How to make Korean ramen The easiest and fastest way

It should generally be Shin ramen. When I went to Korea, all the snack bars I went to were Shin ramen. There may also be other types of instant noodles.

If you go to a supermarket such as Lotte in Korea, you can see that there are so many types of instant noodles in Korea! Instant noodles are becoming more and more like a part of Korean food culture. Personally, I think it's just hehe) There are also Shin ramen or spicy cabbage ramen in China, but after I ate it, I still feel that it is different from the Korean one!

Especially the dough part, after being cooked in Korea, I didn't think it was instant noodles in my mouth. It's more powerful! The taste of the country is slightly worse.

If you do it yourself. It's to buy some spicy cabbage, boil water and put spicy cabbage first, and when it's about to open, put the dough cake and seasoning packet! After 1 minute and 2 minutes, crack an egg and boil it for about 2 minutes.

Just adding spicy cabbage will taste better, especially with spicy cabbage that is already sour! Needless to say, the taste is good! But be sure to pay attention to the amount of water you use to cook your noodles!

Also, don't overcook, otherwise the noodles will be swollen and unpalatable! 1.Shin Ramen ( 2 1 9 5 0 5 ) Pronunciation:

xin ra mien

2.Kimchi Ramen (8 1 4 7 9 5 0 5) is pronounced gim qi ra mien

It is sold at a Korean food store, a bag of won.

Method: Cut the beef in beef broth or water and cook the noodles. Add Korean ingredients, black pepper, chili flakes, salt, and green onions. (You can also put spicy cabbage).

Korean-style fried ramen

A pack of Xin ramen, half a slice of carrots, a slice of green pepper, a pack of Korean hot sauce, half a pack of ketchup, a boiled egg, and a piece of spicy cabbage are chopped (the puppet family just doesn't have this, so it is omitted).

Put oil in the pot, heat the carrots and green pepper slices with a little salt and stir-fry evenly, pour in the Korean hot sauce, stir-fry for a while, add a little water, pour in the tomato paste after two minutes, sprinkle with pepper, and stir evenly to collect the thick soup.

While frying the sauce, boil the noodles in boiling water, the noodles should not be cooked too badly, pick them up after cooking, turn them into the sauce and put them on a plate, and put them on the boiled eggs cut into two petals.

ps: I made it according to the method of ramen fried rice cakes, and the taste is really as delicious as a bowl of 20 yuan, but I don't eat rice cakes, so I omitted that material, and students who like it can add rice cakes by themselves!

Materials

Ingredients: 1 bag of instant noodles.

Ingredients: 1 lotus root, 1 egg, 1 onion, 4 pieces, 1 sausage, 1 bowl of cream, 1 slice of cheese, 1 clove of garlic, 1 Hangzhou pepper.

Korean spicy turkey instant noodles. Method1.To prepare the ingredients, slice the lotus root, shred the onion, dice the sausage, and chop the pepper and garlic (you can also choose other foods that you like to eat the spine, if you feel that the cream is too thick, you can change it to milk or cheese).

2.Pour a little oil into the pan and enlarge the garlic and stir-fry until fragrant.

3.Pour in the lotus roots, sausages, and onions and continue to stir-fry.

4.Add the cream (or milk) and a small bowl of water to a boil.

5.Put the seasoning packet (hot sauce) and the dough cake.

6.Put an egg, beat it, add some Hangzhou pepper (this spicy turkey noodle is very spicy, if you can't eat spicy, this step can be omitted) and cook for 4-5 minutes (Korean instant noodles are on the hard side, so you need to cook them for a while longer than domestic instant noodles).

7.Turn off the heat, put a slice of cheese to melt at the remaining temperature, stir and serve.

Materials

Ingredients: 1 bag of instant noodles.

Ingredients: 1 lotus root, 1 egg, 1 onion, 4 pieces, 1 sausage, 1 bowl of cream, 1 slice of cheese, 1 clove of garlic, 1 Hangzhou pepper.

Korean recipe for spicy turkey instant noodles1.Prepare the ingredients, slice the lotus root, shred the onion, dice the sausage, and chop the pepper and garlic (you can also choose other foods you like, if the cream is too thick, you can change it to milk or cheese).

2.Pour a little oil into the pan and enlarge the garlic and stir-fry until fragrant.

3.Pour in the lotus roots, sausages, and onions and continue to stir-fry.

4.Add the cream (or milk) and a small bowl of water to a boil.

5.Put the seasoning packet (hot sauce) and the dough cake.

6.Put an egg, beat it, add some Hangzhou pepper (this spicy turkey noodle is very spicy, if you can't eat spicy, this step can be omitted) and cook for 4-5 minutes (Korean instant noodles are on the hard side, so you need to cook them for a while longer than domestic instant noodles).

7.Turn off the heat, put a slice of cheese and melt it at the remaining temperature, stir it and you're ready to go.

Ingredients:

Ingredients: 500 grams of high-gluten flour, 6 grams of salt, 3 grams of alkali, 300 grams of water, appropriate amount of vegetable oil.

Excipients: 700 grams of beef, 1500 grams of beef bones, 5 grams of pepper, 8 grams of salt for cooking meat, 1 handful of green vegetables, 1 white radish, appropriate amount of water, 2 star anise, 2 cinnamon bark, 20 Sichuan peppercorns, 5 slices of dried ginger, 2 chili peppers, 1 green onion, 5 grams of chili oil.

Method

1.I used a bread maker, and the main ingredient was edible alkali with warm water, and now it is cold in winter, so I use 30 degrees Celsius warm water to gluten the flour when mixing noodles.

2.After a dough mixing program, cover with plastic wrap and leave for 30 minutes.

3.Divide into three dough agents, knead them into long strips, smear the surface with oil, and still cover with plastic wrap for half an hour.

4.Then I pulled up the dough with both hands, stretched it and twisted it homeopathically, I couldn't take pictures myself, so I could only pull it open and put it on the board.

5.This is called slippery noodles, and the process takes about 10 minutes.

6.When you feel that the dough is tough, you can roll it into long strips, grease the surface, cover it with plastic wrap and set aside.

7.Prepare the beef stick bones, and you should also add the beef backbone', But the family can't eat so much, I only use a big stick bone, a cow stick bone is more than 3 pounds, it is said that the beef stew should have more beef, less bones, but I can only do it at home.

8.Cook the soup with beef and beef stick bones.

9.Put the beef stick bones in a pot with the beef and add cold water.

10.When there is foam, skim it off.

11.Because my family requires as much original flavor as possible, I use less meat ingredients, only: 2 star anise, 2 cinnamon pieces, 20 Sichuan peppercorns, 5 slices of ginger, 2 dried chili peppers, and 1 green onion.

12.Skim off the foam and add the boiled meat.

13.Simmer over low heat for 1 hour, remove the beef, leave the beef bones and continue to simmer over low heat for another 2 hours; If you are short on time, you can change the pressure cooker and simmer for 30 minutes.

14.Slice or dice the beef, boil it in broth with 3 grams of salt, and set aside.

15.Cut the white radish into thin slices, add 2 grams of salt to boil water, then change the water and soak it for later use.

16.Mix half of the beef broth with water and add 3 grams of salt and pepper to taste.

17.Add the boiled radish slices.

18.Divide the noodles into thin strips, the thickness is according to your preferences, my family has a love for thick, love for fine differences, 19Bring to a boil.

20.Wait for the noodles to float and garnish with a little greens.

21.Put the noodle soup in a bowl, put the boiled beef in it, and the fragrant beef noodles are served.

You use a 5 yuan pack of ramen to eat the feeling of a Michelin restaurant!

Good luck and happy to answer your questions.

1. Prepare ingredients: 350 grams of ordinary high-gluten flour; water 175 grams; Oil to taste.

2. Knead the flour with water to form a smooth dough.

3. Divide the dough into two equal parts, knead round and knead flat.

4. Grease the top and bottom and put it on a plate.

5. Cover with plastic wrap and refrigerate overnight.

6. At this time, you can boil water in the pot and prepare to start ramen.

7. Grease the panel, take a piece of dough, press it slightly, so that the thickness of the dough cake is uniform 8, cut it into uniform strips with a knife, gently take the two ends with both hands and pull it left and right, and at the same time bounce up and down, the center point of the noodle hits the panel, repeatedly stretches and bounces up several times, pulls it to the thickness that you are satisfied with, and then throws it into the pot immediately. Repeat the operation one by one.

9. You don't have to wait for the water to boil, you can throw the ramen noodles into the bottom of the pot when you see bubbles.

10. When the ramen is almost stretched, the water is boiling, and the ramen is floating, and the ramen is cooked.

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You use a 5 yuan pack of ramen to eat the feeling of a Michelin restaurant!

With high-gluten flour, you can add a little salt to the noodles like this.

A simple pasta dish that is delicious and delicious.

The secret to becoming a ramen master in five minutes turned out to be.

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You use a 5 yuan pack of ramen to eat the feeling of a Michelin restaurant!

Ingredients: 2500 grams of fine powder, 1500 grams of water, 25 grams of alkaline noodles, a little salt.

1. Put the flour and salt noodles into the basin together, pour water with one hand (water temperature: warm in winter, cool in summer, warm in spring and autumn), mix the noodles with the other hand, beat into tassels, mix all the flour and water and knead it into a ball, and then dip the flour with both hands to rub the dough evenly, until the basin is clean and the face is not sticky. Cover with a clean cloth for about half an hour.

2. Turn 100 grams of alkaline noodles into alkaline water.

3 After the dough is ready, take l 2 dough with both hands dipped in alkaline water and rub it into a long strip, stretch one end of the dough with both hands, lift it off the board, and slowly slide the strip, that is, shake it up and down, close the two hands and twist it into a twist shape, so that after shaking it repeatedly six or seven times, when the thickness is even, put it on the board and sprinkle the dry noodles and roll evenly, and then hold both ends of the board, throw it into a long strip from the case, and then put it on the board, remove the two ends and fold them in pairs, pinch the two ends with one hand, and put the four fingers of the other hand on the other end of the two noodles, hang it up, and pull it with both hands at the same time, and shake it up and down, Repeat six or seven times. Roll the dough while pulling, pull the dough into strips (64 sticks) thick with fine incense sticks, and put the pot to boil. When getting out of the pot, hold the two ends of the noodles with the left hand, sprinkle the noodles evenly in the pot with the right hand, then put the right hand on the end of the noodles, and the left hand will cut off the noodles and sprinkle them into the pot.

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