May I ask if the ramen is broken when it is pulled because there is too much salt?

Maybe the ramen agent is not good! Although it saves effort, it is harmful to the body! I am using salt and edible alkali.

It may be that it is not yet time for you to reconcile with the dough, or it may be that you add too little water and the dough is too dry! If you add 5-6 taels of water according to 1 kg of noodles on the Internet, it is estimated that the noodles are too dry!! If you buy high-gluten noodles, it's hard to pull!

You should choose all-purpose noodles!

Ramen noodles break when they are pulled, which can be caused by adding too much salt. In terms of ingredient list, choosing high-gluten flour can increase the gluten of the noodles and reduce the possibility of cross-sectioning. In addition, the correct production steps are also the key to making ramen noodles with a chewy texture.

Here's a simple step to make ramen:

Ingredients: 1500 g of bread flour.

2.Water 220 g.

3.Salt 5 grams.

4.Alkaline water (or baking soda) to taste.

5.Other seasonings and side dishes, such as soy sauce, miso, chopped green onions, eggs, etc., are prepared according to individual tastes.

Production Steps:1Dissolve the salt in water, slowly add to the flour and stir with chopsticks until it is snowflake-shaped.

2.Knead the dough by hand until smooth, cover with a damp cloth and let it sit for 30 minutes.

3.Roll out the dough into thin slices, sprinkle with alkaline water (or baking soda) and cut the dough into thin strips with a knife.

4.Roll the noodles into a round shape and cook them in boiling water.

5.Rinse the cooked ramen noodles with cold water, drain and set aside.

6.Place the ramen in a bowl, add the seasoning and side dishes, and enjoy.

In the production process, the amount of salt added is key. If you add too much, the noodles will become brittle and easy to break. It is recommended to add 5 grams of edible salt per catty of flour to ensure the gluten of the noodles.

At the same time, there are a few things to keep in mind when making ramen:

1.The quality of the flour is also important, and choosing a high-gluten flour can make the noodles more resilient and gluten.

2.When kneading the dough, try to knead the dough until it is smooth, which can ensure the texture and toughness of the noodles.

3.When cooking noodles, it is necessary to grasp the heat and time to avoid the noodles being too soft and easy to break.

4.When adding seasonings, you can adjust the appropriate amount according to your personal taste, but be careful not to affect the texture of the noodles too much.

By controlling the amount of salt added, choosing high-gluten flour, and making it right to make it easy to break, you can make ramen noodles that feel chewy and not easy to break.

If there is too much salt, it will not be broken.

Summary. If there is too much salt, it can't be opened, and if there is less salt, it lacks toughness, and it can't be stretched, and it will break when it is pulled. Therefore, salt must be put in moderation. And ramen noodles don't need to put alkali, alkali is more often needed to make dough for buns.

Why can't the ramen be too strong, is it too much salt or too much alkali?

If there is too much salt, it will not be opened carefully, and if there is less salt, it will lack toughness, and it will not be long when it is pulled, and it will break when it is pulled. Yuzheng, so Qingpi regrets that salt must be in moderation. And ramen noodles don't need to put alkali, alkali is more often needed to make dough for buns.

There is no need to put alkali to make noodles, it is not recommended to put alkali to make pasta and socks to cook porridge, alkali will destroy the nutrients in the ingredients, especially the content of vitamin B in Dongbi, although the taste of jujube will be good, but it will reduce the nutritional value of the ingredients!

How much to put is the right amount.

This moderate amount is very spiritual. I usually put 8 grams of salt per pound of ramen, and when I am proficient, I can just go down. Look at the feel.

The amount of ramen and noodle salt and ramen agent is the same.

Ingredients: 2500 grams of fine powder, 1500 grams of water, 25 grams of alkaline noodles, 20 grams of salt, 20 grams of ramen agent.

Here's how:

1. The main ingredient is edible alkali with warm water, and now it is cold in winter, and the flour is gluten with 30 degrees of warm water when mixing noodles.

2. Cover with plastic wrap and leave for 30 minutes after a dough mixing program.

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

4. Then pull up the dough with both hands, and kink it after stretching, I can't take pictures myself, so I can only pull it open and put it on the board.

5. Pull it repeatedly, this is called slipping noodles, this process takes about 10 minutes, feel that the dough is tough, roll it into long strips, smear oil on the surface, cover with plastic wrap and set aside.

6. Prepare the beef stick bones, cook the soup with beef and beef stick bones, put the beef stick bones and beef into the pot together, add cold water, and skim off the foam when there is foam.

7. The only ingredients used for cooking meat are: 2 star anise, 2 cinnamon pieces, 20 Sichuan peppercorns, 5 slices of ginger, 2 dried chili peppers, and 1 green onion.

8. After skimming off the foam, add the boiled meat, simmer for 1 hour on low heat, 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.

9. Slice or dice the beef and cook it with broth and 3 grams of salt and set it aside.

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

11. Mix an appropriate amount of beef broth with half of the water, add 3 grams of salt and pepper to taste, and add the boiled radish slices.

12. Divide the noodles into thin strips, the thickness is according to your own preferences, my family has a difference between loving thick and thin, and cook it in a pot.

13. Wait for the noodles to float and add a little green vegetables to decorate.

What ramen? In the case of Lanzhou ramen, the proportion of salt in the first generation of noodles is about 250. You can add the noodle agent little by little! The salt can be left dry. It is best to dissolve the ramen agent with water, and the ratio of ramen noodle to water is 1:3

Of course, there is a lot of ramen agent. But not too much.

Summary. One is that there is less hard water on the surface, the second is that the salt is not put in proportion, and the salt amount is excessive, and the third is that Shaanxi people use Peng ash, and the proportion of Peng ash is wrong. Technical things have to be strict.

One silver royal is less hard water, the second is not in proportion to the salt, the amount of salt is exceeded, the third is Shaanxi people use Peng Chashan ash, Peng ash ratio is wrong. Technical things must be strict with Feng Qingyan.

In fact, even if there is no ramen agent, a good ramen master only has an appropriate amount of salt in the noodles, and after fully kneading the noodles, it can also be pulled into noodles. Ramen mainly depends on the skills of the ramen master, relying on the ramen agent or having the ramen agent can ramen, it is a misunderstanding, a ramen master must go through at least a few months of training to master the technique of ramen, and then go through a personal careful pants for about a year of exercise, in order to become a qualified ramen master, from the dough to knead the dough to make the "noodle agent", everything is a professional skill, just kneading the dough has to be repeated more than a dozen times, in order to make the noodles and "live", in order to be suitable for ramen, and the noodles can be smooth and smooth.

Dear, hello, I am very happy to serve you, about your question "why is the saline-alkali ramen finally out of the last strip in winter", has been queried for you, the answer is as follows: the indoor temperature is too high, the noodles have been effective, the quality of the noodles is not good, and the proportion of salt and alkali will cause the phenomenon of broken strips. Ramen Tips:

1. The softness and hardness of the dough should be moderate, and after the dough is kneaded, it should be kneaded three times and three times, and only when it is kneaded thoroughly can the noodles be pulled out! Wide, thin, etc. can be pulled out according to demand. 2. Before the ramen, you must test the ductility of the ramen, if it is too tight and can't be opened, you need to continue to add ramen, or not too much, just the right amount, continue to knead, 3. The water temperature of the ramen is also very important.

In winter, warm water is generally used, so that the dough is not too tight and strong, and the next process cannot be carried out. As the outside air temperature changes, the water temperature needs to be adjusted.

How to pull ramen in winter. Why can't I pull it, I don't put much salt. It's just not good to pull.

Please ask the master to give the following answers: It is estimated that there are several reasons, and the water is cold and the alkali is not enough. Gluten is not good, no need to put salt in winter.

How to pull ramen in winter. Why can't I pull it, I don't put much salt. It's just not good to pull. Ask the master for advice.

Why can't I pull it, I don't put much salt. It's just not good to pull. Please ask the master to guide the answer as follows:

It is estimated that there are several reasons for this, and the water is cold, and the alkali is not enough. The gluten is not good, so the winter does not need to put the salt in the tan hall.

Extended information: Ramen is a traditional noodle dish with a unique flavor in northern cities. Generally speaking, if we want to eat ramen, we will go to a ramen restaurant, because it is difficult to pull out the noodles with a good taste if we ramen at home, especially the noodles, and the dough is easy to break without knowing the specific method.

But with a few tips, you can make ramen at home. So, how can ramen be separated from the noodles? Ramen noodles can be steamed, boiled, seared, fried, and stir-fried, each with its own flavor.

The technique of ramen noodles is very strong, and it is necessary to 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 out 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. [Material]:

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, and pour water with one hand (water temperature:

Warm in winter, cool in summer, warm in spring and autumn), one hand and noodles, beaten into spikes, so that the flour and water are all mixed and kneaded into a ball, and then dip the water with both hands to shake the noodles evenly, until the basin is clean and the face is light, 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, one end of each hand to stretch the dough, lift it off the board, slowly slide the strip, that is, shake up and down, close the two hands and twist into a twist shape, so that after shaking six or seven times repeatedly, 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 case, throw it into a long strip, and then put it on the board, remove the two ends of the mask, fold the two ends 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 vigorously 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.

Features]: Soft, tenacious, smooth.