How to pull ramen, how to pull ramen well

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.

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

1000 grams of high-gluten flour, 8-10 grams of gluten power, 6-8 grams of salt, 600-640 grams of 30-40 warm water. Process: Add gluten source and salt to warm water and stir and dissolve, then add flour in three times, knead into a dough, control the temperature of the dough at about 30, and let it rise for 25-30 minutes.

Then pound and knead into strips, stretch and fold 6-7 times repeatedly, twist into twist and beat, knead into 20 mm thick 30 cm long round strips, smear some clear oil, cover with a clean white cloth, and pull noodles for customers at any time, about 150 grams per bowl.

And the noodles,,Wake up,,Wake up soft,,Fall the noodles,,When you feel that the fall is good, try to stretch,,I feel that I won't break under a pull,,Fall twice,,Slip the strip,,To be evenly thick, after slipping the ramen,,When you pull it, you don't pull it for a second or two and then pull it,

[Ingredients]: 2500 grams of fine powder, 1500 grams of water, 25 grams of alkaline noodles, a little salt.

Production process]:

1. Put the flour and salt noodles into the basin together, pour water with one hand (water temperature: warm in winter, cool in summer, warm in spring and autumn), mix the noodles with the other hand, beat into tassels, mix all the flour and water and knead it into a ball, and then dip the flour with both hands to rub the dough evenly, until the basin is clean and the face is 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 dough with both hands dipped in alkaline water and rub it into a long strip, stretch one end of the dough with both hands, lift it off the board, and slowly slide the strip, that is, shake it up and down, close the two hands and twist it into a twist shape, so that after shaking it repeatedly six or seven times, when the thickness is even, put it on the board and sprinkle the dry noodles and roll evenly, and then hold both ends of the board, throw it into a long strip from the case, and then put it on the board, remove the two ends and fold them in pairs, pinch the two ends with one hand, and put the four fingers of the other hand on the other end of the two noodles, hang it up, and pull it with both hands at the same time, and shake it up and down, Repeat six or seven times. Roll the dough while pulling, pull the dough into strips (64 sticks) thick with fine incense sticks, and put the pot to boil. When getting out of the pot, hold the two ends of the noodles with the left hand, sprinkle the noodles evenly in the pot with the right hand, then put the right hand on the end of the noodles, and the left hand will cut off the noodles and sprinkle them into the pot.

Ramen nutrition: Each 100g of wheat flour contains starch and sugar, protein and fat, vitamins, calcium, phosphorus, iron and other minerals. In addition, it also contains lecithin, maltase, amylase, proteolytic enzyme, etc.

Ramen is a specialty of Shanxi Province and is one of the four major noodle dishes in Shanxi. In particular, the ramen in Jinzhong area, Yangquan and other places and Yangqu County in Taiyuan are the most famous. When eating this noodle, it should be poured with marinade or various toppings, and the pot or soup noodles are also quite flavorful.

Ramen noodles are very technical, and in order to make ramen noodles, you must master the correct essentials, that is, the noodles must prevent dehydration, the shaking strips must be even, the strips must be evenly rolled, and the pot must be spread out to prevent squatting pimples. Ramen can also be made into different varieties according to different tastes and preferences, such as small ramen, hollow ramen, stuffed ramen, dragon beard noodles, flat ramen, and water ramen.

How to make the locust type of noodles? Nuclear tie-up.

The secret of turning into a ramen master in five minutes turned out to be Lu Wang.

Lanzhou ramen, good lead rolling filial piety to eat Meihuai manuscript flavor preparation code.

You use a pack of Zhonglao Ramen for 5 yuan, and you can eat the taste of a Michelin restaurant!

Eat Naruto's favorite "Ichiraku Ramen" at home

Lazy tonkotsu ramen with no-boil soup! Say goodbye to boiling soup for 5 hours and eating noodles for 5 minutes, and the chef will teach you to make palace-level tonkotsu ramen without boiling soup.

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.

A simple pasta dish that is delicious and delicious.

On the Gansu catering network, there is a beef ramen talent exchange center, which is specially designed to introduce masters to other places, and there are a lot of masters there, you can choose!

The main thing to make ramen noodles is to knead them well.