How do you pull ramen? How to pull the noodles of ramen

First of all, choose high-gluten flour, and then put some peanut oil when mixing the noodles! I also heard it on TV.

1. The quality of flour should be good; It is pure, which is fine, white, and without any additives.

2. When the noodles are closed, add an egg to the flour within 2 catties of noodles.

3. At the same time, use less water, add a little alkaline noodles and salt to the water, do not add more alkaline noodles, so as not to turn yellow, and use alkaline noodles after dissolving.

4. Regardless of winter or summer, cold water must be used when closing the noodles, and warm water should not be used to close the noodles, so as not to make the crust.

5. Try to make the dough harder, buckle the dough with a small basin, or cover it with a wet drawer cloth, wake up for about 45 minutes, and knead the dough again to roll it out.

6. When rolling noodles, it is best to use starch to make cloth noodles, and the boiled clear soup is smooth and soft.

7. When cutting the surface, try to be as wide and narrow as possible, and do not combine knives.

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 have 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 be easier to absorb water, and absorb water more fully.

Then we can cover the dough after kneading, and then let it rise for half an hour.

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

3. After my noodles are written, put the noodles on our board, you can smear some oil on the board, of course, we must not pull too thin when we ramen, the most important thing is to be even, 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.

How to make ramen noodles.

We must pay attention to the temperature of the water when making noodles, because in winter we have to use warm water, and in other seasons we can use cold water, because the temperature of the dough is very easily affected by the temperature of our external environment, and we can also keep the temperature of the dough at about 30 degrees Celsius through the difference in the temperature of the water when mixing the noodles, because the protein in the flour at this time is very easy to absorb water. At this time, the gluten production rate is also the highest, and the quality is the best, that is, it has the best elasticity.

We also add the right amount of water and ash in the back, because both of these can increase the gluten production rate in our dough, so that we can make its ramen noodles without interrupting the noodles.

Answer: Hello, this is a technical job, which requires your noodles to be moderately soft and hard, and can only be pulled.

The main thing is to add some pea noodles to the ramen, so that the noodles will be smoother and will not break easily.

When making ramen, the noodles should be pulled very smoothly, and the noodles must be kneaded very strongly, and the dough should be kneaded more often to ensure that the ramen has a very chewy texture.

You can add some soy sauce and add some crab roe powder, which can make it taste very good, and the cold mix is good, so that you can't put it down.

Use all-purpose flour and add eggs.

The practice of homemade ramen.

Ingredients; 250 grams of all-purpose flour and 3 eggs.

Accessories; 1 teaspoon of salt.

1. Prepare a small pot and add eggs.

2. A little more salt.

3. Mix well with chopsticks.

4. At this time, the dough is relatively loose, for convenience, transfer it to the panel and then knead.

5. Rub it briefly.

6. Roll out a little flat with a rolling pin.

7. The dough is first flattened and neatly pressed with the first gear of the dough sheeter.

8. After that, shift gears and repress several times in turn.

9. During the period, the dough can be divided into several parts and pressed; Or at the beginning divide into several equal portions and press again.

10. Apply a little flour to the dough sheet appropriately during the dough pressing process.

11. Cut the dough to the desired length and cut it into thin and wide noodles according to your preference.

12. The boiled noodles can be mixed cold, or they can be beaten with lo noodles, etc., mainly depending on what you like.

13. Finished product diagram of homemade ramen.

In fact, the method of ordinary ramen is very simple, so I will talk to you about this problem below.

1. Ramen. I think this is the main diet of the northerners, especially for the beef ramen in Lanzhou, which is really delicious, and for us southerners, I also like to eat some noodles very much, because it tastes so good, and it is very convenient to make. <>

Especially for today's young people, their work pressure is very high, and there is no time to waste on cooking, so many people rely on noodles to solve three meals a day.

I think the noodles are not only very tasty, but they are also very cheap, and they are indeed a good deal.

Second, the steps. Next, I'm going to show you some of the usual ways to make ramen. <>

First of all, you can go to the supermarket to buy an appropriate amount of flour, and you must also prepare a certain amount of brine, then pour the brine into the flour and stir, and leave it there to let it rise for about 20 minutes.

Knead the awakened flour into a dough, at this time you must pay attention to the kneading time and also be strong, to knead some small lumps inside, so that it will taste more delicious.

At the same time, cut the kneaded noodles into several small pieces, so that the noodles will be more flexible, and you will have to constantly stretch, of course, if you want to eat a little thinner, then the number of pulls will be more. <>

If you want to eat lasagna, you can choose it according to your small pieces of dough flour. Put the pulled noodles in the oil and let them rise overnight to allow the oil to soak into the flour and make the noodles more chewy.

If you like to eat coriander, you can also add some coriander, and it is best to buy another piece of beef, and then cut it into thin slices and mix it together to taste better.

If you're a spicy person, it's also a good idea to add a little bit to it.

First of all, prepare the raw materials, add the flour to the water, be sure to add water and stir, knead the shape of the dough, let it rise for a period of time, and then cut the noodles into about two centimeters, sprinkle some noodles on the panel, and then keep stretching to reach the appropriate width, boil the noodles in the pot, and add some salt.

Add an appropriate amount of salt to the flour, pour warm water, stir into a flocculent, and form a dough, put it in a place with high temperature to rise for half an hour, and then knead the dough, to knead it for a while, the longer the kneading time, the stronger the ramen made, and then knead it into long strips, pull the noodles with both hands, and cook them in the pot.

You need to mix the dough with warm water, the resting time should not be less than 30 minutes, the dough can be kneaded repeatedly, and the marinade is matched with your favorite after it comes out of the pot.