How to mix the noodles of Lanzhou Ramen

How to mix the noodles of Lanzhou Ramen? Explore traditional crafts and hot topics on the Internet

Lanzhou Ramen, as a representative delicacy in northwest China, is popular all over the country with its unique production technology and taste. Recently, the noodle mixing skills of Lanzhou Ramen have become a hot topic on the Internet, especially the core issue of "how to mix the noodles" has triggered widespread discussion. This article will combine the hot topics on the Internet in the past 10 days to reveal the secrets of Lanzhou Ramen.

1. Top 5 Lanzhou Ramen topics that are hotly discussed across the Internet (data from the past 10 days)

2. Five key elements of Lanzhou Ramen noodles

1.Flour selection: Traditional Lanzhou Ramen uses high-gluten flour, and the protein content must be above 12%. Recently, some netizens tested and found that adding 10% buckwheat flour can improve the taste.

2.Gouache ratio: The golden ratio recommended by professional chefs is 500g flour to 240ml water (including gray water). Home production can be simplified to 2:1, but it needs to be adjusted according to the water absorption of the flour.

3.Noodle techniques: Using the "three light" standard (face light, hand light, basin light), you need to use the heel of your palms to knead the dough, and the whole process takes about 15-20 minutes.

4.Use of gray water: Traditional crafts use natural ash, but modern times use edible alkali instead. Add 3g of edible alkali to every 500g of flour, which needs to be dissolved with warm water first.

5.temperature control: The water temperature should be kept at around 30℃, which can be slightly higher in winter. The appropriate environment temperature for dough proofing is 25℃ and the humidity is 60%-70%.

3. Answers to popular questions on the Internet

Q: Why does it look so easy for a professional chef to make noodles?

A: Analysis of popular Douyin videos shows that the masters knead more than 50 pounds of noodles on average every day. After the muscle memory is formed, the efficiency will naturally increase. The key technique is to use your waist to generate force, rather than relying solely on your arms.

Q: How to replace Penghui water in home production?

A: Xiaohongshu Master’s test found that 1g baking soda + 2g salt + 5ml vegetable oil can be used instead. Although the flavor is slightly different, it can ensure the extensibility of the dough.

4. Modern innovation of traditional crafts

1.Machine-assisted dough kneading: Recent Taobao data shows that the sales of household dough mixers have increased by 200% year-on-year, but the master chef emphasizes that after the machine mixes the dough, it still needs to be kneaded by hand for 3-5 minutes.

2.frozen dough technology: Some chain stores use -18°C quick freezing technology so that the dough can be stored for 7 days. Evaluations at Station B show that the taste loss is about 15% after reheating.

3.whole grain formula: Under the trend of healthy eating, modified ramen with 20% rye or quinoa flour has become popular among young people, but traditionalists believe that this is no longer authentic Lanzhou ramen.

5. Expert advice

The "Lanzhou Ramen Production Specifications" recently released by the Gansu Provincial Pastry Association emphasizes that the principle of "three kneading and three waking" should be followed when kneading the noodles, and the waking time should be no less than 10 minutes each time. Water temperature, room temperature, and kneading strength need to be coordinated. This is the core secret of the "gluten, toughness, and slippery" texture of ramen.

By analyzing the hotly discussed content on the Internet, we can find that the noodle mixing process of Lanzhou Ramen is both technology and art. In the fast-paced modern society, people both pursue efficiency and desire traditional delicious food. This is the fundamental reason why "how to mix noodles" has become a hot topic. Master these tips and you can replicate the authentic Lanzhou flavor at home.