The correct recipe for ramen and noodles, the basic recipe for ramen, how to make noodles?

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.

The analysis is 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 noodles into the basin together, add water to the flour little by little, and add water along the edge of the stainless steel basin.

In the process of adding water, keep kneading the flour with your hands, and the smaller the kneading unit, the better. Knead with the three fingertips in the middle, and the less you knead each time, the more evenly the dough will come out later, and if you knead it well, it will come out flocculent. In this way, the original dough is formed.

Cover with a clean cloth for about half an hour.

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

3. After the noodles are ready, pull the noodles to the board, and properly grease the board, so that it does not need to be pulled too finely, it must be even, mainly because of the work on the hands. Wrap the noodles on the board around your wrist like a yarn, and then shake them a few times on the board, don't be afraid that the noodles will be entangled, because there is oil, and the chopsticks will open as soon as they are stirred. 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.

The correct recipe for ramen and noodles is a great way to make the noodles firm and smooth.

You're not right, use cold water for noodles.

The correct recipe for ramen and noodles is a great way to make the noodles firm and smooth.

1 bowl of flour and 3/3 of water.

1. Two grams of salt and an appropriate amount of oil.

1. Put the salt in the water and let the noodles rise for at least half an hour.

2. Knead the dough into long strips and cut into four small pieces.

3. Roll four small pieces of noodles into slender strips.

4. Grease your hands, grease the noodles, and put them in a bowl or basin after wiping.

5. Wake up for at least an hour with plastic wrap, and it is better to stay longer.

6. When you have enough time, you can take it out and pull it one by one.

The dough and noodle method of ramen is the same as that of ordinary noodles, but the technique of the key ramen is very complex, and it is difficult for ordinary people to pull out ramen noodles that are made by ramen masters.

Combine the noodles and water to make a dough, pull the noodles into noodles and cook them in water before eating.

The proportion of ramen noodles is 2500 grams of fine powder, 1500 grams of water, 25 grams of alkaline noodles, first put the flour and alkaline noodles into the basin together, add water to the flour a little bit, add water along the edge of the stainless steel basin, in the process of adding water, keep kneading the flour by hand The smaller the unit is the better, knead it between the three fingers in the middle, the less kneaded each time, the more evenly the dough that comes out later, the better the good drawing is flocculent, so keep kneading, the original dough is formed, cover it with a net cloth for about half an hour.

1 Put the flour and salt noodles into the basin together, pour water with one hand, mix the noodles with the other hand, and then dip the noodles with both hands to rub the noodles evenly until the basin is clean and the noodles are 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 The dough is dipped in alkaline water with both hands and kneaded into long strips, one end of the dough is stretched with each hand, lifted off the board, and slowly slides the strips, that is, up and down, and shakes up and down, and pulls six or seven times. Roll the dough while pulling, and roll the dough into strips with the thickness of a thin incense column.

500 grams of high-gluten flour, 5 grams of salt, 100 ml of purified water, add water little by little while and noodles, and start kneading the dough by hand until it is smooth after the dough becomes flocculent.

1. Put the flour in a basin, add salt, add some water, and stir the flour into a flocculent shape first.

2. Add water in batches to make the dough a dough that is moderately soft and hard. Dip the rice noodles sticky on the side of the basin to achieve three lights (basin light, hand light, and face light).

3. Mix the noodles for 30 minutes and knead them again.

When mixing the dough, put a little salt, stir well, add cold water, add the water in stages, until the dough is flocculent, until the dough is alive, the surface is smooth, then knead into strips, cut off and knead into long strips again, and ferment.

The correct recipe for ramen and noodles is a great way to make the noodles firm and smooth.

The correct recipe and preparation for ramen and noodles is as follows:

Ingredients: 300 350 grams of flour (3-4 servings), 150 175 grams of water, appropriate amount of oil, appropriate amount of salt.

Production steps: 1. Knead flour, water and salt into a uniform dough. The dough is about as soft as a dumpling wrapper. The amount of salt is half a catty of noodles and 1 teaspoon is enough, as shown in the figure below:

2. Wake up for 2 hours after kneading the dough. Roll out the rectangle as shown in the image below

3. Sprinkle thin powder on the surface. Then roll it on a rolling pin to make the dough sheet thinner and larger, as shown in the picture below

4. Sprinkle thin powder on the surface (to prevent adhesion) and fold it up like a folding fan, as shown in the figure below

5. Cut it into a strip with a knife (the width is according to personal preference) Roll it out to about 1mm thick and cut it into about 4mm width, as shown in the figure below

6. Then shake the noodles one by one with your hands, or you can pull them together and stretch them twice when you get out of the pot, as shown in the figure below

7. The ramen noodles are ready, as shown in the figure below

Summary. Hello dear to you, Ramen and noodles have the right recipe.

Hello dear to you, Ramen and noodles have the right recipe.

The steps are as follows:1 First take the flour and put it in a basin. Then put a little salt to increase the toughness of the noodles.

2.Then put water into the flour, and pay attention to putting the water little by little, so there is a special method of the water bowl is to tilt the basin of water back, let the water drip from the palm, put a little and the noodles for a while, to avoid the flour to form a pimple 3When mixing the noodles, you should knead them vigorously to make the noodles stronger.

4.Then put the noodles on the cutting board and continue to knead. 5.

5.Stretch the kneaded dough into a megapin cross shape and continue to knead, repeating several operations to make the dough companion smoother. 6.After kneading the dough for a few minutes, stick a little water after the dough is ready, make it into a long strip, and then cut a small square strip from the strip by hand.

7.Then use a small veneer square strip to knead it into slender strips on the board, and it is best to rub each strip evenly and roundly. 8.Brush the surface of the kneaded noodles with a little oil and wrap them in plastic wrap.