First, make cold noodle juice, add ginger slices, garlic slices and onion pieces after boiling in cold water, and cook for about 10 minute. After filtering out the onion and garlic, add chicken powder, vinegar, salt and white sugar, and taste it while mixing, and it will be acidic and salty. Put it in the refrigerator after cooling, and it must be cool enough. Korean cold noodles, also known as Korean cold noodles and North Korean cold noodles, are one of the traditional Korean food features.

According to the historical data of the world food customs and habits in North Korea in the middle and late period, "The World Food in the East Country" records that cold noodles originated in Pyongyang and Hamhung areas in North Korea in the middle of the new century. Therefore, Korean cold noodles are divided into Pyongyang cold noodles and Xianxing cold noodles.

Summer is just a good time to eat cold noodles. With its cool taste and sweet and sour taste, it is loved by many people. The most critical stage of making cold noodles depends on mixing soup. If a bowl of sweet and sour cold noodles soup is mixed, coupled with the cold noodles, it will taste much more beautiful. Fresh noodles are elastic and smooth, and the seasonings are colorful in a bowl. Every bite is a surprise. Sometimes it's just delicious beef and mutton, sometimes it's just fresh sauerkraut, and sometimes it's just sweet pears and apples. Every bite is full of brand-new upgraded taste buds. It's really cool.

When you go home, put the spicy cabbage soup in the basin, then put in the appropriate cold boiled water, put in a little white rice vinegar and appropriate white sugar. This amount of white sugar can be a little more, and the cold noodles are a little sweeter, so it is better to put a little salt in the refrigerator. Put the noodles in the soup that has just been adjusted, and then add shredded cucumber, tomato slices, Korean kimchi, fried poached eggs, fragrant lai and sesame seeds.

Boil a pot of water in the wok, put the soaked cold noodles in a leaky basket, but never add Korean spicy cabbage, or an unexpected odor will penetrate into the soup. After the water is boiled, put the leaking basket in, and simmer for 1 minute (you don't need to use chopsticks to move the cold noodles during the period), then quickly pass the cold water to wash off the alkali on the top (the cold noodles made in that way are delicious), and the nutrients of the carrots eaten raw in the soaking basin are not as rich and colorful as those cooked, so to boil them in water, I use buckwheat noodles that are half-cooked, so I only need to cook them for two or three minutes.