Make your own noodles, cut them into small pieces after waking up, boil the water, put the noodles in a noodle press aimed at the boiling water pot, press them into noodles and cook them, then take them out and put them in cold water. That's how cold noodles are made.
How to make authentic Korean cold noodles?
Cold noodles, also known as thin cold dishes, are traditional foods in North Korea, South Korea and the Korean people in northeast China.
In terms of flavor, materials and production technology, it is mainly divided into Pyongyang cold noodles and North Korea cold noodles Seoul cold noodles;
Mixing buckwheat flour or wheat flour (including corn flour, sorghum rice flour, rice flour and elm bark powder) with starch and water, and pressing into round noodles;
Soak in cold water after cooking, and then take out cold water with seasonings such as beef slices, peppers, pickles, pear or apple slices, sauce vinegar, sesame oil, coriander, cucumber and radish slices;
Add beef soup and serve.
What noodles do you use for Korean cold noodles?
Authentic Korean cold noodles use three-in-one noodles: one is refined flour 30% (gluten function), the other is buckwheat flour 20% (adhesion function), and the third is mung bean starch 50% (smoothness function). After mixing well, blanch the noodles with boiling water (add a little edible alkaline noodles), and then dip them in cold water to make them slightly softer and harder than handmade noodles. After mixing the dough, let it stand for one hour (to reduce the strength of the dough), knead it into long noodles with a diameter of 8- 10cm, send it to a vertical noodle extruder, directly squeeze it into a boiling water pot, and keep stirring. After about two rolls, the noodles turned black and went out of the pot. After cooling in cold water, put it into a bowl, and add soup (cooled with boiled beef soup), beef slices, northeast sauerkraut, and boiled eggs.
This method came from an authentic Korean cold noodle shop in Yanji city twenty years ago and was handed down by a 60-year-old female boss. Friends might as well try. It is delicious.
Mix method of Korean cold noodles and noodle
The practice of cold noodles in North Korea
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.
How to cook cold noodles? How to cook Korean cold noodles?
material
Mung bean starch 50%
Wheat flour 30%
Buckwheat noodles 20%
A little edible alkali
Authentic Korean cold noodles
This is the most authentic Korean cold noodles, shot in a local noodle restaurant in North Korea. The dark color on it is buckwheat noodles. You can eat it with cold noodle soup.
Preparation: Mix a small amount of edible alkali with appropriate amount of boiling water for later use.
1. After mixing wheat flour, buckwheat flour and mung bean starch evenly according to the above ratio, slowly pour boiling water with edible alkali into the flour with one hand, and stir the flour with chopsticks with the other hand to scald the flour into uniform flour floc.
2. Take a proper amount of clean cold water and set it aside. Dip your hands in cold water to make dough. Dough hardness is slightly softer than handmade noodles.
3. Cover the mixed dough with a wet cloth about 1 hour. The main function of proofing is to reduce the strength of dough.
4. Knead the proofed dough into a long strip with a diameter of 8 ~ 10 cm, and press it into noodles with a noodle extruder. Friends who don't have a noodle extruder can only make handmade noodles.
How is Korean cold noodles cooked? What are the proportions of various ingredients?
General home cooking recipes can be found on Baidu. If you want to start a business, it is recommended to find local system training or join.
How to make authentic Korean cold noodle soup?
Korean cold noodle soup is a traditional food for Koreans. Its main ingredients are mineral water, Korean hot sauce, beef, boiled eggs, apples or pears, sesame seeds and so on. Cold noodle soup is one of the three elements of cold noodles. Its taste and color will directly affect the overall taste of cold noodles.
Exercise 1:
1, put the ice cubes in pure water.
2, add vinegar, soy sauce, sugar, pepper, salt, can be added according to personal taste.
3. Add onion, ginger, garlic, coriander and cucumber, and you can add fried onion and garlic juice to increase the taste.
Exercise 2:
1, main ingredients: mineral water, minced garlic (2 petals in a bowl), ginger slices, sugar (1 spoon), white vinegar, (sweet and sour = 2: 1), Chili noodles, salt, seafood soy sauce and monosodium glutamate (depending on personal taste).
2. Secondary ingredients: Korean hot sauce, sesame, chives, beef, boiled eggs, apple slices or pears.
3. After the cold noodle soup is prepared, put it into a big beverage bottle and put it in the refrigerator. Spare.
4. Cook cold noodles. Soak in cold water first. Before eating, soak in boiling water for about two minutes and shower with tap water. Pour cold noodle soup on it.
5, cold noodles are not afraid of cold, you can put ice cubes in cold noodle soup to improve the taste.
Formula of authentic Korean cold noodle soup
Method for make Korean cold noodles
Method 1
Cold noodles are one of the main foods eaten by Korean compatriots in four seasons, and the method is unique.
Materials:
About 40% buckwheat noodles, about 60% starch, beef, seasonal vegetables, apples, onions, carrots and so on. Pepper noodles, sesame oil, sesame seeds, garlic paste, refined salt, monosodium glutamate, edible alkali, vinegar, soy sauce, etc.
Cooking method:
Cut beef into large pieces, soak it in cold water, put it in a cold water pot, boil it over high fire, skim off the floating blood foam on the surface, and then add soy sauce and refined salt. At this time, you can stew on low heat.
In addition, put onions and carrots into a special small cloth bag and put them into the pot. After the beef is completely stewed, take it out and put it on the chopping board. After cooling, cut it into small pieces. Filter the beef soup a little and put it in a container for later use. Put buckwheat flour and starch into a mixing basin according to a certain proportion, scald them into slightly hard noodles with boiling water, add appropriate amount of alkali, knead them evenly, fold them into strips, put them into a special extrusion cylinder, quickly press them into noodles, and then cook them in a boiling water pot. After the noodles are cooked, put them in cold water to cool, or blow them with an electric fan, and then put them in a bowl to eat. Put seasonal vegetables such as spicy cabbage and four or five slices of cooked beef on noodles, pour garlic sauce (mashed garlic and dried Chili noodles are mixed with water to make a paste), then add fruit slices and shredded eggs, and finally pour beef soup, sprinkle cooked sesame seeds and pour sesame oil.
Making soup and auxiliary materials for Korean cold noodles;
1, beef bone soup or pig bone soup, chicken soup.
2. Cucumber (shredded), tomato (sliced), beef slices, boiled eggs (cut in half), white vinegar, salt, sugar, monosodium glutamate or chicken essence, and pickles.
Production method:
1, prepare 1: 10 ice water (1 cold noodle soup, 10 ice water).
2. Soak the dry cold noodles with clear water to completely disperse them;
3. Boil the water, put it into the cold noodles, stir to prevent adhesion, and take it out when there is no hard heart after boiling for about 2 minutes;
5. Put it into the prepared ice water and rinse it continuously until the surface becomes cold;
6. Drain the water and put the cold noodles in a bowl.
7. Add cucumber (shredded), tomato (sliced), beef slices, boiled eggs (cut in half), white vinegar, salt, sugar, monosodium glutamate or chicken essence, pickles, etc. According to your own taste.
8. It will be more refreshing if you can add some ice in midsummer.
Method 2
Ingredients: machine-made cold noodles, white vinegar, sugar, salt, minced garlic, monosodium glutamate, cooked sesame seeds, spicy cabbage, cucumber, eggs, apple slices, peanuts, minced coriander and tomatoes.
Production method: buy cold noodles with good mechanism, soak them overnight until soft, cook them for a while before eating, remove the odor, put them in supercooled water, and then take them out and drain them.
White vinegar, sugar (more), salt, minced garlic, monosodium glutamate, cooked sesame seeds and cold boiled water are mixed into soup according to personal taste. Put the empty cold noodles in the soup bowl. Add shredded Korean spicy cabbage, shredded cucumber, half boiled egg, sliced apple or pear, fried peanuts, chopped coriander and sliced tomato. Do it.
Don't bother to get rid of the cat, you can follow the following methods, I believe it will taste better ~!
Raw materials: mustard wheat flour 200g, starch 300g (or half of flour and starch), beef 150g, Korean spicy cabbage, apple slices and cooked sesame seeds 25g each, alkaline noodles 2g, carrot strips 50g, soy sauce 5g, salt 20g, cooking wine 20g, vinegar 15g and garlic paste 6545.
Practice: ① Mix buckwheat flour and starch, add alkaline flour and stir well, slowly pour warm water into the dough and simmer for about 30 minutes. (2) Wash and cut the beef into large pieces, add appropriate amount of water to boil, skim off the froth, add soy sauce, cooking wine, chopped green onion and carrot sticks (which can be wrapped in cloth bags), simmer for about 1-2 hours after the pot is boiled, until the soup is about 600g, and the beef is crisp and rotten, and then take it out for cooling and slicing. Add garlic paste and a little cold water into Chili oil, and stir well to make garlic juice. (3) Boil the pot with boiling water, make buckwheat dough into noodles, and put them into the pot. After the pot is boiled, add 1-2 times of cold water, cook for about 5-8 minutes until it is cooked, take it out, soak it in cold water and take it out, and control the moisture. Then put the cold noodles in a bowl, add spicy cabbage and beef slices, pour garlic juice, and code the apple slices. When eating, pour vinegar, sesame oil and beef soup.
Features: soft and tender, sour and fragrant, cool and delicious, with unique flavor. ...
Korean cold noodles are commonplace. How to make authentic Korean cold noodles?
Main materials 1 person
Buckwheat flour150g
condiments
Sauced beef 1 small pieces
1 cucumber
Liban
Half an apple
Eggs 1
6 slices of Chinese cabbage
condiment
3 parsley
Proper amount of white sesame
Onion 1 segment
3 grams of ginger
1 tbsp garlic
A little pepper
Cinnamon 1 small pieces
2 octagons
2 tablespoons vinegar
2 tablespoons white vinegar
20 g monosodium glutamate
20 g salt
20 grams of sugar
Appropriate amount of chicken essence
1 tbsp Chili powder
Material * * * Figure:
North Korea cold noodles step 1
Slice ginger and shred onion.
Second step
Put a small amount of pepper, ginger slices, shredded onion and aniseed into the pot, pour 2-3 cups of water (depending on the amount of cold noodles) to boil, then simmer for about 5 minutes, and turn off the heat when the soup turns red.
Third step
Strain out the seasoning and pour the juice into the bowl. When the juice is slightly cold, add the cold noodle sauce in turn, so that the sweet and sour noodle sauce is ready, and then put it in the refrigerator 1 hour.
Fourth step
Put the cabbage in a container, sprinkle salt evenly on its surface, then cover it and marinate for 2 hours.
Step five
After pickling, pour out the salt water, shred the cabbage, press the garlic, mince the onion and cut the ginger into foam.
Step 6
Mix onion, ginger, garlic, monosodium glutamate, chicken essence, Chili powder and shredded Chinese cabbage, and then let stand for about 10 minute.
Step 7
Cook noodles and cold water at the same time (key! This is different from the usual noodle cooking method. Heat the medium fire until the water boils, cook for 2 ~ 3 minutes, then turn off the fire and stew for a few minutes, and taste with chopsticks.
Step 8
When cooking noodles, shred cucumbers, slice pears and apples, and cut boiled eggs in half.
Step 9
Slice the braised beef and chop the coriander for later use.
Step 10
Immediately cool the cold noodles with cold boiled water.
Step 1 1
Pour the chilled noodle juice into a bowl and add the cold noodles.
Step 12
Put sauce beef, shredded cucumber, pear slices, pickles, coriander foam and apple slices on cold noodles in turn, put cooked eggs in the middle, and finally sprinkle white sesame seeds, and you're done.
Cooking tips
It takes time to make this kind of noodles, mainly the pickling of kimchi and ice juice for a certain period of time.
Don't stick to the amount of seasoning in the noodle sauce, because it mainly depends on personal taste. Because everyone has different requirements for sweetness and sourness, you can taste the noodle sauce while putting it, and taste the taste you feel satisfied with.