Method 1

Cold noodle soup is one of the main foods eaten by Koreans in all seasons, and it is made in a unique way.

Materials:

About 40% buckwheat noodles, 60% starch, beef, seasonal vegetables, apples, green onions, carrots, and other appropriate amounts. Chili pepper, sesame oil, sesame seeds, garlic, salt, monosodium glutamate, alkali, vinegar, soy sauce and other appropriate amount.

Cooking method:

Beef cut into large chunks soak in cool water to wash, put into a pot of cold water with high fire boil, skimming the surface of the floating blood froth, and then into the soy sauce and salt, this time you can change the slight fire stew.

Another onion, carrots in a special small cloth bag into the pot, when the beef completely stewed, fish out, placed on the board, when it cooled, cut into small thin slices. Strain the beef broth slightly and place in a container for later use. Mix buckwheat noodles and starch in a certain proportion in a noodle bowl, scald into a slightly hard noodle with boiling water, add the right amount of alkali, knead and make a good, iterated into a garden strip, put it into a special extruder, quickly pressed into the noodles, then into the boiling water pot to cook. After the noodles are cooked, they are put into cool water to cool down, or an electric fan is used to cool them down, and then they are served in bowls. The noodles are topped with seasonal vegetables such as spicy cabbage and four or five slices of cooked beef, topped with garlic sauce (a paste made from garlic paste, dried chili pepper, and water), then sliced fruit and shredded eggs, and finally topped with beef broth, sprinkled with cooked sesame seeds, and drizzled with sesame oil.

The soup and accessories for making Korean cold noodles:

1, beef bone tang soup or pork bone soup, chicken soup.

2, cucumber (julienne), tomato (sliced), sliced beef, hard-boiled egg (cut in half) white vinegar, salt, sugar, monosodium glutamate (MSG) or chicken broth, and Korean kimchi

Method of making:

1, prepare 1:10 ice water (1 part of cold noodle soup to 10 parts of ice water).

2, soak the dry cold noodles in water and let them disperse completely;

3, bring the water to a boil, add the cold noodles, stirring to prevent sticking, and remove them when boiling for about 2 minutes without a hard center;

5, put them into the ice water that has already been prepared, and rinse them continuously until the noodles become cold;

6, drain the water, and put the cold noodles into a bowl.

7, the cucumber (julienne), tomatoes (sliced), beef slices, cooked eggs (cut in half) white vinegar, salt, sugar, monosodium glutamate or chicken broth, Korean kimchi, etc. according to their own tastes to add can be enjoyed.

8, if in the summer you can add the right amount of ice fast, more refreshing.

Method 2

Raw materials: mechanism of cold noodles, white vinegar, sugar, salt, garlic, monosodium glutamate (MSG), cooked sesame seeds, spicy cabbage, cucumber, eggs, apple slices, peanut rice, coriander, tomatoes

Production method: buy the mechanism of cold noodles, soak in water overnight, soaked soft so far before eating and then soak in boiled water for a while to get rid of the smell, fished out of the over the cold water, and then fished out of the air-dry water.

White vinegar, sugar (more), salt, garlic, monosodium glutamate (MSG), cooked sesame seeds and cold water into soup, according to personal taste. Put the empty cold noodles in the soup bowl. Add shredded Korean cabbage, cucumber, half a hard-boiled egg, apple or pear slices, fried peanuts, chopped cilantro and tomato slices. Ready to serve.

Not afraid of trouble drop cats, you can follow the method below, I believe it will be more delicious ~!

Raw materials: 200 grams of mustard wheat flour, starch (or flour, starch half) 300 grams, 150 grams of beef, Korean spicy cabbage, apple slices, cooked sesame seeds 25 grams each, 2 grams of lye, carrot strips, 50 grams of soy sauce, 5 grams of salt, 20 grams of cooking wine, 15 grams of vinegar, 10 grams of garlic, onion, sesame oil, 25 grams of each, 30 grams of chili oil.

Practice: ① buckwheat noodles, starch mixed together, add lye mix, slowly pour warm water and dough, molasses about 30 minutes. ② Beef cleaned and cut into large pieces, add the right amount of water boiled over high heat, skimmed off the foam, add soy sauce, cooking wine, minced green onions and carrot strips (which can be wrapped in a cloth bag), the pot opened and stewed over low heat for about 1-2 hours, until the broth is about 600 grams of leftover, beef flavored and crispy, fished out and cooled and sliced. Chili oil add garlic paste, a little cold water into the garlic sauce. ③ pot of water to boil, buckwheat dough made of noodles into the pot, the pot boiled point 1-2 times after the cool water, cook about 5-8 minutes, until cooked, fish out, immersed in cool water, fish out and control the water. Then put the cold noodles into bowls, put spicy cabbage, sliced beef, pour garlic sauce on top, code apple slices. When serving, pour vinegar, sesame oil and beef broth on top.

Features: soft and tender, sour and spicy, cool and refreshing, unique flavor.