The noodles for ramen are made with high gluten flour, water and salt. It's easy to break the noodles because you don't wake them up, which is a very important step to increase the toughness of the dough. Secondly, the choice of flour is also very important, you should choose high gluten flour. Thirdly, the kneading time should be even. Here is how to do it:

Preparation materials: 250 grams of high-gluten flour, 5 grams of oil, 1 gram of salt, 125 grams of water

Steps to make:

1, flour, water, salt, poured into a basin?

2, mixed evenly and kneaded into a smooth dough, about ten minutes to knead, covered with plastic wrap rest for fifteen minutes, take out the dough on the cutting board and knead again for ten minutes to increase the toughness of the dough, and then covered with plastic wrap to wake up for fifteen minutes

3, the dough is divided into four equal portions, each portion of the kneaded, flattened, and rolled out into a circle with the thickness of the figure

4, the bottom of the disk smeared with a small amount of oil, and then The dough is then spread with a layer of oil between each piece, stacked on a plate and covered with plastic wrap, and left to rest at room temperature for more than 4 hours, or refrigerated overnight

5. The dough is very elastic and pliable when it's relaxed into place, and you can cut a piece of it into strips by cutting it in this way, and then continue to cover the rest of the pieces with plastic wrap to prevent them from drying out

6. Uniform force first slowly to the sides of the long, pull out the appropriate thickness can be

7, pull the strips at the same time to boil a pot of water, the noodles pulled good water is also open, the following into the soup, as for the soup base and vegetables and meat with, according to the taste of their own with