1. Korean cold noodle ingredients: Korean buckwheat noodles ingredients: onion 10g, ginger 10g, cinnamon 5g, star anise 5g, radish 10g, beef 20g, egg 1g, cooked beef 10g. Appropriate amount of apple seasoning: pepper 1g, rock sugar 10g, truffle, lemon juice, Korean Chili oil and Korean soy sauce. Practice: 1. Cut onion, ginger, cinnamon, aniseed, radish and beef into half-finger-sized pieces, and simmer for one hour. 2. Add pepper, and then filter the soup to clear soup without impurities. 3. Add rock sugar to the soup, heat until the rock sugar melts, and then add Korean soy sauce. 4. Finally, add sliced cucumber, a little apple and lemon juice. Soak it for two days before using it, so it tastes better. ) 5. Cook Korean buckwheat noodles and soak them in cold water until they get cold. 6. Prepare side dishes: boiled eggs, sliced apples, Korean spicy cabbage, sliced cooked beef and shredded fresh cucumbers. 7. Put the pre-chilled soup and side dishes together and sprinkle with sesame seeds. 2. Simple preparation method of Korean cold noodles Raw materials: 1. Shredded cucumber soup. Add some ginger slices, chopped green onion, pine nuts, white vinegar, sugar, cooking wine, soy sauce, salt and cold boiled water to make a sweet, sour and salty cold soup, and put it in the refrigerator for refrigeration. If you like the smell of lemon, you can squeeze some lemon juice into the soup. 2. Ingredients: a boiled egg (or fried egg), a few pieces of beef sauce, shredded Chinese cabbage (or shredded lettuce and radish), lightly salted with a little salt, and two or three pieces of pears (or apples, watermelons, tomatoes, etc. ), put it in a bowl and add Chili noodles and raw materials. 3. Noodles are selected from the cold area of Yanbei, Shanxi. 2. Put the cold noodles in a large bowl, add ingredients, drop a few drops of sesame oil, pour soup and ice cubes, and serve. 3. Korean cold noodles ingredients: Chili noodles, white vinegar (in fact, vinegar essence is the best, but it can't be sold), sesame seeds, and Huanxi (there are many kinds of things like monosodium glutamate in Korea, which are specially made for cold noodles. In fact, experts don't put this in cold noodles:) Side dishes depend on their preferences. Anyway, personally, I don't think parsley and spicy cabbage can be cut well. The most important thing is to iron cold noodles and cold noodles. As long as you scald the cold noodles with boiling water, the cold noodles will feel like one is outside the mouth, one is in the mouth and the other is in the throat. Haha, biting Lickitung short with a big die is my favorite. Ha ha. Rinse with cold water several times after blanching, and then pour water to adjust the juice, depending on your taste. If I like sweet and sour mouth, put sugar, salt and white vinegar (not balsamic vinegar). Just throw the cold noodles in and the side dishes in. In short, it is super cold noodles. If you want to add noodles, bury them below. Hehe 4. The cold noodles in Yanji, Jilin are covered with beef, apples and pickles. Before serving, scoop a spoonful of hot and sour soup from the vat and fill a bowl with cold water. This is the impression left by Yanji cold noodles to many people, and it seems that only the cold noodles made in this way are the most authentic. 5. Chinese cold rice noodles materials: cold rice noodles, shredded eggs, shredded cucumbers, shredded ham and shredded carrots (blanched first). Seasoning: sesame paste 1 tbsp, salt 1 2 tbsp, sugar1tbsp, black vinegar 2 tbsp, Chili oil 2 tbsp, garlic 15g, and appropriate amount of cold boiled water. Practice: First put shredded eggs, shredded cucumbers, shredded ham and shredded carrots on the cold noodles.