全球十大泡面
家常做「全球十大泡面」，主角是泡面、种材料鸡蛋为上。按食养的说法，泡面味甘性平；鸡蛋味甘性平，归肺、脾、胃经，滋阴润燥，百搭营养。
食材
步骤
- 2014#10: Mama Instant Noodles Yentafo Tom Yum Mohfai Flavour – Thailand
- 2014#9: Nongshim Soon Veggie Noodle Soup – South Korea
- 2014#8: Prima Taste Singapore Chilli Crab La Mian – Singapore
- 2014#7: Mamee Chef Curry Laksa Flavour – Malaysia
- 2014#6: Paldo Cheese Noodle – South Korea
- 2014 #5: Samyang Foods Maesaengyitangmyun Baked Noodle – South Korea
- 2014 #4: Sapporo Ichiban Otafuku Okonomi Sauce Yakisoba – Japan
- 2014 #3: Prima Taste Singapore Curry La Mian – Singapore 2013 # 2
- 2014 #2: Prima Taste Singapore Laksa La Mian – Singapore-2014 2013 #1
- 2014 #1: MyKuali Penang White Curry Noodle – Malaysia 传说中马拉西亚的国面
- 2013 #3: Indomie Mi Instan Mi Goreng Rendang – Indonesia
- 2013 #4: Nongshim Jinjja Jinjja Flamin’ Hot & Nutty Noodle Soup – United States
- 2013 #5: Indomie Curly Noodle With Grilled Chicken Flavour Special Quality Instant Noodles – Indonesia
- 2013 #6: Myojo Ippei-chan Yakisoba Japanese Style Noodles – Japan
- 2013#7: Sapporo Ichiban Chow Mein – United States
- 2013#8: Nongshim Shin Ramyun Black Premium Noodle Soup – United States
- 2013 #9: Paldo Kokomen Spicy Chicken Flavor – South Korea
- 2013#10 Mama Shrimp Creamy Tom Yum Flavour Oriental Style Instant Noodles – Thailand
- 2012#1 – Maruchan Midori No Tanuki Instant Soba Bowl – Japan
- 2012 #2 – Menraku Japanese Ramen “Shio” Authentic Ramen Soup – Japan
- 2012 #3 – Tat Hui Koka Instant Rice Noodles Laksa Singapura Flavor – Singapore
适合什么人吃
烹饪难点
水要宽（面才不糊），水开下面按时间捞，捞出过冷水更筋道
小常识
煮面条不糊不坨：大锅宽水+过凉水
煮面总糊成一坨，问题在水量和过凉水这一步。水要宽（100g面配1升水，约面体积5-10倍），水开后加一小撮盐（约5g，钠离子收紧面筋更筋道），滴几滴油防溢防粘。水滚（蟹眼泡约80℃即可，不必等大滚）下面，立刻用长筷顺一个方向划散10-15秒防沉底粘连。煮时点1-2次凉水（挂面1次、鲜面2次，每次水再沸继续），降表面温度防糊同时让内芯熟透不夹生。捞面前尝一根，断面留1mm白芯即断生捞出——超最佳时间30秒就吸水膨胀失去弹性。关键一步：捞出立刻过凉白开或冰水浸泡10秒，骤冷让表面淀粉凝固不粘腻、口感从软烂变劲道。拌面/炒面过凉水后拌油防粘，汤面可直接进热汤免过凉。想防回生，沥干后淋香油拌匀能放半小时不坨。
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