Do I need salt in my ramen? And why do you want to add alkaline noodles to the noodles of ramen

Ramen needs to be salted, and only ramen with salty salt can be made resilient.

Be sure to put salt because it can improve the gluten.

There is an old saying that "salt is bone and alkali is tendon", salt and alkali are the most commonly used additives in noodle making, salt is mainly used to increase the strength and hardness of noodles, and alkali is mainly used to increase the ductility and toughness of noodles.

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. 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.

Noodles are very common in life, is a kind of ingredient that people eat more often, in order to remove the sour taste of noodles, taste more fragrant and tough, many people like to add alkali to noodles, which is often called alkaline noodles. However, with people's attention to health, many people will have questions about whether alkaline noodles are healthy or not. Let's take a look with this article.

Eating alkali is the disadvantage of the human body.

1. Alkali will directly destroy the vitamins in food, which will affect the body's absorption of minerals. If too much alkali is added to the food, it will directly cause the food to become astringent, which will destroy the vitamins in the food, which is not conducive to human health.

2. Theoretically, eating alkaline food is beneficial to the body and can promote physical development, but it should not be eaten in large quantities, which will bring harm to the body.

3. The best way for the body to absorb nutrients is food, if it is supplemented by chemicals, it will produce dependence, and it may cause poisoning in serious cases.

The nutritional value of alkaline noodles.

1. Alkaline noodles can better supplement the nutrients needed by the human body and better supplement nutrients to the human body through a variety of auxiliary materials.

2. Alkaline noodles are rich in protein, which can be well converted into glucose and other substances to replenish the energy required by the human body in a timely manner.

3. Alkaline noodles help maintain the body's acid-base balance, can better enhance the body's immunity, and helps to strengthen the body.

4. Alkaline noodles are more conducive to human absorption, can effectively improve anemia and other symptoms, and can better balance the body's nutrient absorption.

5. Eating alkaline noodles can reduce the accumulation of acidic wastes in the body, especially in the acidic body fluid environment, it is easy to have cell cancer, at this time, eating alkaline noodles can improve this symptom.

6. Eating more alkaline noodles will make the blood weakly alkaline, and acidic substances such as urea and lactic acid in the blood will also be reduced, which will help prevent these substances from accumulating on the blood vessel wall, which can help to soften the blood vessels, so it is often called the scavenger of blood vessels.

It turns out that the real function and purpose of lye water and noodles is like this!

First, the characteristics of edible alkali - softening gluten.

In the production of noodles, the reason why some edible alkali is added is that edible alkali can increase the extensibility of noodles, and the production of noodles such as ramen is to give full play to the characteristics of edible alkali, whether it is lime ramen or saline-alkali ramen, it is the use of this characteristic of edible alkali, because the main ingredients in the ash are salt and edible alkali.

Special tip: edible alkali only increases the extensibility of noodles, but can not increase the flexibility of noodles, the extensibility and flexibility of noodles are two concepts, the flexibility of noodles is determined by gluten, the higher the content of gluten in the dough, the higher the flexibility, you can understand the role of edible alkali as, edible alkali has the effect of softening gluten, by softening gluten to increase the extensibility of noodles. That is, the flexibility and extensibility of the dough are opposites.

Second, the characteristics of edible alkali - increase the hardness of noodles.

Salt is tendon, alkali is bone, I believe many people have heard of this sentence, that is, salt can increase the strength of noodles, and alkali can increase the hardness of noodles. And this hardness is actually the taste.

Take a simple example: some places like to eat chewy noodles, for some soft noodles say that this noodles are not gluten, in fact, this description is wrong, soft noodles do not mean no gluten, gluten has nothing to do with the softness and hardness of noodles, and is related to factors such as the protein content of flour, chewy noodles are actually relatively hard and chewy noodles, and what can increase the hardness of noodles is edible alkali.

Regularly explain how to make various soups and recipes.

Third, the characteristics of edible alkali - shaping the strip.

I believe that people who make noodles often have encountered situations where there is no problem in the process of making noodles, but after the noodles are put into the pot, the noodles break into pieces. The function of edible alkali shaping strips is aimed at the occurrence of this situation, that is, one of the purposes of using alkaline water and noodles is to prevent the noodles from breaking when they go down to the pot. This is another role of edible alkali, which is the role of shaping the strip.

Sum up. The main function of using alkaline water and noodles is to increase the taste and extensibility of noodles, as well as to purposefully prevent the occurrence of broken noodles when cooking noodles, in addition to other effects are almost negligible, such as edible alkali can improve the taste of pasta, which is mostly used in the production of fermented noodles. In addition, compared with the use of granular alkali and noodles, alkaline water and noodles can increase work efficiency, because alkaline water can be evenly integrated into the flour, so it can avoid redundant operations caused by uneven addition of edible alkali.

Adding alkali to ramen flour can remove the sour taste in the dough, making the dough more swollen, white, and fluffy. In many places, alkali is added to noodles (including ramen) to improve the taste. Ramen noodles are salted to increase the strength of the noodles.

Let's take a look at how to make ramen:

Steps to make ramen.

First of all, we have to prepare 300 grams of high-gluten flour, add a small amount of salt to the warm water, and have a salty taste.

Learn the home-cooked practice of ramen noodles in 2 minutes, healthy and boron-free, my family does it every three or five days, it is too fragrant, it should be kneaded into hard noodles, so the water is not too much, according to the amount of noodles and into such hard noodles, wake up for 30 minutes, and then knead every 10 minutes, knead until smooth and tendony, then brush with a layer of cooked oil, roll it into a thick dough, cut it into long strips and roll the noodles into round strips, brush the bottom of the plate with oil, put it into the plate, brush it with oil up and down, cover it with plastic wrap, and let it go up for 30 minutes.

Then you can start ramen, at this time the noodles are already very soft, and very somersault, we don't add any additives, so the ramen noodles made are very fragrant, pinch the two ends with your hands, slowly throw off and elongate, from one to 2, 4, 8 is very simple, although it takes some time to eat dried noodles, but the taste is different, the food itself is very luxurious, because it takes time, try, and not like you order takeout, as long as you spend money you can eat ready-made. This is also the charm of making food, it will give you a sense of achievement, for novices to fold into 8 stretches can be, I can't pull 16 fineness, you need to continue to practice.

This fineness is OK, and finally make beef broth, cook the noodles and start eating, it is indeed a bit too late to eat freshly for breakfast, but if you wake up at night noodles, then it is also very good to eat in the morning. Chopped green onions, eggs, pork, and sliced ham are also good to eat this way.

Fresh noodles are a common ingredient in daily life, and the taste of fresh noodles will be different depending on the processing technology. But for middle-aged and elderly people, it is still the most traditional handmade noodles that are the most popular. I don't know if you have noticed that in the case of making traditional fresh noodles, alkali is used, and the tone of the noodles will be darker, which is different from ordinary white fresh noodles, why is this?

Why do you need alkali to make noodles?

1. Remove the strange smell of the dough and make the fresh noodles taste fragrant.

2. Improve the flexibility of fresh noodles, make them more resistant to cooking, and taste more chewy.

It's okay to eat too much alkaline noodles?

1. What happens if you eat too much alkaline noodles.

The body has a strong ability to adapt to the ingredients, and if you take too much alkali, the body will increase the cause of acid to neutralize too much alkali during basal metabolism, or increase the metabolism of alkali to maintain the relative stability of blood pH pH. And the opposite, too.

The key nutrients of fresh noodles include protein, body fat, carbohydrate compounds, etc., which are easy to digest, improve anemia, improve immunity, and balance the digestion and absorption of nutrients. However, it is not possible to just take fresh noodles. The diet should be balanced, just as too much iodine intake can cause big neck disease, and fresh noodles should be taken in moderation.

There is also a point that ordinary people have no effect when they take fresh noodles, but it is necessary to pay attention to the fact that people who are sick and cold and damp should avoid eating. It is recommended to have one meal of noodles a day, and not all three meals.

2. How to make alkaline noodles.

Raw materials: 500g of wheat flour, 5g of salt, 3g of edible soda ash.

Method: The proportion of wheat flour, salt, and edible soda ash is: Take a clean bowl and pour cold water into it and add 5 grams of salt.

Add 3 grams (half a tablespoon up and down) of edible soda ash and mix well. Pour 500 grams of wheat flour (2 people) into the washbasin, pour in the selected salt soil water, and mix it with chopsticks to form crushed dough as you pour. Break the dough into a slightly firmer batter, cover the batter and let it soften for 30 minutes.

Remove the batter, knead it into a smaller dough and roll it into a 1-2mm thick and evenly proportioned sheet with a rolling pin. Sprinkle the rolled dough sheet with a layer of bulgur flour and stretch it out. Expand and contract like this, and place a rolling pin directly in front of the dough sheet to make it easy to put fresh noodles for a while.

Cut it slowly and evenly with a sharp blade using the straight cutting method into fresh noodles, and the width is arbitrary. Sprinkle bulgur flour over the cut noodles. Pull one end of the fresh noodles onto the rolling pin.

Lift up the fresh noodles and shake off the unnecessary wheat flour. If there are more fresh noodles rolled, you can put the rolled fresh noodles in a clean food bag and put them in the refrigerator to freeze.

In order to make the ramen more powerful.

Ingredients: 2500 grams of fine powder, 1500 grams of water, 25 grams of alkaline noodles, a little salt.

Production process]:

1. Put the flour and salt noodles into the basin together, pour water with one hand (water temperature: warm in winter, cool in summer, warm in spring and autumn), mix the noodles with the other hand, beat into tassels, mix all the flour and water and knead it into a ball, and then dip the flour with both hands to rub the dough evenly, until the basin is clean and the face is not sticky. Cover with a clean cloth for about half an hour.

2. Turn 100 grams of alkaline noodles into alkaline water.

3 After the dough is good, take 1 2 dough with both hands dipped in alkaline water and rub it into a long strip, stretch one end of the dough with each hand, lift it off the board, and slowly slide the strip, that is, shake up and down, close the two hands and twist into a twist shape, so that after shaking six or seven times repeatedly, when the thickness is even, put it on the board and sprinkle the dry noodles and roll evenly, then hold both ends of the case, throw it into a long strip, and then put it on the board, remove the two ends and fold them in pairs, pinch the two ends with one hand, and put the four fingers of the other hand on the other end of the two noodles, hang it up, and pull it with both hands at the same time, and shake it up and down, Repeat six or seven times. Roll the dough while pulling, pull the dough into strips (64 sticks) thick with fine incense sticks, and put the pot to boil. When getting out of the pot, hold the two ends of the noodles with the left hand, sprinkle the noodles evenly in the pot with the right hand, then put the right hand on the end of the noodles, and the left hand will cut off the noodles and sprinkle them into the pot.

Features]: Soft, tenacious, smooth.

If you want to eat it at home, you can try making it.

If you want to open a ramen shop, it is recommended to find professional training, so that the noodles taste good and business will be booming.

What is the role of alkali in the noodles.

1.Prevent the dough from becoming sour.

When the flour is mixed with water, some microorganisms will be produced in the dough, and these microorganisms together will form an acid, so the dough will be slightly sour. After adding edible alkali, it can play a good acid-base synthesis and digest the acid, so that the dough will not become sour, and the pasta will naturally be very delicious, so it plays a role in a comprehensive acid.

2.Increases the malleability and elasticity of the dough.

After the gluten is astringent, the elasticity of the dough will increase, and its ductility will be better, so the noodles, buns, steamed buns, fritters and other pasta will be improved, regardless of its shape.

3.Promotes the maturation of starch.

Flour contains starch, and the addition of edible alkali can promote the maturation of starch, improve the rehydration of dough, and increase the taste. For example, when making noodles, after adding edible alkali to the flour, it can promote the formation of starch gel and increase the viscosity value of the flour, and the taste of the noodles will be very good.

4.Promotes fermentation.

Sugar will promote fermentation when mixing the dough, so that the dough produces a lot of bubbles in the process of fermentation, which plays a good role in fermentation, the more bubbles, after kneading it and exhausting, the dough will become very soft, and the professionally made pasta is more delicious. For example, hair cakes, steamed buns, steamed buns, and fried dough sticks, etc., the taste will be very good, and the fermentation is also in place.