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How do you make ramen without ramen at home?

1. Use the right amount of refined flour to add the right amount of salt, stir evenly, then use water and noodles, knead more after forming dough, so as to make the noodle strong. Remember not to put too much salt, or it won't open. After the noodles are reconciled, wake up for 30 minutes, spread a layer of vegetable oil evenly on the panel, and roll it into a circle with a rolling pin.

2. Add the right amount of salt water to the high-gluten flour and warm the salt water. Put the toaster and stir at high speed for 15 minutes. Take out the dough. Leave the dough for 30 minutes. The dough is divided into four equal portions. Each part is kneaded, flattened and rolled into a circle of thickness in the picture, and each piece is oiled. The dough is greased and rolled out and cut into long strips. Grease the growing strips on the plate to prevent the noodles from sticking together with oil.

3, do not add noodle agent, add some edible salt, is also OK, is a little worse than noodle agent.

4. in order to make delicious hand-pulled noodles, we first need to pour the right amount of water into the flour and stir it into a small pimple, and then we continue to form the dough. Then wake up for 10 minutes until the dough is fully awake, and then choose to knead it hard, wait until the surface of the dough is smooth, and then we continue to knead the dough first.

5. Yes, ramen mainly depends on the skill of the ramen master, and the ramen agent only plays an auxiliary role. in fact, even if there is no ramen agent, a good ramen master can only knead the right amount of salt or alkali in the noodle, and after fully kneading the noodles, it can also be pulled into noodles. Ordinary people can't pull into ramen even if they use more and better ramen agents. The key to ramen is the technology of the ramen master and the skills of mixing, kneading and ramen.

What is the formula and method of making ramen?

The formula for mixing noodles is: flour, 500 grams of salt, 4 grams of noodle-pulling agent, 2 water, and 250-ml-300 grams of ramen noodles. The main point of the noodles is to select high-quality fine flour rich in gluten and strong toughness, and to make soft noodles and puff made from Lanzhou local plants and plants.

The correct formula and practice of ramen and noodles are as follows: prepare materials: flour 300g 350g (3Mui 4 people), water 150g 175g, oil right amount, salt right amount of preparation steps: flour, water, salt knead into a uniform dough. The dough is as soft and hard as the dumpling skin. Half a jin of salt is enough for 1 teaspoon of noodles to wake up for 2 hours after kneading. Roll out the growing square surface and sprinkle with thin powder.

Prepare ingredients: 350 grams of ordinary high-gluten flour; 175 grams of water; the right amount of oil. Knead the flour with water to form a smooth dough. Divide the dough equally into two parts, knead it round and flatten it. Oil it up and down and put it on the plate. Cover with plastic wrap and refrigerate overnight. At this time, the pot can boil water, ready to start ramen. Grease the panel, take a piece of cake and press a little to make the cake uniform in thickness.

The analysis is as follows: the proportion of ramen noodles is 2500 grams of fine powder, 1500 grams of water and 25 grams of alkali noodles. Put the flour and salt noodles into the basin, add a little water to the flour, and add a little water along the edge of the stainless steel basin. In the process of adding water, keep kneading the flour with your hands, the smaller the kneading unit, the better.

After mixing all the dry ingredients together, add the wet ingredients. Stir the material evenly into a ball. Let sit for half an hour to an hour to help the dough get hammered. Rub the dough repeatedly and let the yeast, sugar and salt melt into the dough. Knead to produce tenderness. One hand picked up the dough and smashed it on the board. Fold the dough and turn it 90 degrees.

What is the correct recipe for ramen and noodles?

Add salt and alkali to the ingredients of noodles. 500 grams of flour, 3 grams of salt, salt increases the strength of noodles. Add 2 grams of alkali, alkali to increase the degree of forming of noodles is not easy to break. Add water in 200-220 grams, the specific amount of water depends on the practice and variety of noodles, ramen use more water, hand-rolling noodles use less water. 3, the method of making noodles. After mixing the dough, the dough must wake up to improve the toughness and elasticity of the dough. Using starch to make noodles, the starch taste is delicate and smooth, which can greatly increase the smooth taste of noodles.

The proportion of ramen noodles is 2500 grams of fine powder, 1500 grams of water and 25 grams of alkali noodles. Put the flour and salt noodles into the basin, add a little bit of water to the flour, along the edge of the stainless steel basin, a little bit of water. In the process of adding water, keep kneading the flour with your hands, the smaller the kneading unit, the better. Knead with the three fingertips in the middle, the less you rub each time, the more evenly kneaded the dough comes out, the better the dough comes out.

The methods and techniques of ramen are as follows: the proportion of ramen is 2500 grams of fine powder, 1500 grams of water and 25 grams of alkali noodles. Put the flour and salt into the basin together, then add a little water to the flour, remember that we need to add water along the edge of the basin, and we should constantly rub the flour with our hands in the process of adding water, and the smaller the kneading unit, the better. Only in this way can the flour absorb water more easily and absorb water more fully.

The correct formula and practice of ramen and noodles are as follows: prepare materials: flour 300g 350g (3Mui 4 people), water 150g 175g, oil right amount, salt right amount of preparation steps: flour, water, salt knead into a uniform dough. The dough is as soft and hard as the dumpling skin. Half a jin of salt is enough to put 1 teaspoon of noodles, as shown below: the dough wakes up for 2 hours after kneading.

The formula for mixing noodles is: flour, 500 grams of salt, 4 grams of noodle-pulling agent, 2 water, and 250-ml-300 grams of ramen noodles. The main point of the noodles is to select high-quality fine flour rich in gluten and strong toughness, and to make soft noodles and puff made from Lanzhou local plants and plants.

The correct formula of hand-held noodles and noodles selection and preparation of soil egg yolk hand-held noodles first of all, the basic raw materials of hand-held noodles are high-gluten flour and water, and their ratio should be 0.35. Need to pay attention to when buying flour: to choose high-quality, fresh period, no wormeyes, no pimples, no aleurone flavor of flour. Secondly, when buying eggs, you should choose native eggs, so that noodles are more chewy and fragrant.

How to make noodles and noodles?

Put the flour into the basin, put the right amount of dry flour into the basin, add a spoonful of salt and two raw eggs to increase the strength of the noodles. When mixing noodles, add water bit by bit, add some, stir while adding water, until they form a large dough, and then add a certain amount of cooking oil. After kneading and waking up the noodles, wake up for a while, about 30 minutes. After waking up, start kneading the noodles for a while, which will increase the taste of the noodles.

The specific methods are as follows: in the main ingredient, edible alkali is hydrated with warm water, and now it is cold in winter, and when mixing noodles, using warm water of 30 degrees is conducive to flour gluten. Cover with plastic wrap for 30 minutes after a noodle mixing program. Divide it into three noodles, knead it into strips, put oil on the surface, and still cover it with plastic wrap for half an hour. Then I pulled the noodle up with both hands, stretched it and twisted it with homeopathy. I couldn't take a picture myself, so I had to pull it open and put it on the board to take pictures.

[production process]: 1. Put the flour and salt noodles together into the basin, pour water in one hand (water temperature: warm in winter, cool in summer, warm in spring and autumn), mix the flour with the other and beat it into ears, so that the flour and water are all mixed and kneaded into a ball, and then dip the noodles in water with both hands until the basin is smooth and does not stick to the hands. Cover with a clean cloth for about half an hour. 2. Turn the alkali noodle into lye with 100 grams of water.

After the dough is basically kneaded, pour the alkali water on the dough and continue to knead until the hands, noodles and pots are smooth. Finally, turn around the edge of the basin to lift some water, turn the dough over and cover with a wet cloth, simmer for 15-30 minutes, so that the flour particles fully absorb water.

The correct formula and practice of ramen and noodles are as follows: prepare materials: flour 300g 350g (3Mui 4 people), water 150g 175g, oil right amount, salt right amount of preparation steps: flour, water, salt knead into a uniform dough. The dough is as soft and hard as the dumpling skin. Half a jin of salt is enough for 1 teaspoon of noodles to wake up for 2 hours after kneading. Roll out the growing square surface and sprinkle with thin powder.

But noodles are a problem that bothers many people. Here I would like to introduce some ways to make noodles for you to learn. The first kind: 1, use ordinary dumpling powder, add salt, a little bit of alkali noodles, a little oil with cold water and noodles. 2. Wake up for half an hour after making up. Continue to mix the noodles after 3, half an hour, then divide the noodles into pieces, rub them into long strips, dish them on a plate, grease them, and apply more. 4, then put it in the refrigerator for one night, and you can take it out the next day.