One catty of flour is 0.5g of alkali. Generally, the proportion of noodle ingredients is 30% to 35% of water, 0/-3% of salt/kloc and 0.5- 1% of alkali relative to dry flour. But if you want to make egg noodles, therefore, the salt and alkali should be reduced appropriately. Therefore, for 100 kg of flour, only 40 grams of alkali and 80 grams of salt are needed. Note that alkali should be melted with hot water before use, but not with cold water, because cold water is easy to agglomerate alkali; At the same time, you can't put too much alkali, otherwise the noodles will be bitter and yellow.