Cold water and noodles: the water temperature is generally below 30 °, because of the use of cold water or lower temperature water and noodles, starch at low temperatures will not occur in the expansion of the paste, so the formation of the dough is strong, toughness, tensile strength, dull, also known as "dead noodles". Cold water surface is characterized by the finished product is whiter in color, tastes good with tendon, not easy to break.

How to make ramen:

After making the dough, divide it into three equal portions, knead it into long strips, grease the surface, cover with plastic wrap and wait for half an hour;

Pull up the dough with both hands, pulling it up long and then twisting it in a smooth manner, pulling and twisting it over and over again, a process that will take about 10 minutes;

Feeling that the dough has a toughness, roll it out into long strips, grease the surface, cover with plastic wrap and stand by;

Pull the dough into thin strips, as thick or thin as you like.