Method 1

Cold noodles are one of the main foods eaten by Korean compatriots in four seasons, and their methods are 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 heat, skim off the floating blood foam on the surface, and then add soy sauce and refined salt. At this time, it can be stewed over low heat.

In addition, put the onion and carrot into a special small cloth bag and put it in the pot. When the beef is completely stewed, take it out and put it on the chopping board. When it is cooled, cut it into small slices. Filter the beef soup a little and put it in a container for later use. Mix buckwheat noodles and starch in a mixing basin according to a certain proportion, scald them into slightly hard noodles with boiling water, add appropriate amount of alkali, knead them, fold them into strips, put them into a special extrusion tube, 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 them, or blow them with an electric fan, and then put them in bowls and serve them. Put seasonal vegetables such as spicy cabbage and four or five slices of cooked beef on the noodles, pour garlic sauce (mashed garlic, dried Chili noodles and water to make a paste), then put fruit slices and shredded eggs, and finally pour beef soup, sprinkle cooked sesame seeds and drizzle sesame oil.

Soup and auxiliary materials for making Korean cold noodles;

1, Niugutang soup or pig bone soup or chicken soup.

2, cucumber (shredded), tomatoes (sliced), beef slices, boiled eggs (cut in half) white vinegar, salt, white sugar, monosodium glutamate or chicken essence, kimchi.

Production method:

1, prepare 1: 10 ice water (cold noodle soup1serving, mixed with10 ice water).

2. Soak the dry cold noodles with clear water and make them completely disperse;

3. Boil the water, add cold noodles, stir to prevent adhesion, and take out when there is no hard heart in boiling water for about 2 minutes;

5. Put it into the prepared ice water and wash it continuously until the surface becomes cold;

6. Drain the water and put the cold noodles into the bowl.

7. Add cucumber (shredded), tomato (sliced), beef slices, boiled eggs (cut in half), white vinegar, salt, white sugar, monosodium glutamate or chicken essence, kimchi, etc. according to your own taste.

8. If you can add a proper amount of ice in midsummer, it will be more refreshing.

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 machine-made cold noodles, soak them overnight until they are soft, then boil them for a while before eating, remove the odor, remove them in supercooled water, and then remove the water.

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 a boiled egg, sliced apples or pears, fried peanuts, minced coriander and sliced tomatoes. Just do it.

Don't bother to drop cats, you can follow the following methods, I believe it will be more delicious ~!

Raw materials: 200g of mustard wheat flour, 300g of starch (or half of flour and starch), 50g of beef150g, 20g of Korean spicy cabbage, apple slices and cooked sesame seeds, 2g of alkaline noodles, a proper amount of carrot sticks, 50g of soy sauce, 5g of salt, 20g of cooking wine and 0g of vinegar15g.

Practice: ① Mix buckwheat flour and starch together, add alkaline flour and mix well, slowly pour warm water into the dough, and simmer for about 30 minutes. (2) Wash the beef and cut it into large pieces, add appropriate amount of water and bring it to a boil, skim off the froth, add soy sauce, cooking wine, chopped green onion and carrot sticks (which can be wrapped in a cloth bag), simmer for about1-2 hours after the pot is boiled, until the broth is about 600g, and the beef tastes crisp and rotten, then take out and cool and slice. Add garlic paste and a little cold boiled water to Chili oil and mix well to make garlic juice. (3) Boil the pot with water, make buckwheat dough into noodles and put them into the pot. After the pot is boiled, order cold water for1-2 times, cook for about 5-8 minutes, until cooked, take them out, soak them in cold water and take them out to control the moisture. Then put the cold noodles into bowls, add spicy cabbage and beef slices, pour garlic juice and code apple slices. When eating, pour vinegar, sesame oil and beef soup.

Features: soft and tender, sour and fragrant, cool and palatable, with unique flavor.