Korean cold noodles (Korean cold noodles) with appropriate amount of steel wire noodles

beef 5g, egg 1 cabbage 1 cucumber 2 garlic 4 heads

seasoning:

salt soy sauce monosodium glutamate onion ginger 15g

anise pepper cinnamon 1 section 3 tablespoons of Korean hot sauce

coriander, white sesame, a little fragrant leaves, grass fruit, licorice root, fennel, sugar and white wine. The practice of cold noodles is kimchi: 1 cabbage, 2 cucumbers, 4 garlic heads, 15 grams of ginger (depending on the size of cabbage), 3 tablespoons of Korean hot sauce, and appropriate amounts of sugar, liquor and monosodium glutamate. Break the cabbage into small pieces by hand, slice the cucumber, put it in a big pot and sprinkle some salt for pickling. After killing the water in the vegetables, clean them with cold water and control the water for later use. Chop garlic and ginger into powder, add them to vegetables, add 3 tablespoons of salt, monosodium glutamate, sugar, white wine and Korean hot sauce, mix all the raw materials evenly, put them in containers, wrap them in plastic wrap and refrigerate for half a day. Cold noodles of beef soup: clean beef, put it in a pot with cold water, take out all kinds of seasonings after boiling: pepper, aniseed, fragrant leaves, Amomum tsaoko, cinnamon, licorice, fennel, onion, ginger, soy sauce (salt, monosodium glutamate, and finally put it in the soup), put the beef in the pot, pour in water until it is over the beef, add all the seasonings, and boil it over high fire. After the beef soup is cooled, it is sent to the refrigerator to ice the steel wire noodles (available in the market) and put cold water into the steel wire noodles. Rub them with both hands to prevent the noodles from sticking together. Then take out the boiled water and put them into the noodles to cook until they are soft. Cook the cooked noodles with cold water, and gently rub them with both hands to wash off the excess starch to make the noodles fresh and energetic. Put them into a bowl and slice the beef. Boil the eggs and cut them in half. Put kimchi and coriander beef on the noodles and put kimchi. Slowly pour the chilled beef soup along the edge of the bowl, and finally sprinkle with coriander and cook the white sesame seeds. /zuofa/hanguolengmian.html More authentic, you should use buckwheat noodles. Korean cold noodles, also known as Korean cold noodles, is one of the traditional Korean cuisines. According to the historical material "Dong Guo Shi Shi Ji", which records the customs of world food in Korea in the late Li Dynasty, cold noodles originated in Pyongyang and Hamhung areas of Korea in the mid-19th century. Therefore, Korean cold noodles are divided into Pyongyang cold noodles and Xianxing cold noodles. The most significant difference between Pyongyang cold noodles and Xianxing cold noodles is that Pyongyang cold noodles are "water cold noodles" for soup, while Xianxing cold noodles are "mixed cold noodles" with Chili sauce as seasoning. From the material point of view, Pyongyang cold noodles are mainly made of buckwheat noodles or wheat noodles with potato starch and water, mixed well and pressed into round noodles. Pyongyang cold noodles are thicker and more elastic than Xianxing cold noodles because of the high content of buckwheat. The practice of cold noodles in Pyongyang is to cook the pressed round noodles and soak them in cold water, then remove the cold water with seasonings such as beef slices, peppers, eggs, pickles, pears or apples, soy sauce vinegar, sesame oil, etc., and add stewed beef bone soup or pickled radish soup. The taste is sour and sweet, cool and refreshing, smooth and moist. The content of sweet potato powder and potato starch in Xianxing cold noodles is relatively high, mainly because Xianxing is located in the plateau and mainly produces miscellaneous grains. In addition, as a coastal city, Xianxing is rich in seafood, so many seafood ingredients are added to the seasoning of cold noodles, especially the cold noodles are covered with raw seafood stew and mixed noodles for eating. Pay attention to the taste: the more spicy you eat, the more spicy you love to eat, until it is refreshing, stirring and lingering, giving people a mellow enjoyment. How to eat Korean cold noodles is also particular about how to eat them: cold noodles used to be eaten in winter, because the main materials for making cold noodles, such as buckwheat, sweet potatoes and potatoes, were harvested in autumn. But now cold noodles have become a summer diet. Therefore, Korean cold noodles should be eaten with mustard. The reason is that buckwheat, the main material of cold noodles, is a food with cold stomach, and the soup is also ice, which is easy to cause cold stomach. Therefore, mustard is added to make the consumer's body warm again. There are also eggs in Korean cold noodles, so what about eating eggs or noodles first? The conclusion is to eat eggs first, because the yolk of eggs has the function of protecting gastric mucosa and preventing the damage of supercooled food to the stomach.