Why does the water in the noodle oven turn red?

There are several reasons why the water in the noodle pot can turn red.

The first reason is that the noodles have spoiled and are inedible. First of all, you have to see if the noodles you cook are handmade, because handmade noodles will add alkali. After a few days of storage in the refrigerator, this handmade noodle will produce a non-enzymatic reaction due to temperature or other changes in the environment.

In this reaction, the amino acids inside the food.

and some sugars undergo complex changes, resulting in browning of color. Generally speaking, amino acids or sugars require enzymes to react, but this reaction will be carried out directly or indirectly due to changes in the environment. Just like after an apple is cut, it will turn brown on the surface after it is left at room temperature for a period of time, which is non-enzymatic reaction.

Therefore, the suggestion is that such noodles are no longer recommended to be eaten, because this kind of noodles may be spoiled, and if you eat something that has deteriorated, the small ones may have diarrhea, and the big ones may be life-threatening.

The second is that because your pot is an iron pot, then your noodles must contain this ingredient - ethyl maltol.

Why? Because this substance will react with iron, which will make the water in the noodle pot red, especially the rusty pot is more likely to turn red, because the pot at this time will be heated by the water, and the iron molecules will be easier to seep out of the water in the pot, and will react with this substance quickly. Ethyl maltol is an additive that can enhance the aroma of noodles and make them taste better and sweeter.

This additive can be seen a lot in life. This substance complexes with iron.

And this complex.

Is it poisonous or not? I used to be in CNKI.

I've read a report that this complex is still toxic to the body, so if you see noodles in this condition, it's best not to eat them.

Most of our noodles here are alkaline, and my favorite noodle recipe is bibimbap, which is simple and delicious. But once when I was eating out for breakfast, I saw the water turn red after cooking the noodles, which made me feel a shadow in my heart, and I never ate bibimba outside from now on, and I cooked it at home when I wanted to eat it.

I didn't know about it, but one winter there was a lot of snow, and a few days before the Chinese New Year, there weren't many shops open on the street. I didn't have breakfast, so I had to look near the company, but after looking for a long time, I found a one that sold breakfast. Other complicated breakfasts are gone, only simple, including mixed noodles, only the water in the pot is red.

Seeing us staring at the pot where the noodles were cooking, the store explained to us that because only their house was still open in the vicinity, the others were either outsiders going home for the New Year, or the locals had not opened for a year, so there were several times more people eating breakfast than usual, because there were too many boilers and too many customers, and they didn't have time to change the water, so the water in the pot would turn red. If there was an option nearby at that time, I would definitely not buy it, and I would definitely turn around and leave, but I had no choice but to eat it.

In fact, you don't have to put alkali to make noodles, you can make them yourself at home, and it's healthier. Choose all-purpose flour for flour, put a pinch of salt in the flour, then beat an egg, and add water according to your feel (because eggs are added, you can add a little less water). Mix the flour into a smooth dough, let it sit for 20 minutes, then take it out and knead it well, roll it out into a dough, and finally cut it into noodles with a knife, and a portion of egg noodles is good.

Do you have sunken wood in the water? Or what kind of feed is fed?? The first thing to consider is the sunken wood or the fading of the feed - I have tried both cases before, and the unscrupulous js gave me the roots of the tea tree as sunken wood; I don't pick on feed for shoddy products – they can cause the water to discolor quickly and smell fishy.

Then there is the upstairs said, the groundwater has a high mineral content, and it becomes light red when it is oxidized by the air. You have to fill the water with a container before changing the water next time, add a little alum and expose it to the sun for about 6 hours, you will see some pink sediment precipitating at the bottom of the water container, filter the water and you can use it.

Summary. 1. If you add a small amount of salt to the pot to cook general noodles, about 15 grams of salt for a pound of water, so that the cooked noodles are not rotten! 2. Add an appropriate amount of vinegar to the noodles when boiling the noodles, which can remove the alkaline taste of the noodles and make the noodles whiter.

3. Put the noodles when the water in the boiled noodle pot is just bubbling, stir a few times and cover the pot, put some cold water into the pot when the water is boiling, and cook slightly. Cooking somen noodles in this way cooks quickly and does not stick to the soup, which is more delicious. 4. When boiling dried noodles and dry cut noodles, the water in the pot should not be too boiling, and it is also advisable to cook the noodles over medium heat after boiling, because the dry cut noodles and dried noodles themselves are very dry, and the water temperature is very high when boiling with too much heat, so that a layer of mucous membrane is formed on the surface of the noodles, and the heat cannot be transferred inward, which is easy to form a hard core and gelatinization of the noodle soup.

When boiling over medium heat, add some cold water to heat the noodles evenly. 5. When boiling wet-cut noodles and rolling noodles by yourself, you need to boil the water underneath, and then use chopsticks to pick up a few times to prevent the noodles from sticking. Bring to a boil over a strong fire, and point the water once and twice for each pot to get out of the pot.

Be sure to use a strong fire when boiling wet noodles, otherwise the temperature is not high enough, and mucous membranes will not form easily on the surface of the noodles, and the noodles will dissolve in water. 6. If you want to make the boiled noodles refreshing, non-sticky, not hard-hearted, and not pasty soup, you must follow.

1. If you add a small amount of salt to the pot to cook general noodles, about 15 grams of salt for a pound of water, so that the cooked noodles are not rotten! 2. Add an appropriate amount of vinegar to the noodles when boiling the noodles, which can remove the alkaline taste of the noodles and make the noodles whiter. 3. Put the noodles when the water in the boiled noodle pot is just bubbling, stir a few times and cover the pot, put some cold water into the pot when the water is boiling, and cook slightly.

Cooking somen noodles in this way cooks quickly and does not stick to the soup, which is more delicious. 4. When boiling dried noodles and dry cut noodles, the water in the pot should not be too boiling, and it is also advisable to cook the noodles over medium heat after boiling, because the dry cut noodles and dried noodles themselves are very dry, and the water temperature is very high when boiling with too much heat, so that a layer of mucous membrane is formed on the surface of the noodles, and the heat cannot be transferred inward, which is easy to form a hard core and gelatinization of the noodle soup. When boiling over medium heat, add some cold water to heat the noodles evenly.

5. When boiling wet-cut noodles and rolling noodles by yourself, you need to boil the water underneath, and then use chopsticks to pick up a few times to prevent the noodles from sticking. Bring to a boil over a strong fire, and point the water once and twice for each pot to get out of the pot. Be sure to use a strong fire when boiling wet noodles, otherwise the temperature is not high enough, and mucous membranes will not form easily on the surface of the noodles, and the noodles will dissolve in water.

6. If you want to make the boiled noodles refreshing, non-sticky, not hard-hearted, and not pasty soup, you must follow.

The characteristics of noodles are used to grasp the heat and the time to put them in the pot. 7. If the noodles form a ball, spray a little rice wine, and the noodles will fall apart.

The problem of water is either the surface.