The analysis is as follows: the ratio of ramen noodles is 2500 grams of refined powder, 1500 grams of water, and 25 grams of alkaline noodles.

1. Put the flour and salt into the basin together, add water little by little to the flour, and add water little by little along the edge of the stainless steel basin.

While adding water, keep kneading the flour with your hands. The smaller the kneading units, the better.

Use the three fingertips in the middle to knead. The less you knead each time, the more even the dough will come out. If you knead it well, it will come out in a flocculent shape.

Keep kneading like this until the original dough is formed.

Cover with a clean cloth for about half an hour.

2. Dissolve 100 grams of alkaline water into alkaline water.

3. After the noodles are cooked, pull the noodles onto the chopping board. Grease the chopping board appropriately. Do not pull the noodles too thin. They must be even. This mainly depends on your hands.

Wrap the noodles on the chopping board around your wrist like yarn, and then flick it on the chopping board a few times. Don't be afraid that the noodles will get tangled together, because there is oil and they will fall apart as soon as the chopsticks are put into the water.

Then put your right hand on the end of the dough, grab the broken dough head with your left hand, and put it into the pot.

The "Three Lights" Method of Mixing Noodles There is a lot of knowledge involved in mixing noodles. Just the mixing of water and flour is quite complicated. For example, you need to use cold water to roll out noodles and make dumplings, use boiling water to make siu mai, and spread spring rolls.

The skin needs to be thinned, etc., and the methods are different.

The correct way to knead the dough: Do not add enough water at one time when kneading the dough.

Pour the flour into the basin or on the board, make a depression in the middle, slowly pour the water in, and stir slowly with chopsticks.

When the water is absorbed by the flour, knead the dough repeatedly with your hands until the flour becomes many small dough pieces, commonly known as "snowflake noodles".

In this way, the flour will not flow everywhere because it has no time to absorb, nor will the batter be all over your hands and basin.

Then sprinkle water on the "snowflake noodles" and stir it with your hands to turn it into small lump-like dough, which is called "grape noodles".

At this time, the flour has not absorbed enough water and is relatively hard. You can cut the dough into pieces, wipe off the sticky batter on the basin or panel, then dip your hands in some water to wash off the flour on your hands and sprinkle it on the "grape noodles".

You can use your hands to knead the grape flour into a smooth dough.

This dough-making method is called the "three-step water-adding method", which can make the entire dough-making process clean and neat, and achieve the effect of "dough light, basin light, and hand light".

The amount of dough draft varies depending on the purpose.

Taking Qiwu flour or Fuqiang flour as an example, for every 500 grams of flour, the dough for rolling noodles should have a draft of 180-200 ml, the dough for making dumplings should have a draft of 200-210 ml, and the fermented noodles for making buns should have a draft of 225-250 ml. The first step

Add 60%-70% water, add 20% water in the second step, and finally add enough.

As long as the dough is kneaded in this way, the "three lights" can be achieved.