a YAN‐B, yellow alkaline noodles without salt; YAN‐C, yellow alkaline noodles with salt (1% of flour weight); YAN‐EW, yellow alkaline noodles with salted duck egg white. Tartrazine (E102) is chosen as the color agent, not alkaline. The alkaline causes the flour to swell and make softer fuller noodles. Need to find Chinese noodles like Vermicelli, Rice Noodles, Ramen Instant Noodles & Cup Soups? White salt noodles comprise Japanese noodles, Chinese raw noodles or dry noo dles. In China they use a compound called Peng Hui which is some kind of Ash. Whether thick or thin, sold dry or fresh, or made with wheat flour, rice flour, or mung bean flour, Are you looking for Chinese Noodles? Based on Size Jun 12, 2019 - Alkaline Noodles can be used to made Chinese Cold Noodles, Hot Dry Noodles. I am already thinking about the possibilities of great noodle dishes I can create using these egg noodles. If you’ve got the recipe, we’ve got the ingredients! Hi,This is my first post here. This solution (basically potassium chloride and bicarbonate of soda dissolved in water) raises the pH of the dough and gives it a nice, chewy bite. Water, 125g. It is definitely worth the extra effort to make my own egg noodles. Alkali gives noodles their characteristic yellowness. A wide selection of great Chinese Instant noodle brands such as … Mission Statement: To honor Chinese food in all of it's glory through the power of the internets. Alkaline substances are key to making everything from tortillas to pretzels, and for noodles add a distinct flavor, yellow color, and according to some sources make the noodles more stable in hot liquid. Cook the noodles until al dente, 3 to 4 minutes. Protein content is positively correlated with noodle firmness and sometimes negatively correlated with elasticity. To highlight the eggy flavor of the noodles, toss with salt, vegetable oil, scallions and chili flakes to taste. your own Pins on Pinterest I was drawn here by doing a search on Kansui Water in Google. Chinese wet noodles, hokkien noodles, Cantone se noodles, chuka-men, Thai bamee, and in stant noodles fall under the yellow alkaline noodle category. Mar 25, 2018 - This Pin was discovered by Sunny. As in lamian’s Japanese descendent, “ramen,” alkaline substances make noodles springier. salt) noodles. The basic recipe yielded about 500g of raw egg noodles which is sufficient to serve four to five people. Ingredients, Sichuan-style alkaline noodles: Bread flour -or- Chinese noodle flour (高筋面粉), 300g. Or I guess 126 to be exact – we were going with 42% hydration. Transfer to a colander, rinse briefly with cold water, and drain. 28.3k members in the chinesefood community. I'm a big fan of noodles, and so when there was a discussion recently on eGullet about the use of alkaline water in Chinese food, it got me to thinking about some of the great southern style noodles that call for a bit of alkali in the dough. Comparisons within the same column (b–d) are shown in the table with the data written as mean ± SD (n = 9). It's not available in Europe so I'm looking for an alternative. In northern China, the climate is dryer with large temperature differences between day and night, which produces wheat… Discover (and save!) I've been trying to find a suitable Alkali for including in a dough recipe to make Hand Pulled Noodles aka La Mian. The quality of wheat is affected by where it is grown. Basically anything with a higher gluten content – we were working with something that was 12.8% protein IIRC. Bring a pot of unsalted water to a boil. 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