Ingredients: buckwheat noodles 40%, starch 60%, beef, seasonal vegetables, apples, onions, carrots, etc. 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. Soups and accessories for Korean cold noodles: 1, beef bone soup or pig bone soup, chicken soup. 2. Cucumber (shredded), tomato (sliced), beef slices, boiled eggs (sliced in half), white vinegar, salt, white sugar, monosodium glutamate or chicken essence, and kimchi. Preparation method: 1: 1 ice water (cold noodle soup1. Soak the dry cold noodles with clear water to make them completely dispersed; 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 Raw materials: 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 in water for one night until they are soft, then soak them in boiling water for a while before eating, remove the odor, take them out in supercooled water, and then take them out. 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 boiled water to 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.