(A) the practice of Korean cold noodles Ingredients: Korean buckwheat noodles Ingredients: 10 grams of green onions, 10 grams of ginger, 5 grams of cinnamon, 5 grams of daikon, 100 grams of radish, 200 grams of beef, 1 egg, 100 grams of cooked beef, 100 grams of cucumber, 100 grams of Korean spicy cabbage, the right amount of apples Seasoning: 1 gram of pepper, 10 grams of icing sugar, Zeno, lemon juice, Korean chili oil, Korean soy sauce Practice: 1. Onion, ginger, cinnamon, daikon, radish, beef, cut into half-finger size and cook on slow fire for one hour. 2. Add pepper, then strain the soup until it is clear and free of impurities. 3. Add rock sugar to the soup and heat until the sugar melts before adding Korean soy sauce. 4. Finally, add the sliced cucumber, a small amount of apple and lemon juice, (soak for two days before using, so that the flavor is more refreshing.) 5. Cook the Korean soba noodles and soak them in cool water until they are cold. 6. Prepare the side dishes: cooked egg, apple slices, Korean spicy cabbage, cooked beef slices, and shredded fresh cucumber. 7. Put the pre-chilled soup and side dishes together on a plate, sprinkle such as sesame seeds to complete. (B) the Korean cold noodles easy to do Ingredients: 1. soup cucumber shredded a number of ginger, green onion, pine nuts, white vinegar, sugar, cooking wine, soy sauce, salt, cold water, etc. into a sweet and sour salty cold soup, put in the refrigerator to chill. (If you like the aroma of lemon, you can also squeeze some lemon juice in the soup) 2. ingredients Boiled egg (or fried egg) a, some slices of beef, cabbage (or lettuce, radish) shredded with a little salt and lightly pickled, pear (or apple, watermelon, tomatoes, etc.) two or three slices, put into a bowl, add chili and soy sauce seasoned 3. noodles Selected oat noodles oat noodles from the high alpine region of Shanxi Yanbei oat noodles Making process: 1. Boil the cold noodles in boiling water and rinse them in cold water several times. 2. Put the cold noodles into a large bowl, add the ingredients, drop a number of drops of sesame oil, pour the soup, ice can be served. (C) the practice of Korean cold noodles Ingredients: chili noodles, white vinegar (in fact, the best vinegar, did not find the sale), sesame seeds, Dahi big (Korea's a kind of similar to the MSG thing, divided into a variety of such a cold noodle, in fact, masters of doing cold noodles do not put this :))) vegetables depends on their own preferences, anyway, I feel that cilantro and spicy cabbage can not be less cut up the most critical is the hot cold noodle, cold noodle cut to remember! Can not boil, a boil all rotten, with boiling water hot on the line, cold noodles to eat the kind of a section outside the mouth, a section in the mouth, and a section in the throat feeling, ha ha, with big teeth against the tongue bite short, my favorite ha ha. Scalded with cool water a few times, cooled on the OK sauce depends on their own tastes, I like sweet and sour mouth, put sugar, salt, white vinegar (can not use balsamic vinegar Oh), Daxi Da, to cool water, and then add N block ice pimples (not afraid of stomach ache despite the addition of Ha) Well, to throw cold noodles thrown side dishes, in a word: super cold noodles, you want to add the noodles are buried below, hehehe (D) Jilin - Yanji cold noodles, with practice, soba noodles on the cover, and a section of the throat feeling, ha ha, with big teeth against the big tongue bite short, my favorite ha ha. With the practice of buckwheat noodles covered with beef, apples, kimchi, on the table before scooping a spoonful of cold sweet and sour soup from the vat, full of a bowl of cool. This is the image that many people have of Yanji cold noodles, and it seems that this is the only way to make the most authentic cold noodles. Cold noodles are clear - the beef broth must be skimmed of floating oil; cool - both the broth and the noodles must be served cold. Ingredients: lean beef, pears or apples, shredded egg skins, kimchi, pine nuts, thin buckwheat noodles, cilantro Cooking Ingredients: green onions, ginger, wine, star anise, salt, pepper Directions: Boil the beef for 2 minutes, then remove from the pot. 4 cups of water with the cooking ingredients and bring to a boil, then drop the meat and cook for 40 minutes. Remove the meat and cut into thin slices. Strain the beef broth and let it cool, skim off any floating oil and add it to the noodle bowl. When the water comes to a boil, cook the noodles, drain, rinse with cold water and add to the noodle bowl of broth. Top with shredded kimchi, sliced avocado, shredded egg skin, sliced beef, fried pine nuts and cilantro How to Make Korean Cold Noodles Ingredients: Pineapple chunks, julienned cucumber, beef in soy sauce, and cold noodles (you can buy them in the supermarket). Korean kimchi and special noodle sauce. How to do: the cold noodles bought from the supermarket in boiling water for a minute, fish out, in cold water, after straining, in the pre-prepared noodle sauce, and then in order to put a variety of seasonings, including: pineapple, slices of beef, Korean kimchi, cucumber strips and cilantro, and in addition, in order to increase the nutrients, you can put a small amount of sesame seeds, and hard-boiled eggs. The sweet and sour Korean cold noodles are ready, so if you are interested, try it yourself. (E) Korean Kimchi Take a cabbage, peel off a few leaves, then sprinkle salt all over their surface, and pickle them for two hours. After two hours, chop the pickled cabbage leaves and add the right amount of salt, chicken essence, MSG, shredded green onion, ginger foam, garlic paste, and chili powder, mix well, and then let it sit for a short while to make Joseon kimchi. How to make noodle sauce for Korean cold noodles Prepare sliced green onion and ginger, as well as white vinegar and red vinegar, both of which can be bought in supermarkets. Then put the green onion and ginger with a little pepper and spices into the pot, add a little water, open fire to boil it, we see the pot of juice have turned red, and then filter out the raw materials, add a little red vinegar and white vinegar, as well as a small amount of salt, monosodium glutamate, and sugar, so that the sweet and sour noodle sauce is ready, the following just need to be placed in the refrigerator to calm and cool can be. (F) the practice of Korean cold noodles 1, raw materials: 200 grams of buckwheat flour, 300 grams of starch, 150 grams of beef, Korean spicy cabbage, spread egg skin shredded 50 grams each, apple (peeled, sliced), carrot strips, cooked sesame seeds 25 grams, 2 grams of edible alkali, 100 grams of hot water (and noodles), 50 grams of soy sauce, 5 grams of salt, 20 grams of cooking wine, vinegar 15 grams of garlic 10 grams of chopped green onions, 25 grams of sesame oil each. 30 grams of chili noodles. 2, production methods: 1) buckwheat noodles, starch in a pot, add soda mix, slowly pour hot water, mixing while pouring, mixing, kneaded into a harder hot dough, molasses for about 30 minutes. Beef wash, cut into large pieces, put into a pot, add the right amount of water, high heat boiling, skimming foam, add soy sauce, cooking wine, minced green onions and carrot strips (wrapped into a cloth bag), and then open the stew with a low fire for 1 hour to 2 hours, until the broth is about 600 grams of left, the beef tastes crispy, fish out to cool, cut into thin slices, the broth to cool. Chili noodles in a bowl, put garlic and a little cold water, mix well into hot and sour sauce. (2) pot on the fire, high heat boiling, buckwheat dough were rolled into round pieces, rolled into thin slices of noodles, cut into thin strips, into the pot to boil, use chopsticks to pick turn, so that the noodles are evenly heated, point once or twice cool water, cook for about 5 minutes to 8 minutes, to the noodles ripe, fished into a basin of cool water, cooled down and then fished out of the dry water control. (3) cold noodles into separate bowls, put spicy cabbage and 3, 4 slices of beef, poured into the hot and sour sauce, yards of 1 slice to 2 slices of apple and shredded egg skin, pour vinegar and stewed beef cold broth, sprinkle cooked sesame seeds, drizzle sesame oil can be. (G) the practice of Korean cold noodles This method is a large amount of ingredients, in doing, it is best to follow the amount of their own home to do ha. Raw materials: 50,000 grams of beef, cabbage 2000 grams, 3000 grams of apple and pear, 20 eggs, 3000 grams of soy sauce, 15 grams of cooked sesame, 400 grams of chili pepper, 350 grams of garlic, 250 grams of vinegar, 750 grams of salt, 25 grams of monosodium glutamate, carrots, scallions, each appropriate amount. Method: 1. fine beef pick off the sinew mold, cut into large pieces, into a pot of boiling water, cook with high fire to eight mature, add refined salt, soy sauce, cooked with light fire. 2. carrot cut off the root, top, peeled, washed and drained. Ginger with the onion are put in the pot with a light fire after sauteing yellow, into a gauze bag, tie the bag tightly. 3. pot on the fire, add boiled beef broth, put the gauze bag, beef block, cook together until the beef is cooked. Fish out to cool, cut 3.3 cm wide, 5 cm long slices. 4. beef broth with two layers of gauze filter tank, after cooling, add vinegar essence, monosodium glutamate, that is, into the cold noodle soup, about to get the amount of soup for 40,000 grams. 5. apple pear cut off the handle, umbilical cord, skin and core, cut into thin slices. 6. 250 grams of chili pepper, 100 grams of garlic, into the net pot, add 500 grams of cold noodle soup, mix well as a porridge, that is, for the sauce. 7. Eggs knocked into the bowl, stir well, with the pot spread into egg skin, and then cut into shreds. 8. pot on a high flame, add water to boil, down into the cold noodles, cook until the surface presents a glossy, that is, cooked, fish out with water to wash, to no mucus so far. 9. Cooked cold noodles into a bowl, covered with spicy cabbage, pour 1 spoon seasoning sauce, and then put on 25 grams of beef, apple and pear slices 2-3 slices of shredded eggs, sprinkled with cooked sesame seeds, poured into the cold noodle soup, dripping sesame oil that is completed. (H) the practice of Korean cold noodles 1, raw materials: 200 grams of buckwheat flour, 300 grams of starch, 150 grams of beef, Korean spicy cabbage, spread the shredded egg skin 50 grams each, apple (peeled, sliced), carrot strips, cooked sesame seeds 25 grams, 2 grams of edible alkali, 100 grams of hot water (and noodles), 50 grams of soy sauce, 5 grams of salt, 20 grams of cooking wine, vinegar 15 grams of garlic 10 grams of chopped green onions, 25 grams of sesame oil each. 30 grams of chili noodles. 2, production methods: 1) buckwheat noodles, starch in a pot, add soda mix, slowly pour hot water, mixing while pouring, mixing, kneaded into a harder hot dough, molasses for about 30 minutes. Beef wash, cut into large pieces, put into a pot, add the right amount of water, high heat boiling, skimming foam, add soy sauce, cooking wine, minced green onions and carrot strips (wrapped into a cloth bag), and then open the stew with a low fire for 1 hour to 2 hours, until the broth is about 600 grams of left, the beef tastes crispy, fish out to cool, cut into thin slices, the broth to cool. Chili noodles in a bowl, put garlic and a little cold water, mix well into hot and sour sauce. (2) pot on the fire, high heat boiling, buckwheat dough were rolled into round pieces, the noodles rolled into thin slices, cut into thin strips, into the pot to boil, using chopsticks to pick turn, so that the noodles are evenly heated, point once or twice in cool water, cook for about 5 minutes to 8 minutes, to the noodles are mature, fished into a basin of cool water, cooled down and then fished out of the water control. 3) the cold noodles were loaded into bowls, put the spicy cabbage and 3 or 4 slices of beef, poured into the Hot and Sour Sauce, and then put the cold noodles into a bowl. Code on 1 to 2 slices of apple and egg skin, pour vinegar and beef stew cold soup, sprinkle cooked sesame seeds, drizzle sesame oil can be.