Hello, the making of ramen noodles skillfully utilizes the physical properties of the ingredients, namely the extensibility and elasticity of the gluten protein, no matter from the selection of ingredients, kneading the noodles, chewing the noodles, or sliding and making the noodles.

1. When selecting ingredients, you should generally choose fresh high-gluten flour instead of flour contaminated by insects, rats, or mildew, because this kind of flour not only does not meet hygienic standards, but the protein molecules contained in it will not react with protease (protease).

Due to pollution and other reasons, the activity of protease is enhanced), protein molecules are decomposed into amino acids, making the protein unable to combine with water to form gluten, thus greatly reducing the production of gluten.

Only fresh high-gluten flour (generally refined flour or special flour) with high protein content can ensure the prerequisite for successful making of ramen noodles.

2. Kneading noodles Kneading noodles is the basis and key to making ramen noodles.

The first thing to pay attention to is the temperature of the water. It is generally required to use warm water in winter and cold water in other seasons.

Because the temperature of the dough is easily affected by the natural air temperature, the temperature of the mixed dough is always maintained at 30°C through the difference in water temperature during mixing. This is because the protein in the flour has the highest water absorption at this time, which can reach 150%.

Gluten also has the highest production rate and the best quality, that is, the best extensibility and elasticity, and is the most suitable for stretching.

If the temperature is lower than 30°C, the water absorption and quality of the protein will decrease as the temperature decreases.

Exceeding 30°C will also reduce the production of gluten. When the temperature reaches 60°C, it will cause protein denaturation and lose its properties.

When some experienced ramen noodles are being rolled, they have to dip the noodles in hot water in winter and cold water in summer to keep the dough in the optimal stretching range.

Secondly, an appropriate amount of salt and alkali should be added when kneading the dough, because both can increase the production rate and quality of gluten in the dough.

For example, the osmotic pressure of an appropriate amount of salt, that is, sodium chloride molecules, can reduce the distance between protein molecules in the dough and increase the density. In particular, it can increase the viscosity of gliadin, one of the gluten proteins, and therefore

Improved gluten production and quality.

3. Pastry noodles: The dough is left for a period of time (generally not less than 30 minutes in winter, slightly shorter in summer). The purpose is also to promote the formation of gluten.

Placing it can also give proteins that have not fully absorbed water enough time to absorb water to improve the production and quality of gluten.

4. Sliding strips Place the dough on the board, roll it into a round strip, then hold both ends of the strip with both hands, lift it up and beat it hard on the chopping board.

After the strip is elongated, fold both ends in half, continue to hold the two ends and beat them repeatedly. The purpose is to adjust the arrangement of the gluten proteins in the dough so that the chaotic protein molecules are arranged into a long chain, which is called smooth gluten in the industry.

5. Take out the noodles. Place the rolled noodles on the chopping board, sprinkle with fermented noodles (to prevent the noodles from sticking), hold both ends in your hands, use both arms to accelerate and stretch outwards evenly, then fold the two ends in half, and place both ends on one hand at the same time.

Between the fingers of your hand (usually with your left hand), hook the other end downwards with the middle finger of the other hand, turn your palm up so that the noodles form a noose shape, and at the same time, stretch both hands to both sides.

After the noodles are stretched, put the hooked end of the right hand on the left finger, and continue to hook the other end with the right hand and stretch.

When stretching, the speed should be fast and the force should be even. Repeat this process, and each fold is called a button.

Stretching is a very technical job, and it is difficult for beginners to master the essentials.

The same dough, in the hands of an experienced chef, not only can be rolled out quickly (usually only takes about one minute), but the noodles can also be drawn out with uniform thickness without breaking, which is difficult for beginners to do.

Generally, the average length of a thin strip is 7 buttons, and a nest of silk noodles is 9 buttons. Dragon whisker noodles can reach 11 buttons. The strips are as thin as silk and do not break. It is truly the essence of Chinese cooking.

The whole process of making Lanzhou Ramen: 1. Kneading the noodles.

Stir an appropriate amount of flour and a small amount of water, and then mix an appropriate amount of fluffy ash (commercially available) aqueous solution into the dough.

You should add it while kneading it, and try stretching it to feel the pulling effect.

Until the requirements for stretching noodles can be met.

2. Stretch noodles.

Dip the prepared noodles into thin noodles (i.e. flour) and perform the stretching process. Control the strength according to the thickness of the noodles to meet your own requirements.

3. Cook noodles.

While stretching the noodles, boil a pot of boiling water. Put the stretched noodles into the boiling water immediately and stir continuously with chopsticks.

When it feels cooked, scoop it out and place it in a bowl.

4. Preparation To be precise, the preparation should be more appropriate. Add the cooking water to cover the noodles, then add chopped green onion, coriander, and meat sauce.

5. Preparation of meat sauce This is the key to Lanzhou Ramen. Generally, a large vat is made at one time for later use.

The specific method is to use pork belly and add various spices to cook it. It seems to take a long time.

Lanzhou's beef noodles are divided into seven types according to the shape of the noodles: large wide, wide noodles, thin noodles, thin noodles, two thin noodles, leek leaves, and buckwheat ribs.