After buying it, cook it in a pot, then take it out and soak it in pure water to cool it down. Then, turn on the electric fan and pick it up and stir it while blowing until it is completely cooled. Then pour in the right amount of refined oil and sesame oil and mix well.
Now, you can start making peanut butter You can go to the supermarket to buy bottled peanut butter, add water and keep stirring until it becomes peanut butter, but this method is more laborious. You can use a blender to stir, if you have it, it is more labor-saving.
Finally, put monosodium glutamate, peanut paste, soy sauce, vinegar and spicy oil in the noodles. The above seasonings can be added according to personal preference. * * Generally, cold noodles in Shanghai are boiled (just go to the market to buy noodles. Cook it soft, or it will be hard to bite in ice water. )
Then lift it up, drain it and let it cool (usually blow it with a ceiling fan at home and mix it with chopsticks while blowing)
The degree of dryness can be determined according to your own preferences (too dry is not very delicious)
Then make your own seasoning, sesame sauce, peanut butter and vinegar according to your own taste.
You can also make some toppings, such as fried vegetarian dishes and hot sauce. Eating cold noodles depends on the level of soup ... Now I'll teach you a way to eat cold noodle soup ... Ice water, some sour rice vinegar, a few drops of soy sauce (not too much), salt, sugar, miso, a little Jiang Mo, minced garlic, coriander and shredded cucumber, all of which are essential ingredients!
You can also add pear slices, shredded apples, shredded pineapples and shredded carrots according to your personal preference. Delicious and beautiful! (It is highly recommended that the specialty fruit in Northeast China-Apple pear is also called Li Apple)
This is a clear soup, and the broth is a clear soup in which ice water is replaced with beef bones or beef;
The standard of good soup is: sour and sweet, cool and refreshing, not greasy when drinking soup.
The soup is ready, add some ice! There is nothing to say about the taste. * * There is not a Shanghainese who hasn't eaten Shanghai cold noodles. But most of them are still eaten in snack bars. I occasionally eat cold noodles made in Shanghai here. It's not complicated, everyone can do it! Basic material:-Shanghai oil cotton
-olive oil (or peanut oil) seasoning:-soy sauce
-Zhenjiang vinegar
-Sesame oil
-Peanut butter
-Chicken essence
-Hot sauce (or hot oil)
-Sugar (optional) Mix seasonings according to your own taste. Steam the noodles first 15-20 minutes. Then cook the noodles 10 minutes or so. Boil the noodles until they are soft and remove the alkaline taste. Take it out after cooking and rinse it with cold water. (Opponents say: Big fallacy! Is there cold water for cold noodles in Shanghai? Misleading. Cool with cold air mixed with salad oil. Can domestic cold water be eaten directly? Please change the topic of the next blog and stop cooking. You have a large audience in China. In addition, losing weight is popular now. Don't hurt mm, haha. After taking a shower, mix with olive oil to prevent sticking. Ok, that's it. Cold noodles are ready. Let's have another topping-stir-fry green bean sprouts with green peppers (forget about this dish, everyone will cook it, just don't stir it too well) 13 197599 Love someone for life published on: 09-06- 19 14:30 [depending on the author].
After buying it, cook it in a pot, then take it out and soak it in pure water to cool it down. Then, turn on the electric fan and pick it up and stir it while blowing until it is completely cooled. Then pour in the right amount of refined oil and sesame oil and mix well.
Now, you can start making peanut butter You can go to the supermarket to buy bottled peanut butter, add water and keep stirring until it becomes peanut butter, but this method is more laborious. You can use a blender to stir, if you have it, it is more labor-saving.
Finally, put monosodium glutamate, peanut paste, soy sauce, vinegar and spicy oil in the noodles. The above seasonings can be added according to personal preference. * * Generally, cold noodles in Shanghai are boiled (just go to the market to buy noodles. Cook it soft, or it will be hard to bite in ice water. )
Then lift it up, drain it and let it cool (usually blow it with a ceiling fan at home and mix it with chopsticks while blowing)
The degree of dryness can be determined according to your own preferences (too dry is not very delicious)
Then make your own seasoning, sesame sauce, peanut butter and vinegar according to your own taste.
You can also make some toppings, such as fried vegetarian dishes and hot sauce. Eating cold noodles depends on the level of soup ... Now I'll teach you a way to eat cold noodle soup ... Ice water, some sour rice vinegar, a few drops of soy sauce (not too much), salt, sugar, miso, a little Jiang Mo, minced garlic, coriander and shredded cucumber, all of which are essential ingredients!
You can also add pear slices, shredded apples, shredded pineapples and shredded carrots according to your personal preference. Delicious and beautiful! (It is highly recommended that the specialty fruit in Northeast China-Apple pear is also called Li Apple)
This is a clear soup, and the broth is a clear soup in which ice water is replaced with beef bones or beef;
The standard of good soup is: sour and sweet, cool and refreshing, not greasy when drinking soup.
The soup is ready, add some ice! There is nothing to say about the taste. * * There is not a Shanghainese who hasn't eaten Shanghai cold noodles. But most of them are still eaten in snack bars. I occasionally eat cold noodles made in Shanghai here. It's not complicated, everyone can do it! Basic material:-Shanghai oil cotton
-olive oil (or peanut oil) seasoning:-soy sauce
-Zhenjiang vinegar
-Sesame oil
-Peanut butter
-Chicken essence
-Hot sauce (or hot oil)
-Sugar (optional) Mix seasonings according to your own taste. Steam the noodles first 15-20 minutes. Then cook the noodles 10 minutes or so. Boil the noodles until they are soft and remove the alkaline taste. Take it out after cooking and rinse it with cold water. (Opponents say: Big fallacy! Is there cold water for cold noodles in Shanghai? Misleading. Cool with cold air mixed with salad oil. Can domestic cold water be eaten directly? Please change the topic of the next blog and stop cooking. You have a large audience in China. In addition, losing weight is popular now. Don't hurt mm, haha. After taking a shower, mix with olive oil to prevent sticking. Ok, that's it. Cold noodles are ready. Another topping-stir-fried green pepper with mung bean sprouts (not to mention this dish, everyone will cook it, just don't fry it too well) Well, after eating a few bites, it is really delicious! Take a close-up! * * The practice of cold noodles in Korea went to the supermarket to buy some kimchi yesterday. Actually, I prefer kimchi, which is sour and sweet. I made a Korean cold noodle while it was not particularly cold, and watched the computer while making it. Cold noodles are cooked noodles first (I use dried noodles in the supermarket), then picked up, frozen in cold water and cooled. Then I began to prepare my cold noodle soup, vinegar, soy sauce, sugar, salt, chicken essence and some cold water (don't use tap water): cucumber is shredded, ham is cut into oval pieces, watermelon is cut into small pieces, so kimchi doesn't have to be cut. Put the cold noodles at the bottom of the bowl, pour my exclusive cold noodle soup, and then put the ingredients on it. * * Three-silk cold noodle material: egg cold noodle seasoning: soy sauce, vinegar, peanut butter, sesame oil and Chili oil. Practice: 1, put enough water in the pot to boil, cook egg cold noodles with strong fire, add a bowl of cold water and stir before cooking;
2. Cook on medium fire for 1-2 minutes, then drain, take out, add sesame oil, mix well and let cool.
3. Peanut butter and cold boiled water are mixed according to the ratio of 1: 1;
4. Dish cold noodles, drizzle with soy sauce, vinegar and Chili oil, cover with the fried three-silk topping, then sprinkle with a tablespoon of peanut butter, and mix well when eating. Method of frying three-silk topping: materials: water bamboo, shredded pork (pork or chicken), green pepper and starch. Seasoning: salt, cooking wine, chicken essence: 65438+.
2. Squeeze the shredded pork with cooking wine, starch and a little salt for15min;
3, hot pot into the oil, after the oil temperature, add the shredded pork and slide it away until the color turns white;
4, another oil pan, stir-fry the shredded water bamboo, add salt and chicken essence to taste, add a little water and cook for 2 minutes;
5. Add shredded green pepper and fried pork and stir fry a few times. Food Comments: In the hot summer, cold noodles have become the mainstay of summer in all kinds of snack bars on the street, whether it is Shanghai snacks or Japanese and Korean cuisine. But when I eat them, my favorite is the traditional cold noodles in Shanghai. Shanghainese eat cold noodles and like a delicious mixture of peanut butter and vinegar. This vinegar must be rice vinegar. Old vinegar, balsamic vinegar, Zhenjiang vinegar and apple vinegar are not acceptable. Peanut butter should be properly blended, so that it sticks to the noodles, and it can be felt at the entrance. It should be based on egg noodles, light yellow in color and as thick as bean sprouts. Coupled with your favorite toppings, a bowl of refreshing cold noodles will be smooth and refreshing. * * The practice and production of Korean cold noodle soup.
Accessories: beef (hind legs) 200g, cabbage 100g, cucumber 50g, pickle 30g, egg 60g, white sesame 100g.
Seasoning: cream 10g, onion 5g, ginger 5g, Chili sauce 15g, sugar 5g, vinegar 5g, salt 3g, sesame oil 2g, 13 197599 Love a person for life released on: 09-06-/kloc-. Shanghai cold noodles go to the noodle counter in a grain store or a food market to buy steamed noodles, flat ones.
After buying it, cook it in a pot, then take it out and soak it in pure water to cool it down. Then, turn on the electric fan and pick it up and stir it while blowing until it is completely cooled. Then pour in the right amount of refined oil and sesame oil and mix well.
Now, you can start making peanut butter You can go to the supermarket to buy bottled peanut butter, add water and keep stirring until it becomes peanut butter, but this method is more laborious. You can use a blender to stir, if you have it, it is more labor-saving.
Finally, put monosodium glutamate, peanut paste, soy sauce, vinegar and spicy oil in the noodles. The above seasonings can be added according to personal preference. * * Generally, cold noodles in Shanghai are boiled (just go to the market to buy noodles. Cook it soft, or it will be hard to bite in ice water. )
Then lift it up, drain it and let it cool (usually blow it with a ceiling fan at home and mix it with chopsticks while blowing)
The degree of dryness can be determined according to your own preferences (too dry is not very delicious)
Then make your own seasoning, sesame sauce, peanut butter and vinegar according to your own taste.
You can also make some toppings, such as fried vegetarian dishes and hot sauce. Eating cold noodles depends on the level of soup ... Now I'll teach you a way to eat cold noodle soup ... Ice water, some sour rice vinegar, a few drops of soy sauce (not too much), salt, sugar, miso, a little Jiang Mo, minced garlic, coriander and shredded cucumber, all of which are essential ingredients!
You can also add pear slices, shredded apples, shredded pineapples and shredded carrots according to your personal preference. Delicious and beautiful! (It is highly recommended that the specialty fruit in Northeast China-Apple pear is also called Li Apple)
This is a clear soup, and the broth is a clear soup in which ice water is replaced with beef bones or beef;
The standard of good soup is: sour and sweet, cool and refreshing, not greasy when drinking soup.
The soup is ready, add some ice! There is nothing to say about the taste. * * There is not a Shanghainese who hasn't eaten Shanghai cold noodles. But most of them are still eaten in snack bars. I occasionally eat cold noodles made in Shanghai here. It's not complicated, everyone can do it! Basic material:-Shanghai oil cotton
-olive oil (or peanut oil) seasoning:-soy sauce
-Zhenjiang vinegar
-Sesame oil
-Peanut butter
-Chicken essence
-Hot sauce (or hot oil)
-Sugar (optional) Mix seasonings according to your own taste. Steam the noodles first 15-20 minutes. Then cook the noodles 10 minutes or so. Boil the noodles until they are soft and remove the alkaline taste. Take it out after cooking and rinse it with cold water. (Opponents say: Big fallacy! Is there cold water for cold noodles in Shanghai? Misleading. Cool with cold air mixed with salad oil. Can domestic cold water be eaten directly? Please change the topic of the next blog and stop cooking. You have a large audience in China. In addition, losing weight is popular now. Don't hurt mm, haha. After taking a shower, mix with olive oil to prevent sticking. Ok, that's it. Cold noodles are ready. Another topping-stir-fried green pepper with mung bean sprouts (not to mention this dish, everyone will cook it, just don't fry it too well) Well, after eating a few bites, it is really delicious! Take a close-up! * * The practice of cold noodles in Korea went to the supermarket to buy some kimchi yesterday. Actually, I prefer kimchi, which is sour and sweet. I made a Korean cold noodle while it was not particularly cold, and watched the computer while making it. Cold noodles are cooked noodles first (I use dried noodles in the supermarket), then picked up, frozen in cold water and cooled. Then I began to prepare my cold noodle soup, vinegar, soy sauce, sugar, salt, chicken essence and some cold water (don't use tap water): cucumber is shredded, ham is cut into oval pieces, watermelon is cut into small pieces, so kimchi doesn't have to be cut. Put the cold noodles at the bottom of the bowl, pour my exclusive cold noodle soup, and then put the ingredients on it. * * Three-silk cold noodle material: egg cold noodle seasoning: soy sauce, vinegar, peanut butter, sesame oil and Chili oil. Practice: 1, put enough water in the pot to boil, cook egg cold noodles with strong fire, add a bowl of cold water and stir before cooking;
2. Cook on medium fire for 1-2 minutes, then drain, take out, add sesame oil, mix well and let cool.
3. Peanut butter and cold boiled water are mixed according to the ratio of 1: 1;
4. Dish cold noodles, drizzle with soy sauce, vinegar and Chili oil, cover with the fried three-silk topping, then sprinkle with a tablespoon of peanut butter, and mix well when eating. Method of frying three-silk topping: materials: water bamboo, shredded pork (pork or chicken), green pepper and starch. Seasoning: salt, cooking wine, chicken essence: 65438+.
2. Squeeze the shredded pork with cooking wine, starch and a little salt for15min;
3, hot pot into the oil, after the oil temperature, add the shredded pork and slide it away until the color turns white;
4, another oil pan, stir-fry the shredded water bamboo, add salt and chicken essence to taste, add a little water and cook for 2 minutes;
5. Add shredded green pepper and fried pork and stir fry a few times. Food Comments: In the hot summer, cold noodles have become the mainstay of summer in all kinds of snack bars on the street, whether it is Shanghai snacks or Japanese and Korean cuisine. But when I eat them, my favorite is the traditional cold noodles in Shanghai. Shanghainese eat cold noodles and like a delicious mixture of peanut butter and vinegar. This vinegar must be rice vinegar. Old vinegar, balsamic vinegar, Zhenjiang vinegar and apple vinegar are not acceptable. Peanut butter should be properly blended, so that it sticks to the noodles, and it can be felt at the entrance. It should be based on egg noodles, light yellow in color and as thick as bean sprouts. Coupled with your favorite toppings, a bowl of refreshing cold noodles will be smooth and refreshing. * * The practice and production of Korean cold noodle soup.
Accessories: beef (hind legs) 200g, cabbage 100g, cucumber 50g, pickle 30g, egg 60g, white sesame 100g.
Seasoning: cream 10g, onion 5g, ginger 5g, Chili sauce 15g, sugar 5g, vinegar 5g, salt 3g and sesame oil 2g. The practice of Korean cold noodle soup: 1. Wash cucumber, cut into discs and marinate with a little salt.
2. Rinse and drain the cucumber with cold boiled water, and mix in a little sesame oil for later use;
3. Boil the cold noodles in boiling water for 6-7 minutes, take them out and soak them in cold water, gently knead them with your hands, take them out and drain them;
4. Put cucumber, beef ham, Chinese cabbage, cucumber, pickles, eggs (boiled), (except cold noodles and sesame seeds) and salt, onion, chopped green onion, Jiang Mo, sugar, vinegar and sesame oil into the pot;
5. After simmering for 50-60 minutes, take out some vegetables and filter them with gauze;
6. Take out the beef and slice it for later use;
7. Put a bowl of cold noodles, beef slices, cucumber slices, boiled eggs and pickles;
8. Add Chili sauce, chilled beef soup, and finally sprinkle with white sesame seeds. Tips for making Korean cold noodle soup: This product needs140g Korean cold noodle. If there is no Korean cold noodles, you can use standard noodles instead, and the effect is the same. * * 1. Korean cold noodles.
Ingredients: Korean buckwheat noodles
Ingredients: onion 10g, ginger 10g, cinnamon 5g, star anise 5g, radish 10g, beef 200mg, egg 1g, cooked beef 10g, cucumber 10g, Korea.
Seasoning: pepper 1g, rock sugar 10g, truffle, lemon juice, Korean Chili oil, Korean soy sauce.
Exercise:
1. Cut onion, ginger, cinnamon, aniseed, radish and beef into half a finger size and cook 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 cool.
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.
(B) North Korea's simple practice of cold noodles
Raw materials:
1. soup
Add ginger slices, chopped green onion, pine nuts, white vinegar, sugar, cooking wine, soy sauce, salt and cold water. Have some shredded cucumber to make a sweet, sour and salty cold soup and put it in the refrigerator. If you like the smell of lemon, you can also squeeze some lemon juice into the soup.
Mixed ingredients
One boiled egg (or fried egg), a few slices of beef sauce, shredded cabbage (or shredded lettuce and radish), lightly salted with a little salt, and two or three slices of pears (or apples, watermelons, tomatoes, etc.). ), put it in a bowl and add Chili noodles and raw materials.
Step 3 face
Naked oats flour is selected from the alpine region of Yanbei, Shanxi.
Production process:
1. Blanch the cold noodles in boiling water and rinse them with cold water several times.
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.
(C) North Korea's cold-faced approach
Ingredients: Chili noodles, white vinegar (in fact, vinegar is the best, but it can't be sold), sesame seeds, and joy (there are many kinds of things like monosodium glutamate in Korea, which are specially made for cold noodles). Actually, experts don't put this in cold noodles:) Side dishes depend on your preferences. Anyway, personally, I don't think parsley and spicy cabbage can be cut well.
The most important thing is to iron the cold noodles. Remember not to cook cold noodles. Once cooked, they will rot completely. Just scald it with boiling water. Cold noodles will have the feeling that some are outside the mouth, some are in the mouth and some are in the throat. Haha, bite Lickitung with the big die, my favorite haha. Rinse it with cold water several times after ironing, and it will be ok after taking a shower.
It's up to your taste to adjust the juice. I like sweet and sour, just put sugar, salt and white vinegar (not balsamic vinegar). If you are happy, add cold boiled water and N lumps of ice (even if you are not afraid of a stomachache).
Ok, just throw the cold noodles and side dishes in. Bottom line: Super cold noodles, add noodles if you want. It's all buried below, hehe.
(4) Jilin Yanji cold noodles, attached method.
Buckwheat noodles are covered with beef, apples and pickles. Before serving, scoop a spoonful of cold and sweet soup from the vat. A bowl full of soup is cold. 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. Cold noodles pay attention to clear soup-beef soup must be skimmed off the oil slick; Cold-both soup and noodles should be eaten cold.
Ingredients: lean beef, pear or apple, shredded egg, pickles, pine nuts, buckwheat noodles and coriander.
Cooking meat ingredients: onion, ginger, wine, star anise, salt and a little pepper.
Practice: Boil the whole beef for 2 minutes, then take it out and wash it. Boil 4 cups of water with cook the meat ingredients, put down the meat and cook for 40 minutes. Take out that meat pieces, cool and cutting into thin slices; Filter the beef soup and let it cool. If there is oil slick, skim off the oil slick and put it in a noodle bowl. After the water is boiled, put down the fine flour and cook it, take it out and drain it, then pour it with cold water and put it into the clear soup in the noodle bowl. Add shredded kimchi, pear slices, shredded egg skin, beef slices, fried pine nuts and coriander to the noodles.
Korean cold noodle practice
Ingredients: pineapple pieces, shredded cucumber, beef sauce, cold noodles (available in supermarket). Pickles and special noodle sauce.
Practice: copy the cold noodles bought from the supermarket in boiling water for one minute, take them out, filter them with cold water, put them into the prepared noodle juice, and then add various seasonings in turn, including pineapple pieces, beef slices with sauce, pickles, cucumber strips and coriander. In addition, in order to increase nutrition, you can also add a small amount of sesame seeds and boiled eggs. In this way, sweet and sour Korean cold noodles are ready. If you are interested, try it yourself.
(5) Pickles
Take a cabbage, peel off a few leaves, then sprinkle salt on their surfaces, and then marinate for two hours. After two hours, the pickled cabbage leaves are chopped, then appropriate amount of salt, chicken essence, monosodium glutamate, shredded onion, ginger foam, garlic paste and Chili powder are added, stirred evenly, and then left for a short time to make pickled cabbage.
Preparation method of special noodle sauce for Korean cold noodles
Prepare onion slices and ginger slices, as well as white vinegar and red vinegar, which can be bought in supermarkets. Then put the onion and ginger slices together with a little pepper and aniseed into the pot, add a little water and bring to a boil. We saw that the juice in the pot turned red, then filtered out the raw materials, added a little red vinegar and white vinegar, and a little salt, monosodium glutamate and sugar, so that the sweet and sour noodle juice was ready. Just put it in the refrigerator to cool it.
(6) North Korea's cold-faced practice
1. Ingredients: buckwheat flour 200g, starch 300g, beef 150g, Korean spicy cabbage and sliced egg skin 50g, apple 25g (peeled and sliced), carrot sticks and cooked sesame seeds 25g, alkali 2g, hot water 100g (for flour mixing).
2, the production method:
1) Put buckwheat flour and starch into a pot, add alkali and stir evenly, slowly pour in hot water, stir while pouring, stir evenly and knead into hard hot dough, and simmer for about 30 minutes. Wash the beef, cut it into large pieces, put it in a pot, add appropriate amount of water, boil it with high fire, skim off the floating foam, add soy sauce, cooking wine, chopped green onion and carrot sticks (wrapped in a cloth bag), and then simmer 1 hour to 2 hours with low fire until the soup remains about 600g. Take it out and let it cool, cut it into thin slices and let the broth cool. Put Chili noodles in a bowl, add garlic paste and a little cold water, and mix well to make hot and sour juice.
2) Put the pot on the fire, bring it to a boil, knead the buckwheat dough into round strips, roll the noodles into thin slices, cut them into thin strips, put them in the pot for cooking, turn them over with chopsticks, heat the noodles evenly, order cold water once or twice, and cook for about 5 to 8 minutes until the noodles are ripe, then take them out and put them in a cold boiling water basin, soak them in cold water, and then take them out to control the moisture.
3) Put the cold noodles into bowls respectively, add spicy cabbage and 3 or 4 slices of beef, pour in hot and sour juice with the size of 1 to 2 slices of apple and egg skin, pour in vinegar and beef stew cold soup, sprinkle with cooked sesame seeds and pour in sesame oil.
(7) North Korea's cold-faced practice
This method has a lot of ingredients. When making, it is best to do it according to your own quantity.
Raw materials: 50,000g of refined beef, 2,000g of Chinese cabbage, 3,000g of apple pears, 20 eggs, 3,000g of soy sauce, 400g of cooked sesame15g, 400g of Chili noodles, 350g of garlic paste, 250g of vinegar essence, 750g of refined salt, 25g of monosodium glutamate, carrots and green onions.
Method:
1. De-gluten beef, cut it into large pieces, put it in a boiling water pot, cook it over high heat until it is 80% cooked, add salt and soy sauce, and cook it over low heat.
2. Cut off the roots and tops of carrots, peel, wash and drain. Put Jiang Mo and shallots into a pot, stir-fry them with low fire, then put them into gauze bags and tie them tightly at the mouth of the bags.
3. Put the pot on the fire, add the cooked beef soup, put the gauze bag and beef pieces, and cook together until the beef is cooked. Remove and cool, and cut into thin slices 3.3 cm wide and 5 cm long.
The beef soup is filtered in a cylinder with two layers of gauze. After cooling, add vinegar essence and monosodium glutamate to make cold noodle soup, about 40 thousand grams.
5. Peel the stalks, umbilicus, skins and cores of apples and pears and cut them into thin slices.
6. Put 250g of chili noodles and100g of garlic paste into a clean basin, and add 500g of cold noodle soup to make it porridge, which is the sauce.
7. Knock the eggs into a bowl, stir them evenly, spread them into egg skins with a pan, and then cut them into shreds.
8. Put the pot on the fire, add water to boil, add cold noodles, cook until the surface is shiny, that is, cooked, remove and wash with water until there is no mucus.
9. Put the cooked cold noodles in a bowl, cover them with spicy cabbage, pour in 1 tablespoon sauce, add 25 grams of sliced beef, 2-3 slices of apple and pear, shred the eggs, sprinkle with cooked sesame seeds, pour in cold noodle soup, and drop sesame oil.
(8) North Korea's cold-faced practice
1. Ingredients: buckwheat flour 200g, starch 300g, beef 150g, Korean spicy cabbage and sliced egg skin 50g, apple 25g (peeled and sliced), carrot sticks and cooked sesame seeds 25g, alkali 2g, hot water 100g (for flour mixing).
2, the production method:
1) Put buckwheat flour and starch into a pot, add alkali and stir evenly, slowly pour in hot water, stir while pouring, stir evenly and knead into hard hot dough, and simmer for about 30 minutes. Wash the beef, cut it into large pieces, put it in a pot, add appropriate amount of water, boil it with high fire, skim off the floating foam, add soy sauce, cooking wine, chopped green onion and carrot sticks (wrapped in a cloth bag), and then simmer 1 hour to 2 hours with low fire until the soup remains about 600g. Take it out and let it cool, cut it into thin slices and let the broth cool. Put Chili noodles in a bowl, add garlic paste and a little cold water, and mix well to make hot and sour juice.
2) Put the pot on the fire, bring it to a boil, knead the buckwheat dough into round strips, roll the noodles into thin slices, cut them into thin strips, put them in the pot for cooking, turn them over with chopsticks, heat the noodles evenly, order cold water once or twice, and cook for about 5 to 8 minutes until the noodles are ripe, then take them out and put them in a cold boiling water basin, soak them in cold water, and then take them out to control the moisture. 3) Put the cold noodles into bowls respectively, add spicy cabbage and 3 or 4 slices of beef, pour in hot and sour juice with the size of 1 to 2 slices of apple and egg skin, pour in vinegar and beef stew cold soup, sprinkle with cooked sesame seeds and pour in sesame oil. You have many choices.