lā (拉) miàn (面).

La-men, also known as pulled noodles, flung noodles, and stretched noodles, have a chewy texture and are one of the main types of noodles in China. Ramen originated in the northern Shandong and Shanxi regions, using both hands to pull long noodles, completely independent of the machine, is a very unique noodle-making skills, and it is rumored that the Japanese ramen is inherited from this. Nowadays, ramen is available in different thicknesses, and the cooking time can be adjusted according to the softness or hardness of the noodles you like.

What the Japanese call chow mein is actually ramen from northern China. Hot ramen made with Chinese noodles or cool, refreshing noodles are favorites of the Japanese, while quick-cooked instant ramen is one of the most popular choices for families. When cooked, Chinese ramen will be transparent, soak it in cold water until cool, then pick it up and drain it.

How to make ramen:

Main ingredient: 250 grams of flour.

Accessories: 125g water, 1g salt, 5g oil.

Steps:

1, flour, water, salt, pour into a basin.

2, mix well and knead into a smooth dough, about ten minutes to knead, covered with plastic wrap to rest for fifteen minutes, take out the dough on the cutting board and knead again for ten minutes to increase the toughness of the dough, and then covered with plastic wrap to wake up for fifteen minutes.

3. Divide the dough into four equal portions, knead each portion separately, flatten, and roll into a disc of the thickness shown in the picture.

4: Lightly oil the bottom of a plate, then spread a layer of oil between each piece of dough, fold over the plate, cover with plastic wrap, and let stand at room temperature for 4 hours or more, or refrigerate overnight.

5. Loosen the dough into place to make it very elastic and pliable, and cut it in such a way that you first take a piece of dough and cut it into strips, and continue to cover the rest of the dough with plastic wrap to prevent it from drying out.

6, cut the long thin strip, with a hand pick up a tug on the ends, even force first slowly to the sides, pull out the right thickness can be. The more you pull it, the more you can feel it, the more my kids pull it, the more fun it is.

7, pull the stripes at the same time on the boil a pot of water, the noodles pulled a good water is also open, the following into the soup, as for the soup base and vegetables and meat with, according to the taste of their own with it!