500 grams of beef eggs 1 cabbage 1 cucumber 2 garlic 4 head
Seasonings:
Salt soy sauce taste essence scallions Ginger 150 grams
Anise pepper cinnamon 1 section of the Korean hot sauce 3 tablespoons
cilantro moderate amount of white sesame seeds sparingly spice leaves moderate amount of fennel moderate amount of licorice moderate amount
Fennel moderate amount of white sugar moderate amount of white wine moderate amount of Korean cold noodle pickles: 1 cabbage, 2 cucumbers, 4 heads of garlic, 150 grams of ginger (depending on the size of the cabbage added in moderation) Korean hot sauce 3 tablespoons of sugar, white wine, monosodium glutamate each moderate amount. Cabbage hand broken into small pieces, cucumber slices, loaded into a large pot sprinkled with a moderate amount of salt marinade, the water in the vegetables to kill out of the cool water after cleaning, water standby. Garlic, ginger all minced, add to the vegetables, add the right amount of salt, monosodium glutamate, sugar, white wine, Korean hot sauce 3 tablespoons, all the ingredients are mixed well, loaded into the vessel wrapped in plastic wrap, refrigerated for half a day. Beef Soup Cold Noodle Practice: beef cleaned and cooled water in the pot, boiled and fished out a variety of spices: peppercorns, spices, sesame leaves, grass berries, cinnamon, licorice, cumin, green onions, ginger, soy sauce, (salt, monosodium glutamate, and finally put in the soup) pot of beef, pour the water to be no more than the beef, add all the spices, do not add salt and monosodium glutamate, high heat to boil to a small fire and cook slowly until the beef is cooked to shut off the fire to the beef broth poured into the pot! this time add salt, MSG seasoning, beef broth cooled and then sent to the freezer chilled steel wire noodles (market available) steel wire noodles into the cool water, use both hands to rub loose, do not let the noodles stick together, and then fished out of the water control water boiled into the noodles boiled soft, cooked boiled noodles to be over the cool water, hands gently scrubbing to wash off excess starch to make the noodles become refreshing and strong, loaded into a bowl of beef slices, boiled eggs cut in half, and then put in a bowl of beef slices, eggs cut in half. Korean kimchi, cilantro beef on the noodles, put Korean kimchi, eggs, along the edge of the bowl slowly poured into the chilled beef broth and finally sprinkled with cilantro, cooked white sesame can / zuofa/hanguolengmian.html more authentic should be used soba noodles. Korean cold noodles, also known as Joseon cold noodles, is one of the traditional Korean cuisines. According to "Dongguk Seokseokgi", a historical record of food customs in the late Joseon period of the Lee Dynasty, cold noodles originated in the Pyongyang and Hamhung areas of Korea in the mid-19th century. Therefore, there are two types of Korean cold noodles: Pyongyang cold noodles and Hamhung cold noodles. The most significant difference between Pyongyang and Hamhung cold noodles is that Pyongyang cold noodles are "water cold noodles" served with soup, while Hamhung cold noodles are "mixed cold noodles" seasoned with chili sauce. In terms of ingredients, Pyongyang cold noodles are mainly made of buckwheat or wheat noodles mixed with potato starch and water, and pressed into round noodles. Because of the high content of buckwheat, Pyongyang cold noodles are thicker and more flexible than Hamhung cold noodles. Pyongyang cold noodles are made by boiling the pressed noodles, soaking them in cold water, and then removing the cold water and adding sliced beef, chili peppers, eggs, kimchi, sliced pears or apples, soy sauce, vinegar, sesame oil, and other condiments, as well as stewed beef bone broth or drowned radish and kimchi broth. The taste is sweet and sour, cool and refreshing, smooth and moist. Hamhung Cold Noodles have a high content of groundnut flour and potato starch, mainly because Hamhung is located on a plateau and mainly produces mixed grains. In addition, Hamhung is a seaside city, rich in seafood, so in the cold noodles in the condiments added a lot of seafood ingredients, especially cold noodles covered with seafood on the raw braised mixed noodles to eat as the main feature. Taste: the more you eat the more spicy, the more spicy the more you love to eat, until refreshing the heart, breathtaking, long aftertaste, giving people a mellow enjoyment. Eating method Korean cold noodles in the eating method also has to pay attention to: cold noodles in the past is the diet of winter consumption, that is because the main ingredients to do cold noodles buckwheat, groundnut, potatoes, etc. are harvested in the fall. Nowadays, cold noodles are eaten in summer. Therefore, Korean cold noodles are eaten with mustard. The reason for this is that buckwheat, which is the main ingredient of cold noodles, is a cold food, and the broth is also cold, which tends to cause coldness in the stomach, so the addition of wasabi is to restore warmth to the body of the person who eats it. Also, Korean cold noodles are served with eggs, so do you eat the eggs first or the noodles first? The conclusion is to eat the egg first, because the yolk of the egg has the effect of protecting the gastric mucosa, preventing the damage of too cold food on the stomach.