Preparation time of Korean cold noodles: 5 minutes production time: 8 minutes Ingredients: Longxu Noodles 200g, Korean spicy cabbage 100g, lettuce 30g, cucumber 30g, egg 1. Seasoning: sugar 1/2 tsp, salt 1/2 tsp, sesame oil 1/2 tsp, pickle juice 1 bowl, vinegar 1/2 tsp, mustard 1/2 tsp. Raw material purchase: Korean spicy cabbage can be bought in all supermarkets. It is recommended to buy the whole package and tear it up. Longxu Noodles supermarket sells noodles. Noodles are very thin, shaped like dragon whiskers, hence the name. Output: 1. After the noodles are cooked, put them in ice water to cool and dry, and put them in a bowl. 2. Shred kimchi, add sugar, salt and sesame oil and mix well for later use. Pour kimchi soup into it and pour it on 1 3. Shred lettuce and cucumber, cook and dice eggs, and put them on 2 tables. Cooking experience: You can also cut an apple or pear and put it in cold noodles to increase the flavor of noodles. You can add a few ice cubes in summer, which is also very refreshing. Features: Authentic Korean cold noodles use special alkaline noodles. Although it is special, it is usually sold in the place where noodles are sold. The seasoning for cold noodles had better have a strange smell, and the amount of sugar and vinegar should be slightly heavier. Korean cold noodle ingredients: buckwheat flour, white flour, edible alkali, cooked beef, apple slices, cabbage, etc. And half a boiled egg. Seasoning: Korean hot sauce, sesame oil, salt, sugar, monosodium glutamate, white vinegar, soy sauce, etc. Practice: 1. Mix buckwheat flour and white flour according to the ratio of 6: 4, scald with boiling water into slightly hard dough, add appropriate amount of alkali, knead evenly, roll into fine flour, cook in boiling water pot, and let cool for later use. 2. Use a little white vinegar, soy sauce, sugar, monosodium glutamate, salt and water to bring out the cold noodle soup suitable for your taste and put it in the refrigerator for later use. 3. Put the soaked cabbage, boiled eggs, apple slices and four or five pieces of cooked beef on the noodles, burn the hot sauce, and finally pour the sesame oil iced soup. Tip: Cold noodles are mainly buckwheat noodles, and other noodles can also be used instead. Be careful not to cook the noodles for too long, and you can fill them with ice water after cooking. 1, shredded chicken with cold noodles Raw materials: boiled chicken, noodles, two cucumbers, 1 Accessories: sesame paste, sesame oil, sugar, 1 tablespoon soy sauce, 2 tablespoons Chili powder. Appropriate method: 1 Noodles are cooked, fished out, bathed in cold water, and laid flat on a plate. 2 Shred the chicken, wash and shred the cucumber and put it on the cooked noodles. Add sesame oil into a bowl, stir well, then add soy sauce, sugar and 2 tablespoons of cold boiled water to dilute, pour it on cold noodles, and serve with shredded chicken. 2. Cold noodle with shredded chicken and silver buds Ingredients: fine oil noodles 100g chicken breast 80g mung bean sprouts 20g red pepper 1/2 salt and a little vinegar. Accessories: white miso 2 tablespoons cold boiled water 2 tablespoons sugar 4 tablespoons cooking wine. Mixing and stirring seasonings evenly to prepare sauce; Seed pepper and shred it for later use. 2. Remove the bean sprouts from the head and tail, blanch them with boiling water, remove them and drain them for later use. 3. Blanch the fine oil noodles in boiling water with a little vinegar, remove them, mix in a little salad oil, and blow them quickly with an electric fan. 4. Put the noodles into the plate, add shredded chicken, bean sprouts and shredded pepper, then pour in the sauce and mix well before eating. 3. Cold noodles with shrimp and sesame sauce Ingredients: fine oil noodles 300g eggs 1 shrimp skin 1 tablespoon mung bean sprouts 15g ham 1 slice cooking wine 2 tablespoons coriander, a little white vinegar and a little auxiliary material: 4 tablespoons sesame sauce. Cool and shred for later use. 2. Wash the dried shrimps with boiling water, add wine, steam in a steamer for about 10 minute, drain and let cool for later use. 3. Wash the mung bean sprouts and blanch them with boiling water, that is, pick them up and soak them in cold water, then take them out and drain them; Sliced ham; Wash coriander and cut into powder for later use. 4. Blanch the oil noodles in boiling water with a little white vinegar, take them out, add a little salad oil, and cool them with an electric fan. 5. Stir sesame paste with cold boiled water first, then add other seasonings and mix well to make paste. 6. Put the noodles in the dish, add bean sprouts, shredded ham and shredded egg skin, sprinkle with shrimp and minced coriander, and finally pour the sauce and mix well. 4. Cold noodle with shredded chicken in the countryside Ingredients: chicken, cabbage, half bowl of bean sprouts, half cup of cooked almond slices, 1 teaspoon of cooked white sesame seeds, 2 teaspoons of chopped green onion, olive oil, white vinegar, salt, a little sugar, 1 teaspoon of coarse black pepper. Noodles used: Assorted seafood noodles. Practice: 1. The chicken is cooked and shredded, and the cabbage is washed and shredded for later use. 2. Blanch the noodles and bean sprouts in boiling water and drain. 3. Put shredded Chinese cabbage, bean sprouts, chopped green onion and noodles into a container, add salt, sugar, white vinegar, olive oil and coarse black pepper and mix well. 4. Sprinkle with shredded chicken, almond slices and white sesame seeds. 5. Hot and sour cold noodles raw materials: 200g of cooked noodles, 50g of cooked lean pork, 50g of cucumber 1 00g, 50g of mung bean sprouts and 0/egg1piece. Accessories: soy sauce 10g, vinegar 15g, salt and broth, monosodium glutamate, sesame oil and spicy oil. Practice: ① Wash cucumber and cut into filaments; Selecting the head and tail of mung bean sprouts, cleaning, blanching and air drying; Beat the eggs, add a little salt to taste, spread them into thin egg skins with a frying spoon, and cut them into filaments for later use; Cool the cooked noodles, take them out, drain them and put them on a plate. (2) Put the soy sauce, vinegar, salt, monosodium glutamate, sesame oil, spicy oil and broth into a bowl and stir them into a cold sauce. ③ Put shredded cucumber, mung bean sprouts, shredded eggs and cooked shredded lean meat on the cold noodles in turn, and drizzle with cold sauce. Tip: After the noodles are cooked, if they are not cold enough, they can be spread out on a clean chopping board, cooled by an electric fan or electric fan, mixed with cooked vegetable oil, and shaken with chopsticks to prevent mutual adhesion.