How do you make ramen? Need training? Where to get ramen training techniques

Ramen is also called throwing noodles, pulling noodles, rolling noodles, is a kind of traditional Han noodle food with unique local flavor in urban and rural areas in northern China. Later, it evolved into a variety of famous delicacies such as Lanzhou ramen, Shanxi ramen, Henan ramen, dragon beard noodles, etc., ramen can be steamed, boiled, branded, 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 well, 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.

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, thin, thin, large wide, dragon beard noodles, flat ramen, and water ramen.

Ramen is a technical job, if you don't do it well, the noodles won't taste good, (Food World Fashion) is a very good training place, you can try it, I trained there before, and now I want to open another branch!

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

Making ramen.

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 while pulling, will.

Different areas of ramen** (17 photos).

Roll the dough into thin stick-thick strips (64 sticks) and bring water to a boiling pot. 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.

Features]: Soft, tenacious, smooth.

Now I have to go to two places to learn ramen, one is a school that specializes in teaching ramen, and the other is a ramen restaurant, but it is not recommended to go to a ramen restaurant, because I can't learn the real skills, and I have been working as an apprentice, and the salary is low. The master is not very willing to teach. There is a school in Lanzhou that specializes in teaching ramen, Xinglong Ramen School, which you can check out.

Their school is quite famous in Lanzhou.

You can go to a local restaurant to study and ask for some apprenticeship fees.

1.I used a bread maker, and the main ingredient was edible alkali with warm water, and now it is cold in winter, so I use 30 degrees Celsius warm water to gluten the flour when mixing noodles.

2.After a dough mixing program, cover with plastic wrap and leave for 30 minutes.

3.Divide into three dough agents, knead them into long strips, smear the surface with oil, and still cover with plastic wrap for half an hour.

4.Then I pulled up the dough with both hands, stretched it and twisted it homeopathically, I couldn't take pictures myself, so I could only pull it open and put it on the board.

5.This is called slippery noodles, and the process takes about 10 minutes.

6.When you feel that the dough is tough, you can roll it into long strips, grease the surface, cover it with plastic wrap and set aside.

7.Prepare the beef stick bones, and you should also add the beef backbone, but the family can't eat so much, I only used a big stick bone, a cow stick bone is more than 3 pounds, it is said that the beef stew should have more beef and less bones, but I can only do it at home.

8.Cook the soup with beef and beef stick bones.

9.Put the beef stick bones in a pot with the beef and add cold water.

10.When there is foam, skim it off.

11.Because my family requires as much original flavor as possible, I use less meat ingredients, only: 2 star anise, 2 cinnamon pieces, 20 Sichuan peppercorns, 5 slices of ginger, 2 dried chili peppers, and 1 green onion.

12.Skim off the foam and add the boiled meat.

13.Simmer over low heat for 1 hour, remove the beef, leave the beef bones and continue to simmer over low heat for another 2 hours; If you are short on time, you can change the pressure cooker and simmer for 30 minutes.

14.Slice or dice the beef, boil it in broth with 3 grams of salt, and set aside.

15.Cut the white radish into thin slices, add 2 grams of salt to boil water, then change the water and soak it for later use.

16.Mix half of the beef broth with water and add 3 grams of salt and pepper to taste.

17.Add the boiled radish slices.

18.Divide the noodles into thin strips, the thickness is according to your preferences, my family has a love for thick, love for fine differences, 19Bring to a boil.

20.Wait for the noodles to float and garnish with a little greens.

21.Put the noodle soup in a bowl, put the boiled beef in it, and the fragrant beef noodles are served.

You can learn beef noodles only in about 2-7 days, mainly depending on the variety and type of beef noodles you learn, school beef noodles are recommended to snack training schools, if you only learn to make beef one topping, it will be faster. Learning beef noodles is mainly about making noodles and toppings, so it's relatively quick to learn.

If you want to learn how to make ramen, you need to go to a regular organization, a professional food training school, or a ramen chain restaurant.

After all, there is a difference between being a student and an apprentice, and after finishing in school, there is a perfect employment system, so you don't have to worry about employment.

If you want to learn how to make ramen, you can ask a nearby friend who knows how to make ramen to teach you.

Ramen training at Shandong New Oriental Cooking School. If you want to learn the authentic ramen training technique, you need to practice more, and the master will say that the skill of ramen is to practice more and more, and the authentic training cooking school has ramen technique.

Shandong New Oriental Cooking School is based in Quancheng, and the college has always been committed to "bringing together the world's famous dishes and cultivating chef elites" as its purpose of running the school. In terms of management, militarized requirements are adopted and closed management is adopted.

Shandong New Oriental Cooking School is located in Jinan City, Shandong Province, which is known as the "Spring City". Jinan has a beautiful environment, with 72 famous springs, not only has the unique scenery of "a city with mountains and half a city lake", but also is a rare city in the world that integrates "mountains, springs, lakes, rivers and cities". Shandong New Oriental Cooking School is known as "the best chef training school in Shandong", with more than 3,000 students.

from all provinces and regions across the country. The school has a beautiful environment and convenient transportation, and there is a bus station No. 81 in the school, which can directly reach the city's Grand View Garden Leisure and Entertainment Shopping Center. The school has a strong teaching force, with a team of professional teachers with high quality, strong technology and excellent teaching, senior cooks and senior technicians as the backbone.

The school has advanced teaching facilities, with the domestic advanced teaching hall integrating theory and practice, and has a standardized demonstration hall, a modern operation hall and a multi-class classroom for students to practice, and students can obtain the "Vocational Qualification Certificate" recognized by the national labor department after passing the graduation assessment. Shandong New Oriental Cooking School is a must-visit holy place for food lovers and cooking lovers.

Training ramen in **? If you want to learn ramen techniques, you can go to a professional snack training school, which generally has teaching, and the learning time is about 3-7 days.

The process includes the upper strength, pulling, lower buckle, reversing, sprinkling white noodles and other processes, 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, hold the two ends with both hands, shake on the case, both heads are clamped with the left hand, the thumb and middle finger of the right hand grasp the middle of the strip into the other end, turn it in the right outer direction, and stretch the face in the trembling.

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.

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

Ingredients: flour, salt, blended oil.

Steps: 1. Take an appropriate amount of all-purpose flour and put it into the basin.

2. Mix slightly harder than the dough of dumplings, and cover it with a damp cloth for half an hour.

3. Use a knife to cut into agents of similar size.

4. Brush the oil one by one and put it on the plate for another 10 minutes.

5. Stretch long one by one, pinch the two ends of the noodles, keep shaking up and down, and stretch to both ends while shaking, each one is stretched into strips with a diameter of about half a centimeter.

Ingredients Recipe Calories: 1830 (kcal).

One and a half plates of flour as the main ingredient.

Water Appropriate Amount Method Steps.

2 hours in advance and noodles, the longer the time to pull the finer, a small half basin of noodles with half a spoon of salt, noodles and a little harder and good noodles for a while.

The noodles that have been eaten for an hour, roll out the cutting agent, rub the strips, rub the fine and pull the fine noodles into the plate, smear the oil and dip it well, and continue to chop vegetables in a circle (according to what you like), I generally like tomatoes, peppers, eggs, and then stir-fry a celery fried meat, onion fried meat and so on.

Pull the good noodles to the board, and properly grease the board, do not pull too fine, it must be even, mainly the work of the hands. I'm a little thin here, but I'm a little bit thinner, so I'm a little thinner.

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.

The noodles want to be as fine as they want, and the baby and the elderly pull the fine points when eating, and catch up with the dragon beard noodles.

Bimen (mixing the vegetables) and eating.

Ingredients: Flour (plain wheat flour I use) 500g

Warm water to see how much to add.

Oil a little bit (not for dough).

Sauce recipe (you can make it according to your own ideas, I make sauerkraut) garlic, ginger, pickled pepper, pickled ginger, pickled cabbage, meat foam, starch).

The practice of making ramen.

Start and face. Add an appropriate amount of warm water to the flour and stick it together, and the water should be added slowly to avoid adding too much.

Knead the dough vigorously (at least 10 minutes) until the surface is smooth and free of particles, preferably if there are air bubbles.

Cut the dough into a moderate size, flatten it, and roll it out with a rolling pin, not too thin, so that the noodles don't taste good.

Pour a little oil over the dough (so that the dough does not stick).

Fold the dough and wrap it in plastic wrap (this is not in a hurry to eat, it should be stored in the refrigerator, if you eat it directly, you don't need plastic wrap).

Refrigerate. This is not in a hurry to eat, so as not to put it outside to wake up too much, become too soft, and have to eat it before taking it out. If you eat it directly, put it outside and let the dough rise for half an hour, and remember to cover the dough with a damp cloth to prevent water loss and hardening.

The dough is cut into strips, and when the water boils, start pulling the noodles (if it is easy to break, don't pull it, instead rub the noodles, and pull them long while rubbing, which is my own experience).

From the first ramen in the pot, cook for 15 to 20 minutes, don't be afraid of the noodles to cook rotten, if they won't be rotten, just cook them.

Prepare the sauce ingredients:1Cut the meat into cubes or foam, add soy sauce and cooking wine sugar for marinating, at least 20 minutes; 2.pickled ginger, pickled pepper, pickled cabbage, diced and finely chopped; 3.Finely mince the garlic and shred the ginger.

Stir-fry the sauce in the pot: after pouring oil and waiting for heat, pour minced garlic and ginger shreds and fry until fragrant, put a little Pixian bean paste and stir-fry fragrant (as you like, I like it), pour in the pickled ginger and pepper and stir-fry until fragrant, pour in the pickled cabbage and stir-fry until fragrant, push the fried in front of the pot to the side of the pot to leave some space, then pour the oil, pour in the diced meat or meat foam and fry it, the front fried and the meat must be mixed and fried, 5 minutes later, put in the chicken essence and soup, stir-fry and start the pot.

Leave an appropriate amount of fried sauce in the pot (depending on the number of people who eat the noodles), add water and bring to a boil, add a little water starch, pour in, and bring to a boil. You can try the salt taste, and add salt if it is not salty.

The sauce is ready (usually the sauce is made before cooking).

Put the sauce into the boiled noodles, you can add some oil, chili pepper or vinegar, ouch hey, it's so delicious!

Tips: The sauce sauce is cooked in the noodles, and the fried sauce is put in the refrigerator, and if you want to eat the noodles, take a little out to make the sauce.

When it comes to ramen, the place that comes to mind is Lanzhou, Gansu. You can go to the Gansu Zhongshan Huangqi Snack Training Center. Learn once, free technology upgrade for life.

The technology is constantly updated, and the tracking service allows students to start a business with confidence; If the raw materials and equipment are not available locally, we can provide you with raw materials ** and distribution services.

In the process of opening a store, regardless of technical or operational problems, you can call ** to consult our teachers, and if you encounter problems that cannot be solved, you can come back for free to continue learning.

The catering industry has a low investment threshold and considerable returns, and has always been very popular with those who want to start a small business. At this stage, catering is still a project with the potential to make money, for friends who are starting a business for the first time, choose a small catering project, gradually accumulate experience and capital, and then slowly make the enterprise bigger and stronger.

At present, the most popular catering industry is a snack, not only small investment, considerable returns, but also easy to use, is a good choice for friends who want to start a business.