Pyongyang Cold Noodles

≮Gourmet Ingredients≯

200g buckwheat noodles, 60g beef, 20g pork, 20g chicken, 50g kimchi, cucumber 50 grams, appropriate amount of radish kimchi soup, 50 grams of pears, 20 grams of soy sauce, 5 grams of refined salt, 20 grams of soy sauce, 5 grams of shredded eggs, 5 grams of shredded green onions, 5 grams of minced garlic, 1 gram of chili noodles, 3 grams of mustard, shredded chili peppers a little.

≮Food recipe≯

1. Use 5% salt water and buckwheat noodles, press them into noodles and set aside.

2. Boil beef, pork, and chicken in water. When the meat is cooked, take it out, filter the soup through a sieve and let it cool. Add the radish and kimchi soup here. (The radish kimchi soup is about 1/3 of the broth)

3. Cut the cooked beef and pork into thin slices, tear the chicken into thin shreds, and add soy sauce, pepper noodles, chili noodles, and green onions respectively. , garlic and mix well.

4. Cut the cucumber into thin slices, add refined salt, chili powder, onion, garlic, and vinegar and mix. Peel the pear and cut into thin slices for later use. Cut spicy cabbage into 2cm width.

5. After placing the cold noodles on the plate, add spicy cabbage, beef, pork, chicken, cucumber, pear, shredded eggs, shredded chili peppers, and finally pour the cold noodle soup. When eating, you can add some vinegar, soy sauce, mustard, and chili powder to season according to your own taste. That thing is called an egg roll... We still sell it here, but it has a strong flavor.

200G butter, 1G vanilla powder, 160G powdered sugar, 120G whole eggs, low-gluten flour 100G

1. Heat and dissolve the butter first.

2. Add powdered sugar and vanilla powder and stir evenly with a whisk.

3. Add whole eggs. Use a whisk to mix evenly

4. Finally, add the flour and mix well until there are no lumps

5. Shake a little batter with a spoon and place it evenly on the baking sheet, spaced apart. Bigger

6. Spread the batter lightly with a spoon and shape it into a round shape, then put it into the oven

7. After the biscuits are colored, roll the surface of the biscuits while they are hot. Face down and roll up the biscuits.

200 degrees, 14-16 minutes (I think this temperature is too high, you can lower it appropriately)

Reference: /lvyou/article/UploadPic/2007920194323688.jpg< /p>

Pictured: Cold noodles with sesame sauce:

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Second type: cold noodles with vegetables Noodles (also called cold noodles with vegetable toppings):

How to make vegetable toppings:

Preparation: Green pepper, wild rice, shredded pork:

Method:

1. Season the shredded pork with cooking wine, salt, and cornstarch.

2. Heat the oil in a pan, stir-fry the onion and ginger, add the shredded pork, stir-fry, and set aside. Stir-fry the green pepper with a little salt and set aside.

3. Sauté the wild rice with green onions, stir-fry until 6 or 7 are cooked, add shredded pork and green pepper, add chicken essence, salt and sugar (a little) and stir-fry for a while.

2. Preparation:

Day lily, black fungus, shredded pork: Day lily and black fungus are soaked in water overnight. Blanch the day lily in boiling water. Stir-fried shredded pork (same as above). Heat the oil in the pan, sauté the green onions until fragrant, add the day lily and fungus and stir-fry. Add chicken essence and salt (high boiling is better). Cook for a while, add the shredded pork and stir-fry. Add a little hot or sweet sauce according to taste. Enough.

In short, the dish has a lot of toppings. Kung pao diced chicken (diced meat), shredded wild rice eel, shredded eel and green pepper), etc.

The last step is to cook the noodles. Cooking the noodles is very simple. It is best to run the cooked noodles through cold water so that the noodles are crisp. It is best to pour these vegetables on top and it is ready.

As shown in the picture: Cold noodles with vegetable toppings:

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Thank you~~

Answer Author: solomonqq - Demon World Supreme Level 18 5-5 17:40

Home-style cold noodles

Ingredients: noodles, cooked chicken breast, cooked shredded ham, cooked shrimp, green Bean sprouts, shredded cucumber, shredded egg skin, minced mustard, cooked sesame seeds, salt, light soy sauce, minced garlic, minced green onions, sesame oil, chili oil, sesame paste, chicken essence, stock, vinegar, ice cubes and water.

Method: 1. Boil the noodles in boiling water, remove and cool, then pour into a container, add appropriate amount of sesame oil, mix well and set aside;

2. Put the mung bean sprouts Blanch it in boiling water, take it out and let it cool;

3. Take a container and add minced garlic, minced green onion, minced mustard, chili oil, cooked sesame seeds, light soy sauce, salt, sesame paste, chicken essence, vinegar and stock. Mix evenly and set aside;

4. Put the chicken breast, shredded ham, cooked shrimp, mung bean sprouts, cucumber shreds, and egg skin shreds into a container with noodles, and pour in the prepared juice. Edible.

Remarks: Cool and delicious, delicious and nutritious.

After the cooked noodles have cooled, drain the water and mix in a little sesame oil to prevent the noodles from sticking.

Answer: Little Water Rabbit - Jianghu Shaoxiao Level 7 5-6 11:41

Spicy Cold Noodles

Ingredients: 750 grams of sliced ??noodles (for 3 people) ), soybeans, cucumbers, soybean sprouts, soybeans (peeled), appropriate amount of white sesame seeds, soy sauce, rice vinegar, fermented glutinous rice juice (can be replaced by koji wine and Shaoxing rice wine), pure sesame paste, chili noodles, Dahongpao pepper, fresh ginger, raw garlic, Appropriate amounts of white sugar, refined salt, MSG, white pepper, and pure sesame oil (the amount of condiments can be adjusted according to personal taste, or added or subtracted).

To make the sauce: put 4 to 5 spoons of sesame paste in a bowl, dissolve it with rice vinegar until it becomes a thin paste, add a small amount of rice vinegar to make it close to liquid (non-stick to utensils), add two parts of rice vinegar and 1 serving of soy sauce (not too much to show off the soy sauce flavor). Add another 4 tablespoons of sugar, and then use refined salt to determine how salty it is. The taste should be sweet and sour, and moderately salty. Continue to add 3 tablespoons of fermented glutinous rice juice, 2 to 3 drops of koji wine, sprinkle in appropriate amount of pepper and mix thoroughly and set aside. Mash garlic and ginger into puree and add the paste together with the sauce. Roast the Sichuan peppercorns in a dry wok, take them out and let them dry for 1 minute. Use a rolling pin to grind the Sichuan peppercorns into noodles and add the sauce. Take an empty bowl, add chili noodles, white sesame seeds, a little minced dried ginger, and minced garlic. Heat the oil pan over low heat. When the oil is about five minutes hot, turn off the heat. When the oil smoke dissipates slightly, pour the oil into the chili noodles with the added ingredients. Stir slowly with chopsticks for a few times, let cool and then add the sauce according to taste. Add 2 tablespoons of sesame oil and a little MSG to the sauce. Soak for over half an hour and you'll be able to smell the irresistible smell! Can be stored for about a week.

Preparation of side dishes: Soak soybeans for 3 hours, remove and drain, and stir-fry in oil pan until crispy and fragrant; wash and cut cucumbers into shreds; pick and wash bean sprouts, blanch them and then run them through cold water to maintain the taste; ready Then the average number is added to the plate.

Noodle making: Prepare a large basin of clean cold water (ice water is best) in advance. Put water in the pot and bring to a boil, add a little salt, add the cut noodles, and stir gently with chopsticks from time to time to prevent sticking. When the water boils, pour some cold water and control the heat at any time. Cook the noodles until they can be cut with chopsticks. Pick the noodles into the cold water basin prepared in advance as soon as possible, stir gently, then take out the noodles one by one and place them on a large plate. Pour the cooked oil on the noodles, stir them evenly with chopsticks, and leave them for 15 to 20 minutes until the complexion is moist and smooth. Serve when oily. Fill half a bowl of noodles, add garnishes, drizzle with sauce and serve.

It can also be eaten with Sichuan sausage, Sichuan pickles, and soybeans. It goes well with cold beer, rice wine, and sake.

Characteristics: Sweet, sour, spicy, and the aroma is so overwhelming that you can’t stop talking.

Reference: /question/28621779.html

Answer: Dark Night Jueyu - Trainee Magician Level 3 5-6 21:52 Butter and sugar 1:1, mix well Then add 0.5% of the eggs, mix well and then add 2% of the flour. That's what happens after it's baked. How to make noodles:

Mix buckwheat noodles and starch in a kneading basin in a certain proportion, blanch them in boiling water into slightly hard noodles, add an appropriate amount of alkali, knead them well, and fold them into round bars. Put it into a special squeeze tube (a box-shaped squeeze tube from the north can also be used, mainly depends on the thickness), quickly press it into noodles and then put it into a pot of boiling water to cook. After the noodles are cooked, put them into cold water to cool down. Some people use an electric fan to cool the noodles, and then put them into bowls and serve them.

Follow-up work:

Put spicy cabbage and other seasonal vegetables and four or five slices of cooked beef on the noodles, and pour garlic sauce (mashed garlic, dried chili noodles, and water into a paste sauce), then add fruit slices, shredded eggs, and finally pour beef soup, sprinkle with cooked sesame seeds, and drizzle with sesame oil and serve.

I will also give you a method for making cold noodles.

How to make Korean cold noodles

It is a hot and scorching day. People have lost their appetite because of the weather. If only they could have a bowl of cold, sour and sweet food at this time. Being in front of you will definitely whet your appetite.

How to make Korean cold noodles:

Ingredients: appropriate amounts of buckwheat cold noodles, beef, seasonal vegetables, apples, green onions, carrots, etc. Chili noodles, sesame oil, sesame seeds, minced garlic, refined salt, monosodium glutamate, alkali, vinegar, soy sauce, etc. in appropriate amounts.

Method: 1. Cut the beef into large pieces and soak it in cold water, wash it, put it in a cold water pot and bring it to a boil over high heat. Skim off the blood foam floating on the surface, then add soy sauce and refined salt. You can simmer it on low heat at this time.

2． In addition, put the onions and carrots into a special small cloth bag and put them into the pot. When the beef is completely stewed, take it out and place it on the chopping board, and cut it into small slices while it cools.

3. Boil the cold buckwheat noodles and cover with ice water. Set aside.

4. Use vinegar, soy sauce, sugar, MSG, salt and ice water to make a cold noodle soup that suits your taste, and then put it in the refrigerator to chill for later use.

5． Place seasonal vegetables such as spicy cabbage and four or five slices of cooked beef on the noodles, pour garlic sauce (a paste made of minced garlic, dried chili noodles, and water), then add fruit slices, shredded eggs, and finally pour ice For a good soup, sprinkle with cooked sesame seeds and drizzle with sesame oil and serve

Answer: PCH8023 - Advanced Magician Level 7 5-3 23:54

No need to add it, the starch will It becomes sticky when hot and the noodles stick together. "Hot and Sour Noodles" is one of the traditional snacks widely circulated in urban and rural areas of Sichuan. It has been loved for a long time due to its low price and high quality. "Hot and Sour Noodles" are mainly made from sweet potato flour.

There are two types of "hot and sour noodles": one is "water noodle", which is made from sweet potato starch; the other is "dry noodle", which is dried vermicelli processed into vermicelli shape. Since hot and sour noodles made from dry vermicelli are relatively simple and convenient, dry vermicelli is mostly used throughout the country, while the preparation operation of "water vermicelli" is relatively complicated. The following describes the production process of "gouache".

Ingredients: 5000 grams of sweet potato starch, 35-40 grams of alum, 125-130 grams of cooked gordon paste.

Note: The cooked gravy is sweet potato starch, which is first dispersed with water, then poured in with boiling water, and stirred into a thin paste, which is commonly known as "beating cooked gravy".

Preparation:

1. Grind alum into fine powder, add 100 grams of water and mix well to make alum water.

2. Pour the cooked gordon paste into a basin, add sweet potato starch, 2000 grams of water, and alum water and knead into a moderately soft and hard dough for later use.

3. Use a large aluminum ladle to insert a tool into a hole the size of a soybean, put the dough into the water ladle, pat the dough with the palm of your hand to make it form lines and pour it into the boiling water pot. When cooked, pick it up and rinse it in cold water to make "gouache".