The practice of Korean cold noodles is very particular. At first, the housewife sauerkraut soup was added with beef soup, fruit and vegetable juice, and some needed dozens of ingredients, which was very rich and delicious. But it is more difficult for ordinary families to do it. The practice of cold noodles in the northeast is much simpler. The main raw materials are sugar, vinegar and soy sauce. According to a certain proportion, make a sweet and sour taste, and the soup will be particularly cool after refrigeration.
Many people make their own cold noodles at home, and always feel that the soup is lighter than the one bought outside. In fact, it is the ratio of sweet and sour to soy sauce. The cold noodle soup sold outside is processed by a large number of small workshops, and the water source is not guaranteed. And added saccharin, vinegar essence and sodium cyclamate, so I made it myself. As long as they are willing to put sugar and vinegar, soy sauce highlights the sweet and sour taste and also plays a role in color matching. Without putting too much, cold noodle soup is more delicious than bought.
Preparation of ingredients for cold noodles in Northeast China
300g cold noodles, cucumber 1 root, ham 1 root, coriander, 3 eggs, 30g soy sauce, 0/20g sugar/kloc-0, 70g white vinegar, 300g mineral water, chilli oil and sesame oil.
operation sequence/order
Step 1: soak the cold noodles in clear water one hour before cooking. The soaked cold noodles have no hard core and are easy to cook.
Step 2: When soaking cold noodles, cook the eggs, put them in the pot with cold water, cook slowly for 6 minutes, and turn off the fire for 10 minutes, so that the yolk inside is ripe and easy to cut in half. After cooking, put it in cold water to cool.
Step 3: Now let's make cold noodle soup, the core part of cold noodles. Find a bigger bowl and add 30g light soy sauce, 120g sugar, 70g white vinegar and 300g mineral water. You can also use cold boiled water to stir in one direction until the sugar is completely melted, and then put it in the refrigerator for later use. If the weather is hot or you want to eat more refreshing, you can put it in the freezer to freeze out a little ice.
Step 4: Slice the cucumber into filaments, cut the coriander into coriander powder, slice the ham or beef sauce for later use, and finally cut the boiled egg in half from the middle.
Step 5: Prepare side dishes, add more water to the pot to boil, and put the soft and cool noodles into the boiling water. If the length of cold noodles is too long, it needs to be cut shorter. The soaked cold noodles will be cooked for five minutes without hard core, depending on the hardness of the cold noodles.
Step 6: soak the cold noodles in cold water several times after cooking.
Step 7: Put the cold water on the filter screen for a while to control the cold water on the noodles to dry. If there is cold water on cold noodles, firstly, tap water is not good for your health. There is still water on the cold noodles, which will dilute the concentration of the soup, resulting in a weak taste of the soup.
Step 8: Put the cold noodles with water control into a bowl, add shredded cucumber, ham slices, eggs, coriander and some spicy cabbage, and then take out the cold noodle soup from the refrigerator and pour it on it. Finally, be sure to add a spoonful of Chili oil. Chili oil is made by adding white sesame seeds to Chili slices, pouring hot oil and squeezing out the fragrance.
Cold noodles are basically ready, and the last core step is to add a spoonful of Korean hot sauce or baked rice cake sauce. This step is really important. After adding hot sauce, the soup may be particularly rich and taste better.
skill
1, it is best to soak the cold noodles in advance before cooking, because the cold noodles are dry and difficult to cook thoroughly. If you are in a hurry and don't have time to soak, you must cook it with warm water, not boiling water, otherwise the cold noodles will be cooked very sticky and the hard core inside will hardly disappear.
2. The eggs in cold noodles can be boiled eggs, fried eggs, or fried into egg rolls and shredded, all of which are delicious.
3. Cold noodle soup must be prepared in advance and put in the refrigerator. Cold noodle soup will be sweet and sour after refrigeration. If the weather is hot, it will be very bad.
4. There is a lot of sugar in cold noodle soup, which can be reduced if you mind, but the proportion of sweet and sour in this amount is the same as that bought outside, but what bought outside is not necessarily real sugar, but it may also be sodium cyclamate. Only by adding enough sugar can it taste the same as the bought one.
5, cooked cold noodles must remember cold water, control dry water after cold water, add cold noodle soup, otherwise cold noodle soup will become very weak.