What are Ramen Noodles?

Ramen (foreign name: Lamian Noodles ^[1] ), also known as dump noodles, toasted noodles, and ramen noodles, is a traditional noodle dish with unique local flavor in urban and rural areas in northern China. Say. Later it evolved into a variety of famous cuisines such as Lanzhou beef noodles, Shanxi ramen, Henan ramen, and Longxu noodles.

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In the "Vegetarian Talk" exhibited by Shaanxiese Xue Bao in the late Qing Dynasty, a popular "noodle noodle" practice in Shaanxi and Shanxi areas

[make noodles by drawing out the dough by hand; hand pulled noodles]

[Citation explanation]

Pull the noodles into noodles by hand. Also refers to

With the development of the industry and market competition, today's catering industry has

[Material ] : 2500 grams of fine powder,

Wheat is removed from the bran to obtain flour. The nutritional value of flour is very close to its processing accuracy. According to processing accuracy, flour is divided into

When it comes to salt limitation, many people think that as long as they cook less salt. However, we may not be able to achieve the daily intake of no more than 6 grams of salt recommended by the Chinese Nutrition Society. Because this 6 grams of salt does not refer to pure table salt, but the total intake of salt in all salty foods. Some "invisible salt" is often overlooked. For example, a bowl of strong and fragrant ramen is actually a high-salt food.

When you are sitting in a ramen restaurant and want a bowl of beef ramen and a few dishes such as kelp, you may have already eaten the quota of salt intake for a day. This is because to make noodles, in order to make the noodles glutinous, you must add salt to the noodles. The approximate ratio is 5 to 6 grams of salt per pound of fine powder, and 7 grams in winter, and sometimes other sodium-containing (1 Grams of sodium is equivalent to about 2.5 grams of table salt). In addition, salt and soup are added to the soup. So there is a lot of salt in a bowl of ramen.

We can carefully calculate how much salt a bowl of ramen contains. A pound of flour can produce about two pounds of noodles, and the amount of ramen in a bowl is usually about three or two. So a bowl of ramen has only 1.25 grams of salt. Let's talk about soup. According to the salinity of ordinary cooking, the salt content of the soup is about 1%, the soup of a bowl of ramen is about 400 ml, and the salt content is 4 grams. So far, the salt content of a bowl of ramen has reached 5.25 grams. In general, chicken noodles or monosodium glutamate is added to the ramen soup, together with marinated beef chunks, so that a bowl of ramen can unexpectedly break the limit of 6 grams of salt a day.

So, if you like to eat ramen, please drink as little ramen soup as possible. If you used to enjoy braised flavor in the past, it is recommended to choose clear soup in the future, because the thick thick soup has a higher salt content; when eating ramen, you should also try to control the intake of soy sauce, chili sauce, curry and other condiments, and eat less pickles , Pickles, salted duck eggs, etc.

history

This kind of food was actually spread from China to Japan that year. In fact, of the three major noodles in Japan (Udon, Ramen, Buckwheat), only buckwheat noodles can barely be regarded as Japanese traditional pasta, and Chinese The well-known ramen in the cuisine is the original ramen today.

The earliest historical record of ramen in Japan was in 1704 AD. A historian named An Jijue mentioned the Chinese noodles in the Shun Shui Zhu Shi Tan Qi book, and Mito Huangmen once Have eaten pasta similar to udon.

As a general rule, the technique of ramen was introduced by Japanese from China to Yokohama in 1912. As Japan and Daqing signed the "Japan-Japan Friendship Treaty" during the five years of the Meiji era, a large number of overseas Chinese settled in the three major ports-Yokohama, Kobe, and Nagasaki. Therefore, the place where the Chinese lived was facilitated by the formation of "China Street" , And the technology of ramen is spread from these areas.

Of course, there was no term for ramen in 1912. At that time, the Japanese called ramen as "dragon noodle" or "branch noodle", which means noodles eaten by dragons (the descendants of dragons are Chinese). And at the time, the Japanese ramen shop, the owner and the staff were all wearing Chinese-style clothing as a uniform.

There are many sources of the word ramen. The more common argument is that because ramen is noodles that are pulled by the chef's hand without using a knife, it is called ramen. If you guess from the pronunciation, this kind of The statement is somewhat credible, but some people say that noodles are ramen and ramen.

Japanese ramen (15 photos)

The earliest ramen shop was Lai Lai Xuan, which opened in Asakusa, Tokyo in the 43rd year of Meiji. Lai Lai Xuan mixes traditional Japanese broths such as bonito and kelp (seaweed) broth with boiled pork or chicken bones It is from here that the soy sauce ramen in Tokyo is made.

At Japanese noodle specialty shops, they usually add their own unique sauces to dilute the broth. Most of these stores are seasoned with soy sauce, and a few are seasoned with miso or salt for the sake of change, and will not be the shop's secret signature noodles.

No matter whether it is Japanese ramen or Chinese ramen, you can taste its noodles and soup. Chinese ramen retains the traditional Chinese noodle soup form and uses ingredients to show its unique flavor. Japanese ramen has less changed ingredients. Make changes based on corn, barbecued pork, seaweed, dried bamboo shoots, eggs, bean sprouts, seafood, etc. However, the ramen itself will not change because of these ingredients, because the fusion of soup and noodles is the highlight of the excellent ramen .

Lai Lai Xuan, a Yuanzu-class ramen shop that opened in the late Meiji period, advertises the popularity of Chinese cuisine in Japan.

Since ramen has a history of almost 90 years in Japan, in order to adapt to the tastes of residents in different regions, various changes have occurred. The cooking techniques and flavors of ramen have also been divided into various schools. However, it is basically divided into three regions: North, Central, and South. In the early days, most of the operators used trolleys to operate as mobile vendors; today, such mobile trailer-type ramen stalls with "Ramen" katakana cloth can still be found in areas such as Ueno and Yokohama.

Ramen is a snack that can be found in the streets of Japan. Guests who often see dragons growing in front of the ramen shop, ramen has become an indispensable "national food" in Japan.

There are many types of ramen throughout Japan, each with its own characteristics. The most famous are :

Nagasaki, Kumamoto, Hakata, Fukuoka, Kyushu, Hiroshima, Kanto, Tokyo, Kanto, Fukushima, Sapporo, Hakodate, Hokkaido.

In addition to the thickness of noodles, Japanese ramen is generally divided into four categories based on the flavor of the soup:

Bone soup noodles, clear soup noodles, soy soup noodles, soy sauce noodles.

Bone soup noodles are made from pork bones or chicken bones and have a strong taste. The clear soup noodles are clear and bottomed, and the seasoning is salt-based, with a light flavor.

The miso soup noodles are made from Japanese miso and have a strong flavor. Soy sauce noodles are usually made from soy sauce. But no matter what kind of ramen, in addition to the above ingredients, the unique flavors of Japanese ramen soups are generally added, such as kelp, saury, green vegetables and even apples. Each soup is delicate. the difference.

The side dishes are mainly barbecued pork and eggs, as well as bamboo shoots, snow vegetables, potatoes, stewed meat, plums, corn, bean sprouts, shallots, laver, sesame, cabbage, spinach, etc., there are many types.

Simple ramen making in Japan

1 Knead the wheat flour with alkaline water and pull it into noodles. This one is bought in the market

2 First, boil the soup, put the water in the pot and boil, add chicken bones, garlic, ginger, carrots, onions, kelp, etc., cook on low heat for 4 hours

3 Add pork, soy sauce, cooking wine, delicious condiments, and cook into braised pork. The sauce of braised pork will be used as a sauce for soup. Fill the gravy in a bowl and add the chopped green onions

4 Boil water in another pot and add noodles. Cook for about 1 minute. Be sure to cover the pot when cooking the noodles so that the hot air will not dissipate. Keep the temperature high to make the noodles cook faster.

5 While cooking the noodles, put the soup in a bowl and stir the gravy in the bowl

6 After the noodles are cooked, pick them up with a net spoon, strain their moisture, and put the soup in the bowl

7 Spread thinly sliced braised pork, tender bamboo shoots, cooked and filtered rapeseed, and cooked eggs on the noodles