Pulled noodles, also known as pulled noodles, dumping noodles, etc., is a unique local flavor of the traditional noodles, pulled noodles soft and strong, smooth and delicious, pulled noodles can be used for frying, cooking, steaming, etc., are very tasty, pulled noodles and the method of the noodles is very simple, as long as you master a good proportion, made out of the pulling out of the strong and chewy noodles.

Ramen believe that many people like to eat, soft and strong, smooth and chewy, very tasty, and now go wherever you can see the ramen hall, ramen can be used to cook, fried, steamed, branded, etc., are very tasty, I like to eat fried ramen, every time I see the ramen hall will go in to eat a fried ramen, strong and smooth, fresh and tasty, it is too much, the following is to share a ramen should be How to and noodles.

1, prepare ingredients: 500 grams of flour, salt 5 grams, 260 grams of water, alkali moderate

2, put the flour into the basin, add salt and a small amount of edible alkali, stirring well, with water and noodles, the water should be added slowly, adding the side of the mixing, mixing into flocculation, then kneaded into a dough, covered with a lid, half an hour of relaxation.

3, after the dough is relaxed, put the dough on the board, sprinkle a little dry flour, knead the dough, the dough first kneaded into a long strip, and then folded over on both sides, continue to knead, so repeated seven or eight times.

4, after the dough is kneaded, cover with plastic wrap and let it rise for an hour. After the dough is risen, use a rolling pin to roll it out into a thicker dough, and use a knife to cut it into strips as thick as your little finger.

5, cut the noodles evenly sprinkled with dry starch, which can prevent the pull of the time to stick together, with two hands to pinch the ends of the noodles, both hands outward stretching noodles, the noodles stretched and then folded, and then stretched, can be more folded and stretched a few times, pulling into the thickness you want on it.

1, do ramen flour selection is very important, we all know that there are many kinds of flour, high-gluten flour, gluten flour and low-gluten flour, do ramen try to choose a little bit of gluten flour, do come out of the ramen more powerful, and the time of the noodle, add a little bit of edible alkali, you can increase the gluten of the flour and toughness.

2, do ramen kneading is also very important, kneading, the dough should be kneaded in one direction into a long strip, and then folded over the two sides, and then kneaded in the same direction into a long strip, so that you can knead out the gluten in the dough, and make out of the ramen more powerful.

3, do ramen and noodles, water should be added slowly, the proportion of water and flour should be mastered, so as to do out of the ramen will be glutenous chewy, after the first kneading of the dough, to continue to wake up for an hour, so that the dough is more soft and smooth, to do out of the ramen strong and smooth.

Summary:

Ramen noodles are soft and strong, smooth and chewy, very tasty, Ramen noodles used to cook, fried, steamed, etc. are very tasty, I am also very very like to eat Ramen noodles, do it yourself at home, strong and smooth, Ramen noodles can not be done well, and the noodle is very important, the proportion of water and flour should be mastered, the noodle should be kneaded, etc., so that the out of the Ramen noodles will be strong and elastic.