Instant noodles, the orthodox statement was pioneered by the Japanese-Chinese Momofuku Ando, and modern instant noodles were indeed invented by him, but in history, there are also some prototypes of instant noodles. Pen fun and pavilion www.biquge.info

For example, the ancient Yifu noodles and the non-fried noodles invented by Han Xin's army can be regarded as instant noodles in early China.

The latter was made from buckwheat flour, and Louis made a similar dough from all the buckwheat flour of the troupe, and at the same time, he made some baked cakes that could be eaten in the previous time.

Of course, the most important thing is the production of instant noodles.

Instant noodles are first and foremost about choosing the right flour, and the instant noodles that Louis decided to make couldn't be more suitable than the flour in the troupe.

This instant noodle may not be eaten by many people, but it is absolutely healthy and delicious, and some people even list it as the most delicious instant noodle.

That's whole-wheat ramen.

Whole wheat ramen requires a demanding flour that requires not only a plump bran, but also a thick germ, which needs to be ground by stone milling.

The high-gluten flour in industrial production is too high-precision to meet such requirements, but these are no longer what Louis needs to worry about.

Family instant noodles are different from industrial instant noodles in that the former has a rough process and simple production, while the latter has a complex process and energy production, but it is difficult to retain the taste of handicraft, and the ramen made by Louis is different from the two.

It retains both the cleanliness of home production and the basic production steps of industry: mixing, calendering, embossing, steaming, pouring juice and frying.

Dough, calendering, embossing, the three are unified is the process of making wavy noodles, wavy noodles, the form of the word "several", not only can be perfectly suitable for the hook of the dinner fork, but also can maximize the soup, so that the taste is better, and only this charming wavy shape makes instant noodles more attractive.

The dough that Louis chose to make is about 0.8 mm in diameter, which is thinner than that produced by industry, but with the blending of alkaline water, it is more flexible.

Using the round and hard straight stem of chrysanthemum as a bamboo knife (simple version of the wave maker), two pebbles with one side smooth and flat are selected, and the pressure is applied on both sides after heating, and the heat and gravity can quickly shape the face silk and swim out of the wave lines.

And the next step is to cook and shape.

Although people here are more accustomed to frying, frying, grilling, and baking, and there is no unique concept of "steaming", Louie was still able to find a suitable substitute for the steaming drawer by using the things around him-

Bone.

Choose a few ribs that have been soaked and boiled, cut the edges flat, and tie them with tendons and casings, with just enough gap in the middle to allow the water vapor to circulate.

The top layer is coated with a layer of olive oil, then sprinkled with a little flour, steamed for a short time, and then placed on top of the cake so that it will not stick.

In this way, the water vapor can carry the flavor of the bones into the dough, increasing the umami and slowly setting it.

Louis only made a square shape that is easy to transport and saves space, and this shape can be sliced directly, which is convenient when making large quantities, but the really hardest part is at the end.

Deep-fry.

The reason why it is difficult is because of the troupe itself - there is no oil here.

In other words, without a lot of oil, the olive oil brought by the troupe is bottled, not to mention so many dough, even one piece is not enough to drown.

However, Louis looked at his hands, he had already thought of a bold and wonderful method, which would have been unimaginable in the previous world, but now ......

......

The fifteenth attempt was unsuccessful, and Louis's face was not disappointed, but full of surprises, and this method really worked.

The final product is only more refined than industrially produced instant noodles.

His idea was simple, but it required skillful operation and control, and most importantly, no wheat flour could be wasted for experimentation.

Louis experimented with barley flour.

The initial result was that the wheat cake was charred on the surface and tender in the middle, and as the experiment continued, the temperature difference between the inside and outside continued to shrink, until later, it was close to a high degree of uniformity, which was absolutely impossible for ordinary frying.

Louie smiled sweatily on his face, and the black pudding quickly poured him a glass of warm water, and Louie said "thank you" and continued training.

In the past two days, Cathy, Kate, Gail, Bart and others have come to inquire about the situation, but the strange thing is that they basically can't see any finished products every time.

It's been two days.

The boy didn't do anything but boil bone broth?

Where are the so-called "instant noodles"?

Louis naturally couldn't say that he hadn't started making it yet, and because of this, everyone became more and more restless and suspicious.

The old man also stayed at the inn near Leather Street, and came to see it every once in a while, from the initial uneasiness to the later more and more confident, always with a smile on his face.

Louis doesn't care about it, in the past, he has faced more than one or two doubts, but as long as he does what he should do, he will always produce a finished product.

He was still in constant control of his hands, while the black pudding was constantly watching over the hot water, or acting quickly to handle a series of menial but necessary chores for Louis.

Until the fourth day.

After a perfect exercise, Louis finally looked at the little boy: "Today we can make the final steps." ”

The black pudding was startled, then smiled warmly.

In the past few days, he saw it in his eyes, although he was speechless in surprise when he saw the blue light floating on Louie's hands for the first time, but Louis brought him more shock than this surprise.

He didn't know what the finished product was, but he believed Louie's words, and as long as he said he would do it, he would do it!

The yellow square dough had been formed, but it was still soft and tender, and it was in need of the final processing, and it was too late for Louis to perform this in front of people.

Controlled by the brain, the hands were suddenly heated, the temperature between the palms slowly rose, the hands glowed and red, and a strong heat appeared in the hands, there was no fire, only a layer of hot red like gloves, which completely sealed the two palms.

The black pudding did not dare to come out, and stood quietly beside him, as if in an illusion, he felt as if the temperature around him had risen.

It wasn't until there were more and more red rays that Louie's hands were completely closed, and the taste of his hands was completely blocked, and clusters of tiny wires were slowly born.

These wires are very, very small, but dense, undulating, faintly flickering like starlight, unusually beautiful!

And when these "starlight" merge with the dough, there is a wonderful change.

The sound of "Zizi" fluctuates weakly and distinctly inside the dough, and the electric wire is like a precision instrument, sliding on the surface of the wavy dough silk without any difference, and then quickly piercing inside!

As if extracting, it instantly sucked the moisture of the flour quickly, bursting with a little palm oil that Louis had dripped in advance, and the crackling sound exploded in the dough, and the invisible interior, the aroma of the food was almost extremely integrated-