How to make ramen noodles

Ramen noodles are purely hand-pulled and have elastic texture, delicious taste and rich nutrition. Below is the ramen making method I shared, let’s take a look. Beef Ramen

Ingredients: 30 kilograms of flour, 10 kilograms of beef Ingredients: 3 kilograms of beef liver, 10 kilograms of white radish Seasoning: 7 taels of pepper, 1 tael of grass fruit, 5 qian of osmanthus, 1 tael of ginger peel, clear oil 0.5 kilograms, 3 points of MSG, 1 kilogram of salt, 4 kilograms of soy sauce, 3 qian of pepper, half a kilogram each of coriander, garlic sprouts, chopped green onion, 7 taels of gray water, and some chili oil.

Method

1. Wash the beef and bones with clean water, then soak them in water for four hours (leave the blood water for another use), put the beef and bones into a warm water pot , skim off the foam when it is about to boil, add 4 taels of salt, 5 qian of grass fruit, 5 qian of ginger peel and 2 qian of Sichuan peppercorns. Wrap it in gauze to make a seasoning bag. Rinse with clean water to remove the dust, then put it into the pot and lower the heat. Stew for five hours and it will be cooked. Take it out to cool slightly and cut it into 1 cm cubes.

2. Cut the beef liver into small pieces and cook it in another pot until it is clarified and set aside. Stir-fry cinnamon seeds, pepper, grass fruit and ginger peel over warm fire, dry and grind into powder. Wash and cut radish into slices and cook. Chop garlic sprouts, green onions, and cut coriander into small sections. Set aside.

3. Skim off the floating oil from the broth, pour the blood water in which the meat is soaked into the boiling broth pot, skim the foam to clarify after boiling, add various seasoning powders, and then add the clear beef Pour a little water into the liver soup, bring to a boil and remove the foam, then add salt, pepper, MSG, cooked radish slices and skimmed oil.

4. Add 30 kilograms of flour and 18 kilograms of water to the dough, then knead it evenly. Use 7 taels of gray water (if the gray water is soluble, add less, if the gray water is light, add more) and knead evenly. Apply clear oil on the table, roll the noodles into strips, pull them into strips weighing five taels, cover them with a wet cloth, and then pull them into large width, leek leaves, two fines, and mustard wheat according to each person's preference for good food. Put a nest of noodles (triangular strips) in the shape of silk into the pot. When the noodles are cooked, put them into a bowl. Add an appropriate amount of beef soup, radish, diced pork, and floating oil, and pour it on the noodles. Serve. And add appropriate amount of coriander, garlic sprouts, chopped green onion and chili oil according to everyone's taste.

Features

The broth is clear and delicious, the noodles are soft and tasty, and they are nutritious and affordable. Japanese ramen

Ingredients: pork thigh bones, pork shoulder, eggs, spinach, green onions, ginger, noodles.

Seasoning: soy sauce, sugar, salt, pepper, aniseed.

Method

Soup

Boil the 2 pork thigh bones with boiling water to make the foam, wash them and put them into the pressure cooker, add a small piece of ginger and a Slice green onions and cook over medium heat for 45 minutes.

Barbecued pork and eggs

1. After buying the pork shoulder, tie it with a rope, soak it in cold water for 30 minutes, then boil it over high heat, skim off the blood foam, and add warm water Wash and set aside.

2. In another medium-sized pot, add some water, soy sauce, a handful of Sichuan peppercorns, an aniseed, a tablespoon of sugar, a few dried chili peppers, and bring to a boil. After boiling, add 1, simmer over low heat for more than 2 hours and then turn off the heat.

3. Boil another pot of water. After the water boils, add the eggs. Cook on high heat for 5 minutes. Turn off the heat and put in cold water (the yolks of these eggs will be thin and delicious.), After removing the shell, add 2 and soak it with the cooked barbecued pork overnight.

4. Take out the soaked barbecued pork and put it in the refrigerator for about half a day, so that the meat can be sliced ??easily. Look at the cut pork. You can drink it directly with wine or make it into barbecued rice. Miso vegetable ramen

Ingredients: ramen for 1 person, 20 grams of onions, 100 grams of cabbage, 20 grams of carrots, 30 grams of bean sprouts, 30 grams of canned corn kernels, a little green onion, soup base A: 50 Gram, 1 tablespoon of rice wine, 1 tablespoon of mirin, 1 teaspoon of sugar, 4 grams of bonito fish, soup base B: 400㏄.

Method

1. Mix all the soup base ingredients A evenly into the pot, then slowly add 400㏄ of water, mix well, and bring to a boil. This is the miso soup base. Set aside. .

2. Heat the pan, add an appropriate amount of salad oil, add shredded onions, cabbage, carrots and bean sprouts, stir-fry evenly, then take an appropriate amount of the miso soup base from step 1 and stir-fry until cooked. .

3. Take a large bowl, add an appropriate amount of miso soup base from Step 1, add the cooked ramen noodles, then place the vegetables from Step 2, and finally add corn kernels and chopped green onion. Soy Sauce Barbecued Pork Ramen

Ingredients: Ramen for 1 person, 200 grams of plum blossom meat, 5 slices of ginger, 1000 ㏄ of water, 3 grams of bonito fish, 1/2 braised egg, 30 grams of dried bamboo shoots, kelp 50 grams of sprouts, 50 grams of bean sprouts, appropriate amount of chopped green onion, 50cc of soy sauce, 30CC of mirin, and 10CC of oyster sauce.

Method

1. Take a pot, add plum blossom meat and 1000㏄ of water, cook for about 30 minutes (you need to remove the floating bits in the middle), take out the meat pieces, and add bonito After cooking, turn off the heat and make the soup stock. Set aside.

2. Take 50CC stock and mix it with all the seasoning ingredients to make a marinade, then add the meat pieces from step 1 and cook over low heat until it turns color, cook until the sauce thickens, remove the meat, and slice it into barbecued pork Meat.

3. Take a large bowl, add 2 tablespoons of the marinade from Step 2, then pour in the broth from Step 1, add the blanched ramen noodles, and place the meat slices from Step 2 in sequence. , braised eggs, dried bamboo shoots, kelp sprouts, bean sprouts and chopped green onion. ;