Materials used: ? Ordinary Gluten Flour (Dumpling Noodle Flour) 350g (for 2-3 persons) Water 175g Oil Moderate
1. Knead the flour with water to make a smooth dough, which will help in the following steps.
2: Divide the dough into two equal parts, knead and flatten.
3: Grease the top and bottom and put it on a plate, don't let any water drip from the plate.
4: Cover with plastic wrap and refrigerate overnight.
5, last night in the refrigerator pasta, has been soft da wake up ~ (winter can be a little back to the temperature and then operate, remember to open the plastic wrap back to the temperature) at this time the pot can be turned on the fire to boil the water, ready to start pulling the noodles.
6, the panel smeared with oil, take a piece of cake, a little press, so that the thickness of the cake is uniform (you can also use a rolling pin to roll a little thinner, ramen can be pulled a little more fine, but not too thin oh, it will not have that kind of glutenous texture).
7, with a knife cut into uniform long strips (I was the first to cut a dozen, stretching and then cut), two hands gently hold the ends to the left and right stretching, while the upper and lower pop up, the center of the noodles hit the panel, repeated several times stretching and popping up, pulling the thickness of their own satisfaction, and then immediately thrown into the pot (you can also imagine how the master of the Lanzhou Ramen Museum is stretched). A strip of repeated operation can be.
8, do not have to wait for the water to boil, the bottom of the pot to see bubbles can be thrown into the ramen, the noodles themselves with oil, early to throw the pot do not have to worry about sticking to the pot Oh, look at the picture ~ the water is not yet boiled, use chopsticks to stir a little bit is not sticky.
9, etc. Ramen stretching almost, the water also opened up, Ramen also floated up, this time Ramen is cooked. If you like it a little softer, you can cook it a little more.
10, a bowl of ramen is ready! The noodles are so strong.