Why Lanzhou beef ramen noodles can be cooked in more than 10 seconds?

The reason why Lanzhou beef ramen is easy to cook:

One: the ramen is pulled to a very thin degree

First of all, a piece of dough is stretched from side to side by the master, and then the same operation is carried out over and over again. A skilled master can pull up thousands of pieces of dough, each one very thin and long. Coupled with the fact that the soup in which the noodles are cooked is always at a high temperature, the cross-section of the pulled noodles has a very small area and a large area of heat, and it's not unusual for them to be cooked within ten seconds of being put down.

If a piece of dough pulled to 100 on the stop, that cook more than ten seconds to fish up is certainly not cooked, that the noodles are only the appearance of the surface of the cooked, the inside is still flour paste it.

Second: the taste of ramen

The most important thing about ramen is the taste, and the tendon of the noodle will directly affect the taste of beef noodles, was pulled into a long thin noodle if you cook too long in the soup, the tendon will be weaker. The noodles cooked in this way tastes almost the same as the flour paste into strips, in general Lanzhou ramen restaurant, in addition to some of the elderly and children need to cook for a long time, other customers generally will not ask to cook for a long time.

And a good bowl of beef noodles is long and silky but not too sinewy.

Three: Ramen noodles are freshly made with high humidity

Ramen noodles in ramen shops are freshly made with dough, usually in a wet state, unlike the noodles in fast food. The noodles we cook at home are dry, so when we put them in hot water they still have to absorb water before being heated. In contrast, ready-made ramen eliminates the process of dry noodles absorbing water when they are put into the soup to cook, which naturally reduces the time it takes to cook the ramen.