What is the recipe ratio for ramen noodles?

Lanzhou ramen enjoys a high reputation all over the country, but as time goes by, the authentic Lanzhou ramen with its traditional aroma seems to be getting farther and farther away from us, and is replaced by some "imitations". Rather than saying that there are more and more unscrupulous businessmen, it is better to say that traditional craftsmanship is being lost, so the ramen in many places is becoming less and less authentic. So what is the most authentic Lanzhou ramen recipe ratio? Let’s take a look below.

The correct recipe for dough is:

Salt should be added when kneading the dough. Salt can improve the gluten properties of the flour and make the cooked noodles taste better. The main procedures for making ramen are beating the dough, kneading the dough, and scalding the noodles (the name in Lanzhou), adding ramen agent dissolved in water (ramen agent is commonly known as ash, and it is best to be within half a year out of the factory. The effectiveness of ramen agent after half a year is gradually diminishing), and then scalding the noodles. The number of scalding the noodles depends on the amount of noodles. The dough is then let to rest. After resting for more than ten minutes, you can knead the dough. After kneading several times, start rolling the dough, kneading and rolling the noodles at the same time. During the kneading and rolling process, the ramen chef decides whether to add water and ash according to the softness and hardness of the noodles and the degree of stretchability of the noodles.

Ramen, a traditional noodle food of the Han nationality, is famous for its pulled noodles from Fushan, Shandong Province. Some say that it originated from Fushan Ramen. Later, it evolved into famous foods with various flavors such as Lanzhou ramen, Shanxi ramen, Henan ramen, longxu noodles, etc. Ramen is also called tossed noodles, pulled noodles, and stretched noodles. It is a famous noodle food with unique local flavor in urban and rural areas of northern China. Ramen can be steamed, boiled, baked, fried or stir-fried, each with its own flavor. Making ramen noodles requires high technical skills and correct techniques are required to make good ramen noodles, i.e. the dough must be kneaded to prevent dehydration, the noodles must be shaken evenly, the noodles must be evenly round, and they must be spread out when put into the pot to prevent lumps from forming. According to different tastes and preferences, ramen can be made into different shapes and varieties such as small noodles, hollow noodles, stuffed noodles, capillary noodles, two-thin noodles, wide noodles, dragon beard noodles, flat noodles, and water noodles.

Yak meat in Gannan: Gannan Tibetan Autonomous Prefecture is at a high altitude and has pollution-free natural grasslands. Gannan yaks have short and thick limbs and are cold-resistant. Yak meat is bright red, tender, high in protein, low in fat, rich in nutrients, and tastes delicious and pure. After being cooked with appropriate amounts of cardamom, cinnamon, cloves, fennel, ginger peel, and pepper, the soup has a pure and long-lasting flavor and tastes very good. The technique of cooking meat and making soup for Lanzhou beef noodles is very important.

Yongdeng noodles: The flour ground from the excellent wheat variety "Heshangtou" in Yongdeng County, Lanzhou City has a high gluten value and is white with a slight yellow tint. The noodles are springy, slightly crispy, fragrant and have a very good taste. When the noodles are soaked in the soup, the noodles are tight and the soup is not cloudy. Due to the low production of "Monk's Head" and the large market demand, it cannot meet the market demand. Now more people use high-gluten flour, such as Saibeixue and beef noodle special flour.

Gangu's thread refers to a kind of thin and long pepper that is produced in Gangu County, Gansu Province. After being dried, the pepper is pressed and ground into a bright red pink color, contains oil, and tastes spicy and fragrant. The chili oil made from it has a pure and thick spicy taste and a bright red color.