Cold noodles are one of the favorite foods of Koreans, and can also be divided into "water cold noodles" with soup and "mixed cold noodles" with Chili sauce. Usually put meat, vegetables, boiled eggs and so on. On the noodles. The characteristics of cold noodles are smooth, refreshing and delicious. Noodles are called "Gu Xi" in Korean. Cold noodles are usually made of wheat flour, buckwheat flour or corn flour, with clear soup or broth, plus hot sauce, Chili oil, pickles, sesame seeds and fruits as ingredients. Beef buckwheat cold noodles raw materials: buckwheat noodles; 500 grams of fresh beef, cut into 5 pieces on average, washed; Shredded cabbage and shredded pickles; Half a boiled egg; Appropriate amount of Chili noodles and cooked sesame seeds; Soy sauce, vinegar, sesame oil and monosodium glutamate; One apple (or pear), seeded and shredded; A cucumber, shredded; Two carrots; An onion; A few garlic cloves, mashed. Practice: 1. Put the beef into the pot and cook it over high fire, skimming the floating foam from time to time; When cooked, add salt and some soy sauce, and change the fire; Wash carrots and scallions, scrape off the skins of carrots, bake them with scallions on low fire, and cook them with beef in a pot; 2. Take out the cooked beef, let it cool, and cut it into chunks four fingers long and two fingers wide against the beef fiber; 3. Filter out the impurities in the beef soup, cool it thoroughly, and pour in some vinegar (you can put a little sugar in the soup according to your personal taste), which is the cold noodle soup; 4. Take some Chili noodles, add garlic paste, a little salt and a spoonful of cold noodle soup to make a thick sauce. 5. Boil buckwheat noodles in a clear water pot until they are transparent, take them out and cool them with cold water, then put them in a bowl and wash them into cold noodle soup; Put shredded pickles on the noodles, pour a spoonful of sauce, put shredded apples, shredded cucumbers, sliced beef and boiled eggs. 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. Only in this way can the summer heat be thrown out of the noodle restaurant. One of the three elements-soup ice water, some sour rice vinegar, a few drops of soy sauce (never too much), salt, sugar, vegetarian food, a little Jiang Mo, minced garlic, coriander and shredded cucumber, these are all necessary ingredients! You can also add pear slices, shredded apples, shredded pineapples and shredded carrots according to your personal preference. Delicious and beautiful! (Apple pear, a specialty fruit in Northeast China, is strongly recommended.) This is clear soup, and the broth is 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. Add some ice, one word: cool! Supplement: this thing is still mastered by yourself according to personal taste. As far as the northeast is concerned, the taste of cold noodles can be divided into two categories, which is actually the taste of soup. Yanbian represents Yanji cold noodles, salty and spicy, and the areas are Jilin and Liaoning; Jixi department represents Jixi cold noodles, sweet and sour, and is located in Heilongjiang Province. One of the three elements-mixing is also the most difficult to control, because there are few good hot sauces! ! ! If you usually eat at home, you will use hot sauce+Chili oil+kimchi (spicy cabbage, spicy radish, cabbage, platycodon grandiflorum ... whatever you like, but at least one thing). Hot sauce: This cold noodle hot sauce has two ingredients. One is to crush the fermented hot and sour sauce with bright red pepper; There is also a traditional Korean Chili sauce, Chili powder+applesauce+Korean soy sauce+honey. The best combination of the two, hehe ~ ~ Chili oil: in fact, it should be "oil pepper", and everyone thinks it is a metropolis. The method is to put the coarse pepper powder with seeds into a small bowl, add a little pepper, sesame seeds and salt, and then heat and pour the oil on it. It's delicious lampblack. If you specialize in cold noodles, you can also add some shredded onion to the oil and fry it. It's delicious! One of the three elements-noodles: If you buy authentic noodles, soak them in cold water first, and then gently boil them in boiling water, and they will be ready soon. Grab any one and try it. Don't cook too much. If you cook too much, you can only switch to the Korean version of Dandan Noodles. Take it out and soak it in cold water repeatedly. Don't ask whether to use your hands or chopsticks. If it's a bag. The degree of authentic Korean cold noodles is "extremely difficult to bite off". After the noodles are ready, divide them into several portions according to the size of each bowl. It is the last step to save trouble and prepare the noodles when eating. If you cook them first, they will go bad for a long time and taste terrible.