Cold noodle soup: water 1l (cold boiled water or mineral water), ginger 5g (chopped), garlic 15g (chopped), 50ML white vinegar, beef powder 1 spoon, 3 tablespoons sugar, 4g salt and 5-8 ML light soy sauce. Make cold noodle soup first, cut ginger and garlic into fine powder, then add sugar and mix well; Pour a small amount of warm water to melt sugar to stimulate the aroma of ginger and garlic; Pour the prepared ginger and garlic juice into the prepared 1 liter of clean water; Add white vinegar, beef powder, salt and light soy sauce to taste; Stir well and put in the refrigerator for later use; After cold storage, filter out ginger and garlic residue with a sieve for later use;

General practice of Korean cold noodle soup (overall practice) 1, main ingredients: mineral water, minced garlic (2 petals in a bowl), ginger slices, sugar (1 spoon), white vinegar, (sweet and sour = 2: 1), Chili noodles, salt, seafood soy sauce and monosodium glutamate according to personal taste 2. 3. After the cold noodle soup is prepared, put it into a big beverage bottle and put it in the refrigerator. Spare. 4. Cook cold noodles. Soak in cold water first. Before eating, soak in boiling water for about two minutes and shower with tap water. Pour cold noodle soup on it. 5, cold noodles are not afraid of cold, you can put ice cubes in cold noodle soup to improve the taste.

Clear soup: ice water, some sour rice vinegar, a few drops of soy sauce (not too much) salt, sugar, vegetarian food, a little Jiang Mo, minced garlic, coriander and shredded cucumber. Secondary ingredients: sliced pears, shredded apples, shredded carrots, shredded apples and pears are added according to personal conditions. Broth: Clear soup with ice water replaced by beef bones or beef. As far as cold noodles are concerned, it is divided into two categories, which is actually the taste of soup. Yanbian represents Yanji cold noodles, salty and spicy, and the areas are Jilin and Liaoning; Jixi department represents Jixi cold noodles, sweet and sour, and is located in Heilongjiang Province. One of the three elements-daily cooking of ingredients: use Chili sauce+Chili oil+kimchi (spicy cabbage, spicy radish, Chinese cabbage, platycodon grandiflorum ... depending on personal taste, but at least one). Kimchi: Korean or Korean kimchi, which is sweet and slightly spicy, is suitable for eating Chili sauce and putting it into soup: there are two ingredients for cold noodle Chili sauce, one is fermented hot and sour sauce with bright red pepper; One is the traditional Korean hot sauce, Chili powder+applesauce+Korean soy sauce+honey. The best combination of two kinds of Chili oil: in a small bowl, add coarse Chili powder with seeds, a little pepper, sesame seeds and salt, and then pour hot oil on it. Eat cold noodles, or add shredded onion and stir-fry until fragrant.

Two. Simple method (soup method) Cold noodle soup production process: 1. Put the ice cubes in pure water. 2. Add vinegar, soy sauce, sugar, pepper and salt (can be added according to personal taste). 3. Add onion, ginger, garlic, coriander, cucumber, onion and garlic juice and stir fry to improve the taste.