MEE CHUN lye water Lye water 500ml
MEE CHUN lye water Lye water 500ml
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🛒 Product description
MEE CHUN lye water is an essential ingredient in Asian cuisine used to improve the texture and color of pasta. Ideal for making ramen noodles, mooncakes and pretzels. The product is vegan, gluten-free and lactose-free.
🍽️ Serving suggestion
Use to make homemade ramen noodles or traditional mooncakes.
🍜 Types of use
Asian noodles: For making elastic ramen noodles.
Baking ingredient: Ideal for mooncakes and pretzels.
🥗 Ingredients & Allergens
Water, potassium carbonate, sodium carbonate.
⚠ Allergens: Contains no known allergens.
📊 Nutritional Information
Not applicable as it is a non-calorie ingredient.
👨🍳 Preparation & consumption recommendations
Used in Asian cuisine to improve the texture and color of pasta. Perfect for ramen, mooncakes and pretzels.
📦 Storage recommendation
Store in a cool, dry place and protected from light. Close well after opening.
ℹ️ More information
🏭 Manufacturer & Importer
Brand: MEE CHUN
Country of origin: China
⏳ Best before date
See product packaging.
📖 More about the product
What is lye water?
Lye water is an alkaline solution often used in Asian cuisine to improve the texture and color of pasta. The alkaline pH value gives pasta a firmer consistency and a characteristic golden yellow color.
Why is lye water used in the kitchen?
Lye water plays a central role, especially in the production of ramen noodles, moon cakes and lye pastries. It makes ramen noodles more elastic, ensures the smooth consistency of mooncakes and gives pretzel pastries their typical dark crust.
👩🍳 Recipe ideas
🍜 Homemade ramen noodles
Ingredients: 500 g wheat flour, 200 ml water, 5 g salt, 5 g MEE CHUN lye water.
Preparation:
- Mix all ingredients in a bowl and knead into a firm dough.
- Cover the dough and let it rest for at least 30 minutes.
- Roll out the dough thinly and cut into fine noodles.
- Cook in boiling water for 2-3 minutes and serve immediately.
🥮 Mooncake with lye water
Ingredients: 250 g flour, 100 g syrup, 1 tsp MEE CHUN lye water, 50 ml oil, filling of your choice.
Preparation:
- Mix syrup, oil and lye water.
- Add flour and knead into a soft dough.
- Roll out the dough, add filling and form into small balls.
- Bake at 180°C for 20 minutes, then let cool.
