I suggest finding a training course to learn, specific training programs are: beef ramen, red oil ramen, pickled beef ramen, traditional big wide, two wide, leek leaves, three fine, two fine, hair fine, a nest of silk, wide side leek leaves, round side leek leaves, three prongs, hollow ramen, stuffed ramen, a track ramen, ramen broth simmering method, a drop of fragrant red oil production methods, fried soy sauce noodles, cold noodles, beef ramen, marinated beef, Marinated chicken eggs, chili oil boiling method, a drop of fragrant red oil production method,

36 kinds of coleslaw production method, braised beef noodles and so on.

Main content:

1, ramen training flour selection (very important);

2, ramen training production and noodle water and noodle ratio and requirements;

3, and noodle, kneading, pulling noodle dosage and pulling noodle practice;

4, ramen training pulling, sliding noodle practice;

5, various types of pulling noodles Pulling method; brine meat production method; brine chicken egg production method;

6, brine meat boiling soup method and precautions;

7, broth boiling and soup mixing method;

8, ramen training noodle maturity identification, cooking standards;

9, the core seasoning, secret seasoning recipe explaining the use of;

10, red oil and chili oil production. chili oil production.