Instant noodles itself is very dry. Especially the fried instant noodles, fried that the most critical step, the water ran away, and the remaining space is occupied by the oil. Cooking time high water temperature, low oil viscosity, easy out, and then let the water in.
Instant noodles in the pot, because of the hot water boiling, the velocity of water molecules quickly, the impact of surface instant noodles, instant noodles to heat conduction, heat will be expanded bread instant noodles, but because only a small amount of the surface of bread water molecules penetrate into the (relative to the bubble in terms of instant noodles), instant noodles inside the structure does not loose (friends who are interested can look at a cross section noodles instant noodles, cook and look bulbs What is the difference), so, cook instant noodles will taste some of chewy.
In addition, in the process of cooking, instant noodles oil itself contains will heat after being boiled for taste, there are also plus points. At least when the noodles will feel fat from soups and sauces package, greasy bread itself is not strong. At the same time, the cooking time, the bread contained additives (Do not be afraid, oh is in line with state regulations) will be a lot of volatility, but also a little taste good reason.
Now talk about the bubble instant noodles, instant noodles soak in the process, since there is no sustained heat, velocity of water molecules significantly slower in the permeate through the surface of instant noodles, a large number of water molecules stay in the instant noodles noodles inside, the water molecules dissipate the heat, but also the bread in the oil and additives out of the bubble, attached to the bread (soak time to maintain temperature, cover to cover, oh, this and differentiated boiled) so instant noodles bubble surface Effort is not enough bread, bread larger water content, but also feeling greasy and other flavors which affect the taste.
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