To make ramen noodles, you can generally refer to the ratio of 500 grams of flour, 4 grams of salt, 2% of the ramen agent, 250 - 300 grams of water. Ramen agent can be added to the dough when mixing, it can improve the production rate and quality of gluten in the dough, in fact, Ramen agent is only auxiliary, the most important is the mixing technology.

When mixing the dough, you should put in the right amount of water and ash to improve the production rate and quality of gluten in the dough. It is said to be "three times water, three times ash, nine hundred and eighty-one times kneading". The ash is an alkaline substance burnt from the pong grass produced in the Gobi Desert, commonly known as pong ash, which is added to the noodles, not only giving the noodles a special flavor, but also pulling out the noodles smooth and yellow, sinewy and strong.

Ramen agent precautions

Ramen agent is in the making of beef ramen can not be lack of, after all, if there is no such words will make their own beef ramen to do out of a very unsuccessful, or is to eat the words of the pressure is not pure, but many people are not very clear about the proper operation of the Ramen agent.

If the incorrect application is also caused by this kind of situation, so it is necessary to understand the proper process of making ramen, then can be properly applied, and the application of the amount of use can not be too much.

The above content reference? Baidu encyclopedia - ramen agent