How do you mix ramen noodles? How to make ramen and noodles

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

Ingredients: 250 grams of flour.

Excipients: 125 grams of water, 1 gram of salt, 5 grams of oil.

Steps: 1. Pour flour, water, salt into a basin.

2. Mix evenly and knead into a smooth dough, knead for about 10 minutes, cover with plastic wrap and let stand for 15 minutes, take out the dough and knead it again on the cutting board for 10 minutes to increase the toughness of the dough, and then cover it with plastic wrap and let it stand for 15 minutes.

3. Divide the dough into four equal parts, knead each part evenly, flatten it, and roll it into a round piece of thickness in the figure.

4. Smear a small amount of oil on the bottom of the plate, then smear a layer of oil between each dough sheet, fold it on the plate and cover it with plastic wrap, and let it stand at room temperature for more than 4 hours, or refrigerate it overnight in the refrigerator.

5. The dough that is loose in place is very elastic and flexible, according to this cutting method, first take a piece of dough and cut it into strips, and continue to cover the rest of the dough sheet with plastic wrap to prevent it from drying out.

6. Cut the slender strip, pick up one with your hand and drag both ends, slowly stretch it to both sides with uniform force, and pull out the appropriate thickness. I can find the feeling after a few more pulls, and the more my child pulls, the more fun it becomes.

7. Boil a pot of water while pulling the slivers, the noodles are pulled and the water is boiled, and the following goes in, as for the soup base and vegetable meat matching, you can match it according to the taste of each family!

Noodles are the basis of ramen making and are the key.

The first thing to pay attention to is the temperature of the water, which generally requires warm water in winter and cool water in other seasons.

Because the temperature of the dough is easily affected by the natural air temperature, through the difference in the temperature of the water used when making the dough, the temperature of the mixed dough is always kept at 30, because the protein water absorption in the flour is the highest at this time, which can reach 150%, and the gluten generation rate is also the highest at this time, and the quality is the best, that is, the extensibility and elasticity are the best, and the most suitable for stretching.

If the temperature is below 30, the water absorption and quality of the protein will decrease as the temperature decreases.

Anything above 30 will also reduce gluten production.

Wake up, that is, leave the mixed dough for a period of time (generally no less than 30 minutes in winter, a little shorter in summer), and its purpose is also to promote the production of gluten.

Placement also allows proteins that are not adequately absorbing water to have sufficient time to absorb water to improve gluten production and quality.

Fourth, the young man with a large round arm first pounds, kneads, stretches and falls the large ball of soft noodles repeatedly, puts the dough on the panel, holds the two ends of the strip with both hands, lifts it and beats it the board.

After the strip is elongated, the two ends are folded in half, and the two ends are continued to be held and beaten, and so on, the purpose is to adjust the order of the gluten proteins in the dough, so that the disorganized protein molecules are arranged into a long chain, which is called Shungluten in the industry.

Then roll into long strips, knead into 20 mm thick, chopstick-long strips, or roll into round strips.

The preparation and noodle techniques of ramen are as follows:The ratio of ramen noodles is 2,500 grams of fine powder, 1,500 grams of water, and 25 grams of alkaline noodles.

1. Put the flour and salt together in the basin, and then add water to the flour little by little, remember that we need to add water along the edge of the basin, and we should keep kneading the flour with our hands in the process of adding water, and the smaller the kneading unit, the better, so that the flour can absorb water more easily and absorb water more fully.

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

3. After my noodles are written, put the awakened noodles on our board, and you can smear some oil on the board, of course, we must not pull too fine when we ramen the noodles, the most important thing is to be even, and the work on our hands must be good, and then wrap the noodles on the board around the wrist like wool, because there is oil, so we don't have to be afraid that the noodles will be entangled. Then put your right hand on the end of the dough, cut off the dough with your left hand, and sprinkle it into the pot.

Ramen is a very popular delicacy, so how do you mix ramen with noodles?

1. Preparation. Put an appropriate amount of flour and salt in the basin, then add a little water to the edge of the basin;

2. Knead the dough.

Knead the flour with your hands, knead the dough into a dough, and let the dough rise for about 30 minutes;

3. Cut into strips.

Roll out the dough into cakes with a rolling pin, cut it into thin strips, put it on a plate brushed with a layer of oil, wrap it in plastic wrap, and let it rise for about 30 minutes;

4. Ramen. Once you've woken up, it's time to start ramen.

It should be noted that it is necessary to choose flour with high gluten, so that the dough is relatively strong and elastic, so that it can be pulled up, and such noodles are strong and taste good when cooked.

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

The practice of ramen noodles is roughly like this: choose the best fine noodles, use an appropriate amount of salt water and noodles, too much salt can not be opened, less salt lacks toughness, can not be stretched, and it will break when it is pulled. Therefore, salt must be put in moderation.

After the noodles are reconciled, cut the noodles into small sections, knead them into thick strips 30 cm long, coil them in **, smear them with clear oil, cover them with a damp cloth, and "wake up" for 20 minutes, commonly known as "wake up". After "waking up", the face can be pulled apart. In order to pull fine, sometimes the noodles can be twisted into thin strips and plated on the oiled board, and then pulled into the pot of boiling water to boil, and then boiled and taken out and placed in cold boiled water for a while, so that it has toughness and is not sticky, it can be put into the plate and mixed with fried vegetables, and put in vinegar and spicy seeds to eat.