The correct recipe and practice for ramen and noodles are as follows:

Preparation materials: 300-350 grams of flour (3-4 servings), 150-175 grams of water, the right amount of oil, the right amount of salt

Making steps:

1. Knead the flour, water, and salt to make an even The dough is very soft and hard, so it's not as hard as it should be. The dough is about as soft as a dumpling skin. The amount of salt should be 1 teaspoon for half a kilogram of flour, as shown in the picture below:

2. After kneading the dough, let it rise for 2 hours. Roll out the dough into a rectangle, as shown in the picture below:

3. Sprinkle the surface with flour. Then roll it out on a rolling pin to make it thinner and bigger, as shown in the picture below:

4. Sprinkle the surface with flour again (to prevent it from sticking) and then fold it up like a fan, as shown in the picture below:

5. Use a knife to cut the dough into a strip (the width is according to your personal preference) and roll it out to a thickness of 1mm and cut it into a width of about 4mm, as shown in the picture below:

6. The noodle one by one to shake open, you can also pull the hand in the pot face two times to stretch, as shown in the following picture:

7, ramen is ready, as shown in the following picture: