Wheat flour used to make bread contains gluten protein, and edible salt and alkali are beneficial to the formation of gluten network. During the frying process, the temperature is high, the water evaporates in a short time, and there are many holes in the noodles, which not only shortens the rehydration time, but also fills the water quickly, and the gluten network is more meticulous and perfect, and the taste will be better.
/kloc-When it was put on the market in the late 1960s, it was quickly accepted by Hong Kong people on the grounds that it could be cooked in three minutes, and it became synonymous with instant noodles in Hong Kong. Doll noodles were originally produced by Hong Kong Yongnan Food Company, and the products were named after a "doll".