How to make hand-pulled noodles

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  1. Add water to flour and knead it into a smooth dough

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  2. Divide the dough into two equal portions, roll them into round balls and flatten them.

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  3. Apply oil up and down and put it on a plate

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  4.Cover with plastic wrap and refrigerate overnight.

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  5. The pancakes that were placed in the refrigerator last night are already soft and ready to wake up~ (this is fine in winter) Let it return to temperature for a while before proceeding.Remember to open the plastic wrap to return to temperature.) At this time, you can turn on the fire and boil water in the pot, and you are ready to start ramen

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  6. Grease the panel, take a piece of dough, and press it slightly to make the thickness of the dough uniform (you can also use a rolling pin to roll it slightly thinner.The ramen noodles can be stretched thinner, but not too thin) Oh, it doesn’t have that chewy texture anymore).

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  7.Use a knife to cut into uniform long strips (I cut a dozen strips first and then stretched them.Cut it after finishing), gently use both hands to stretch the two ends to the left and right, and bounce them up and down at the same time.The center point of the noodles hits the panel.Repeat the stretch and bounce several times until you are satisfied with the thickness, and then immediately throw it into the pot ( You can also imagine how the chef of Lanzhou Ramen Restaurant stretches it).Just repeat the operation one by one.I usually finish one noodle, cook the noodles and put them into a bowl, then cut the second noodle, and then the third noodle.After cooking one noodle, you can add an appropriate amount of cold water and cook the second noodle.

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  8.You don’t have to wait for the water to boil.If there are bubbles at the bottom of the pot, you can throw the ramen in., the noodles themselves are oily, so you don’t have to worry about them sticking to the pot if you throw them into the pot early.Look at the picture~ The water hasn’t boiled yet, stir it with chopsticks and it won’t stick at all~

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  9. When the ramen noodles are almost stretched, the water is turned up, and the ramen noodles float up, then the ramen noodles are ready.If you like it softer, you can cook it a little longer~

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  10. Tip: Press the dough with your hands no more than The width of the knife surface (see the effect in the picture), so that each cut can be relatively even.Those who pursue perfection can pay attention to this.