Can raw noodles be eaten without acid soaking?

Although raw noodles can be eaten without acid soaking, it is recommended that they be treated with acid soaking in order to maintain the quality of the food. This is because the acidic liquid can inhibit the growth of bacteria, protect the salt in the raw noodles from being broken down by microorganisms, prevent spoilage, and reduce bacteria and contaminants in the food. In addition, acid soaking can soften the raw noodles and make the food more flavorful and tender.

Acid soaking is done by soaking the fresh noodles in water diluted with acids such as lemon juice, vinegar, white vinegar, rice vinegar or red wine, the ratio of which is usually 1:10, for 3-5 minutes, which can achieve the effect of inhibiting microorganisms and softening the fresh noodles.

In short, it is recommended to use acid soaking to deal with fresh noodles, which can effectively protect the quality of the food, extend the shelf life of the food, and make the food more tender and delicious.