Making ingredients: 500g flour, 275g water, a little lye, 50g salt, (the ratio of flour to water is about 10:5.5).

Methods:

1. Mix flour, water, lye and salt to make a water-based dough, and set aside for about 30 minutes.

2. Grab both ends of the dough with two hands and perform a series of shaking motions until it has a certain degree of extensibility, then place it on a board sprinkled with pumpernickel for the next step.

3. Wrap a layer of noodles evenly on the surface of the shaken dough, grab the ends of the dough with both hands, and then stretch it evenly to both sides, and so on, repeatedly stretching 7-8 buttons to complete the noodle-pulling operation.

4. Put the processed noodles into a pot of boiling water and cook them quickly. (When cooking, use chopsticks to hold the noodles together when they float to the surface for about 7-8 seconds to prevent them from sticking to each other).

The second kind:

1. Prepare the ingredients.

2. Do it yourself according to the tutorial, or get a master to teach you.

(1), Knead the flour with water to make a dough.

(2), grease the top and bottom and place on a plate. (Worry about will stick together on more oil)

(3), the panel smeared with oil, take a piece of pastry, slightly press a little, so that the thickness of the pastry is uniform (you can also use a rolling pin to roll slightly thinner, ramen can be pulled a little finer, but not too thin oh, it will not have that kind of glutenous texture).