When making traditional noodles, add a little Tung Chun lye water to the dough for a distinctive springy bite. This potassium carbonate solution also helps mooncakes achieve a crisp, golden exterior and keeps cooked vegetables tender and colourful. A versatile Asian cooking staple available from the UK.
Tung Chun Lye Water is essential for creating the characteristic texture and flavour in many Asian foods. It is frequently used in making noodles, where it imparts a unique chewiness and springiness, and is also a key ingredient in the baking of mooncakes, giving them their crisp, golden brown exterior. Besides these, the lye water is useful for enhancing the tenderness and presentation of vegetables, making it a valuable addition to a variety of recipes.
Ingredients
Water (58%), Acidity Regulator (E501).
Nutritional Information (per 100g)
| Energy | 0.0kcal |
|---|---|
| Fat | 0.0g |
| - of which saturates | 0.0g |
| Carbohydrate | 0.0g |
| - of which sugars | 0.0g |
| Protein | 0.0g |
| Salt | 0.0g |
