How I make ramen, how to make ramen

Today, I will share a home-style version of the ramen method, without putting ramen agent, you can easily pull out thin and long, smooth noodles, and novice can also pull the success, let's see how to do it.

1. Put 300 grams of flour in the basin, add a spoonful of salt to increase the gluten of the dough, use 160 ml of water, stir it into a flocculent shape, and then knead it into a dough, the dough that has just been kneaded is not smooth, cover it with a damp cloth and make the dough for 10 minutes, and then knead it, it will be very smooth.

2. Roll out the dough into large slices, the thickness of the slices is about centimeters, and then cut the slices into long strips.

3. Put it in a container, add an appropriate amount of oil, cover with plastic wrap, and soak for more than 2 hours.

4. Put the soaked strips on the board, three as a group, pull the two ends while pulling, and fold them in half when they are very long.

5. After folding and pulling in half three times, the noodles will be very thin and long.

6. Put the pulled noodles in the pot and stir them quickly with chopsticks to avoid sticking together, I made tomato soup, this soup is very delicious.

7. When it is about to come out of the pot, pour in two egg mixtures, sprinkle with an appropriate amount of chopped green onions, and put your favorite seasonings, and it is delicious.

8. This ramen is very suitable for lazy friends, because you don't need to prepare too many ingredients, you can make it with common ingredients at home, it is simple and convenient, and it is delicious, if you like it, try it.

Ingredient list: 300 grams of flour, 1 tablespoon of salt, 160 ml of water, appropriate amount of oil).

Cooking Tips:

1. When mixing the dough, be sure to knead the dough until it is smooth and delicate before doing the next step.

2. If you want to eat it in the morning, you can soak the long strips in oil the night before, put them in the refrigerator and seal them for refrigeration, and it is very convenient to make them directly the next morning.

3. If you are a novice, it is recommended that the soaking time should be about 3 to 4 hours, and it is best to pull at this time.

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Material. Ingredients: 30 kg of flour, 10 kg of beef Ingredients:

3 catties of beef liver, 10 catties of white radish seasoning: 7 taels of pepper, 1 tael of grass fruit, 5 coins of cinnamon, 1 tael of ginger peel, 3 catties of clear oil, 3 points of monosodium glutamate, 1 kg of salt, 4 catties of soy sauce, 3 catties of pepper, Xianglai, garlic sprouts, green onions, half a catty each, 7 taels of gray water, and spicy oil.

Method. 1. Wash the beef and bones with water first, then soak them in water and soak them for four hours (the blood water is left for another purpose), put the beef and bones into a pot of warm water, skim off the foam when they are about to open, add 4 taels of salt, 5 yuan of grass fruit, 5 yuan of ginger peel and 2 yuan of peppercorns, wrap it in gauze into a seasoning bag and wash it with water, wash it with water, and then put it in the pot, simmer it for five hours on low heat, and cut it into 1 cm square dices after it is slightly cool.

2. Cut the beef liver into small pieces and put it in another pot after cooking, then clarify and set aside. Cinnamon seeds, peppercorns, grass fruits, ginger peels are stir-fried and dried over a warm fire and milled into powder, and radishes are washed and cut into slices and cooked. Cut the garlic sprouts, chopped green onions, and cut the small sections of the fragrant lai and set aside.

3. Skim off the oil slick of the broth, pour the blood water of the soaked meat into the boiling broth pot, after it is opened, the skimming foam is clarified, add various seasoning powders, and then pour a little water into the clear beef liver soup, boil to remove the foam, and then add salt, pepper, monosodium glutamate, cooked radish slices and skimmed oil slick.

4. Add 30 kilograms of flour and 18 kilograms of water to roll out the dough, then knead and evenly, use 7 taels of gray water (if the gray water is soluble, add less, and add more gray water) pry and knead well. Wipe the oil on the case, knead the noodles into strips, knead them into strips weighing five taels, cover them with wet strip cloth, and then according to each person's hobby of good food, respectively, pull them into big wide, leek leaves, two thin cavities, mustard alder (triangular strips) and other shapes of noodles in the pot, after the noodles are cooked, they are fished into the bowl, and the beef broth, radish, diced meat, and oil slick are poured on the noodles. And add an appropriate amount of serais, garlic sprouts, chopped green onion and spicy seed oil to everyone's taste.

Features: The broth is clear and delicious, the noodles are soft and flavorful, nutritious and affordable.

Make your own ramen - [Home version of handmade ramen].

Ramen is also a noodle dish that is often eaten at home, and compared to hand-rolled noodles, ramen noodles are more chewy. It is more suitable for making beef noodles, cold noodles, and other pasta dishes with soup. ”

Ingredient breakdown. Ingredients.

500 grams of plain flour.

280 grams of warm water.

3 grams of salt. Original taste.

Skill craft. Three quarters of an hour takes time.

Easy difficulty. Steps to make hand-pulled noodles.

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Add the salt to the flour and stir to combine.

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Slowly pour warm water into the flour and stir as you go until the flour is cotton wool.

Then knead together with your hands and form a dough, cover with plastic wrap and let stand for 20 minutes.

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Knead the dough for about 3 minutes. Divide the dough into two to three portions, take one of them and knead it into a cylindrical shape.

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Flatten the dough with the palms of your hands.

Use a rolling pin to roll out the dough sheet into long sheets about 12 cm wide and 7 mm thick. Cover with plastic wrap and let stand for 15 minutes.

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Pour a small amount of cooking oil over the dough sheet and spread evenly.

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Cut the dough sheet into thin strips of less than 1 cm and let it sit for another 5-10 minutes.

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Grab the ends of the noodles with both hands and gently pull them to the length and fineness you need.

Tips. 1. Add an appropriate amount of salt to the flour to increase the firmness of the noodles. It can also be made with high-gluten flour.

2. The dough used to make ramen noodles must be put in place, otherwise the noodles will be easy to break and will not stretch long.

3. After the operation is proficient, you can pull several at a time.

4. While the noodles are being ramen, it is best to boil the water and put the noodles into the pot while pulling.

Prepare a pound of flour, then prepare some warm water, add three grams of salt to it, stir until melted, mix the warm salt water and the dough together, cover the lid and wake up after kneading, sprinkle some flour on the board, roll the awakened noodles into a rectangular dough, and then cover with plastic wrap, and wake up again for 40 minutes, in this process you need to prepare some seasoning juice, add vinegar, soy sauce, pepper, refined salt and stir well, cut the noodles into segments after waking up, and then knead them into long strips, sprinkle some flour when cutting, In this way, it is not easy to stick, and then tear off the circle and continue to ramen, so that the noodles will be more gluten, put it in a pot of boiling water and boil it, add an appropriate amount of oil and then cook it when it is about the same, take it out and take it out of cold water after cooking, and then add some chili powder, minced green onion and garlic, and then pour hot oil on it to eat, the taste is very good.

Hello, dear, how to make ramen noodles is as follows: the first step is to put the flour on the cutting board, make an eagle claw shape and dough manipulation with your right hand, and then dig a hole in the middle of the flour. In the second step, add salt to the pit and then use your fists to knock on the four corners of the board, the purpose is to make the fluffy flour more compact and prevent the water from breaking through the flour and overflowing in the process of adding water to the dough.

In the third step, use your right hand to dial the dough, starting from the inner ring of the flour, and dial the dough into the water. Fourth, after all the flour is baked, the most important part of the dough is the process of pulling the shuttle. The fifth step is to spread the shuttle evenly, and then add the water for the second time, the process of adding water needs to be noted that the water should be evenly spread, do not use the way of pouring it directly, the more evenly the water is sprinkled, the better the prompt; Ramen noodles and noodles should be added three times in total, the first time the water is added to 70, the second time the water is added to 20, the third time the water is added to the 10 The sixth step, with the noodle copying technique, copy and mix the noodles that have just been added with water, and the copying and mixing technique:

Shake the dough with both hands, the purpose is to make the flour absorb water more evenly The seventh step, the surface that fully absorbs the water, press the dough with the dough pressing technique, this process is the eighth step of the process of dough from the shuttle state to the dough, the pressed dough is taken out, in the addition of the third water, the appropriate sprinkling of water in the ninth step, tearing the dough with the dough technique, the dough needs to be torn four times the tenth step, add the first time the gray water, and then press the dough again to tear the dough process, the same is to tear four times, thank you for your consultation, I hope mine can help you, and I wish you a happy life and a good work.

Summary. 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 have to 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 the water absorption is more sufficient, then we can cover the progress after kneading the dough, and then wake up for half an hour.

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 ratio of ramen noodles is 2,500 grams of fine powder, 1,500 grams of water, and 25 grams of alkaline noodles. 1. To put the flour and salt together in the basin, and then add water to the flour, remember that we have to add water along the edge of the basin, and we have to 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 more easily absorbed, and the water absorption is more sufficient, then we can cover the progress after the dough is not kneaded, and then wake up for half an hour. 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 pull the noodles, the heaviest dead limbs must 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.

Fellow, I really didn't understand, I can be more specific.

The ratio of ramen noodles is 2,500 grams of fine powder, 1,500 grams of water, and 25 grams of alkaline noodles. 1. To put the flour and salt together in the basin, and then add water to the flour, remember that we have to add water along the edge of the basin, and we have to 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 more easily absorbed, and the water absorption is more sufficient, then we can cover the progress after the dough is not kneaded, and then wake up for half an hour. 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 pull the noodles, the heaviest dead limbs must 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.

Hello dear, happy to answer for you. Recommended ingredients for you to make ramen [hand-rolled ramen] [cooking ingredients] flour, salt, eggs, cucumbers, light soy sauce, aged vinegar, chili oil [cooking steps] 1. Hand-rolled ramen, the ramen that comes out of this way is very delicious, smooth and spicy, let's prepare the materials needed for hand-rolled ramen. The first thing we need to prepare is flour, about 300 grams of flour is enough, and then prepare an appropriate amount of salt after preparing the flour, then prepare an egg, a cucumber, and prepare an appropriate amount of chili oil, aged vinegar and light soy sauce according to your taste.

There aren't a lot of ingredients used to make hand-rolled ramen, so let's start making hand-rolled ramen once they're all ready. 2. First scatter the 300 grams of flour we prepared into a slightly larger bowl, which is more convenient for the operation of noodles. Next, add an appropriate amount of salt to the flour and stir them well.

The effect of adding salt is to increase the gluten of the flour and make the noodles more chewy, and this method can also be used when making other pasta, but this method is not suitable for desserts. 3. Add salt and stir well, then let's beat an egg into it and stir them all together. After stirring, pour an appropriate amount of water into it, pour the water while stirring, stir the flour into a flocculent, the dough should be slightly larger, and after stirring the dough, we will knead it into a dough.

4. After the surface of the dough is kneaded smooth, take out the plastic wrap and wrap it directly on the surface of the plastic wrap, and then put it aside for 30 minutes. 5. The dough should not be too thick, about half a centimeter thick. After rolling, we use a knife to cut a number of openings from the middle, do not cut off on both sides, when cutting small openings, we use one hand to cut a hand roll, do not cut off the bottom, after all are cut in a group of five or six, cut them.

6. Next, pull the two ends, beat while pulling, pinch off the two ends after pulling, and the noodles will be pulled. Boil water in a pot, put a spoonful of salt, add noodles to cook, turn with chopsticks to prevent sticking together, take it out after cooking, cool it again, control the water and put it on the plate after cooling, put it in the cucumber shreds cut in advance, add chili oil, aged vinegar, light soy sauce and mix evenly to eat. Dear, you can also ** some of the Qing dressing up like Xiaohongshu to teach cooking software, there are complete tutorials on the top of the vertical.