Korean cold noodles are really refreshing and refreshing, and the most important thing is that the method of Korean cold noodle soup must be correct. Soup practice: Wash tomatoes and cut them into slices, wash cucumbers and cut them into cucumber strips, then put the tomato slices and cucumber strips together, add apple vinegar, white sugar, chicken essence, soy sauce, salt, ginger slices and chives, then add appropriate amount of ice cubes and cold boiled water, mix well and put them in the refrigerator for cold storage and pickling until they are tasty.

Steps for making noodles:

1. Soak the dry cold noodles in clear water for about 2 hours, and gently knead them with your hands until they are completely dispersed.

2. add water to the pot to boil, then add the soaked cold noodles, and cook for about 1 minutes until the cold noodles have no hard heart.

3. Remove the cooked cold noodles and put them in ice water, then remove them and drain them. In order to prevent adhesion, rinse them with cold boiled water several times.

4. Boil salted duck eggs and cut them into small pieces or cut them in half. Slice bacon or sauce beef.

5. Put the processed cold noodles in a noodle bowl, add the sliced salted duck eggs and bacon or beef slices with sauce, and pour in the chilled cold noodle soup. A bowl of super Korean cold noodles is ready.