Alkaline noodles recipe

Noodles have always been an enduring noodle product, and based on the type of noodles, noodles can also be divided into alkaline noodles and ordinary noodles. Although most people don’t know what alkaline noodles taste like, for people who know noodles, alkaline noodles and ordinary noodles have a completely different taste. In fact, the method of making alkaline noodles is also very simple. It mainly involves adding edible alkali when making the noodles. The following article will explain the recipe of alkaline noodles.

Raw material ratio:

500 grams of flour, 180 to 250 grams of hot water, 5 grams of edible alkali, 4 grams of refined salt, and appropriate amount of eggs.

Raw material ratio description:

Different types of flour have different water absorption capabilities, and everyone has different requirements for the taste of noodles, so there is no way to give an exact value for the amount of hot water to be used. You can find the amount that suits you best by trying a few times. In addition, the amount of water used is also related to seasonal changes. In summer, more water is needed to make alkaline noodles than in winter. For every 100 kilograms of flour, 100 to 150 grams of water can be used more.

The amount of edible alkali and refined salt refers to the amount used in 500 grams of flour. If you want to add eggs, you need to reduce the amount of edible alkali and refined salt appropriately according to the amount of eggs used. This also requires you to slowly explore in practice.

Adding refined salt to alkaline noodles is to enhance the chewy texture of the noodles. If the flour you use is high-gluten flour, or if you add eggs to the flour, you can use less salt or no salt.

One of the characteristics of Wuhan hot dry noodles is its strong alkaline aroma, so the alkaline noodles used in it will have more edible alkali added. If you don't like noodles with a strong alkaline taste, you can reduce the amount of alkali you use. Although this will lose the unique characteristics of Wuhan hot dry noodles, it is much better than eating to the point of vomiting. The best alkaline noodles are the ones that suit you.

The last thing to say is that edible alkali must first be dissolved in hot water and cooled to normal temperature before it can be used, because edible alkali is not easy to dissolve in cold water.

Steps:

1. Put edible alkali and refined salt in hot water, stir with chopsticks until completely dissolved, and let cool for later use (you can use a little less hot water in this step, because each type of flour has different water absorption capacity, and we have no way of determining how much water is needed).

2. Put the flour into a dough bowl, crack in the egg and stir evenly with chopsticks. Then slowly pour in the cooled alkaline water, stirring in circles with chopsticks while pouring water, until the flour becomes a uniform dough. If the alkaline water has been poured out and you still feel that the water is not enough, you can add an appropriate amount of cold water.

3. The next step is to knead the dough into a smooth and even dough, just like kneading dough normally, to make sure your hands, dough and basin are shiny. Then cover with plastic wrap or a damp cloth and let the dough rest for about 30 minutes to soften.

4. After the dough softens, it can be processed into fresh noodles. You can use a noodle press to press it into noodles, or you can roll it into thin slices and then cut it into hand-rolled noodles. Both are fine.

A few more words:

The production method of alkaline water noodles has been introduced, but the alkaline water noodle ratio introduced in this article is only the alkaline water noodle ratio used in Wuhan hot dry noodles. When you make it, you can adjust the amount of hot water, refined salt, edible alkali and eggs according to your preferences to make your favorite taste and flavor.

To put it bluntly, there is nothing mysterious about alkaline water noodles. It is nothing more than replacing the ordinary water we usually use with edible alkaline water when kneading the dough. In short, noodles with added edible alkali can be called alkaline noodles.