Ratio of surface to surface of plate

Generally, salt, alkali and water can be put on beef noodles, but there are also fluffy ashes, that is, ramen agents and even cold noodle modifiers, which are pure chemicals. For Peng ash and cold noodle improver, it is harmful to health and the effect is not good. You should think about harmful things yourself.

A fellow villager with a good business in Anhui basically puts salt and alkali. Alkali is bone and salt is tendon. What is the ratio of salt to alkali on the surface of the board?

As a matter of fact, the customization requirements for board surfaces vary from place to place. Some places like to make noodles yellow, while others like to make white noodles. Too much alkali will turn yellow and too much salt will turn salty. Personally, I suggest that the salt-alkali ratio on the board is 6 grams per catty of salt and alkali 1 gram. You can try. If it does not meet the local conditions, it can be adjusted appropriately.

How much water to put in beef noodles depends on whether you are handmade noodles or machine noodles. These two are very different, and the water content is naturally different. In addition, have you found that different brands of high-gluten flour have different water absorption? Put the same water, two different brands of flour, hard and soft? You can experience it yourself. Try to put 230 grams of water into a catty of noodles first. I will share the specific content and knowledge in another technical article by Qian Cheng.