How ramen is pulled out and how ramen is made

To 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.

There are four main processes for making ramen: noodles, noodles, ramen, and pots. Mix the powder, water, and salt at 100:50:

1 ratio, add a little alkali, dissolve the salt and alkali in water, stir into a dough, after 20 minutes, put it on the noodle table and knead it into a noodle blank, and then hold one end with both hands, and shake it evenly repeatedly. Then put the noodles on the table and fold them in half repeatedly, shake them with both hands while stretching them, and when the noodles are appropriate, go down to the pot of boiling water, and after cooking, take them into the bowl and pour the marinade to eat.

Add flour and water, add a small amount of starch, slowly knead into a dough, not too dry and not too mushy, put it in the noodle machine and the noodles will come out one by one! If you don't have a noodle machine, you can go to the supermarket and buy noodle molds to make noodles! Look

Now the ramen noodles are pulled by machines.

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

Ingredients: 200 grams of all-purpose flour, 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 and put it in the refrigerator 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 cake, press it slightly, and make the dough cake thickness uniform (you can also use a rolling silver rod 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. Then pull the noodles one by one and carefully leak, that is, the production is completed (if you are more skilled, you can pull multiple roots at the same time).

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

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.