Hui is potassium carbonate, and boron is a black or silver-gray solid, so if Jiang Peng lives in Lamian Noodles, it will appear black. Therefore, in peacetime, Peng Hui was added to the Lamian Noodles.

Everyone will be surprised after listening to it. First of all, we should understand that Lamian Noodles has been in Peng Hui for a long time, and any theory that only talks about the results but not the dose is nonsense. Although there is a certain amount of lead and arsenic in Peng ash, the contents of these two elements are very low, which is lower than the national standard, so we don't have to worry about the adverse effects of these two elements on our bodies at all, and not all the elements in our bodies are beneficial to our bodies.

In fact, Peng ash belongs to an alkaline substance, and its addition to noodles can improve the ductility of noodles. Therefore, if we add Peng Hui to Lamian Noodles in Lanzhou, it means that we have eaten authentic Lamian Noodles in Lanzhou. In fact, Peng Hui has been approved by the state to enter food-grade additives, just like the salt and sugar we usually eat.

In fact, when we use Peng Hui, we burn Pennisetum into plant ash, and then soak it in water before using it, which is similar to the principle that the alkaline noodles we usually use can increase the toughness of noodles. There was no alkaline noodles before. The older generation steamed buns in Peng Hui.

Now you have a deeper understanding of Peng Hui. Don't misunderstand Lanzhou Lamian Noodles next time. You can eat it safely. If you have other different views or opinions, please leave a message in the comments section below, or follow Bian Xiao to learn more about delicious food.