Cold noodles, also known as longevity noodles, are named after the need for cold food. They are eaten at noon on the fourth day of the first lunar month of the Korean lunar calendar, and are also indispensable food for their wedding and birthday celebrations. Now it can be eaten at any time except programs or customs, especially in summer. The method of cold noodles is very simple. First, the noodles made of buckwheat noodles are boiled for 5 minutes and then fished into cold boiled water. After draining the water, they are put into a bowl, and pear slices, cucumber slices, beef and mutton slices and half an egg prepared in advance are added. Then, the chilled soup stock is added. Don't underestimate this soup stock, which is the essence of cold noodles. It is made of beef, mutton, onion, ginseng, licorice and other materials and has very high nutritional value. After adding the broth, add some mustard and vinegar and you can eat it. At this time, the cold noodles are not only colorful, pleasing to the eye and soft, but also cool, smooth, spicy and appetizing. Eating a bowl in midsummer is very cool. When it comes to Korean cold noodles, we have to talk about China cold noodles. In fact, cold noodles are similar to cold noodles. We also boil the noodles, fish them out and mix them with some vegetable oil, so that the noodles are not only refreshing, but also will not stick. Finally, add some shredded cucumber, mung bean sprouts, Chili oil and garlic juice. In fact, whether it is Korean cold noodles or China cold noodles, the method of cooking noodles is a very key link in whether noodles are delicious or not. Here are three tricks to teach you: First, the water should be wide, that is, there must be more water for cooking noodles, preferably twice as much as noodles, so that noodles have room to stretch without sticking to each other. Second, the water needs to be boiled. If the water doesn't boil the noodles, the taste of the noodles will be reduced, and the noodles will become mushy and rotten, and the freshness will be insufficient. The third is to add water according to the amount of noodles with different textures, such as wide noodles and thick Lamian Noodles, which are not easy to cook. In order to make them taste cooked but not rotten, add a bowl of water after the noodles are boiled, just like cooking jiaozi. Generally, you can ask once: How to make cold noodles? Answer: Raw materials: all-lean beef, water pears or apples, shredded eggs, pickles, pine nuts, fine buckwheat noodles, parsley, and pine nuts. 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. Supplement: Korean cold noodle material (6 persons): buckwheat noodles, cabbage, kimchi, pickled radish, cucumber, boiled egg, pear onion (cut into chopped green onion), red pepper (cut into slices), lemon (cut into thin slices), comprehensive vegetable pickled pickle soup 1 cup and a half soup material: beef tendon (I use pork tendon instead) 250g chicken skeleton (I use whole chicken breast with bone)/ Kloc-0/ 5~6 cloves of ginger, 5 slices of scallion 1 one onion and half a black pepper 1/3 tablespoons of seasoning: (about 8 cups of disposable paper cup soup) 3 tablespoons of salt in soy sauce. Appropriate amount of cooking wine 1 tsp of pickled vegetable soup. Practice: Put beef tenderloin for soup (I use pigs, The chicken skeleton (I use the whole chicken breast with bones) flies through the water to remove blood, picks it up and washes it, then adds about 12 cup of water, garlic, ginger, scallion, onion and black pepper to the pot, and boils it over low heat for about 2 hours. In the meantime, remove the released impurities at any time, take out the cooked soup and filter it. Add seasonings and put them in the refrigerator after cooling (mine is refrigerated, so there will be white solidified oil). After cooling, the soup will be filtered again, and the solidified oil will be filtered out. After the buckwheat noodles are cooked, they will be brewed with cold boiled water (it is necessary to change the water several times). After cooling, the drained water is usually washed directly under the faucet, but I am afraid that the water is not clean, so it is better to slice the cabbage and kimchi with cold boiled water and ice cubes. Slice cucumber, meat, pickled radish, pear, and boiled egg. Put cabbage, pickles, cucumbers, meat, pickled radish, pears, boiled eggs, and peppers on the noodles in turn, then pour the cooled broth and pickled vegetable soup, and finally add some chopped green onion, lemon slices, and ice cubes. When you eat, you can add vinegar or peppers as you like ... Because of its low price, Korean cold noodles are cheap. To make soup for making Korean cold noodles, it must be made by simmering beef for a little longer, so that the soup will taste delicious. Then add a proper amount of soy sauce, vinegar, salt, sugar and monosodium glutamate to the beef soup (clear soup), and then add 1: 10 ice water (cold noodle soup1part, mixed with10 ice water) to the prepared juice. Next, soak the dry cold noodles in clear water and knead them by hand to make them completely disperse, and control the water for later use. Then, boil the water, add the cold noodles, and stir them with chopsticks from time to time to prevent sticking. Cook for about 1 minute, and immediately take them out, put them into prepared ice water, and rinse them for 3-4 times continuously, drain the water and put them into a bowl. Finally, add the cold noodle soup with a good proportion to the bowl filled with cold noodles, and then add the braised beef slices, kimchi, cucumber, eggs and ice cubes to enjoy. Cut the beef into three-inch square pieces, first soak the bleeding water in cold water for about half a day, then put the meat in a pot and boil it in water until it is medium-cooked, and wipe off the blood during the period. In turn, if ginger, aniseed, wine, red pond, etc. are stewed until 70% of the beef is rotten, and then enough boiling water is boiled in the pot, the soup is light and sweet. Cool the soup to about 4 degrees, slice the beef horizontally, spread it on the cold noodles, pour the cold soup, and then put the apple slices and pickles on it. Drop a few drops of white vinegar, just one word, fragrant. Then it is made of dog meat, in the same order as above, but when stewing, add more garlic and skim off the oil slick on the soup. In short, concocting according to your personal taste is the best preparation process of cold noodle soup:1.Put ice cubes in pure water. 2. Add vinegar, soy sauce, sugar, pepper, salt ... 3. Add onion, ginger, garlic, coriander and cucumber. Be careful to eat it with scrambled eggs. It's great! By the way, put some fried onion and garlic juice to make Korean cold noodles have a special flavor: first, cook the noodles made of buckwheat noodles for 5 minutes, then fish them into cold water, drain the water and put them in a bowl, add the pear slices, cucumber slices, beef and mutton slices and half an egg prepared in advance, and then add the chilled soup stock. Don't underestimate this soup stock, which can make the essence of cold noodles. It is made of beef, mutton, onion, ginseng and licorice. After adding the broth, add some mustard and vinegar and you can eat it. This cold noodle is not only colorful, pleasing to the eye and soft, but also cool, smooth, spicy and appetizing. It is cool to eat a bowl in midsummer. China's method of cold noodles: Boil the noodles, pour some vegetable oil on them and mix them, so that the noodles are not only refreshing but also will not stick. Finally, add some shredded cucumber, mung bean sprouts, Chili oil and garlic juice. In fact, whether it is Korean cold noodles or China cold noodles, the method of cooking noodles is a very key link in whether noodles are delicious or not. First, the water should be wide, that is, there must be more water for cooking noodles, preferably twice as much as noodles, so that noodles have room to stretch without sticking to each other. Second, the water needs to be boiled. If the water doesn't boil the noodles, the taste of the noodles will be reduced, and the noodles will become mushy and rotten, and the freshness will be insufficient. Third, water should be added according to the amount of noodles with different textures, such as wide noodles and thick Lamian Noodles noodles, which are difficult to cook. In order to make them taste cooked but not rotten, add a bowl of water after the noodles are boiled, just like cooking jiaozi, usually once.