Making ramen noodles Ingredients: 2500 grams of fine powder, 1500 grams of water, 25 grams of alkaline noodles, and a little salt.
Production process: 1. Put the flour and salt noodles into a basin together, pour water with one hand (water temperature: warm in winter, cool in summer, warm in spring and autumn), knead the dough with the other hand, beat into ears, mix the flour and water, and knead until it forms a ball. Dip your hands in water and rub the dough evenly until the basin is clean and smooth and no longer sticks to your hands.
Cover with a clean cloth for about half an hour.
2. Dissolve 100 grams of alkaline water into alkaline water.
3. After the dough is ready, take 1/2 of the dough and dip it in alkaline water with both hands and roll it into a long strip. Stretch one end of the dough with each hand, lift it off the chopping board, and slowly roll the dough up and down. Put your hands together and twist it into a twist shape. Repeat this. After shaking for six or seven times, when the thickness is uniform, place it on the chopping board, sprinkle with dry flour and roll evenly, then lift the two ends from the case and shake them into long strips, then place them on the chopping board, remove the two ends and fold them into two pieces, and hold two with one hand. Put the four fingers of the other hand on the other ends of the two noodles, pick them up in the air, stretch them with both hands at the same time, shake them up and down, and pull them six or seven times.
While pulling and rolling the noodles, pull the noodles into thin stick-thick strips (64 sticks) and put them in a pot of boiling water.
When placing the noodles in the pot, hold both ends of the noodles with your left hand, spread the noodles evenly in the pot with your right hand, then place your right hand on the end of the noodles, grab the sectioned noodles with your left hand, and spread the noodles into the pot.
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