Recently, I have been thinking about a question: which makes people want to go out more, hot weather or heavy rain? ...

Anyway, in this weather, I just want to stay at home and eat something cold and appetizing.

Recently, several popular brands of cold noodles in Northeast China have been deeply studied.

From the taste, smell and taste, I found what I like ~

I have also worked out the key points to improve the comprehensive level of taste, which can be optimistic!

Several of the evaluations are old brands and popular brands, and many of them have physical stores in the northeast.

Generally speaking, I think the sauce tastes similar to the bottom package.

Whether a bowl of cold noodles is delicious or not depends on the noodles themselves and the side dishes prepared by themselves.

(There will be a hint later)

Cold noodles actually sound more like powder. Combining taste and mouthfeel, I like sunflower restaurant best.

Look at the ingredients, each family's noodles are different & no wonder the cooking time and steps are slightly different.

They are all buckwheat flour, wheat flour, cassava flour and acorn flour, but in different proportions.

Although the surface of sunflower is solid, it will not be too elastic or particularly hard.

After cooking, stir with ice water, and then add all kinds of seasonings that have been prepared, which is the perfect bowl.

It looks light brown and foggy.

It tastes like fine powder in your mouth, soft and waxy, and slippery.

The face of the second sister Su is particularly black.

The taste is ok, but it has a strong taste of buckwheat processing and is very plastic (figuratively speaking).

Shunji in the third store, the main ingredient has become wheat flour, and the color is brown.

I felt its power before I entered the water, like a thin steel bar!

Sure enough ... there is a feeling of eating rubber bands.

There is also the last service building. I like this dry powder very much!

After cooking, it tastes really good, with a feeling of konjac noodles and brittle teeth.

But! And that thick plastic smell (figuratively speaking) is really too stiff for the nose.

So the cold noodles of Hunchun Sunflower Hotel are the most perfect in my mind! Just buy it!

The basic side dishes of cold noodles are as follows.

Among them, eggs are usually white water eggs, but I like to eat them, so I cooked them. Pears are usually apples.

Of course, spicy cabbage is Mount Kumgang. You know my favorite.

The braised beef tendon here, what I saw on the internet is flaky.

So I started:

But after eating it, I found that the flake is really not so convenient to bite!

In order to eat meat in every bite, we changed the knife into a strip:

Alas, the taste takes off ~

My hamstring was marinated by myself. I marinated 3 Jin in one breath and took the rest to the office, which was also well received.

Summing up experience: ① Seven-star pepper used in brine is spicy. I added 6-8 dried sea peppers myself, and it was only spicy in the end.

(2) The production process follows the principles of salting in dilute salt (2-3 hours), boiling in brine (1.5 hours) and soaking in brine (1.5 hours), which is very delicious.

When pickling, find a heavy object to press the bleeding water, and then pour it out and pickle it, which will be very tender.

I bought two kinds of meat, both fresh Guizhou beef and frozen New Zealand meat.

If you don't want to go to so much trouble, go to the braised pork shop and buy a lump ~

I only added a little thin salt to the egg skin, which was ugly when fried …

But it doesn't matter, just cut it.

Watermelon is made by breaking off the pulp and putting it in.

Wrapped in a layer of hot and sour juice, it tastes good! The recent watermelon is simply amazing sweet!

In addition, there is another trick that can completely improve the level of the whole cold noodles.

That is-I cooked the beef bone soup myself. This thing in the ingredient list can't be replaced by beef monosodium glutamate!

The one on the right (the beef bones need to be blanched for a while, rinsed and stewed)

Just add two spoonfuls to a bowl, and the meat taste of the soup head will be improved.

Or add it directly to the head in your own bowl when you divide it into small bowls. Really, the sparrow is eighty times upside down ~

Next time, exposure and heavy rain may alternate.

When squatting at home, watching the cat eat a bowl of delicious cold noodles is smooth and comfortable, which is the life of the fairy ~

Buying and making skills help you sum up:

Talking about dumplings cold noodles

buy

Sunflower Hotel Shenhua Cold Noodles 15/ bag

Hot cabbage in Mount Kumgang 10/ bag

Dazhou Sanshenggong Qixing Zanthoxylum spicy pot-stewed 12/ bag

(If you don't want to pickle yourself, you can go to the store to buy ready-made braised beef. )

independent component

Braised beef, spicy cabbage, egg skin, shredded cucumber

Shredded onion and pear &; Apple, egg, coriander and beef bone soup (optional)

Do your own tips that need attention.

Braised beef tendon can be marinated under heavy pressure, boiled and soaked in water;

Slice salted beef or bought beef, not sliced;

Half-boiled eggs are raw eggs, which can be boiled in boiling water for 6 minutes, then taken out and washed with water.

Remember to add more water to cook beef bone soup, rinse it before cooking, and use a stick bone &; The spine is the best.

Next, I may learn Japanese cold noodles again. Here, this: