In China, instant noodles are simply designed to be eaten as an instant food, which is simply meant to be simple, fast and convenient. Brew hot water for three minutes and serve.

But in other places, instant noodles aren't necessarily designed to be a simple instant food. It's like a lot of food up owners have shown different ways of instant noodles in their food videos. However, most of the people in this type of video will post a barrage and say: Why do I eat instant noodles with this kung fu.

This is the difference in the understanding of instant noodles. For a long time in China, instant noodles were positioned as simple and fast, and a meal was eaten in five minutes. Moreover, some people have a very narrow understanding of instant noodles, believing 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, instant noodles as a fast food, it has taken the world by storm. Instant noodles are sold almost everywhere in the world, from the Americas to Europe. It's just that the taste of instant noodles in each country is different, for example, European and American countries will have creamy mushroom bacon flavored instant noodles, which will definitely be considered super strange in Chinese.

Similarly, the Chinese braised beef flavor and the Laotan sauerkraut flavor may not work in Europe and the United States.

Because instant noodles are widely spread, each country's interpretation of instant noodles is completely different. In China, if instant noodles can't be soaked directly in boiling water, then sales will definitely not be very good.

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

This is a heresy for many young Chinese. Lao Tzu's time is so precious, and he still has time to cook noodles in lol, although this friend who is preparing to be a supergod may have given twenty-five heads. It's completely relying on the four god teammates to save the factory. Maybe he'll cook instant noodles and his teammates will win. If he is bubble noodles, then the victory or defeat is still five or five.

Boiling water instant noodles + ham sausage + braised eggs, this is the standard supper for many Chinese young people, and it is an enduring Internet café package. How many people have shouted to the network administrator one after another, asking them to send warm instant noodles to support their midnight struggle, start a group and open up the wasteland.

But in fact, many countries outside of China define instant noodles not as instant noodles, but as instant noodles. To put it simply, in some countries, instant noodles have the same status as dried noodles in China, and they are a very serious staple food. It is also equipped with a seasoning kit, so that even those who can't cook can cook easily.

In Europe and the United States, in addition to cooking, the most common way to cook instant noodles is microwave. On the bag of instant noodles, customers will be told how much water they need to add and how much time they need to microwave to make it delicious.

In Southeast Asia, almost all of their instant noodles are cooked. Although this was originally a heresy by many young Chinese, this method is closer to the ancestor of instant noodles - Cantonese Yifu noodles.

Some people may think that why don't you cook a bowl of serious noodles after spending so much effort to cook instant noodles? This is arrogance and prejudice, so why can't instant noodles be serious noodles? After all, this kind of instant noodles, which is closer to Yifu noodles, has another texture and texture in its noodle taste.

In terms of taste, it is even much better than many somen noodles. You must know that the taste of instant noodles all over the world is not as soft as Kang Shuaifu instant noodles. Kang Shuaifu and Reunification do not represent the instant noodles of the world. You can't always measure the world with braised beef noodles and Laotan sauerkraut noodles. After all, the world is always much bigger than the shelves of an Internet café.

It's like the Yum Kitchen instant noodles that Lao Zhang took out, and the noodles of this instant noodle are almost no different from Yifu noodles. It can even be considered that this is a kind of Cantonese Yifu noodles that are a little more detailed and the production method has been adjusted a little. Yifu noodles must be cooked, and they can't be cooked at all if they are not cooked. This is Yifu noodles with a large bag of seasoning.

If you have been to Guangdong, especially Guangzhou, then I believe that everyone who likes noodles has eaten Yifu noodles. In fact, Yifu noodles originated in the Central Plains region, and later spread throughout the country. However, the area where Yifu noodles are eaten the most in China is still Guangdong, so gradually Yifu noodles have become one of the characteristics of Guangzhou.

There are so many delicacies that can be made with this kind of noodles, such as three fresh noodles, assorted noodles, and luxury noodles. There is a traditional delicacy in Jiangsu and Zhejiang called Liangmian Huang, which is made of Yifu noodles as raw materials. It's just that the two-sided yellow method is too troublesome and complicated, and many restaurants don't do it now. There is even a feeling of fading away.

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

However, Zhang Tong has no intention of giving up the use of the packet, he is going to make a stir-fried instant noodles and a curry fish ball soup. It just so happened that he was hungry himself, and two packs of instant noodles solved it, which could be regarded as his own supper.

The best way to cook this instant noodle is to cook it in a pot under cold water, and after the water is boiled, the noodles can be spread out and then the pot can be raised. If you want to eat boiled noodles directly, then add the seasoning directly after the water is boiled, and cook the seasoning for 30 seconds before it comes out of the pot. The noodles cooked in this way have a chewy and tough taste, and the inner core is a little hard. If you like soft noodles, you can cook them a little longer.

But what Zhang Tong wants to do is fried noodles. Therefore, you only need to boil the noodles together, and you don't need to cook them completely, otherwise it will be too soft and lose its toughness.

Stir-fried instant noodles are a staple food that many Southeast Asian restaurants will provide, and there are currently some restaurants in China that offer similar dishes, but many domestic restaurants do not use instant noodles produced in Southeast Asia but directly use noodles such as fried egg noodles that can be found everywhere in domestic supermarkets.

The advantage of using this type of noodles is that it is cheap, and a large bag of fifteen dough cakes costs only twelve yuan. The disadvantage is that this kind of fried egg noodles is not resistant to boiling, and it is even more resistant to frying, and it will all be broken when fried. It doesn't taste like it tastes good, so the fried instant noodles in many restaurants in China taste weird.

The biggest problem with using imported instant noodles from the country of origin is that the price is too expensive, after all, a pack of Yum Kitchen instant noodles costs more than 15 yuan on Taobao. According to the standard that the cost of ingredients in a general restaurant can only account for 25% of the total price, a pack of serious fried instant noodles needs to be sold for 60 yuan to make money. And eating a bowl of fried instant noodles for 60 yuan? I'm afraid that I will be scolded for paying IQ tax. You don't see many instant noodle cafeterias going out of business.

However, they deserved to go out of business, after all, many instant noodle cafeterias don't even know how to make instant noodles at all, let alone do deep processing of various instant noodles. They simply cook the noodles and serve them to customers, and 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 the most skill-less but skill-intensive cooking skill.

Remove the boiled instant noodles directly from the pan and control the moisture. Zhang Tong made another pot of hot water and put 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 directly.

And during this period, Zhang Tong did not stop, a thick-bottomed cast iron pot was burned hot, and the oil was added. The oil temperature is pulled to 60%, the minced garlic is choked out in the pan, and the shredded red sausage that has already been cut into thin strips is stir-fried in the pan until the surface is slightly curled and slightly browned with the three-Michelin chef's favorite. When the noodles are drained, there is a sound when the hot pot touches the noodles with slightly cold water.

Just like the pleasant blow in a triple-A masterpiece, Zhang Tong's stir-fry makes a sound of collision between a hot iron pot and a cold noodle. In the sizzling sound, the originally cold noodles were gradually moved by the true feelings of the hot iron pot, and began to accept the enthusiasm passed on to her by the iron pot.

As a result, the noodles, which were originally white and tender, began to be dyed a healthy wheat brown. And Zhang Tong saw the right time, taking advantage of the time when the iron pot and noodles were hot, and quickly sprinkled garlic powder, basil leaves, a small amount of turmeric powder, and a large amount of curry powder between them, and Zhang Tong's secret was to sprinkle a small amount of cumin powder.

Because curry itself is a very inclusive way of seasoning, the intervention of a small amount of cumin powder can not only enhance the aroma of the curry, but also add a touch of exoticism to the curry. It's like singing "You are the wind, what am I", Concubine Xiangniang married into the Forbidden City, and turned Qianlong's fascination upset. That's because of the rich exotic fragrance on Concubine Xiang's body!

When Zhang Tong took advantage of the time when the iron pot and noodles were not paying attention, it was also the time to complete the seasoning. Even if the iron pot and noodles are reluctant to be separated, the noodles cry and shout that they are unwilling to separate from the iron pot, and even stick to the bottom of the iron pot, but they are still ruthlessly peeled out by Zhang Tong, and this part of the noodles that are unwilling to be separated will become another delicacy that many people like - the pot in the fried noodles.

At this time, the soup with crab-flavored mushrooms and fish balls is also ready. Zhang Tong poured two large packets of curry powder directly into the soup, and the originally clear crab-flavored mushroom and fish ball soup instantly turned into a rich orange-yellow curry crab-flavored mushroom and fish ball soup. And of course, don't forget the eggs that are simmered next to you.

When the egg is cracked, the egg white and yolk appear in a fluid state that is not completely solidified, which is the metamorphosis stage of the transition from liquid to solid state. Crack the two perverted eggs into two large white porcelain bowls, and then pour the boiled curry crab flavor mushroom fish ball soup into the bowl containing the perverted eggs, and a perverted egg curry crab flavored mushroom fish ball soup is ready.

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

After the young man with a stinky face asked about the aroma of fried noodles and curry soup, he couldn't help but swallow his saliva, and Zhang Tong could see the slide of his throat.

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

"It seems that you still have too little social experience. This kind of social experience can only be a small minion in it. Zhang Tong laughed: "Eat." ”

The curry fried noodles are different from all the instant noodles that the teenager has ever eaten. Although he hasn't actually eaten any instant noodles, it's basically Laotan sauerkraut and Kang Shuaifu and the like.

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

Coming to the curry soup, Yum Kitchen's own spice pack curry tends to have a rich coconut flavor, so the soup has a peculiar sense of satisfaction. Obviously, there are only some finely chopped crab mushrooms and three very ordinary fish balls in the soup, oh, and a perverted egg. But it's surprisingly delicious.

This is not at all the taste of instant noodles in the imagination of teenagers! I like to eat such delicious instant noodles so much. Although I can't see the volcanic eruption and can't hear the fairy music, what should I do if I can't eat instant noodles like this in the future?!

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

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