What are the recipes for Chongqing alkaline noodles?

Noodles are actually a kind of pasta, but its taste and flavor are different from other pasta. However, many people do not know about its production and recipes. Most of the time, they choose to eat them outside, but eating food outside may also have some hidden dangers in terms of health and hygiene. So here I will introduce to you the recipe and production method of Chongqing noodles.

1. Method

1. You can use bamboo to boost the surface. First, use a rolling pin to roll the dough into 2 or 3 centimeters thick, spread it on a wooden table against the wall, and then use a thatched bamboo (called a bamboo basket by Zhongshan people) that is more than ten feet long to fix one end with a very elastic rope hanging from above, and the other end sticking out far beyond the wooden table. The noodle makers ride on the bamboo basket and bounce up and down vigorously.

2. Use the bamboo basket to continuously roll the dough until it becomes thinner, then fold it and roll it again. After about 20 to 30 minutes, it will become as thin as paper and can be cut into noodles.

3. The knife for cutting noodles must be sharp, and people must concentrate their mind and body, because the pressed noodles are dry and tough, so they need to use gentle force and master the rhythm to cut out beautiful noodles.

4. Press the dough to 1~2 mm thick and 2~4 mm wide. The pressed noodles are placed on bamboo strips in the yard to dry, so that they can be preserved for a longer time and can be eaten whenever needed.

2. Practice

[Materials]: flour, refined salt, edible alkali. The ratio of flour, refined salt and edible alkali is: 100:1:0.5

1. Take a clean bowl, pour clean water into it and add 5 grams of fine salt. Add 3 grams (about half a tablespoon) of edible alkali and mix well.

2. Pour 500 grams of flour (for two people) into a basin and add the prepared saline water, stirring with chopsticks until it becomes crumbs. Knead the flour into a slightly harder dough, cover the dough with sugar and cook for 30 minutes until the dough softens.

3. Take out the dough, pinch it into smaller pieces and use a rolling pin to roll it into evenly thick slices of 1-2 mm.

4. Sprinkle a layer of dry flour on the rolled dough and fold it up. Place a rolling pin in front of the dough to make it easier to place the noodles.

5. Use a sharp knife to cut slowly and evenly into noodles of any width using the straight cutting method. Sprinkle dry flour on the cut noodles and pull one end of the noodles onto a rolling pin.

6. Lift the noodles and shake off the excess flour. Place the rolled noodles on the lid. If you have rolled a lot of noodles, you can put the wet noodles in a clean food bag and freeze them in the refrigerator. When you need them, put them in boiling water without thawing.

3. Efficacy

Alkali noodles are edible alkali noodles, the main ingredient of which is sodium carbonate. It is used to neutralize excess acidity in the process of making dough with traditional yeast. This process is called "neutralizing alkali". It can also be used to remove residual pesticides from vegetables: because most organophosphorus pesticides can be quickly decomposed in an alkaline environment, soaking in alkaline water is one of the effective ways to remove residual pesticide contamination from vegetables. Add 5 to 10 grams of edible alkali to 500 ml of clean water to make alkaline water. Put the vegetables that have been initially rinsed into the alkaline water. Add enough alkaline water according to the amount of vegetables. Soak for 5 to 10 minutes and then rinse the vegetables with clean water.