How to cook ramen, how to cook ramen deliciously

Bring the water to a boil, put in the ramen, and when the noodles come to the surface, take them out, wash them in cold water, make the soup well, then put in the ramen, sprinkle with chopped green onions, and add the ingredients.

Beef ramen, you need to prepare some white radish, beef liver, beef, ramen, some other seasonings, beef and beef bones put into clean water to clean, and then soak for a few hours, and then put it in a pot of warm water, when it is about to boil, remove the foam, add an appropriate amount of salt, grass fruit, ginger peel and pepper, wrap it in gauze into a seasoning package, and then remove the dust on the surface with water, put it into the pot, slowly simmer it for a few hours over low heat, take it out and cut it into thick pieces after stewing, Cut the beef liver into small pieces, put it in the pot and cook it, slowly fry the ginger skin, grass fruit, and peppercorns into powder with warm fire, wash the radish and slice it and cook, chop the green onion and garlic seedlings into minced pieces, cut the coriander into small sections for later use, skim off the oil slick of the broth, and then pour the blood water of the soaked meat into the boiling broth together, and wait until it boils to skim off the foam and clarify, and then add various seasonings, pour the beef liver soup into the water, boil the foam and skim off, and then add some cooked radish slices, monosodium glutamate, pepper, salt, Put the ramen noodles in a pot and cook them in a bowl, then pour the beef broth, beef, and diced radish on top of the noodles, and add some spicy oil, chopped green onions, garlic sprouts, and coriander according to your taste, which has high nutritional value and tastes very good.

To increase the milk flavor of ramen, you need to prepare some ramen, miso, meat slices, cream stock, white sesame, green onions, corn, boil the noodles first, after boiling, take some hot stock in the pot to adjust the miso evenly, if there is no stock, you can also replace it with water, pour the already adjusted miso into the pot where the ramen is boiled, and then add the ramen, cook for a few minutes, don't cook for too long, and then add the seasoning package and stir evenly before eating, sprinkle some white sesame seeds, meat slices, and vegetables on top to eat.

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

Ingredients preparation: 350 grams of plain flour, 150 grams of high-gluten flour, 250 grams of water, soup pork rib soup is the best, there is no soup that can be used for recipes, 200 grams of pork belly, 300 grams of winter melon (can be omitted), 2 sections of green onions, 2 slices of ginger, half a spoon of dark soy sauce, 3 spoons of light soy sauce, a little vegetable oil, an appropriate amount of salt, an appropriate amount of thirteen spices, 2-3 star anise, 7-8 Sichuan peppercorns, and 1 bay leaf.

1. Mix flour and water and knead into a smooth dough and let stand for 15 minutes;

2. Cut the pork belly into pieces, and prepare the rest for later use. Boil the pork belly in water to remove the smell and put it in a pressure cooker. Add all the seasonings except the winter melon. Simmer on high heat, turn to low heat and simmer for 5 minutes, turn off the heat and simmer;

3. Divide the awakened noodles into 4 parts, grease both sides, and let stand for 20 minutes;

4. Shape the dough into a dough cake;

5. Use a knife to cut the dough into thin strips. At the same time, light a fire to boil water;

6. Grab the two ends of a noodle and gently stretch it to 2 3 times the original length, and start to put it in the pot when the water bubbles out;

7. It's good if the noodles float up, don't cook too much at once;

8. Open the soup and put it in the pot without covering the pot and cook for a while, then put it in the noodles and eat.

The recipe for hand-pulled noodles is: 1000 grams of fresh high-gluten flour (ramen flour), 8-10 grams of ramen agent (gluten power source), 10-15 grams of salt, 30-40 warm water 500-600 grams. Craft:

Add gluten and salt to warm water and stir to dissolve, then add flour in three times, knead into a dough, control the temperature of the dough at about 30, and let it rise for 25-30 minutes. Then knead into strips, stretch and fold in half many times, twist into twist and beat, knead into 20 mm thick 30 cm long round strips, smear some clear oil, cover with plastic wrap, and pull noodles for customers at any time, about 150 grams per bowl.

Ingredients: 80 grams of pork belly, 30 grams of choy sum, 1 instant noodle cake, 4 quail eggs, 30 grams of corn kernels.

Auxiliary ingredients: 5 grams of cooking wine, 3 grams of salt, 2 grams of white sugar, 1 of 200 grams of original pork bone broth, 80 grams of pork belly sliced, 20 grams of choy sum cut into sections.

2. 200ml of water, 5 grams of cooking wine, 3 grams of salt, 2 grams of white sugar, 200 grams of original pork bone broth, bring to a boil over high heat.

3. Bring 1 instant noodle cake to a boil over high heat, add 4 quails and choy sum, and continue to cook for 30 seconds.

4. Pour in 30 grams of corn kernels.

5. Finished Japanese ramen noodles.

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

The secret to becoming a ramen master in five minutes turned out to be.

Beef ramen, you need to prepare some white radish, beef liver, beef, ramen, some other seasonings, beef and beef bones put into clean water to clean, and then soak for a few hours, and then put it in a pot of warm water, when it is about to boil, remove the foam, add an appropriate amount of salt, grass fruit, ginger peel and pepper, wrap it in gauze into a seasoning package, and then remove the dust on the surface with water, put it into the pot, slowly simmer it for a few hours over low heat, take it out and cut it into thick pieces after stewing, Cut the beef liver into small pieces, put it in the pot and cook it, slowly fry the ginger skin, grass fruit, and peppercorns into powder with warm fire, wash the radish and slice it and cook, chop the green onion and garlic seedlings into minced pieces, cut the coriander into small sections for later use, skim off the oil slick of the broth, and then pour the blood water of the soaked meat into the boiling broth together, and wait until it boils to skim off the foam and clarify, and then add various seasonings, pour the beef liver soup into the water, boil the foam and skim off, and then add some cooked radish slices, monosodium glutamate, pepper, salt, Put the ramen noodles in a pot and cook them in a bowl, then pour the beef broth, beef, and diced radish on top of the noodles, and add some spicy oil, chopped green onions, garlic sprouts, and coriander according to your taste, which has high nutritional value and tastes very good.

To increase the milk flavor of ramen, you need to prepare some ramen, miso, meat slices, cream stock, white sesame, green onions, corn, boil the noodles first, after boiling, take some hot stock in the pot to adjust the miso evenly, if there is no stock, you can also replace it with water, pour the already adjusted miso into the pot where the ramen is boiled, and then add the ramen, cook for a few minutes, don't cook for too long, and then add the seasoning package and stir evenly before eating, sprinkle some white sesame seeds, meat slices, and vegetables on top to eat.

4 new ways to eat bubble noodles with a cavity! Instant noodles = boiling water + noodles + ham? Throw away the packets, there is more than one way to eat instant noodles.

Eat Naruto's favorite "Ichiraku Ramen" at home

Noodles are a very popular food in our country, and there are many ways to make them, and eating a bowl of cool noodles on a hot summer day is refreshing and removes the heat. In the cold winter, a bowl of steaming hot noodle soup instantly makes you feel the warmth of the whole body, the noodle making method is simple and convenient, the nutrition is indeed very rich, the noodles should be evenly thick, not sticky, now let's talk about the simple method of home-cooked boiled noodles.

Method 1: Ingredients:

Noodles, eggs.

Method: Cut the green onion into small pieces, put it in a bowl, add salt, sesame oil, light soy sauce and dark soy sauce. Stir well and set aside.

Add light soy sauce and dark soy sauce, don't add too much salt, otherwise it will be very salty). Add water to the pot, wait for the water to boil, beat in an egg (usually the amount of a person, you want to put a few, decide for yourself) When the egg yolk is about to harden, add the noodles and pickled green onions, and wait for the noodles to cook before eating.

Method 2: Ingredients:

Noodles. Method:

Prepare the dried chilies, chop them well, fry them in oil and set aside. Add oil, salt, soy sauce, small fish, cabbage, and sprinkle with green onions. Add water to a pot and bring to a boil.

Add the noodles, first on high heat, wait until boiling, then boil, stir with chopsticks. When the water is boiling, add an appropriate amount of water to the garnish bowl. Cook the noodles and stir in a bowl.

Method 3: Ingredients:

Noodles. Method:

Finely chop the shallots and set aside. Add an appropriate amount of water to a boiling pot and bring to a boil for later use. Add soy sauce, salt, flavor deficiency essence, and sesame oil to the empty bowl, and pour half a bowl of boiling Qinghan old water.

The remaining boiling water in the pot is used to cook the noodles, and when cooked, drain the water, put it in the soup prepared at the previous step, and sprinkle with chopped green onions.

Method 4: Ingredients: noodles, tomatoes.

Method: Wash and slice the tomatoes, mash two eggs, add salt to the egg mixture, and chop a piece of old ginger. Put oil in the pan, pour the egg mixture into the fried egg droppers when the oil is hot, and serve.

Add oil, hot oil and stir-fry ginger, pour the tomatoes into the stir-fry, and pour the egg flowers into the same stir-fry for a while when the tomatoes are out of the water (you can add a little white sugar, if you think the tomatoes are too sour, but only add a little bit). Then add water and cook to taste (the water can be slightly more than when making soup). Cook for about five minutes, then add salt (more salt), monosodium glutamate, and sesame oil.

Pour over the noodles and sprinkle with coriander

Cooking Tips: 1When there are small bubbles rising up and down in the bottom of the pot, then stir a few times, cover the lid, and then add some cold water when the water in the pot boils, and wait for the water to boil.

2.Adding some cold water when cooking noodles can better maintain the taste of noodles and reduce the alkaline exudation of noodles, which can damage the stomach and intestines if you eat too much alkali.