How to pull ramen, how to pull ramen noodles

First of all, we need to prepare a larger bowl, and then add 500 grams of flour and an appropriate amount of warm water to the large bowl, add an appropriate amount of salt to the warm water, and make it into salt warm water.

After stirring the flour, you can knead it by hand, and use the way of pushing and pulling when kneading, so that the dough can be kneaded more vigorously, and the dough after kneading needs to be covered with a lid on its surface and let it rise for 10 minutes.

RamenTo make ramen, you first need to have the right ingredients. The general ingredient standards are: five catties of standard powder, three catties to three catties of water (increase in winter and decrease in summer), salt one penny and five cents, and alkaline noodles about five cents.

When the dough is mixed, the dough is beaten, kneaded into a dough, mixed with water to soften, after half an hour, add alkaline water and knead evenly, and then slowly knead into long strips, close and twist into a twist shape, so repeatedly when the thickness is even, put it on the board and roll it with dry flour, remove the two ends, hold one end with both hands, shake up and down, pull hard, pull away, pull together, pull together, pull again, pull back together. Generally, it is advisable to pull into sixty-four roots. When getting out of the pot, hold the two ends with one hand, fish the middle with the other hand, remove the head and tail, cook it in the water and take it out, and pour the seasoning on it.

You use a 5 yuan pack of ramen to eat the feeling of a Michelin restaurant!

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

Whoever used a big box and added eggs to it in advance, and then came in, it was very good-looking.

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.

Ingredients: a piece of beef, a number of beef bones, green onions, ginger slices, star anise, ingredients, bay leaves, grass fruits, cumin chongchun, peppercorns, white pepper, ginger, nutmeg, reed, sand kernels, tangerine peel, kaempfer.

Method: 1. Beef and beef bones should be washed with water and then soaked for at least an hour. I soaked all night and changed the water in between;

2. Rinse the seasoning with water and put it in the seasoning bag for later use;

3. Cut the beef, one pound and one piece, put it in a hot pot with the beef bones, boil it over high heat, skim off the foam, add the seasoning package, simmer for 2 hours on low heat and the meat is cooked, remove it, let it cool and cut into cubes for later use;

4. After the bones continue to simmer in the pot for 2 hours, turn off the heat and take out the seasoning packet;

Preparation: 1. Wash the coriander, wash and chop the green garlic;

2. A white radish, cut into fan-shaped pieces, blanch it in a pot of boiling water, and cool it in cold water to remove the peculiar smell of the radish;

3. In another pot, add the boiled beef broth, add the cooled white radish slices, cook softly, add salt and set aside;

4. Boil a pot of boiling water in a boiling pot, add noodles, remove them after cooking, pour on beef broth, radish slices, sprinkle beef pieces, minced green garlic and coriander, and pour oil and spicy seeds according to your preference.

Ramen noodles can be steamed, boiled, seared, fried, and stir-fried, each with its own flavor. If the technical book of ramen is very strong, in order to make ramen noodles, it is necessary to master it correctly and bring a leader, that is, to prevent dehydration, the shaking strip must be even, the strip must be evenly rolled, and the pot must be spread out to prevent squatting pimples. Ramen can also be made into different shapes and varieties according to different tastes and preferences, such as small ramen, hollow ramen, stuffed ramen, capillary, two fine shu kai, large wide, dragon beard noodles, flat ramen, and water ramen.

It is a kind of traditional noodle dish with unique local flavor in the urban and rural areas of northern China, and it is said that it is famous for the Fushan noodles in Shandong, and there is a saying that it originated from Fushan ramen. Later, it evolved into a variety of famous delicacies such as Lanzhou ramen, Shanxi ramen, Hesun Zhennan ramen, dragon beard noodles and so on. Ramen noodles can be steamed, boiled, baked, fried, and fried, each with its own flavor.

Ramen noodles are very technical, and you must master the correct essentials to make ramen noodles well, that is, to prevent dehydration, to shake the noodles evenly, to roll evenly out of the noodles, and to spread them out of the pot to prevent squatting pimples. According to different tastes and preferences, ramen can also be made into different shapes and varieties such as small ramen, hollow ramen, stuffed ramen, capillary, two thin, large wide, dragon beard noodles, flat ramen, water ramen, etc.

Ramen is also called throwing noodles, pulling noodles, rolling noodles, is a kind of traditional noodles with unique local flavor in urban and rural China, folk legend is famous for Shandong Fushan noodles, there is an origin of Fushan ramen. Later, it evolved into a famous delicacy with many flavors. Such as Shanxi ramen, Henan ramen, Lanzhou beef noodles, dragon whisker wheel calendar noodles, Linxian small ramen, etc.

Ramen noodles can be steamed, boiled, seared, fried, and stir-fried, each with its own flavor. Ramen noodles are very technical, and you must master the correct essentials to make ramen noodles, that is, to prevent dehydration, to shake the noodles evenly, to roll evenly out of the noodles, and to spread the pot to prevent the pimples from squatting. According to different tastes and preferences, ramen can also be made into small ramen, hollow ramen, stuffed ramen, capillary, thin, large, longsu noodles, flat ramen, water ramen and other different shapes and varieties.

Ramen is also called throwing noodles, pulling noodles, stretching noodles, is a kind of traditional noodles in Chinese urban and rural areas with a unique flavor of the letter code square, and the folk Tan Xiang Kai is famous for the Shandong Fushan noodles, and there is a saying that Fushan ramen has the origin.

Also known as throwing noodles and pulling noodles, it is a kind of traditional noodle dish with a unique local style in urban and rural China, and it is said that Fushan ramen has an origin because of the well-known noodles in Fushan, Shandong, and later evolved into a variety of famous delicacies such as Shanxi ramen, Henan ramen, Lanzhou beef, simple imitation noodles, etc.

There are many theories about the origin of the word ramen, but the most common theory is that ramen is called ramen because it is not a noodle that is cut with a hobi knife and only pulled by the chef's hands.

Ramen is a type of noodles that are rolled out by hand, and it is a kind of noodle dish that people in Northwest China prefer to eat. Among them, "Lanzhou Ramen" is the most famous.

Ramen is the best with Lanzhou, ramen is to knead the good noodles into a ball, and cross your hands to pull it into a noodle shape, which is called ramen.

It is also called throwing noodles, pulling noodles, and rolling noodles, which is a kind of traditional noodle dish with unique local flavor in urban and rural areas of northern China.

As the name suggests, ramen, which is hand-drawn noodles, is called (ramen).

Real ramen is named after the noodles that are pulled out by manual hands.

Ramen, also known as throwing noodles, pulling noodles, and rolling noodles, is a traditional noodle dish with unique local flavors in urban and rural areas of northern China.

Ramen noodles can be steamed, boiled, seared, fried, and stir-fried, each with its own flavor. The technical nature of the ramen is very strong, and it is necessary to master the correct essentials to make ramen well.

Ramen, also known as pulled noodles, shaken noodles, and rolled noodles, has a chewy texture and is one of the main types of noodles in China. Ramen originated in the northern Shandong and Shanxi regions, and it is said that Japanese ramen is a unique noodle-making technique that is passed down from the northern Shandong and Shanxi regions to the use of both hands, without relying on a machine at all. Nowadays, there are all kinds of ramen thicknesses in the market, and when cooking the noodles, you can adjust the cooking time according to the softness and hardness you like.

The so-called Chinese noodles in Japan are actually ramen noodles that originated in northern China. Hot ramen noodles made with Chinese noodles or cool cold noodles are loved by Japanese people. Quick-cooking instant ramen noodles are one of the favorite choices of the average family. When cooked, the Chinese ramen will have a translucent feel, soak it in cold water until it cools, then remove and drain the water.

Japan is the origin of instant noodles, with many famous instant noodle producers, many people think that Japanese ramen is better than China, the root of the chase lies in the different seasonings, salt and oil are relatively more, the following is a detailed introduction.

Why is Japanese ramen so delicious?

Many Japanese ramen restaurants regard soup as the lifeblood of ramen, and the biggest feature is that it is high in fat and salt, and excessive consumption may cause arteriosclerosis, high blood pressure, and high blood lipids. The same soup has a higher concentration, and the taste is naturally very delicious, and it feels delicious to eat, but it is very bad for health.

The difference between Chinese ramen and Japanese ramen.

The soup of Lanzhou ramen is made with large pieces of beef, while in Japan it is generally boiled with pork bones, beef leg bones, pork back fat, etc., which makes the soup of Japanese ramen contain a lot of fat. In addition, the Japanese did not master the technology of making ramen by hand on the spot in China, so the noodles of Japanese ramen were all pressed by machines from food factories, and a large amount of salt was put in them for easy transportation and preservation. People are prone to excessive fat and salt intake during consumption.

Long-term consumption can easily cause fat accumulation in the blood vessels, and suffer from diseases such as hypertension and coronary heart disease.

Features of Japanese ramen.

The soup is very rich.

Most of the soup base of ramen noodles has basic seasoning ingredients, and different additional ingredients are added to create a variety of soups. In addition, the use of ingredients different from each region also creates a unique local taste, making ramen a common food that is deeply rooted in all parts of Japan.

Common ingredients in the soup base include: chicken, pork bones, beef bones, dried bonito, dried mackerel, dried small fish, kelp, fried soybeans, shiitake mushrooms, onions, green onions, etc. Ramen soup usually needs to be simmered for hours or even days in a row.

In general, the flavor of the soup base can be divided into soy sauce, tonkotsu (pork bone), salt, and miso.

There are also spicy and sesame-flavored soups like dandan noodles that use spicy and sesame flavors, vinegar-flavored soups that resemble raw horse noodles (a local Japanese noodle), European-style tomato soups, and even curry flavors.

Diversification of ingredients.

There are a variety of seafood products, including beef, pork, chicken, chicken wings, abalone, etc. When added to ramen, it is definitely enjoyable to eat.

Ordinary noodles are flattened to the desired thinness with a dough stick and then cut into strips with a knife Note: Knife work is very important.

The dough is very important, and it can be pulled out by hand if it is well blended.

The practice of Lanzhou beef ramen 1It is better to add a pinch of salt to the noodles. 2.

Rest. Roll out the dough and grease both sides. Then buckle under the container.

Repeat every few minutes, usually about 10 times, until you pull the dough and it won't retract, 3Cut beef. It is better to have meat with tendons and get out of the oil.

Cut into thin slices or cubes. 4.Boil the soup.

It is best to use a small cloth bag to wrap the seasoning so that there is no material left at the bottom of the pot. The seasoning which is wrapped includes grass fruit, cinnamon (less), and Sichuan pepper. Some Chinese supermarkets sell it cooked with raw meat.

I use the kind of ready-made marinade that has been wrapped in a small bag, and after removing the blood foam, it must be removed very cleanly, and the soup cannot be changed, and the original soup must be retained. Then put white pepper, a lot, like the usual salt in a stew, a lot, a lot. Salt is put at the end of 5

Oily and spicy. Buy chili noodles at the supermarket, not the powdered kind, and bring a little chili seeds. Heat the oil on the fire, put it on a little cool, pour it on the pepper noodles, and stir.

At least see that there is 1cm of oil on the pepper surface. 6.Ramen.

Roll out the dough, then cut it into long strips, then pull! Use even force! 7.

Remove from the pan. Pre-prepared coriander Scoop the noodles first, then stir the soup! It's better to have a bigger bowl so that the noodles float in the soup Sprinkle with coriander, sprinkle with chili peppers, preferably more chili oil.

You use a 5 yuan pack of ramen to eat the feeling of a Michelin restaurant!