Many people like to eat cold noodles, and the general ingredients may be relatively clear, but the taste of the cold noodle soup is still very different. In fact, if you want to make a delicious cold noodle soup, the most important thing is the ingredients. problem of proportion. When making cold noodles in Korean homes in Northeast China, there are opinions about what to put first and what to put later. Today I will share the mixing skills of authentic chicken and cold noodle soup. 1. Ingredients: 3 pounds of mineral water, 21g of salt, 9g of MSG, and fresh ethnic ingredients Daxi 9g ground beef, 45g soy sauce, 90g sugar, 6g baking soda and 30g vinegar (it is recommended to use Wynn King's vinegar) 150ml Sprite, 45g cucumber, 60g apple, 45g pear, 15g ginger 2. Method 1. Before cooking, soak 9 grams of Daxida beef powder for three hours. Then put 9 grams of Daxida beef powder into the pot. Boil for 30 seconds until the fresh ingredients are fully dissolved. , then shower immediately with cold water.

2. Chill the cooked soup in the refrigerator until it cools down, and it is enough. There is no need to freeze it completely. 3. Prepare a container, preferably a large ocean bowl. Take 6g of baking soda and put it inside first, then this is also a very critical step. 4. Take out the chilled soup and set it aside. 5. Pour 30g of Wynn King vinegar essence into a small bowl, and then pour it directly on the baking soda (don’t be afraid, foaming is normal, it is an acid-base neutralization reaction, as friends who have studied chemistry know) No more verbosity. 6. Immediately pour the soup into the soup bowl, pour the Sprite into the bowl and pour it into the cold noodle soup at the same time. 7. Then put 21g of salt in (be sure to put the salt first and then the MSG) and then wait for 3 to 5 minutes before adding 9g of MSG. 8. Next, please put about 90g of sugar in, and add it while tasting. (If you like it sweet and sour, add more sugar. If you like it salty, add more salt. But as a rule, you should add it while you taste it.

9. Then cut it into fine pieces. Sprinkle 15g of ginger, 45g of shredded cucumber, 60g of apple slices, 45g of pear slices, cooked sesame seeds and Korean hot sauce on top. If you think it doesn't look good, you can add a few drops of Chubang soy sauce to adjust the color. It will make the soup lose its sweetness and sourness) 10. Cover the prepared cold noodle soup with plastic wrap and store it in the refrigerator for more than 12 hours, preferably at 0 degrees Celsius, up to 4 degrees Celsius. 11. Then, put the cooked cold noodles. Put it in, and you will have a delicious cold noodle soup. 3. Notes: 1. Blending strictly according to the weight ratio, otherwise it will not taste good.

2. Do not add baking soda first. Put it into the cold noodle soup, first put it in a bowl and then use vinegar to react. 3. Wrap the cold noodle soup in plastic wrap and then chill it, otherwise the taste will be lost. 4. Soak the Daxida beef noodles for three hours before cooking them cold, and then boil the water. Boil for 30 seconds, then rinse with cold water immediately. 5. When eating, be sure to add cooked sesame seeds and Korean hot sauce, otherwise the taste will be much worse. 6. When eating, add beef, cucumber shreds, eggs and other accessories, coriander, etc. You can just add the seasonings yourself. 7. Since the amounts of the cold noodle soup ingredients are more sensitive to the proportions, newbies should not add them based on feeling like experienced hands. It is best to use electricity.