First, the origin of instant noodles
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 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.
Second, the top ten most delicious instant noodles in the world
1, Prima Taste Singapore Lesha whole grain Lamian Noodles 1 Yum! Chef Lesa Gu Quan Lamian Noodles.
2. Macaulay Penang Spicy Shrimp Noodle Authentic Taste Penang Authentic Spicy Shrimp Noodle.
3. Malaysia Karin Nyangnya Curry Husha improves the taste of Nyangnya Lesha curry noodles.
4. Penang Red Winter Yin Gong noodles authentic taste Penang Red Winter Yin Gong authentic hot and sour soup noodles.
5. Singapore curry whole grain spicy noodles are yum! Chef "Curry Whole Valley Lamian Noodles"
6. White curry noodles in Penang, Malaysia
7. China Grains Dojo Grains Dojo Tomato burdock flavored purple potato noodles.
8. Sri Lanka/Singapore Prima Juzz's Mee Cream Chicken Tasty Noodles "Cream Chicken Soup Noodles"
9. Taiwan Province Zeng's noodles with pepper and scallion were once mixed with Sichuan spicy scallion oil.
10, Myanmar Mom Instant Noodles Coconut Milk Chicken Instant Noodles