Ramen Seasoning Recipe

Many working people choose to eat noodles for lunch, and there are many noodle shops around us. Ramen is popular among people for its chewy taste, and the seasoning formula of ramen is different in each shop. When eating ramen, some people like it salty and flavorful, while others like it lighter with just a few slices of vegetables, and especially don’t like the soup to be too dark. Therefore, you can choose the seasonings you want to put in your ramen.

1. The seasoning formula for cooking meat is: 20% dried ginger slices, 18% pepper, 12% fennel, 10% each of cardamom and cinnamon, 9% pepper, 5% of cinnamon and 5% of galangal and lemongrass, and 3% of longan. The ratio of meat ingredients to soup is about 0.5-0.7%.

2. The ratio of soup ingredients is: 28% dried ginger powder, 25% pepper powder, 20% pepper powder, 15% grass fruit powder, and 12% cinnamon powder. The ratio of soup ingredients to soup is about 0.3-0.4%.

3. The ratio of salt to soup is: 1.4-1.5%.

4. The ratio of fresh ginger juice, garlic juice and soup is: 0.1-0.2%. Adding fresh ginger juice and garlic juice (50% each) to the prepared soup will make it taste more delicious.

Ramen making:

1. Put the flour and salt into a basin together, pour water with one hand (water temperature: warm in winter, cool in summer, warm in spring and autumn), and knead the dough with the other hand, and make it into ears. After the flour and water are completely mixed, knead it into a ball. Then dip both hands in water and knead the dough evenly, until the basin is clean and the dough is smooth and no longer sticky. Cover the sugar with a clean cloth for about half an hour.

2. Dissolve the alkaline flour with 100 grams of water to make alkaline water.

3. After the dough is ready, take 1/2 of the dough, dip both hands in alkaline water and roll it into long strips. Stretch one end of the noodles with each hand, lift them off the chopping board, and slowly slide them into strips, that is, shake them up and down. Put your hands together and twist them into a twist shape. Repeat this shaking six or seven times. When the thickness is even, put them on the chopping board, sprinkle them with dry flour, roll them evenly, then lift the two ends, lift them off the chopping board and swing them into long strips. Put them on the chopping board again, remove the two ends to make two strips, pinch the two ends with one hand, and put the four fingers of the other hand on the other end of the two noodles. Hold them in the air, stretch them with both hands at the same time, and shake them up and down. Repeat this six or seven times. Pull and roll the dough as you go, and make it into thin stick-like thick strips (64 pieces), then put it into boiling water. When putting the noodles into the pot, hold the two ends of the noodles with your left hand, and sprinkle the noodles evenly in the pot with your right hand. Then place your right hand on the ends of the noodles, and use your left hand to cut off the noodles and sprinkle them into the pot.