Cold noodle restaurants can be seen everywhere in the streets and alleys of Northeast China. You can see the popularity of this snack. In hot summer, poor appetite makes people lose their appetite. If there is a bowl of cold and refreshing Korean cold noodles, it will immediately make people feel refreshed. The noodles used in authentic Korean cold noodles are special buckwheat noodles, which are more smooth and smooth than ordinary wheat noodles and are the first choice for making cold noodles. But it's not so dogmatic to make it at home. I can bring whatever I like and make whatever I like. Today, my cold noodles are sweet and sour.

I. Materials used

Second, the practice of cold noodles in Northeast Korea

Cucumber, tomato and coriander are all cleaned.

Shred cucumber, cut coriander into small pieces, and cut tomato into thick slices after splitting in two.

3. Put the vinegar and sugar in a bowl at a ratio of 2: 1, add 1 tsp of salt, 2 tsps of fine Chili powder,1tsp of cooked sesame seeds and a little flavor and mix well. Eggs are cooked in advance. In addition, prepare some Chinese cabbage developed by pickling with kimchi.

4. The common cold noodles I use are washed with cold water and soaked for 10 minutes.

5. Boil the water for 2 minutes, then simmer for 2 minutes.

6. Cooked cold noodles are too cold, so you can have more cold water than a few times.

7. The prepared sweet and sour juice is washed with iced water and divided into two bowls.

8. Fish the cold noodles into the soup.

9. Add cucumber, coriander, Chinese cabbage and tomato, and add half an egg, and it is finished.