and 50 catties of noodles to put how much salt standard

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Hello, make noodles with 100 catties of flour alkali and 40g of salt, and 100g of noodles alkali. Generally, the proportion of noodle ingredients is 30% to 35% water, 1-3% salt, and alkali relative to dry flour by weight. But if you want to make egg noodles, therefore, reduce the amount of salt and alkali appropriately.

Therefore, 100 catties of flour, alkali only needs 40g, salt 80g, alkali should be put in hot water to melt before use, can not use cold water, because cold water is easy to make alkali into lumps, and at the same time alkali can not be put too much, otherwise the noodles will be bitter and the color will be too yellow. <>

In fact, you can go to Lanzhou to eat a bowl of Lanzhou ramen, that noodle is chewy and delicious, and their soup is particularly delicious, the soup is very rich, and it is very cheap, they not only have Lanzhou ramen, but also all kinds of fried noodles, such as ** chicken fried noodles, these are very delicious noodles,

The standard for making ramen noodles is 70% to 25% ratio of noodles, water, salad oil, salt, alkali, and lime to 25%.

50 grams of salt, 15 grams of alkali, 150 grams of water, 12 grams of ash, the dough kneaded in this way is very strong, the taste is very good after cooking, and it is not easy to break during the ramen process.

Normally, it takes 5 grams of salt to make 1 kg of ramen noodles. 10 grams of alkali, 50 ml of water and 20 grams of ash of ash. Such a ratio will do.

About 1 kilogram of noodles with 400 grams of water, 6 grams of salt, 2 4% ash and 10 grams of alkaline noodles, the ramen noodles made in this ratio are delicious.

The ratio of surface to water is about 2 to 1.

The ingredients are: flour, cold water, refined salt, braised meat, braised soup, starch, vegetable oil, green onion, ginger, garlic, monosodium glutamate, large material noodles, Sichuan pepper noodles.

Production steps: 1. Take a certain amount of flour and cold water, and add a little salt to the cold water;

2. Add light salt water to the flour, mix the flour into a dough, knead it thoroughly, and knead it well;

3. Roll out the dough into blocks, cut into strips of equal size, press it into thin and uniform strips, appropriate width and narrowness, smear vegetable oil, and discharge them in a square plate in an orderly manner;

4. Cover the dough with plastic film and leave it at room temperature for half an hour;

5. Take a little vegetable oil and heat it, put in the green onion, ginger and garlic foam, add an appropriate amount of boiling water and braised soup after frying it to make it fragrant;

6. After the soup boils, pour in the starch solution, pour in the braised pork slices, and add pepper noodles, large noodles and monosodium glutamate.

Summary. Hello, based on your above questions, we are happy to answer for you.

Ramen is a lot of people like to eat, and it is a kind of traditional noodle of the Han nationality, we are more familiar with Lanzhou ramen, Shanxi ramen, Henan ramen, dragon beard noodles, ramen and other names, called throwing noodles, pulling noodles, ramen is the northern region more like to eat, whether it is fried or boiled or stuffy, it has its own taste, so how do we make delicious and chewy ramen? First of all, we have to prepare 2500 grams of fine powder, then 1500 grams of water, 25 grams of alkaline noodles, these are prepared in accordance with a certain proportion, and then we must prepare some salt, when making ramen, generally use 2 4% of the ash, and after the noodles are finished, then use the water that is ashed, a small amount of mixed together, if you are afraid of putting too much, you will put it slowly, making ramen is actually very particular, not only test you, the proportion of raw materials, you can also test your skills in making ramen, this is a technical work, The cover is about 1 kilogram of noodles, 400 grams of water, and 6 grams of salt, and the ramen that comes out of this way is delicious, and you want to eat authentic ramen.

How much salt, how much alkali, how much water and how much ash do you need to make ramen, 1 pound of noodles?

Hello, according to your above questions, I am glad to answer for you that ramen is a lot of people like to eat, and it is a kind of traditional noodle of the Han nationality, we are more familiar with Lanzhou ramen, Shanxi ramen, Henan ramen, dragon beard noodles, ramen and other names, called throwing noodles, pulling noodles, ramen is the northern region likes to eat, whether it is fried or boiled or stuffed, it has its own taste, so how do we make delicious and chewy ramen? First of all, we have to prepare 2500 grams of fine powder, then 1500 grams of water, 25 grams of alkaline noodles, these are prepared in accordance with a certain proportion, and then we must prepare some salt, when making ramen, generally use 2 4% of the ash, and after the noodles are finished, then use the water that is ashed, a small amount of mixed together, if you are afraid of putting too much, you will put it slowly, making ramen is actually very particular, not only test you, the proportion of raw materials, you can also test your skills in making ramen, this is a technical work, The cover is about 1 kilogram of noodles, 400 grams of water, and 6 grams of salt, and the ramen that comes out of this way is delicious, and you want to eat authentic ramen.

The above is the answer to your question, if you have any other questions, I am always available to answer them

Hello kiss, I'm glad to answer for you, kiss a pound of noodle alkali. Generally, the proportion of noodle ingredients is 30% to 35% water, 1-3% salt, and alkali relative to dry flour by weight. But if you want to make egg noodles, therefore, reduce the amount of salt and alkali appropriately.

Therefore, if you have 100 catties of flour, you only need 40g of alkali and 80g of salt. Note that the alkali should be melted in hot water before use, and cold water should not be used, because cold water is easy to make the alkali clumpy; At the same time, the alkali should not be put too much, otherwise the noodles will be bitter and the color will be too yellow. Hope mine is helpful to you!

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1. A pound of noodles with alkali and salt.

2. The proportion of general noodle ingredients is 30% to 35% water, 1-3% salt, and alkali relative to dry flour by weight. But if you want to make egg noodles, therefore, reduce the amount of salt and alkali appropriately. Therefore, if you have 100 catties of flour, you only need 40g of alkali and 80g of salt.

3. Note that the alkali should be dissolved in hot water before use, and cold water cannot be used, because cold water is easy to make the alkali form a lump; At the same time, the alkali should not be put too much, otherwise the noodles will be bitter and the color will be too yellow.