Explanations of several terms:

Stretch: means to pull or pull.

Kneading: means pressing and kneading the dough with your hands. Specifically, making ramen dough is to make fists, dip them in alkaline water (ash

water), press and knead the dough, knead everything evenly, then dip it in the alkaline water, and knead again until all the alkaline water is gone. Knead in

dough. This is the most laborious and important step in making ramen.

Whispering: Cover the dough with a damp cloth and let it rest. This process just takes time.

You don’t need to worry about it. It’s actually just a common name for noodles.

No one can give you the salt-alkali dosage formula because different qualities of flour have different salt-alkali dosages. Empirical data are needed. But I can give you a rough range, about 1 for Peng Hui and about 1.5 for Salt. If edible alkali is used instead of ash, it will be about 1.5. All percentages are based on dry flour weight of 100. The total water consumption is around 40. Salt can be added directly during dough mixing. Alkali must be introduced. The water used to alkaline should not be less than 5%

Making ramen at home is very hard. And it may not be successful the first time. But as long as you have perseverance and are good at summarizing experience, you will eventually succeed. Good luck.