Japanese cold noodles are also very famous, and can you cook Japanese cold noodles? The following is the Japanese cold noodles I brought to you, hoping to help you.
Simple method of Japanese cold noodles
material
A handful of Japanese soba noodles, a little shredded seaweed, and Japanese noodles dipped in sauce according to personal preference.
working methods
1, put buckwheat noodles in boiling water and take them out for about 5~ 10 minutes.
2. Soak in the prepared ice water immediately after getting up. Quickly cool down and keep Q elasticity.
3. Pick up the noodles from the ice water, put a little shredded seaweed on the plate and eat them immediately.
The homely practice of Japanese cold noodles
material
Japanese-style fine noodles 125g, 2 tbsps of soy sauce, 2 tbsps of Lin Wei, a little seven-flavored rice, a little mustard, 2 tbsps of chopped green onion, 2 slices of ham, appropriate amount of potatoes, appropriate amount of colored peppers and seaweed 1 slice.
working methods
1, boil water into Japanese fine noodles, stir and cook with chopsticks for three minutes; Add half a cup of cold water and cook until the water boils. Pick out a noodle with chopsticks and pinch off the white flour in the middle, or try it to see if it is cooked.
2. Take out the noodles immediately and cool them in ice water.
3. Put it on a plate, spread cold noodles, shred the cold dishes (shredded pepper, shredded potato and shredded ham), and cut seaweed into filaments with scissors for decoration 1 measuring cup. Flour is 120g.
4. Japanese teacups contain soy sauce and Lin Wei, and seven flavors and mustard are added according to personal tastes.
5, the way to eat, pick up noodles or cold dishes with chopsticks, half in a teacup with sauce, and half do not touch, to ensure that you can take a bite.
Method for making Japanese cold noodles
material
Appropriate amount of Japanese cold noodles, shredded laver and chopped green onion, 3 tbsps of bonito soy sauce, 0/2 tbsps of water 1.5 tbsps of Lin Wei/kloc-0, 7 pieces of Tang Xinzi and mustard.
working methods
1. Put the cooked noodles in ice water, ice-cool, scoop up and drain for later use.
2. Sauce mixing: Mix the ingredients needed for the sauce into the Japanese cold noodle sauce for later use.
3. Put the cooked iced noodles on a plate, sprinkle with chopped green onion and shredded seaweed, and then enjoy the sauce.
Cold noodles related knowledge
Cold noodles, also known as "passing water", were called "cold scouring" in ancient times. Legend has it that Wu Zetian and her lover burned their tongues when eating Shanxi noodles before entering the palace in the Tang Dynasty, so they developed a new way to eat cold noodles.
Du Fu, a great poet, once wrote a poem "Cold Amoy of Sophora japonica Leaves": "Pick the tall and green Sophora japonica leaves and give them to chef China. When the new noodles came on the market, the juice was coated on me ... My teeth were colder than snow, so I advised people to vote for this pearl. " The poet said that "cold noodles with Sophora japonica leaves" refers to green noodles made of fresh and tender Sophora japonica leaf juice and flour. Green itself is a cool color. Washing the cooked noodles with water will naturally give people a "cool" feeling.
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