Cooking Steps

1. 

   Step1:Mix 400g flour and 5g salt in the basin. The amount of flour can also be increased or decreased according to your own needs.

2. 

   Step2:Warm water is slowly added to the noodles several times. Add and knead. The noodles should be slightly soft.

3. 

   Step3:Knead for 40 minutes or so until the dough is very smooth and tough. Then knead every half an hour or so for a few minutes. After three or four times, cover with plastic wrap and put it in the refrigerator. Generally, you can make dough in two or three hours. I knead the dough the night before. I made the dough at noon the next day.

4. 

   Step4:Take out the dough and knead it for a few minutes, then divide it into equal parts of proper size and uniformity.

5. 

   Step5:Roll it into a surface embryo about 4mm thick and thin.

6. 

   Step6:Brush the rolled dough with oil. Brush both sides.

7. 

   Step7:The dough is put in the tray after being painted with oil.

8. 

   Step8:Prepare some dishes. Shredded kelp and tofu skin are necessary for Henan stewed noodles. Other dishes can also be randomly matched according to your own preferences. Of course, there must be mutton and mutton soup to make the most authentic Henan mutton noodles. I didn't buy mutton this time. I replaced it with water.

9. 

   Step9:Stir fry the kelp and tofu skin a little and add some water. If you use mutton soup, you don't need to stir fry the vegetables. Just put the vegetables under the boiled mutton soup. Bring the noodles to a boil. Start to pull the noodles. Put them in the pot and cook them directly. Generally, it's almost enough to pull four pieces of noodles in a large bowl.

10. 

    Step10:Because it's impossible to take pictures of ramen, so there's no picture of ramen. Generally, boil it for five or six minutes. Add lettuce, chicken essence and marinate it to make a pot. You can also put in other green vegetables and spices you like.

11. 

    Step11:Another finished drawing.