How to make your own ramen, how to make ramen yourself

Noodles are the basis of ramen making and are the key. The first thing to pay attention to is the temperature of the water, which generally requires warm water in winter and cool water in other seasons. Because the temperature of the dough is easily affected by the natural air temperature, through the difference in the temperature of the water used when making the dough, the temperature of the mixed dough is always kept at 30, because the protein water absorption in the flour is the highest at this time, which can reach 150%, and the gluten generation rate is also the highest at this time, and the quality is the best, that is, the extensibility and elasticity are the best, and the most suitable for stretching.

If the temperature is below 30, the water absorption and quality of the protein will decrease as the temperature decreases. Exceeding 30 will also reduce gluten production, and when the temperature reaches 60, it will cause the denaturation of the protein and lose its properties. Some experienced ramen chefs dip the dough in hot water in winter and cold water in summer to keep the dough in the most suitable stretching range.

Secondly, the appropriate amount of salt and alkali should be added when mixing the dough, because they can improve the production rate and quality of gluten in the dough. For example, the osmotic pressure of an appropriate amount of salt, that is, sodium chloride molecules, can reduce the distance between protein molecules in the dough and increase the density, especially the viscosity of gliadin, which is one of the gluten proteins, can be enhanced, thus improving the production and quality of gluten. If you need anything else, tell me.

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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.

Ramen making 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 one hand, beat into tassels, make the flour and water all mixed and knead into a ball, and then dip the ears with both hands to dig the dough evenly, and rub 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 good, take l 2 dough with both hands dipped in alkaline water and rub it into long strips, stretch one end of the dough with both hands, lift it off the board, and slowly slide the strips, that is, shake up and down, close the two hands and twist into a twist shape, so repeatedly shake six times in the morning after 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 hand, throw the long strips away from the case, and then put them on the board, remove the two ends and fold them in half, 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 pick it up, and pull it with both hands at the same time. And shake it up and down, and pull it six or seven times repeatedly.

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.

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, 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).

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The process includes the process of strength, pulling, buckle, hand-turning, and sprinkling white noodles, that is, putting large strips on the table, sprinkling white noodles, and pressing the two ends with both hands to rub the upper strength. After the strength of the foot, both hands hold the two ends of a stretch, shake on the case, both heads are handed over to the left hand to clamp, the right thumb, the middle finger of the middle of the strip into the other end, homeopathic to the right outside of the direction of a turn, shake the socks in the state of the face length.

Then clasp the head of your right hand in your left hand, make the noodles triangular on the table, sprinkle white noodles with your right hand, and then grab the middle part of the noodles and stretch them. Pull it off like this until it reaches the required thickness.

Ingredients: 500g beef, 500g beef bones, 500g flour.

Excipients: appropriate amount of chicken essence, appropriate amount of salt, appropriate amount of pepper, appropriate amount of green onion, appropriate amount of ginger, appropriate amount of star anise, appropriate amount of cinnamon, appropriate amount of nutmeg, appropriate amount of grass and fruit, appropriate amount of cloves, appropriate amount of cumin, appropriate amount of bay leaf, appropriate amount of Sichuan pepper, appropriate amount of chili pepper, appropriate amount of red oil, coriander and coriander.

The practice of Lanzhou beef ramen.

1. Prepare the beef and beef bones. 2. Then soak in water for four hours. 3. Wrap star anise, cinnamon, bay leaves, peppercorns, chili peppers, grass fruits, nutmeg, cumin, cloves, and green onions and ginger into a seasoning packet.

4. Put the beef and bones into a pot of warm water, and skim off the foam when it is about to open. 5. Put the seasoning packet into the high heat and bring to a boil, turn to low heat and cook until 5 hours with macro. 6. Remove the beef and let it cool, then cut it into small slices for later use.

7. Wash the coriander and cut it into sections. 8. Stir the flour with water until there is no dry surface. 9. Knead and evenly.

10. Knead into a smooth and non-sticky dough. Immerse for 20 minutes. 11. Take a piece and knead the best dough into strips to make a good book.

12. Fully elongated. 13. Fold the two ends in half and repeat several times. 14. Roll out into slices and cut into strips.

15. Pull them into noodles one by one. 16. Cook in a pot of boiling water. 17. Scoop in a large bowl.

18. Pour over the beef broth. 19. Add the beef slices and coriander. 20. Add red oil according to your preference.

It is recommended to choose a professional chef school to consult and understand the situation, and to learn systematically, it is not recommended to choose to go to the restaurant to learn from the master, the professional chef school will provide you with materials, not only theoretical knowledge, the school offers a lot of practical training courses, students can not only learn systematically, but also operate well.