What are the benefits of alkaline water noodles and are alkaline water noodles harmful to the body T

Eating alkaline foods can benefit the body and bodybuilding You must know that our daily diet is divided into acids and alkalis, and it is based on the chemical elements contained in the food after it is digested, absorbed and oxidized by the body. Most foods containing more non-metallic elements such as chlorine, sulfur, and phosphorus are acidic foods; Alkaline foods that contain more potassium, sodium, calcium, magnesium and other metal elements are alkaline foods. What is acidic food or alkaline food cannot be understood literally, but should be judged according to the acidity and alkalinity of the "residue" left in the body after the food has been digested, absorbed, and metabolized by the body.

It is important to know that the pH of diet can affect human health, for example, because diet is transformed into blood cells under the action of intestinal wall villous tissue, and blood cells are then differentiated into cells, and cells are most active in the weak alkaline state of body fluids, so paying attention to the pH balance of diet is also an important way to achieve health and longevity. For example, alkaline foods contain the most alkaline content of seaweed foods such as kelp. It is no wonder that kelp is the most alkaline and enjoys the reputation of "the crown of alkaline food".

Therefore, eat it every week.

Three or four times of kelp can maintain the normal pH of the blood and help prevent diseases and strengthen the body. It's no wonder that some people say that darker foods tend to contain more alkali. Interestingly, there are also some foods that taste very sour, but they contain more metal elements, so they are also alkaline foods.

For example, fruits such as lemons, sour plums, grapes, and citrus taste very sour, and you don't even dare to taste them, but in fact they are alkaline foods. Another example is that people often love to drink "Jianlibao" contains more metal elements, so it is also an alkaline drink. In addition to kelp, the highest alkaline content is considered soy products.

For example, soy milk is a drink made from soybeans, but not many people know that it is rich in potassium and 8 essential amino acids. In particular, boiled soy milk is more of a food containing alkaline ingredients, and it can even alleviate adverse reactions such as calcium deficiency, blood sugar rise, and blood pressure increase caused by acidic food. So citrus, oranges, grapefruits, this series of fruits have a strong sour taste, why are they not acidic foods?

This is because citrus and other fruits are completely oxidized by the human body, but they are left with alkaline mineral elements, which makes the body fluids of the human body more alkaline. Because these fruits are alkaline foods, eating citrus can prevent heart disease, strengthen the liver's detoxification ability, and inhibit or block the growth of cancer cells. There are also sweet potatoes (sweet potatoes), yams, sweet potatoes, etc., which are rich in calcium and a variety of nutrients, raw food and cooked food can neutralize excess acid in the body, which is an authentic physiological alkaline food, which can not be ignored.

In fact, wild vegetables such as shepherd's cabbage and bracken should not be taken lightly. These wild vegetables are nutritious, comprehensive, and uncontaminated with pesticides. They are digested, absorbed, and decomposed into alkaline reactions, which helps to promote the acid-base balance of body fluids and maintain the normal pH level of the blood.

Therefore, if you can eat wild vegetables regularly, you can not only get richer nutrients from them, but also help relieve fatigue and restore physical strength.

Alkaline water surface is a common pasta, by adding alkali to the flour, it can remove the sour taste in the dough, making the dough more puffy, white and soft. The following is a detailed introduction of the alkaline water surface in terms of the list of ingredients and the steps to make it:

Ingredient list: The main ingredients of alkaline water are flour and alkali. Flour is the main raw material for making alkaline water surface, and all-purpose flour is generally used, which can ensure that the noodles made are elastic and do not lose the taste.

Alkali is used to neutralize the sourness in the dough, and edible soda ash is generally used. In addition, you can also add some other ingredients to taste, such as salt, water, etc.

Production steps: The production steps of alkaline water surface mainly include the following steps:

1.Mix and stir the flour and alkali well, and add the appropriate amount of water and salt to make a suitable dough.

2.Place the dough in a warm place to rise, about 1-2 hours.

3.Once the dough has risen, divide the dough into portions and roll it out into thin slices.

4.Sprinkle some cornstarch on the rolled thin noodles to prevent the noodles from sticking.

5.Using a dough cutter to cut thin noodles into strips is our common lye noodles.

6.After the noodles are cut, you can sprinkle some more cornstarch and shake off the excess starch.

The alkaline water surface has a special taste and characteristics:

The alkaline water surface is more swollen, white and soft. The alkaline water surface is translucent when cooked, and the noodles are thin and soft, so they taste very good. In addition, alkaline water also has certain alkaline substances, which can help neutralize the acid-base balance in the human body and maintain the health of the body.

At the same time, the alkaline water surface is relatively resistant to cooking and does not easily paste the soup, so it can be combined with a variety of soup bases and seasonings to make a variety of delicious pasta.

Of course it's not good,**What you need is a weakly acidic cleaning product,Although the alkali component is large, it can effectively remove dirt and dead skin,But such a great power is equivalent to removing the surface layer**,So look at it**Of course, it is delicate and smooth. But after a long time, you will find that the update speed is slow and the aging degree is fast.

Many people like to eat alkaline water, its taste is very chewy, and the general hot dry noodles are made of alkaline water, let's learn about it together!

The human body has a strong adaptability to food, and if too much alkaline things are eaten, the body will increase the production of acid during metabolism to neutralize too much alkali, or increase the excretion of alkali to keep the pH of body fluids relatively stable. Vice versa.

The main nutrients of noodles are protein, fat, carbohydrates, etc., which are easy to digest and absorb, improve anemia, enhance immunity, and balance nutrient absorption. But you can't just eat noodles. The diet should be balanced, just as too much iodine intake can cause Great Neck Disease, and the consumption of noodles should be appropriate.

There is also one point that it is okay for ordinary people to eat noodles, but special attention should be paid to fasting for people who are sick with dampness and heat. It is recommended to have one meal of pasta a day, and not all three meals of pasta.

The alkaline noodles remove the sourness in the noodles and taste more fragrant; Noodles are more resistant to cooking and chew stronger. If you have a stomach ulcer, eating foods containing alkali can neutralize stomach acid and relieve symptoms.

Ingredients: alkaline water, spicy radish, spiced radish, sesame oil, soy sauce, capers, salt, chicken essence, pepper, vinegar, garlic juice, brine sauce, sesame paste, chives or coriander.

Method: Blanch the hot dry noodles in a pot of boiling water for more than ten seconds and quickly remove them.

Place in a large bowl and sprinkle with salt, chicken essence and pepper.

Dilute the tahini to a spoon and run it down in a straight line.

Drizzle the noodles with soy sauce, vinegar, garlic juice, and a little brine.

Pour over the diluted tahini paste and sprinkle with diced radish, capers and chopped green onions.

Using alkaline water and noodles has several advantages: First of all, eat alkali.

It can astringent gluten quality and increase the elasticity of 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.

Lactic acid bacteria 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. It is not unique to the South, almost all noodles in restaurants will be alkalinized. For example, Lanzhou ramen, which is most commonly eaten by northerners.

and Qishan Zhenzi noodles, all of which are real alkaline water surfaces.

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.

Alkali can increase the toughness of the surface. The noodles can be pulled finer and the texture is smoother. The role of alkali in the noodle making process (1) Alkali and salt have similar effects on gluten, which can converge gluten, and alkaline water dough has greater elasticity, but the extensibility is worse than that of salt water dough.

2) Alkali can promote the ripening 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. (3) The addition of alkali makes the surface of the fried noodles produced smooth and has a better appearance, and the soup is not mixed for brewing and eating, so that the crispiness of the dry noodles increases. (4) The amount of alkali should be moderate, and the amount added to the flour is, too much will seriously damage the vitamins in the flour, especially the nutrients such as B-type retretin.

It is best to use mixed alkali, that is, sodium carbonate and potassium carbonate, which can be used in a ratio of 1 to 1, and the effect will be better.

Mixing noodles with lye water can increase the toughness and ductility of the noodles. All the noodles in the restaurant will be alkaline, such as Lanzhou ramen and Qishan Zhenzi noodles, which are real alkaline water.

Adding alkali can make the noodles not mix with the soup, saving costs. At the same time, it can make the noodles more chewy and tough, and they are very resistant to cooking. At the same time, adding alkali has a unique alkaline aroma, which can neutralize the sour taste of noodles.

Alkaline water and noodles are conducive to making noodles more chewy and refreshing, but eating too much alkaline water is not good for the stomach and intestines, and there is a large amount of alkaline water taste, which makes people unable to swallow and affects its taste.

Alkaline noodles allow the dough to expand quickly and also remove the sourness from the pasta.

Adding alkali will make the noodles more chewy.

Using alkaline water and noodles can increase the flexibility of noodles, and the noodles are not easy to break when cooked, making them firmer.

Answer: The steamed buns steamed with alkaline water and noodles are not only firmer, but also softer and more delicious. It is a great help in the taste. You can try it, don't put too much in moderation, too much will taste different.

This can increase his tenacity, that is, make him more resilient, which will be very good ...

Mainly when making noodles with noodles, if you make noodles, if you use this, he will be very tough, and the noodles will taste very chewy.

The main purpose is to increase the toughness of the flour and make the pasta taste more delicious.

Alkali is actually the same as baking powder, which can help us make the kneaded dough rise.

In the process of dough initiation, microorganisms will form acids, and we must react the acid with alkali to make pasta, and edible acids can play a role in neutralizing organic acids and sulfides.

It can increase the gluten of the dough, make the taste better, neutralize the acid in the dough, make the dough last longer, increase the flavor of the dough, and promote the coagulation of starch, making the dough more sticky.

Use alkaline water and noodles to increase gluten, neutralize the acid in the noodles, increase the flavor of noodles, and alkali can promote starch coagulation. The amount of alkali should be grasped well, otherwise it will destroy the effect of the finished pasta.

If it is dough, it is to neutralize fermented acid; If it is a modern noodle, it is to increase the toughness of the noodle and make the noodles stronger and tougher.

There is a big difference between alkaline water noodles and ordinary noodles in terms of taste and nutrition, and the real effect of adding alkali to noodles is to make the noodles resistant to cooking, bubbles and not muddy, and at the same time save costs.

The effect of using alkaline water and dough is that during the process of dough rising, microorganisms will produce acid, and the dough will become sour after it is initiated. Alkali must be used to react the acid and make pasta.

In the process of making noodles, microorganisms will produce acid, and the dough will become sour after it is initiated, and the acid must be reacted with edible alkali (carbonate) to make delicious pasta.

Edible alkaline hot, bitter taste, is a kind of food loosening agent and meat tenderizing agent, with edible alkali and noodles can remove the sour taste of fermented noodles. It is not a commonly used condiment, if used appropriately, it can help the color, aroma, taste and shape of the food, and make the food more appetizing.