The method of noodle mixing is as follows: first, put the ramen agent in a container with a small amount of water to melt and reserve, pour the flour on the board, and at the same time, evenly spread the salt in the flour, can also be used pots, the middle of the picket a resistance, and pour the water, 500 grams of water about 250 grams of water to 300 grams of water (flour gluten is different, the water content is different, the water consumption is different). The first water consumption is about 70% of the total. The dough should be mixed evenly from the inside out and from the bottom up, and then mixed into a shuttle shape (snowflake shape). After mixing into shuttle shape, you need to drizzle water to continue and the same (you can also add a little bit of water and shuttle shape, and then the shuttle fabric drizzle and together), the second drizzle of water accounts for about 20% of the total amount of water, the other 10% of the water should be flexible according to the specific conditions of the dough. And when the dough using pounding, tui, deng, kneading and other techniques, pounding is with the palm or fist impact pressure dough; tui is two times with the palm or fist cross pounding dough; deng is with the hand into a tiger claw shape, grasping on the dough forward to push the pounding; kneading is to use the hand back and forth rubbing or rubbing, to reconcile the dough into a ball. The main thing is to pound the dough, both fists (at the same time, dipped in water, but be careful to hit the water completely into the noodles) to hit the dough, it is very critical that when the dough is flattened and then folded together in one direction (clockwise or counterclockwise), otherwise the gluten is easy to disorganize the process of about 15 minutes or more. Keep kneading until the dough is smooth and does not stick to your hands or the board. A very simple trick is to pound the dough until small bubbles form, then it's almost done.

The way to make ramen:

Mix the flour with salt and water to make a batter that is as thick as you want it to be, and as thin as you want it to be. I like to add some small onions in the batter ah or celery and so on look good but also delicious (our old home there is usually put pepper leaves). Of course, you can not put the vegetables is also possible, anyway, the pancake inside the rolled vegetables.

2. Brush the pan with a thin layer of oil, spoon the batter into the pan, scrape the batter into a round shape with a spatula, and try to make it as even as possible (I'll save you the trouble and use the back of the spoon to scoop up the batter, which is a bit easier to do).

3. Look at the surface of the batter has been browned on the surface can be flipped, flipped and then slightly fried for about a minute.

4. Pancakes are ready, in the roll on their favorite dishes can be eaten, such as shredded potatoes, scrambled eggs, cold cucumber, etc., their favorite dishes on the line.