What does authentic ramen look like?

It's a strip pulled out of the toilet, just like noodles, so it's called ramen!

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 variety of famous delicacies such as Shanxi ramen, Henan ramen, Lanzhou beef noodles, dragon beard noodles and so on.

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 them out of the pot to prevent squatting pimples. According to different tastes and wheel calendar preferences, ramen can also be made into small noodles, hollow ramen, stuffed lamen, capillary, thin, large wide, dragon beard noodles, flat ramen, water ramen and other different shapes and varieties.

The width of the noodles made by the ramen master is as follows: capillary, thin, second, third, leek, wide, and wide. So, it's not a name, it's a specification of the surface.

Generally, it is necessary to choose fresh high-gluten flour, and Lanzhou has special flour for beef ramen. It is not advisable to choose aged noodles, because the protein activity in aged noodles is greatly reduced, and the aged noodles that have been stored for too long are prone to mildew and deterioration due to the influence of the external environment, and the protein molecules contained in them.

Under the action of proteases (the activity of proteases is enhanced due to pollution and other reasons), protein molecules are broken down into amino acids, so that proteins cannot combine with water to form gluten, thus greatly reducing gluten production.

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, 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, 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.

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.