Noodle soup recipes and recipes Ramen soup recipes

Ingredients list

Appropriate amount of flour

Appropriate amount of water

Cooking steps:

1. Use warm water to stir the flour into a paste. The water temperature should not be too high. Just warm your hands. The batter should not be too thin or too thick, otherwise it will be difficult to pick. ?

2. Every few minutes, beat the batter a few times like beating eggs to make the batter smooth and elastic, and then soak the batter in cold water.

3. Boil the water in the pot, start picking the noodles, and pour all the cold water from the noodles into the pot. Add cold water and continue to pick out the noodles. Repeat this step four to five times. The remaining noodles will be soft and long.

5. Pour the selected noodles into the pot and stir continuously with chopsticks until it becomes gluten.

2. Ramen soup recipe

Lanzhou Ramen Soup Recipe: star anise, fennel, grass fruit, bay leaves, angelica dahurica, peanuts, sesame seeds, nuts, cloves, cinnamon, cardamom, amomum villosum, diced beef, minced coriander, minced shallots.

Extended information

How to make ramen noodles:

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

Production process:

1． Put the flour and salt noodles into a basin together, pour water with one hand (water temperature: warm in winter, cool in summer, warm in spring and autumn), knead the dough with the other hand, beat into ears, mix the flour and water, and knead until it forms a ball. Dip your hands in water and rub the dough evenly until the basin is clean and smooth and no longer sticks to your hands. Cover with a clean cloth for about half an hour.

2. Dissolve the alkaline surface with 100g of water into alkaline water.

3． After the dough is ready, take 1/2 of the dough and dip it in alkaline water with both hands and roll it into a long strip. Stretch one end of the dough with each hand, lift it off the chopping board, and slowly roll the dough up and down. Put your hands together and twist it into a twist shape. Repeat this. After shaking it six or seven times, when the thickness is uniform, place it on the chopping board, sprinkle with dry flour and roll it evenly, then lift the two ends from the case and shake them into long strips, then place them on the chopping board, remove the two ends and fold them into two pieces.

Pinch the two ends with one hand, put the four fingers of the other hand on the other ends of the two noodles, pick them up in the air, stretch them with both hands at the same time, shake them up and down, and pull them six or seven times. Roll the noodles while pulling, and pull the noodles into thin stick-thick strips (64 sticks), and put them in a pot of boiling water. When placing the dough into the pot, hold both ends of the dough with your left hand, spread the noodles evenly in the pot with your right hand, then place your right hand on the end of the dough, grab the cut ends of the dough with your left hand, and spread it into the pot.

Features: Soft, tough and smooth.

References:

Baidu Encyclopedia-Ramen