Ingredients: Korean buckwheat noodles

Ingredients: onion 1 0g, ginger10g, cinnamon 5g, aniseed 5g, radish100g, beef 20g, egg1each, cooked beef100g, cucumber/kloc-0g.

Seasoning: pepper 1 g, rock sugar 10 g, true dew, lemon juice, Korean Chili oil and Korean soy sauce.

Practice:

1. Cut the onion, ginger, cinnamon, aniseed, radish and beef into half the size of a finger, and cook for one hour.

2. Add pepper, and then filter the soup to clear soup without impurities.

3. Add rock sugar to the soup, heat until the rock sugar melts, and then add Korean soy sauce.

4. Finally, add the sliced cucumber, a small amount of apples and lemon juice. (Soak for two days before using, so the taste is more fragrant. )

5. Cook Korean buckwheat noodles and soak them in cold water until they are cold.

6. Prepare side dishes: boiled eggs, apple slices, Korean spicy cabbage, cooked beef slices and fresh shredded cucumber.

7. Put the pre-iced soup and side dishes together and sprinkle with sesame seeds.

(B) North Korea cold noodles simple practice

Raw materials:

1. Soup

Add ginger slices, chopped green onion, pine nuts, white vinegar, sugar, cooking wine, soy sauce, salt, cold water, etc. to some shredded cucumber to make a sweet, sour and salty cold soup, and put it in the refrigerator for refrigeration. If you like the fragrance of lemon, you can also squeeze some lemon juice into the soup.

Step 2 mix ingredients

One boiled egg (or fried egg), several slices of beef sauce, shredded cabbage (or lettuce and radish), lightly salted with a little salt, two or three slices of pears (or apples, watermelons and tomatoes, etc.), put them in a bowl, and add Chili noodles and raw materials.

Step 3: Face

Naked oats noodles are selected from the alpine region of Yanbei, Shanxi.

Production process:

1. Boil the cold noodles in boiling water and rinse them in cold water for several times.

2. Put the cold noodles in a big bowl, add ingredients, drop a few drops of sesame oil, pour soup and ice cubes and serve.

(C) North Korea's practice of cold noodles

Ingredients: Chili noodles, white vinegar (in fact, vinegar is the best, but it can't be sold), sesame seeds, and joy (there are many kinds of things similar to monosodium glutamate in Korea, which are specially made for cold noodles. In fact, experts don't put this in cold noodles:)) The side dishes depend on their own preferences. Anyway, personally, parsley and spicy cabbage can't be cut well.

The most important thing is to scald the cold noodles. Remember not to coOK the cold noodles. Once boiled, they will be completely rotten. Just scald them with boiling water. The cold noodles will have the feeling that one part is outside the mouth, the other part is in the mouth, and the other part is in the throat. Haha, bite the Lickitung with a big die, my favorite haha. Rinse them with cold water several times after scalding, and it will be ok after showering.

It depends on your own taste to adjust the juice. I like sweet and sour, just put sugar, salt and white vinegar (you can't use balsamic vinegar). For big rejoicing, add cold boiled water and add N pieces of ice bumps (even if you are not afraid of stomach pain).

Ok, just throw cold noodles and side dishes in it. In a word: super cold noodles, you can add noodles if you want. They are all buried below, hehe.

(4) Jilin Yanji cold noodles, with the method.

Buckwheat noodles are covered with beef, apples and pickles. Before serving, scoop a spoonful of cold and sweet soup from a vat, and a bowl full of it is cool. This is the impression left by Yanji cold noodles to many people, and it seems that only the cold noodles made in this way are the most authentic. Cold noodles pay attention to clear soup-beef soup must skim off the oil slick; Cool-both soup and noodles should be eaten cold.

Ingredients: lean beef, water pear or apple, shredded egg skin, pickles, pine nuts, buckwheat noodles and coriander.

Cook the meat ingredients: onion, ginger, wine, star anise, salt and a little pepper.

Practice: Boil the whole piece of beef for 2 minutes, then remove it and wash it. Boil 4 cups of water with cook the meat ingredients, put down the meat and cook for 40 minutes. Take out that meat pieces, cool and cutting into thin slices; Filter the beef soup and let it cool. If there is any oil slick, skim it and put it into a noodle bowl. After the water boils, put down the fine flour and cook it, take it out and drain it, then shower it with cold boiled water and put it into the clear soup in the noodle bowl. Add shredded kimchi, sliced pear, shredded egg skin, sliced beef, fried pine nuts and parsley to the noodles.

Korean cold noodle practice

Ingredients: pineapple pieces, shredded cucumber, beef sauce, cold noodles (available in the supermarket). Kimchi and special noodle sauce.

Practice: copy the cold noodles bought from the supermarket in boiling water for one minute, take them out, filter them in cold water, put them in the prepared noodle juice, and then add various seasonings in turn, including pineapple pieces, beef slices with sauce, kimchi, cucumber strips and coriander. In addition, in order to increase nutrition, you can also add a small amount of sesame seeds and boiled eggs. In this way, the sweet and sour Korean cold noodles are ready. If you are interested, you might as well try it yourself.

(5) Kimchi

Take a cabbage, peel off a few leaves, then sprinkle salt on their surfaces, and then marinate for two hours. Two hours later, the pickled cabbage leaves are chopped, and then appropriate amount of salt, chicken essence, monosodium glutamate, shredded onion, ginger foam, garlic paste and Chili powder are added, stirred evenly, and then left for a short time to make kimchi.

The Method of Special Noodle Juice for Korean Cold Noodles

Prepare onion slices and ginger slices, as well as white vinegar and red vinegar, which can be bought in the supermarket. Then put the onion and ginger slices together with a little pepper and aniseed into the pot, add a little water, and boil it with fire. We see that the juice in the pot turns red, then filter out the raw materials, add a little red vinegar and white vinegar, and a little salt, monosodium glutamate and sugar, so that the sour and sweet noodle juice is ready. Just put it in the refrigerator to cool it down.

(6) North Korea's practice of cold noodles

1, raw materials: buckwheat flour 200g, starch 300g, beef150g, Korean spicy cabbage, egg-spread shredded pork 50g each, apples (peeled and sliced), carrot sticks, cooked sesame seeds 20g, edible alkali 2g, and hot water (for flour mixing)1.

2, the production method:

1) Put buckwheat flour and starch in a basin, add alkali and mix well, slowly pour in hot water, stir while pouring, mix well and knead into a hard hot dough, and simmer for about 30 minutes. Wash the beef, cut it into large pieces, put it in a pot, add a proper amount of water, bring it to a boil with high fire, skim off the floating foam, add soy sauce, cooking wine, chopped green onion and carrot sticks (wrapped in a cloth bag), then simmer it with low fire 1 hour to 2 hours, until the broth is about 600g, and the beef tastes crisp and rotten, take it out and let it cool, cut it into thin slices, and let the broth cool. Put Chili noodles in a bowl, add garlic paste and a little cold water, and mix well into hot and sour juice.

2) Put the pot on fire, bring it to a boil, rub the buckwheat dough into round strips, roll the noodles into thin slices, cut them into thin strips, boil them in the pot, turn them over with chopsticks, heat the noodles evenly, order cold water once or twice, and cook for about 5 to 8 minutes until the noodles are mature, fish them into a cold boiling water basin, soak them in cold water, and then remove them to control the moisture.

3) Put the cold noodles into bowls respectively, add spicy cabbage and 3 or 4 slices of beef, pour hot and sour juice, add 1 slice to 2 slices of apple and egg skin, pour vinegar and stewed beef cold soup, sprinkle cooked sesame seeds and pour sesame oil.

(7) North Korea's practice of cold noodles

This method has a large amount of ingredients. When making it, you'd better do it according to your own amount.

Raw materials: 50,000 grams of lean beef, 2,000 grams of Chinese cabbage, 3,000 grams of apple pears, 20 eggs, 3,000 grams of soy sauce, 400 grams of cooked sesame seeds 15 grams, 400 grams of Chili noodles, 350 grams of garlic paste, 250 grams of vinegar essence, 750 grams of refined salt, 25 grams of monosodium glutamate, carrots and green onions.

Method:

1.Remove the ribs from the beef, cut it into large pieces, put it in a boiling water pot, cook it over high heat until it is 80% ripe, add salt and soy sauce, and cook it over low heat.

2. Cut off the roots and tops of carrots, peel off the skins, wash and drain. Jiang Mo and scallion were put in a pot and sauté ed with low fire, then put into gauze bags and tied tightly at the mouth of the bags.

3. Put the pot on the fire, add the boiled beef soup, put the gauze bag and beef pieces, and cook together until the beef is cooked. Remove and cool, and cut into thin slices 3.3 cm wide and 5 cm long.

4. The beef soup is filtered in a cylinder with two layers of gauze. After cooling, vinegar essence and monosodium glutamate are added to make cold noodle soup, which is about 40,000 grams.

5. Peel the handle, navel, skin and core of the apple and pear, and cut into thin slices.

6. Put 250g of Chili noodles and 0/00g of garlic paste/kloc-into a clean basin, add 500g of cold noodle soup, and mix well to make porridge, which is the sauce.

7. Knock the eggs into a bowl, stir well, spread them into egg skins with a pan, and then cut them into silk.

8. Put the pot on a strong fire, add water to boil, add cold noodles, cook until the surface is shiny, that is, it is cooked, remove it and wash it with water until there is no mucus.

9. Put the cooked cold noodles into a bowl, cover them with spicy cabbage, pour 1 spoon sauce, then add 25 grams of sliced beef, 2-3 slices of apple and pear, shredded eggs, sprinkle with cooked sesame seeds, pour cold noodle soup and drop sesame oil.

(8) North Korea's practice of cold noodles

1, raw materials: buckwheat flour 200g, starch 300g, beef150g, Korean spicy cabbage, egg-spread shredded pork 50g each, apples (peeled and sliced), carrot sticks, cooked sesame seeds 20g, edible alkali 2g, and hot water (for flour mixing)1.

2, the production method:

1) Put buckwheat flour and starch in a basin, add alkali and mix well, slowly pour in hot water, stir while pouring, mix well and knead into a hard hot dough, and simmer for about 30 minutes. Wash the beef, cut it into large pieces, put it in a pot, add a proper amount of water, bring it to a boil with high fire, skim off the floating foam, add soy sauce, cooking wine, chopped green onion and carrot sticks (wrapped in a cloth bag), then simmer it with low fire 1 hour to 2 hours, until the broth is about 600g, and the beef tastes crisp and rotten, take it out and let it cool, cut it into thin slices, and let the broth cool. Put Chili noodles in a bowl, add garlic paste and a little cold water, and mix well into hot and sour juice.

2) Put the pot on fire, bring it to a boil, rub the buckwheat dough into round strips, roll the noodles into thin slices, cut them into thin strips, boil them in the pot, turn them over with chopsticks, heat the noodles evenly, order cold water once or twice, and cook for about 5 to 8 minutes until the noodles are mature, fish them into a cold boiling water basin, soak them in cold water, and then remove them to control the moisture. 3) Put the cold noodles into bowls respectively, add spicy cabbage and 3 or 4 slices of beef, pour hot and sour juice, add 1 slice to 2 slices of apple and egg skin, pour vinegar and stewed beef cold soup, sprinkle cooked sesame seeds and pour sesame oil. Teach you