How ramen noodles are made and the proportion of its ingredients. If you don t understand, please do

Why do you want to add salt to ramen noodles.

When making ramen, the ratio of water, salt, and flour is 1::2, and the specific method is as follows:

Ingredients: All-purpose flour.

200 grams, 100 grams of water, 4 grams of salt.

1. First, put the flour, water and salt together and knead it into a smooth dough.

2. Then divide the dough into two equal parts, knead it round and knead it flat.

3. Grease the top and bottom of the dough and put it on a plate.

4. At this time, cover with plastic wrap again.

Refrigerate overnight.

5. Then take out the dough that was put in the refrigerator last night, open the plastic wrap and warm up.

6. Grease the panel, take a piece of dough, press it slightly, and make the thickness of the dough uniform (you can also use a rolling pin to roll it out a little thinner, and the ramen noodles can be pulled thinner, but not too thin).

7. Then use a knife to cut the dough into uniform strips, as shown below.

8. Pull the noodles apart one by one, that is, the production is completed (if you are more skilled, you can pull multiple noodles at the same time).

1. The ratio of ramen noodles is 2500 grams of fine powder, 1500 grams of water, and 25 grams of alkaline noodles.

2. 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.

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

4. After the noodles are ready, pull the noodles to the board, and the board is properly oiled, without pulling too fine, 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.

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. Half a catty of salt is enough to put 1 teaspoon of noodles.

2. Wake up for 2 hours after kneading the dough. Roll out into a rectangle.

3. Sprinkle thin powder on the surface. It is then rolled on a rolling pin to make the dough sheet thinner and larger.

4. Sprinkle thin powder on the surface (to prevent sticking) and fold it up like a folding fan.

5. Cut it into strips with a knife (width according to personal preference) Roll it out to about 1mm thick and cut it to about 4mm wide.

6. Then shake the noodles one by one with your hands, or you can pull them together and stretch them twice when you put them in the pot.

7. The ramen is ready.

Hello, the following is a little sister to solve your doubts for you, I hope it can help you. Ingredients: Salt g water 250 g flour 500 g scallion oil 1 scoop of homemade hand-pulled noodles Step 1 space pure milk tear toast Step 1500 g of flour, ordinary flour for home use, if you have high-gluten flour is the best. Add 250 grams of water, I added it in two parts, after all, the water absorption of each brand of noodles is different, please add a small amount of water many times to avoid the dough being too soft or too hard Step 2space The practice of pure milk hand-torn toast Step 1 Kneaded dough to wake up, this dough can be divided into one or two, this time I woke up for two hours to watch TV Step 3space The practice of pure milk hand-torn toast Step 1 Take out the noodles after waking up and knead them lightly, just 2 minutes, if you knead for a long time, you are afraid that the gluten will be kneaded.

Roll out into a round thick sheet, apply oil, and let it rise for another 15 minutes, at this time, the longer the resting time, the better the ramen step 4space pure milk hand-torn toast Step 1 After waking up for the second time, roll it into a large piece, not too thin, like a dumpling skin can be thin and thick, too thin for fear of not being able to pull into long strips, it is estimated that 4 or 5 mm is the best, and cut it into small strips with a knife Step 1 This can be stretched while rubbing, and it can be stretched quickly (at this time, if there is leftover dough next to it, it must be covered to avoid drying out, The second time to wake up is a little longer, and the noodles are easy to pull a little) You can boil the water Step 6space The practice of pure milk hand-torn toast Step 1 Cook the noodles, float up and clip them with chopsticks, and look at the cooking without a white heart! I really hope I can help you, and I wish you happiness every day!

The preparation of instant ramen is as follows:Ingredients: 1 ramen dough cake, 2 slices of lettuce, 3 fish tofu, 2 sausages, 6 grams of vegetables.

Excipients: 1 package of fish soup, 2 grams of salt, 1 package of fish oil, 3 grams of light soy sauce.

1. After the water in the pot boils, boil the prepared lettuce, fish tofu, sausages, and vegetable grains in the pot for 2 minutes.

2. Then put in the ramen dough cake and cook for 4 minutes.

3. Prepare another 500 grams of water in the pot and pour in the fish soup packet.

4. After the water boils, add the ramen noodles you just cooked, and continue to cook for 3 minutes.

5. Finally, pour in the fish oil Huaiyou good material packet, cook for 30 seconds, and then remove from the pot.

6. Pour the noodles into a bowl with the soup, add some salt, drizzle some light soy sauce, and grind the ingredients that have been cooked before.

The recipe and production method of pro ramen can be divided into the following steps. First of all, prepare the ingredients You need to prepare the ingredients for making ramen: 500g of flour, 500g of beef stick bones, 100g of beef, 50g of side dishes such as white radish, and an appropriate amount of seasonings such as chicken essence and salt.

A pound of flour is about half a bottle of mineral water, just right, and the alkali is put into warm water by hand. The first step is to mix the noodles first. Edible alkali is dissolved with warm water at 30 degrees, which is conducive to dough glutening.

Step 2: Knead the dough and cover it with plastic wrap to let it rise for 30 minutes. Step 3: Divide the dough into three balls, spread it, cover it with plastic wrap and wait for 30 minutes. In the fourth step, after stretching the dough, twist it into a twist shape, and pull it ten times repeatedly.

This is how noodles are made. Here's the recipe. Prepare the beef bones and beef and boil the soup.

Put it in cold water, wait for the water to boil, remove the foam, rinse the meat with cold water, add seasonings, and cook the beef broth. Thin the ramen, put it in the beef broth, then slice the boiled beef for later use, and when the noodles are cooked, remove them, add the beef slices, and the ramen is ready. <>

Ramen is a traditional Chinese noodle dish with strong local characteristics. Here's how to make ramen.

Ingredients: flour, water, salt.

Method: Prepare an appropriate amount of flour and water, mix together in a ratio of 2:1, and stir into a homogeneous dough. Cover the dough with plastic wrap and let it rest for a while (about 20-30 minutes) until the dough is fully relaxed before starting to knead.

Remove the small dough and roll it round and flatten. Since ramen noodles require a special texture, they are kneaded vigorously until the dough is soft and there are no lumps in the dough.

Roll the dough into strips and roll it out using a rolling pin, making it as thin and stretchable as possible. Next, fold the ramen dough sheet several times and repeat the process for a long time until the ramen becomes smooth and elastic. If there is extreme adhesion between the ramen, the process is withdrawn and the process is resumed.

Cook the ramen noodles in a pot of water, adding eggs or other fillings of your choice. Cook the ramen noodles immediately, drain the water, pour out the soup, drizzle with butter or sesame oil and serve.

Precautions: When making ramen, it is important to control the looseness, stickiness and thickness of the dough.

Particular emphasis is placed on the process coordination between rolling flour and folding. It must be repeated many times; In order to successfully make a solid and wide ramen.

Ramen noodles should be eaten immediately after boiling to preserve their texture and volume, and it is recommended to simply refrigerate them if they are not eaten.

That's how to make ramen. In practice, it is necessary to constantly explore and improve according to one's own taste and experience in order to create a delicious ramen.

The recipe and how to make ramen noodles are as follows:Ingredients: a dozen dumpling skins, a little garlic, a little spicy millet, a little chopped sesame seeds, a little oyster sauce, a little vinegar, a little light soy sauce, a little green onion, a little Baihui sugar, a little five-spice powder, a little rapeseed oil, a little salt.

Steps: 1. Stack the dumpling wrappers together and cut them into strips.

2. Take out a pair of socks and pinch both ends, stretch them to both sides, and you can directly roll them into the shape of noodles.

3. The method of sauce is to enlarge the material in a large bowl.

4. Pour in hot oil to bring out the garlic fragrance.

5. Then add light soy sauce, oyster sauce and vinegar and mix well.

6. The almighty little sauce is ready.

7. Boil the noodles in a pot under water, cook for 2 minutes, drain in cold water, pour into the sauce, and mix well.

8. Finished products. <>