Korean cold noodles, also known as Korean noodles and Korean cold noodles, were invented by Koreans. It is a famous traditional food at home and abroad and is deeply loved by people. Traditionally, beef or chicken is used to make soup, accompanied by spicy cabbage or kimchi, cooked beef slices, boiled eggs cut in half, shredded cucumber is also essential, and pears are cut into strips or slices. When eating, first blanch the noodles with boiling water, take them out to cool, then put them in a bowl, add seasoning, pour cold soup, and then add side dishes. The cold noodles made in this way are strong, and the soup is refreshing, sweet and sour, and especially delicious.
The weather is getting hotter and hotter. Today, Brother Yang shares this delicious Korean cold rice noodles with you, so that friends can solve their own problems. So how to make a cold noodle juice with moderate sweetness and sourness, which is refreshing and delicious? How to cook smooth and firm cold noodles? Today, I will share with you the cooking method of authentic Korean cold noodles. In other words, whether cold noodles are cooked well depends on the preparation of cold noodle juice. We are not afraid. We will share with you the secret recipe of 10. In addition, as long as we master the following two key steps, we can ensure that you can make refreshing and delicious cold noodles. Without further ado, let's take a look at the specific methods.
korean cold noodles
Authentic Korean cold noodles:
Ingredients: cold noodles, beef, cucumber, onion, pear, garlic, ginger, white vinegar, soy sauce, salt, sugar, egg 1 piece, hot sauce and hot cabbage.
Exercise:
1. Prepare a slice of ginger, peel, wash and cut into pieces.
ginger slice
2. Prepare an onion, wash it and cut it into small pieces.
Cut the onion into small pieces
Prepare a piece of beef and a pressure cooker. After washing the beef, put it in cold water in the pot, add a few pieces of cut ginger and a few pieces of cut onion, add a little cooking wine to remove the fishy smell, turn on the fire, and skim off the floating foam after boiling.
beef
Beef is cooked in cold water.
Skim off floating foam
4. Stew the beef in the pressure cooker 15 minutes. Don't stew the beef for too long. Make sure the beef is chewy. If you use an ordinary pot, stew for about 50 minutes. After stewing, take out the beef.
pressure cooker
Braised beef
The next step is the most critical, that is, the method of making cold noodle juice. Take out a part of beef soup from the pot, then add a proper amount of white vinegar, soy sauce, salt and sugar to the beef soup and stir evenly with a spoon.
Cold noodle sauce
6. Then put the prepared beef soup in the refrigerator and cool it to make cold soup, which is what we call cold noodle juice.
Cold noodle soup with chilled beef soup.
7. next, prepare some side dishes Cucumber 1 root is washed and cut into filaments, sweet pear 1 root is washed and sliced, cooked beef is sliced, a little Jiang Mo and minced garlic are chopped, boiled eggs are peeled and divided into two halves, and a small bowl of hot sauce and some hot cabbage (that is, kimchi) are prepared.
Prepare side dishes
Kimchi
8. Today, we use dry cold noodles. First, we soak the cold noodles in warm water. Cold noodles soaked in advance are easier to cook quickly, with less starch content and smoother taste.
Cold noodles are made in advance.
9. Put the soaked cold noodles into the boiling water pot. After the cold noodles are put into the pot, stir them quickly with chopsticks and take them out for about 30 seconds. Don't cook noodles for too long, and there is no hard heart. Then quickly add cold water, gently rub the noodles with your hands, and wash off the starch on the noodles until the water becomes clear. The cold noodles made in this way will taste smoother and thicker. This is also the most critical step.
Kaiguoxia cold noodles
10. After the cold noodles are dried, put them in a bowl and pour in the prepared cold noodle juice, which is the beef soup we put in the refrigerator.
Pour in beef cold noodle soup
1 1, then put our prepared side dishes in a bowl, and finally sprinkle some cooked white sesame seeds.
Ma Shang dishes
Such an authentic Korean cold noodle is ready. Noodles are strong, soup is refreshing, sweet and sour, especially delicious. The proportion of sweet and sour can be adjusted according to personal acceptance. If you don't understand, you can leave a message in the comments section.
Tips:
1, making cold noodle juice is one of the key steps. Take out a part of beef soup from the pot, then add a proper amount of white vinegar, soy sauce, salt and sugar to the beef soup and stir evenly with a spoon. Then the prepared beef soup is cooled in the refrigerator to make cold soup, which is what we call cold noodle juice.
2. Cooking cold noodles is the second key step. Dry cold noodles should be soaked in warm water first, and the soaked cold noodles should be put into the pot with boiling water. After the cold noodles are put into the pot, stir them quickly with chopsticks and take them out for about 30 seconds. Don't cook noodles for too long, so there is no hard heart. Then quickly add cold water, gently rub the noodles with your hands, and wash off the starch on the noodles until the water becomes clear. The cold noodles made in this way will taste smoother and thicker.