Generally you have to choose fresh high gluten flour. Nowadays, flour milling has become so specialized that there are special flours for making steamed buns and dumplings, as well as for ramen.

Just, don't be greedy and cheap and choose the stale flour or insect, mouse bite, moldy contaminated flour, this flour not only does not meet the health standards, and the protein molecules contained in the deteriorated flour is also damaged, the protein in the flour can not combine with water to form gluten, gluten, of course the noodles will not gluten. So, fresh high-gluten flour is a guarantee of good ramen.

With high-gluten flour, you also need to make the noodles, which is the key to making ramen.

First of all, attention should be paid to the temperature of the water, generally required to use warm water in winter and cool water in other seasons. Through the different temperature of the water used when making noodles, the temperature of the dough is always kept at about 30℃, at which time the gluten generation rate is also the highest, the quality is the best, the elongation and the elasticity are the best, and it is the most suitable for stretching. If the temperature is too high or too low, it will cause protein denaturation and lose its properties. Summer and noodles, the most test of the level of the master of the noodle pulling, people in the industry know that "summer dough is not good to serve", and the noodles and smashed, simply can not pull the noodle threads. This is mainly because of the temperature.