Actually, instant noodles were invented by China people, and Ando is blessed. According to Ando's own words, the invention of instant noodles was "inspired by hunger". Ando is not a Japanese. 19 10 was born in Taiwan Province province, China, formerly known as Wu Baifu. I lost my parents since I was a child, but my father's legacy provided Ando with enough venture capital. He learned the experience of running a silk shop from his grandfather. At first, he made a fortune by selling knitwear, and 1933 came to Japan across the ocean, and his career was quite successful. Before and after World War II, Japan faced a serious food shortage, and people were so hungry that they even ate potatoes and seedlings. It was during this period that Ando began to believe that "with enough food, the world would be peaceful". The so-called "full", so I decided to join the food industry. One morning, Ando passed a Lamian Noodles stall. Although it's still early, there is a long queue of twenty or thirty meters in front of the booth, and people are waiting for Lamian Noodles to cook in the cold wind. Standing opposite the Lamian Noodles stand, Ando thought, if there is a kind of noodles, just rinse them with boiling water and you can eat them. I guess everyone will like it. Think about it, Ando didn't immediately develop instant noodles. From 65438 to 0948, Ando founded Zhongjiao Food Company and began to engage in the research of nutritious food. He used high temperature and high pressure to extract the thick juice of stewed beef and chicken bones to make nutritional supplements. As soon as the product went on the market, it was deeply loved by the Japanese, and Ando became a celebrity in the Japanese food industry. The production of nutritional supplements laid a foundation for the development of instant noodle seasoning in the future. Unforeseen things happened. An accident in the 1950s made Ando lose almost all his property and had to start a business from scratch. At this time, the idea of producing instant noodles flashed through his mind again, and he began to have an indissoluble bond with instant noodles for decades. The wife cooks and inspires cooking, and the son is afraid that chicken will lead to chicken juice. 1958 In the spring, Ando built a simple hut in the backyard of his own home in Osaka, which was less than 10 square meter and was used as an instant noodle research room. He found an old chef who made noodles, bought a wok with a diameter of 1 m, flour, cooking oil and other raw materials, plunged into the wooden house and began various experiments before the advent of instant noodles. Noodles seem simple, but the ingredients are subtle, and Ando is a complete layman, which adds a lot of difficulty to his experiment. He took everything he could think of to the noodle manufacturer for testing. As a result, some noodles were loose and some stuck together. He just threw it away, threw it away and did it. Repeat it over and over again. The experiment made Ando a little obsessed. Once at the dinner table, his wife cooked a delicious stir-fry dish, from which he suddenly realized a trick of making instant noodles: frying. Noodles are mixed with water, and water will be released when frying, so there will be countless holes on the surface of fried noodles. After adding boiling water, noodles will become soft like sponges. In this way, noodles are soaked in soup to make them tasty, then fried and dried to make noodles that can be preserved and brewed with boiling water. This practice was called "instant hot oil drying method" by him, and he soon got the patent of instant noodles.
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