The practice of cold noodles in Korea

1. soak the beef in cold water for 20 minutes, soak the blood foam out and clean it. Add some garlic, onion and ginger, boil over high heat and stew for about 40 minutes. Take out, cool and slice.

2. Filter the broth with a sieve, add 65,438+0/4 spoon of soy sauce, 65,438+0/2 spoon of salt, 65,438+0 spoon of sugar, 65,438+0.5 spoon of vinegar, appropriate amount of sesame oil and appropriate amount of pickled vegetable soup, and put them in the refrigerator after full stirring. If you want to be authentic, use the beef bone soup cooked in advance. )

3. Cook the cold noodles for 2~3 minutes, wash them with cold water for many times, and then cool them on the ice prepared in advance. Don't cook for too long. Soak the cooked noodles in ice water to keep the taste of gluten. Repeated washing will make noodles smoother. )

4. Wash the cucumber, shred it and marinate it with salt. Boiled eggs, cooled and peeled, cut in half, shredded pears (apples) and pickled.

5. Make the cold dough into dough, put it in a big bowl, add shredded cucumber, shredded pear (shredded apple), kimchi, sliced beef and half an egg, and then pour the chilled broth in. If you are particular, you can eat it with mustard. )

The cold noodles themselves are made of buckwheat noodles and starch. At the initial stage of dough mixing, boil the dough with boiling water until it is slightly hard, and then add an appropriate amount of alkali. After the dough is made, it is put into a noodle extruder to make noodles, and then the noodles can be cooked in a boiling pot. Cooked noodles need to be soaked in cold water to make cold noodles taste more elastic.

Unparalleled skills

The "soup" of Korean cold noodles is an important key to determine whether the cold noodles are delicious or not. Korean chefs in Xia Zi restaurant make cold noodle soup like this: first, cook beef breast, beef tendon, ginger, onion, garlic, radish and onion together for two hours, then filter out the meat and vegetables in the soup, completely skim off the oil slick, add glucose and barley vinegar, and finally put them in a special cold noodle ice tank for cooling. Spicy sauce mixed with cold noodles is to add some water to pears, apples and chopped green onion, and mix them into korean chili sauce to make the spicy sauce increase the sweetness of fruits and the fragrance of chopped green onion.

It is worth mentioning that the beef brisket and beef tendon in cold soup have been cooked for a long time, and the taste is soft and rotten, but they are not tasty enough to be suitable for cold noodles. Therefore, exquisite restaurants will also stew beef to mix noodles, so as not to drag down the taste of noodles with tasteless beef.

Main points to eat

I've heard that I can't get used to Korean cold noodles because I think it's boring, and I can't tell you why. In fact, this is because he doesn't know how to eat cold noodles, or he misunderstood Korean cold noodles. There are two kinds of Korean cold noodles that can be eaten in Beijing: one is Korean cold noodles and the other is Korean cold noodles. North Korea's cold noodles are generally dominated by the taste of Korean people in Northeast China, with heavy tastes in all aspects, and half an apple will be put in the bowl. In contrast, Korean cold noodles are oil-free and low in salt, and are famous for their sweetness and refreshment.

When eating cold soup, don't forget the seasonings on the table: apple vinegar, hot sauce and yellow mustard, which greatly enhance the taste of cold soup. When eating mixed cold noodles, it is recommended to match spicy pickles as an extension of Chili noodle sauce, which tastes better. In addition, Korean cold noodles are quite tough. Before eating, you can ask the store for scissors, and cut the cold noodles a little so that you won't be bitten.

Although there are many Japanese restaurants in Beijing, not every family can eat soba noodles. Besides, when you think of Japanese food, you usually think of sushi, sashimi, roasted birds and so on. And you will know that people who want a bite of soba noodles probably have to love Japanese food or have research on food.

However, this seemingly unremarkable noodle is very important to the Japanese. For example, on New Year's Eve, we should eat "Chinese New Year's buckwheat noodles" (New Year's Festival) to pray for happiness and longevity in the future; People who have just moved into a new house will also prepare soba noodles for their neighbors, which means "I wish you good health, please give me more advice in the future."

In addition, soba noodles are also very common and popular in kanto region. You can see soba noodle shops from time to time when you walk on the street: some take the traditional and simple style, and you can slowly taste noodles and drink sake while sitting on tatami; Some are "instant noodle shops" that pursue speed. This kind of noodle restaurant generally has little space and no chairs. The main purpose is to let the fast-paced office workers seize the time, stand directly in the store and eat quickly before going to the next destination. In Iwate Prefecture in northeastern Japan, there is also a kind of "a mouthful of buckwheat noodles", that is, a mouthful of buckwheat noodles is filled in a small bowl. As soon as the guests finish eating, the clerk will immediately add noodles until they are full. Now it has become one of the important sightseeing itineraries in Iwate Prefecture.