Snow-white dough

Tender and smooth ramen

North and South of the friends will look at it will be good to love it

Children after school at night insisted on pulling their own play

This time it is his own pulling

With the authentic Lanzhou ramen than

We lacked a major fluffy gray

But the power of the foodies!

This simple to use and healthy folk ramen you will love

1.Flour, water, salt, pour into the basin

2.Mixed evenly and kneaded into smooth dough, kneaded for about ten minutes, covered with plastic wrap and rested for fifteen minutes. Cover the plate with plastic wrap and let the dough rest at room temperature for 4 hours or overnight in the refrigerator

5.The dough is very elastic and pliable when it's loosened up, so take one piece and cut it into strips, and keep the rest of the dough covered with plastic wrap to prevent it from drying out

6. . Cutting a long thin strip, use your hands to pick up a piece of tugging on the ends, and slowly pull it out to the sides with even force, pulling it out to the right thickness.

7.Pulling the strips at the same time to boil a pot of water, the noodle pulling the water is also open, the following in, as for the soup base and vegetables and meat with, according to the taste of their own collocation it!

Cooking tips

This portion is the amount of two children, can be adjusted according to their own situation

No weighing then look at my picture of the state of it, and to this hard and pliable state

Precise grams of measurement is to be able to make more successful

1. about how much salt to add to the water of the noodle - too much salt can not be pulled open, too little salt is not gluten. Theoretically 500 grams of flour plus 2 grams of salt. My practice: because my family does not do baking, there is no electronic scale, so each time is based on experience put, with a little bit of hand dipped in the prepared brine to taste, there is a slightly salty, but definitely not very salty kind of, basically on the

2. and the pasta, the water should be added little by little, do not all of a sudden pour the water into the noodles, and if you start to and the thinning of the soft, and then add the noodles to the end of the pull open, so the water! So add the water slowly and knead all the noodles together after they are floury. The noodle should not be too hard, otherwise it will not be able to be pulled apart, and it should not be too soft, otherwise the noodle will not be refined. Basically, it should be harder than the dough you would normally use to make dumplings.

3. After each pull, continue to molasses enough time, not immediately pull! You can't pull it out right away, so you need to keep it in the molasses for a little longer. One thing must be noted, is that when the temperature in the house is too low, the noodles are not easy to pull open, the cooked ramen in cool water, will be more powerful

4. No matter what kind of side dishes you like, ramen's most basic meat should be used with mutton, do not like to eat mutton good friends, you can switch to pork or beef