Can you use hot water and alkali plants for noodle processing?

This should also be able to use hot water and reduce yield, and in this way it should be able to do some better, and it should be best to use some wheat, so that it should be better able to attract intending customers.

Noodle processing should be if you don't know how to process hot water and normal noodles in the first year of high school, I think it's best to use wheat or pure flour, so it should be better.

First of all, we must choose a good flour, and the flour has a special powder, that is, the all-purpose flour suitable for making skin, and the high-gluten flour. Through practice, when making it, the two flours are mixed and used, which has gluten and taste. Secondly, it is not that the addition of anything can make the noodles gluten good, but that the noodles are first dry and wet evenly, if you use a dough mixer, the noodles should be heated, and the skin should be pressed twice more when pressing.

Adding a little oil to the noodles at the end will make the noodles taste better!

You can't use hot water and noodles, but you can add alkali, salt, seasoning noodles, eggs, vegetables, meat, oil and other additives, mainly because of the noodle production and processing, due to the large demand, the production also requires a lot of water, the cost of processing hot water is high, and after the flour is added to hot water, it is not good to be scalded and the noodles are not easy to stir, and it is easy to burn the operator and other reasons. Therefore, generally do not use hot water and noodles, only use cold water and noodles that are low cost and easy to use.

You can't use hot water for noodle processing, and you can only use cold water alkali to put a little bit of it.

If you talk about handymen, you should use warm water and alkali.

No. The reason why hot dry noodles are made is because the noodles should be put under hot water first, then taken out, and an appropriate amount of sauce and ingredients should be added, so that the noodles are strong enough and not easy to stick together. Ordinary noodles are easy to stick together after passing through water and become a lump of noodles, such noodles have no strength and the taste is not good, so Zizhen uses alkaline noodles to make hot dry noodles.

No. The reason why you need to use alkaline water for hot dry noodles is that you need to put the noodles in hot water first, then take them out, and add the appropriate amount of sauce and ingredients. Ordinary noodles tend to stick together after passing through water and become a lump of noodles, such noodles have no strength and the taste is not good, so it is best to use alkaline noodles to make hot dry noodles.

No. The reason why you need to use alkaline water for hot dry noodles is that you need to put the noodles in hot water first, then take them out, and add the right amount of sauce and ingredients, so that the noodles are strong enough and not easy to stick together. The general noodles are easy to stick together after passing through the water and become a lump of noodles, such noodles are not strong and the taste is not good, so it is best to use alkaline noodles to make hot dry noodles.

Extended information: Wuhan hot dry noodles are a special snack in Wuhan City, Hubei Province, which belongs to Hubei cuisine; The dish is quite famous in Wuhan and even in the whole country, and is well known to women and children. Wuhan hot dry noodles are loved by everyone, and they never get tired of eating them, which is not an exaggeration at all; The noodles need to be boiled, supercooled and oiled, and then drizzled with sesame paste, sesame oil, balsamic vinegar, chili oil and other seasonings to make the manuscript blind morning sauce, when the noodles are eaten smoothly and chewy, the sauce is fragrant and delicious, which makes people have a great appetite.

Using alkaline water and dough has the following advantages: first, eating alkali can astringent gluten and increase the elasticity of the dough. Secondly, alkali can promote the maturation of starch, improve the rehydration of noodles, enhance the taste of noodles, alkali can accelerate the formation of starch gel, and increase the viscosity value of flour.

The third dough contains lactic acid bacteria, which produce acid after fermentation, so it is necessary to neutralize it with alkali, and the final noodle product will be more comfortable to eat. In the vernacular, using alkaline water and noodles is to make the taste better, the dough more sticky, and easier to digest and absorb, of course, you must pay attention to the amount of edible alkali, too much edible alkali is not good for the body.

Alkaline water surface is not unique to the south, and almost all noodles in restaurants will be alkaline. For example, Lanzhou ramen and Qishan Zhenzi noodles, which are most commonly eaten by northerners, are real alkaline water.

So, why do noodles in restaurants like to be added with edible alkali? Here's why:

Clause. 1. Adding alkali can prevent the noodles from becoming sour.

The noodles in the restaurant are made in advance, and the noodles that are not sold out on the same day may be saved until the next day, especially when the weather is hot, the noodles are more likely to develop a sour taste. Therefore, restaurants add edible alkali when making noodles, in case the noodles become sour, these edible alkalis can play a role in neutralizing the sourness, so that diners can not eat the sourness.

In addition, the dough without alkali is easy to soften if it is left for a long time, while the dough with alkali is more stable and will not become soft if it is left for a long time, which is more suitable for the requirements of restaurants that need to prepare dough in advance.

Clause. Second, adding alkali can prevent muddy soup and save costs.

Friends who have made hand-rolled noodles know that after boiling hand-rolled noodles, the noodle soup in the pot will become very thick, and even after boiling a few pots, it will stick to the bottom of the pot, and you must change the water again and boil again to continue cooking noodles.

Hundreds of bowls of noodles are cooked in restaurants a day, and cooking noodles in this way will undoubtedly add a lot of fuel costs. Even if the cost of fuel is not taken into account in the restaurant, the cost of time is unacceptable to the restaurant, because you are boiling water while the guests are waiting for the noodles, which is not appropriate in any case.

Although the south and the north of our country have different requirements for the taste of noodles, almost everyone likes to have a crisp body and likes to eat noodles that are neither lumpy nor muddy.

The alkaline water surface has the characteristics of boiling resistance and bubble resistance, even if the boiled noodles are soaked soft, they will not lump and will not muddy the soup, which not only meets the basic requirements of diners in the north and south for noodles, but also reduces the fuel cost and time cost of the restaurant, so the noodles in the restaurant will use the alkaline water surface.

Proper amount of alkaline water and noodles can make the noodles taste firmer, and when the noodles are cooked, they can prevent the noodles from turning into soup!

With its own alkaline water, can you produce noodles why.

Dear, yes. Here's why:Alkaline water can be used to make noodles because alkaline water can increase the stickiness and elasticity of the flour, making the noodles more chewy and chewy.

In traditional noodle making, an alkaline substance containing sodium bicarbonate or sodium carbonate is used to prepare the dough. And if you use alkaline water to make noodles, you can skip the step of adding these alkaline substances. It's important to note that different water sources may contain different levels of alkaline, so if you're using inflated water to make noodles, you may need to adjust the recipe and preparation method accordingly to achieve the desired taste and quality.

Alkaline water surface is a very common pasta, in fact, alkali is added to the flour, which can remove the sourness in the dough, so that the dough becomes softer, white and puffy. One of the most important parts is to grasp the concentration of alkaline water, which is usually about 40%.

Prepare 150 grams of flour, add grams of salt and 1 gram of edible alkali and stir well, then pour water, stir while pouring water, mix the noodles into a flocculent, then knead the dough into a dough with your hands, roll the dough into thin slices with a rolling pin, then fold it up, cut it into noodles of uniform thickness with a knife, and the alkaline water surface is ready.

The alkaline water surface is very widely used, especially suitable for making cold noodles, and can also be used to make Wuhan hot dry noodles, Chongqing small noodles, etc. Just mince green onions, ginger and garlic, add chili noodles, light soy sauce, dark soy sauce, oyster sauce, sesame seeds for sauce, blanch bean sprouts and fungus, shred cucumbers, and mix cold after cooking on the alkaline water surface.

Ingredient Breakdown:Soda noodles (hot dry noodles), minced ham sausage, a pinch of salt, sesame oil, a pinch of pepper, steamed fish soy sauce (or light soy sauce).

Tahini, garlic juice, aged vinegar.

1. Mix the sesame paste and sesame oil evenly (add sesame oil in batches);

3. Prepare other ingredients except sesame paste: beef braised soup with a tablespoon of garlic juice and stir well, mince green onions, crush fried peanuts, chop ham sausages and set aside;

4. Prepare steamed fish soy sauce and aged vinegar, if you like spicy food, prepare some red chili oil and spicy diced radish; (My children don't eat spicy, so these two spicy ingredients are not prepared).

5. Blanch the hot dry noodles you bought in boiling water, drain the water, and put them in a bowl;

6. Add the prepared ingredients and seasoning, stir well.

Alkaline noodle recipe for hot dry noodles.

Ingredients: 250 grams of cake flour.

Edible alkali 5 grams.

Water 120ml

Salt 3 grams. Method.

First of all, prepare high-gluten flour and edible alkali, use high-gluten flour and noodles to make strong Wuhan premature hot dry noodles (teach you how to make alkaline noodles) Step 1

Use 120ml of warm water to dissolve 5g of edible alkali, 3g of salt, and noodles, and the water must not be too much, in strict accordance with the amount of water I said. If you have a noodle machine, you can make it directly with a noodle machine. Rest in a crisper bag for 15 minutes, then use a dough sheeter to make noodles.

If you don't have a noodle machine, you can cut it by hand.

Boil a pot of boiling water, put the noodles in the pot, pick them apart, and remove them for about 2 minutes, no need to cook.

Take out the noodles, pour them out while they are hot, pour oil on them, and pick them repeatedly, so that the noodles will spread out one by one, and blow them with an electric fan while picking. This process is called dan noodles.

After the noodles are loaded, they are like this, and the color is bright. You can put it in the refrigerator and refrigerate it, and then take it out and blanch it if you want to eat it.