Alkaline water MEE CHUN –is an ingredient used in Asian cuisine to tenderize or preserve the color of meat, rice, noodles, corn, beans, or vegetables. This water should only be used by experienced cooks following the recipe instructions . Alkaline water is commonly used in Japanese ramen or Chinese egg noodles. When added, it makes the noodles more tender and elastic. However, alkaline water is not completely harmless to use. It is concentrated, and improper use can cause skin burns. This water should not be used in its concentrated form and should be stored out of reach of children.
