Japanese ramen, originated from China, has become a representative popular noodle dish in Japan. The Japanese are "ラーメン (ramen, Roman pronunciation: ramen)", "そば (Roman pronunciation: soba) (buckwheat noodles)", "中华そば", etc. How to make Japanese ramen specifically? I'll tell you below.
Japanese ramen recipe
Japanese ramen ingredients: 2500 grams of fine powder, 1500 grams of water, 25 grams of alkaline noodles, and a little salt.
1. Put the flour and salt noodles into the basin together, pour water in one hand (water temperature: warm in winter, cool in summer, warm in spring and autumn), knead the noodles with the other hand, beat into ears, so that the flour and water are completely mixed After blending, knead it into a ball, then dip your hands in water and knead the dough evenly until the dough is clean and smooth and no longer sticky to your hands.
Cover with a clean cloth for about half an hour.
2. Dissolve 100 grams of alkaline water into alkaline water.
3. Boil noodles made by hand or machine, and add soup made from pork bones (pork bones) or chicken, vegetables, dried fish, etc. Most of them are paired with barbecued pork, Bamboo shoots, chopped green onions and other ingredients.
Most noodles are made of flour (wheat flour, strong flour) and "salt water" (かんすい, also transliterated as "gansu"), and are mostly yellow in color. Salt water refers to a mixture of potassium carbonate and sodium carbonate (sometimes phosphoric acid is also added). This is because someone once used lake water in Inner Mongolia to make noodles and found that the noodles became more delicious. Therefore, after studying the ingredients of the lake water, such a formula was developed. Salt water is alkaline and will change the properties of the gluten glue in the flour, making the noodles shiny and elastic. It will also turn the flavonoids in the flour yellow, giving the noodles a unique color.
For a period after the war in Japan, there was a lot of "salt water" of poor quality, which may have adverse effects on health. Now that the Japanese Agriculture and Forestry Standards (JAS) have formulated regulations on ingredients, salt water no longer poses a safety issue. In addition, some people use eggs instead because they don’t like the unique taste of salt water. Noodles with a higher water content (water addition rate) will also be softer, with the general water ratio being about 35%.
Most ramen soup bases have basic seasoning ingredients, and different additional ingredients are added to create a variety of soups. In addition, the use of different ingredients from each region also produces unique local tastes, making ramen a common food throughout Japan.
Wheat is ground to remove the bran to obtain flour. The nutritional value of flour is closely related to its processing precision. According to the processing accuracy, flour is divided into standard flour, rich and strong flour and refined flour. The processing precision of standard powder is lower, retaining more germ and outer membrane, and the content of various nutrients is higher.
Nutritional content: Each 100g of wheat flour contains 71.5g of starch and sugar, about 11.2g of protein, 1.5g of fat, vitamins B1, B2, E, calcium, phosphorus, iron and other minerals. In addition, it also contains lecithin, maltase, amylase, proteolytic enzymes, etc.
The origin of ramen in Japan
In the early days, the most common flavor was the soy sauce flavor with barbecued pork and bamboo shoots, but now the flavors of ramen are becoming more and more diverse.
Japanese ramen originated from China. The earliest record of Chinese noodles in Japan is that after Zhu Shunshui, a survivor of the Ming Dynasty, fled to Japan, he used noodles to entertain the daimyo of Japan's Edo period, Tokugawa Mitsukuni, the lord of the Mito domain.
There are many theories about the origin of the name "ラーメン" (Japanese Romaji: ramen). The most widely recognized statement is that it comes from the Chinese word "ramen", so it is written as "ramen" in Chinese characters. Other terms include: Lao Mian, Braised Noodles, and Liu Mian (a Chinese ramen chef named Liu).
In the early Meiji period, ramen was a common food in Yokohama Chinatown. In the 1900s, Chinese from Shanghai and Guangdong sold cut noodles in Japan, served with a simple soup base and toppings. During the Showa era, ramen became popular in Japan.
After World War II, cheap flour from the United States and soldiers returning from the battlefield in China made Chinese-style noodles popular. In 1958, Momofuku Ando (Chinese name: Wu Baifu), a Japanese of Chinese (Taiwan) origin (born in xxnan City, Taipei), invented instant noodles (instant noodles) called "Ramen" and founded Nissin Food Company. Ramen became a popular convenience food.
As a result, the use of the word "ramen" exceeds the use of other names. In the 1980s, Japanese ramen became one of the representatives of Japanese food culture. People across Japan developed ramen with unique local flavors. In recent years, due to the fear of mad cow disease, Japanese people's consumption of "beef rice bowl", another fast food that has the same customer base as ramen, has dropped significantly, making ramen the first lunch choice for office workers.