Can pregnant women eat ramen?

Ramen is a food that is deeply loved by people in daily life. It is not only delicious but also has very high nutritional value. Due to the special physical condition of pregnant women, many people don’t know whether pregnant women can eat ramen. The answer is of course yes, but there are certain requirements for the preparation of ramen for pregnant women, including using less chili oil and coriander, and other ingredients and condiments can be added according to the pregnant woman’s own taste preferences.

1. Can I eat ramen when I’m pregnant?

The answer is yes, pregnant women can eat ramen.

However, when pregnant women eat ramen, remember, it is best to choose regular ones and not choose roadside stalls. This is because roadside stalls often add boric ash to the noodles, which is harmful to pregnant women and fetuses.

When pregnant women eat ramen, remember not to add chili oil. Although the taste may be a little worse, it is at least safe. And it will not stimulate your uterine contraction, which is harmful to the fetus.

When pregnant women eat ramen, remember to add a little coriander, but it is not recommended to add too much. Because coriander also has the effect of contracting the uterus and may cause miscarriage. So, don’t add chili pepper and just a little bit of coriander.

If possible, it is best to make ramen at home. You can add a little oil when kneading the dough, and then ask your husband to make it for you. The result is the same as those sold outside, and it is safer and more reliable.

2. Detailed method of making ramen

1. Choose fresh high-gluten flour to ensure the prerequisite for the successful production of ramen;

2. Kneading the dough: The first thing you should pay attention to is the temperature of the water. Generally, warm water is required in winter and cold water is used in other seasons. The temperature of the kneaded dough should always be maintained at 30 degrees. When kneading the dough, it is important to "wash three times, ash three times, and knead ninety-nine times and eighty-one times". The ash in it is actually alkali, which is replaced by dough mixing agent.

3. Let the dough rest: Let the kneaded dough rest for a while, usually no less than 30 minutes in winter and a little shorter in summer.

4. Slide the strips: Hold both ends of the strips with both hands, lift them up and hit them hard on the chopping board. After the strip is stretched, fold the two ends in half, continue to hold the two ends and beat them, repeat this process;

5. Pulled noodles: Place the noodles on the chopping board, sprinkle with cooking oil, hold both ends with your hands, use both arms to evenly pull them outwards at an accelerated speed, then fold the two ends in half, place both ends in between the fingers of one hand (usually the left hand), hook the other end with the middle finger of the other hand downwards, turn the palm up, make the noodles form a noose shape, and pull them to both sides with both hands at the same time. After the noodles are stretched, put the end that is hooked in your right hand over your fingers, and continue to hook the other end with your right hand and stretch it. When stretching, the speed should be fast and the force should be even. Repeat this process. Each time you stretch, you should fold your wrists once. When you reach the end of the stretch, shake your hands up and down several times. The stretched noodles will be flexible, long, and of even thickness.