When soaking noodles, after hot water permeates the surface of instant noodles, because there is no continuous hot pressing, a large amount of water will only stay inside the noodles, so the noodles will become soft and collapse. At the same time, the oil in the flour cake is taken out and attached to the surface of the flour, so it tastes a little greasy.
When cooking noodles, boiling water molecules move at high speed, only a small amount of water molecules enter the surface of noodles, and the internal structure is not loose, which will make the taste stronger. In addition, the oil in the flour cake will be carried out by active water molecules, dispersed into the soup, and will not adhere to the noodles, so the noodles have a strong taste but are not greasy.
Extended data:
The harm of eating instant noodles often;
1, lack of nutrition, although instant noodles contain fat, protein, cellulose, carbohydrates and so on. But after all, there are few, so it will damage brain activity for a long time.
2, easy to get angry, because many instant noodles are fried, it is easier to get angry.
3, leading to gastrointestinal dysfunction, instant noodles are fried foods, which easily lead to gastrointestinal dysfunction, flatulence, stomach pain and other symptoms. Because instant noodles contain more flavoring agents and additives, regular consumption will dull people's taste and affect their normal appetite.
4, nutrition is not comprehensive, instant noodles contain less energy, eat more fruits and vegetables to supplement.
5, easy to lead to obesity and related diseases, often eating instant noodles, will cause long-term excessive intake of fat and calories, leading to obesity.
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