How to make ramen noodles recipe
Ramen is one of the representatives of traditional Chinese noodles. The key to its taste and texture lies in the recipe and technique of mixing the noodles. This article will combine the hot topics and hot content on the Internet in the past 10 days to provide you with a detailed analysis of the noodle recipe of ramen, and provide structured data to help you easily master the essence of ramen making.
1. Basic recipe of ramen and noodles
The noodle recipe of ramen varies slightly depending on the region and taste, but the core ingredients are basically the same. Here are the basic recipes for ramen and noodles:
| raw materials | Dosage (take 500 grams of flour as an example) | function |
|---|---|---|
| High gluten flour | 500g | Provide chewy texture |
| water | 250-300ml | Adjust dough hardness |
| salt | 5 grams | Improve dough elasticity |
| Edible alkali | 2 grams (optional) | Increase the yellow color and toughness of noodles |
2. Steps and techniques for kneading noodles
1.Mix dry ingredients: Mix high-gluten flour and salt (and edible alkali) evenly.
2.Add water and stir: Add water in batches, stirring with chopsticks while adding, until the flour forms a floc.
3.Knead the dough: Use your hands to knead the fluffy dough into a smooth dough, it will take about 10-15 minutes.
4.Wake up: Cover the dough with a damp cloth or plastic wrap and let it rest for more than 30 minutes to allow the gluten to fully relax.
5.Second kneading: After waking up, knead the dough again for 2-3 minutes to make the dough smoother.
3. Formula adjustment for different types of ramen
Depending on the type of ramen, the recipe can be adjusted appropriately. Here are the recipe differences for several common ramen noodles:
| Types of ramen | Recipe adjustment | Features |
|---|---|---|
| Lanzhou beef noodles | Add edible alkali and slightly more water | Noodles are more yellow and chewy |
| Japanese ramen | Add eggs (1/500g flour) | More delicate taste |
| Shanxi sliced noodles | Reduced water volume (approximately 200 ml) | The dough is harder and suitable for cutting |
4. Frequently asked questions and solutions for face-to-face meetings
1.Dough is too hard: Add water a little at a time and continue kneading until soft.
2.Dough is too soft: Sprinkle a small amount of dry flour and knead until medium hard.
3.The dough is not smooth: Extend the kneading time or increase the waking time.
4.Dough breaks easily: Check the gluten content of the flour, or increase the amount of salt and edible alkali.
5. Inventory of popular ramen topics on the Internet
Combined with the hot topics in the past 10 days, the following is the hot content related to ramen:
| hot topics | focus of discussion | heat index |
|---|---|---|
| “Handmade ramen vs machine ramen” | Differences in taste and health | ★★★★☆ |
| “Innovation in ramen ingredients” | Application of new ingredients (such as vegetable juice, grains) | ★★★☆☆ |
| “Home Ramen Making Tips” | Simplified steps and tool alternatives | ★★★★★ |
6. Summary
The noodle recipe for ramen may seem simple, but the details determine success or failure. By mastering the basic recipe, tweaking techniques, and solving common problems, you can easily make chewy and delicious ramen at home. Whether it is traditional Lanzhou beef noodles or innovative Japanese ramen, mixing the noodles is the most critical step. I hope this article helps you unlock the core skills of ramen making!
check the details
check the details
en
