Chapter 528

In China, instant noodles are simply designed to be eaten as a kind of instant food. Simply put, it is simple, fast and convenient. Steep in hot water for three minutes before eating.

But in some other places, instant noodles are not necessarily designed as a simple instant food. It's like many gourmet up masters have shown different ways of instant noodles in their gourmet videos. However, in most of these videos, someone will post a barrage saying: Why should I eat instant noodles when I have the time.

This is the difference in understanding of instant noodles. In China, the positioning of instant noodles has been simple and fast for a long time, and a meal can be finished within five minutes. And some people have a narrow understanding of instant noodles, thinking that only people from East Asia, China, Japan, and South Korea eat instant noodles in the world. Americans don't know what instant noodles are or anything like that.

But in fact, as a fast food, instant noodles have swept the world. From the Americas to Europe, instant noodles are sold almost all over the world. It’s just that the taste of instant noodles in each country is different. For example, European and American countries have instant noodles with creamy mushroom and bacon flavor. This taste will definitely be considered super strange to Chinese people.

Similarly, Chinese braised beef flavors and Laotan sauerkraut flavors may not work well in European and American countries.

Because instant noodles are widely spread, each country has a completely different interpretation of instant noodles. In China, if instant noodles cannot be soaked directly in boiling water, then sales will definitely not be very good.

However, some instant noodles designed in many countries cannot be soaked in boiling water at all. Boiling water may soften the noodles, but the noodles are still raw and must be cooked in a pot.

For many Chinese young people, this is simply heresy. Lao Tzu's time is so precious, and he still has time to cook noodles if he wants to be super god in lol? ! impossible! Although it is said that this friend who is preparing to be a super god may have given away twenty-five heads. It is completely relying on the four god teammates to save the factory. Maybe if he cooks instant noodles, his teammates will be able to win. If he is instant noodles, then the outcome is still a 50-50 split.

Boiled water instant noodles + ham sausage + marinated eggs, this is the standard supper for many Chinese young people, and it is an enduring Internet cafe set meal. How many people have called out to the network administrator, asking them to send warm instant noodles to support their midnight struggle to open up wasteland and super gods.

But in fact, in many countries outside of China, instant noodles are not defined as instant noodles, but a kind of instant noodles. To put it simply, the status of instant noodles in some countries is the same as that of Chinese dried noodles, and it is a very serious staple food. And it is equipped with a seasoning bag, so that people who can't cook can cook easily.

In Europe and the United States, apart from cooking instant noodles, the most common method is microwave. On the bag of instant noodles, customers will be told how much water they need to add and how long it takes to microwave before they will taste delicious.

In Southeast Asia, almost all the instant noodles they produce need to be cooked. Although this was considered heresy by many Chinese young people, this method is closer to the ancestor of instant noodles - Cantonese-style Yifu noodles.

Some people may think that after spending so much effort cooking instant noodles, why not cook a bowl of decent noodles? This is pride and prejudice at work. Why can't instant noodles be serious noodles? After all, this kind of instant noodles is closer to Yifu noodles, and its noodles have a different texture and texture.

In terms of taste, it is even better than many dried noodles. You must know that not all instant noodles in the world taste as soft as Kang Shuaifu instant noodles. Kang Shuaifu and Uni-President cannot represent instant noodles all over the world. The whole world cannot be judged by braised beef noodles and Laotan sauerkraut noodles all the time. After all, the world is always much bigger than the shelves of Internet cafes.

Just like the Yum Chef instant noodles brought out by Lao Zhang, the noodles of this kind of instant noodles are almost the same as Yifu noodles. It can even be considered as a kind of Cantonese-style Yifu noodles that is a little thinner and the production method has been adjusted. Yifu noodles must be boiled, otherwise they will not be fully cooked. This is Yifu Noodles with a big pack of seasonings.

If you have been to Guangdong, especially Guangzhou, then I believe that anyone who likes noodles will have eaten Yifu noodles. In fact, Yifu noodles originated in the Central Plains, and later spread to all parts of the country. However, Guangdong is still the region that eats the most Yifu noodles in China, so Yifu noodles have gradually become one of the characteristics of Guangzhou.

There are too many delicacies that can be made with this kind of noodles, such as three fresh noodles, assorted noodles, and lobster noodles for luxury. In the Jiangsu and Zhejiang regions, there is a traditional delicacy called Liangmianhuang, which uses Yifu noodles as raw materials. It's just that the method of double-faced yellow is too troublesome and complicated, and now many restaurants don't do it. There is even a sense of gradual loss.

And like Yum Chef's curry noodles, if you don't use curry packets, you can also make them as Yifu noodles, making seafood Yi noodles.

However, Zhang Tong does not intend to give up using the ingredients. He is going to make a stir-fried instant noodle and a curry fish ball soup. It just so happened that he himself was also hungry, so two packs of instant noodles would be his supper.

The best way to cook this kind of instant noodles is to put it in a pot under cold water. After the water is boiled, the surface can be spread out to start the pot. If you want to eat boiled noodles directly, then add the seasoning directly after the water is boiled, and cook for 30 seconds after adding the seasoning. The noodles cooked in this way have a chewy texture and toughness, but the inner core is a bit hard. If you like to eat soft noodles, you can cook a little longer.

But what Zhang Tong wants to do is fried noodles. So you only need to boil the noodles, not fully cooked, otherwise it will be too soft and lose its toughness.

Stir-fried instant noodles are a staple food served by many restaurants in Southeast Asia. There are also some restaurants in China that offer similar dishes, but many domestic restaurants do not use instant noodles produced in Southeast Asia, but directly use fried egg noodles that can be found everywhere in domestic supermarkets. noodles.

The advantage of using this kind of noodles is that the price is cheap, and a large bag of 15 noodles only costs 12 yuan. The downside is that this kind of fried egg noodles is not resistant to cooking, and it is even more resistant to frying. Once fried, it will all fall apart. It doesn't taste very good, so the fried instant noodles in many domestic restaurants taste weird.

The biggest problem with using imported instant noodles from the place of origin is that they are too expensive. After all, the price of a pack of Yum Chef instant noodles on Taobao is more than 15 yuan. According to the principle that the cost of ingredients in a general restaurant can only account for 25% of the total price, a package of decent fried instant noodles would cost 60 yuan to make money. And sixty yuan for a bowl of fried instant noodles? This is afraid that people will be scolded for paying IQ tax. Don’t you see how many small instant noodle cafeterias have closed down.

But they deserved their bankruptcy. After all, many small instant noodle cafeterias don’t even know how to make instant noodles, let alone deep-process all kinds of instant noodles. They simply cook the noodles and serve them to customers. Some restaurants don’t even know how to cook instant noodles, and the cooked noodles are either too soft or too hard. Cooking instant noodles is probably one of the cooking skills that requires the least skill but requires a lot of skill.

The boiled instant noodles are taken out of the pot directly, and the moisture is controlled. Zhang Tong took another pot of hot water and put in a small amount of crab-flavored mushrooms and three fish balls. Then boil water in a small pot, put in two eggs, cook on high heat for one minute, then turn to low heat and cook for one minute, then turn off the heat and simmer the eggs.

During this period, Zhang Tong didn't stop, a thick-bottomed cast iron pan was heated up and oiled. The oil is heated to 60% heat, the minced garlic is put into the pan to choke out the fragrance, and the shredded red sausages that have been cut into fine shreds are fried in the pan until the surface is slightly curled and the surface is slightly burnt brown, which is the favorite of Michelin three-star chefs. The noodles that have been drained of water are put into the pot, and there is a sizzling sound, and the hot pot makes a pleasant sound when it touches the noodles with slightly cold water.

Just like the pleasant sense of percussion in the 3a masterpiece, every time Zhang Tong stirs the pan, there is a sound of collision between the hot iron pan and the cold noodles. Amidst the sizzling sound, the originally cold noodles were gradually moved by the true feelings of the fiery iron pot, and began to accept the enthusiasm passed on to her by the iron pot.

As a result, the originally white and tender noodles began to be stained with a healthy wheat brown. And Zhang Tong saw the right moment, and quickly sprinkled garlic powder, basil leaves, a small amount of turmeric powder, and a large amount of curry powder between them while the iron pan and noodles were heating up. It is sprinkled with a small amount of cumin powder.

Because curry itself is a very inclusive seasoning method, the intervention of a small amount of cumin powder can not only enhance the aroma of curry, but also add a little exotic flavor to curry. It's as if the concubine Xiangfei who sang "You are the wind and I am what" married into the Forbidden City made Emperor Qianlong fascinated. That's because of the strong exotic fragrance on the Fragrant Concubine's body!

When Zhang Tong took advantage of the time when the iron pot and noodles were not paying attention, he finished all the seasoning, and it was also the moment when he was done. Even though the iron pot and the noodles were reluctant to part, the noodles cried and refused to be separated from the iron pot, and even stuck to the bottom of the iron pot, but Zhang Tong still ruthlessly peeled it off, and this part was not Noodles that are willing to separate can become another delicacy that many people like-crispy rice in chow mein.

At this time, the soup with crab-flavored mushrooms and fish balls is also ready. Zhang Tong poured the two packs of curry powder that came with the instant noodles directly into the soup, and the originally clear crab-flavored mushroom fishball soup instantly turned into a rich orange-yellow curry crab-flavored mushroom fishball soup. And of course, not forgetting the simmered eggs on the side.

When the egg is cracked, the egg white and egg yolk show a fluid state that has not completely solidified, which is the metamorphosis stage of transition from liquid to solid. Break the two perverted eggs into two large white porcelain bowls, and then pour the cooked curry crab-flavored mushroom fish ball soup into the bowls containing the perverted eggs. One serving of perverted egg curry crab-flavored mushroom fish balls The soup is ready.

"Let's try it." Zhang Tong put two servings of fried noodles and soup in front of himself and the boy respectively.

After the smelly boy asked about the smell of fried noodles and curry soup, he couldn't help swallowing his saliva, even Zhang Tong could see the movement of his throat.

"Can instant noodles still do this?" This overturned the teenager's cognition.

"It seems that you still have too little social experience. This kind of social experience can only be regarded as a little guy in a novel." Zhang Tong laughed: "Eat."

The curry fried noodles are delicious, and the noodles are chewy, which is different from all the instant noodles that the boy has ever eaten. Although he has never eaten any instant noodles, basically they are Laotan sauerkraut and Kang Shuaifu.

The noodles are chewy, the red sausage is tender and meaty, mixed with the aroma of curry and turmeric powder, oh! There is also a hint of strange fragrance from the mysterious Western Regions, yes, it is the smell of Xiangfei.

Another curry soup, Yum Chef's own seasoning package curry tends to have a rich coconut flavor, so the cooked soup has a strange sense of satisfaction. There are only some finely chopped crab-flavored mushrooms and three ordinary fish balls in the Mingming soup, and there is also a perverted egg. But surprisingly tasty.

This is not the taste that instant noodles should have in the teenager's imagination! Such delicious instant noodles, I really like eating them. Although you can't see the volcanic eruption and hear the music fluttering, what should you do if you can't eat such instant noodles in the future? !

The teenager suddenly felt that life was still very good. At least there is still a bowl of instant noodles in the world that cannot be let down.

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