How to make homemade handmade ramen

Everyone knows that handmade ramen noodles are chewier than other noodles, and they are less alkaline and smoother than boiled noodles in daily life. The method of making ramen is very simple, and the ingredients can be bought in the supermarket, so people who love ramen can cook ramen at home and add their favorite dishes together. The editor has compiled several methods of making home-cooked handmade ramen for your reference.

1. Ingredients: 200g all-purpose flour, 100g water, 1g salt, chicken essence, shallots, soy sauce, pepper powder, cooked chili oil

Lard, vinegar, minced garlic, Chinese cabbage

practice:

1. Add 100 grams of water and 1 gram of salt to 200 grams of medium-gluten flour, knead it into a smooth round dough. Cover the dough with plastic wrap and let it rise for half an hour. Sprinkle some flour on the board to prevent sticking and cut the dough in half. Roll out half of the dough with a rolling pin

2. Cut into thin strips with a knife, sprinkle some flour to prevent sticking, and stretch the strips. Follow the same steps for the other half of the dough. Wash the cabbage and cut it into strips slightly wider than the noodles. Pour half a pot of water into the pot, bring it to a boil, then add the Chinese cabbage and noodles, stirring from time to time with chopsticks to prevent the noodles from sticking together.

3. In a noodle bowl, add soy sauce, vinegar, cooked chili oil, pepper powder, minced garlic, chicken essence, lard, and two tablespoons of noodle soup. The noodles will be cooked in a few minutes. Put the noodles and cabbage into a bowl and sprinkle with chopped green onions.

2. Ingredients: Eggs, all-purpose flour

1. Beat 3 raw eggs with appropriate amount of salt and add half a pound of flour, mix well and knead the dough by hand for 5-10 minutes until the dough does not stick to your hands. Cover it with plastic wrap and let it stand for more than 20 minutes (PS: The reason for covering it with plastic wrap is to prevent the moisture in the dough from evaporating and causing the surface of the dough to become dry and hard.) Repeat kneading for about 5 minutes and then cover it with plastic wrap again and let it stand for 30 minutes

2. Roll the dough. It’s fine as long as the dough is rolled evenly. The thickness is up to your preference. Sprinkle flour evenly on the rolled dough to prevent it from sticking together when cutting. Cut the folded dough into even noodles (the width depends on personal preference)

3. Soup base: You can make whatever soup base you like. The picture shows the pork ribs soup with mushrooms. When the water in the pot boils, put the cut noodles into the pot and cook for 3 to 5 minutes before serving in the prepared soup bowl.