How did Japanese Lamian Noodles do it?

Japanese Lamian Noodles material: refined powder 2500g, water 1500g, alkaline noodles 25g, a little salt.

(Japanese) Lamian Noodles

1. Put flour and salt noodles into a basin, pour water with one hand (water temperature: warm in winter, cool in summer, warm in spring and autumn), and stir the flour with the other hand until it is in a spike shape, so that the flour and water are all blended, then knead it into a ball, then immerse your hand in water and stir it evenly until the basin is clean and smooth, and your hand does not stick to your hand.

Cover it with a clean cloth for about half an hour.

2. Dissolve the alkaline surface in alkaline water with 100g water.

3. Cooked noodles made by hand or machine, pork bones (dolphin bones) or soup made of chicken, vegetables and dried fish. , mostly with barbecued pork, bamboo shoots, chopped green onion and other ingredients.

Noodles are mostly made of flour (wheat flour, strong flour) and "salt water" (かんすぃ, also transliterated as "glycine"), and their colors are mostly yellow. Brine refers to a mixture of potassium carbonate and sodium carbonate (sometimes phosphoric acid is added). This is because some people use the lake in Inner Mongolia to make noodles, and find that noodles have become more delicious. Therefore, after studying the composition of lake water, such a formula was developed. Salt water is alkaline, which will change the properties of gluten mucilage in flour, make noodles shiny, increase elasticity, and turn flavonoids in flour into yellow, making noodles have a unique color. For some time after the war in Japan, a lot of "salt water" with poor quality appeared, which may have a bad influence on health. Now Japan's Agriculture and Forestry Standard (JAS) has stipulated the ingredients, and the safety of salt water is no longer a problem. In addition, some people use eggs instead because they don't like the unique taste of salt water. Noodles with high water content (water addition rate) will also be softer, and the proportion of water is generally around 35%.