How to make the soup
First prepare a good piece of beef shank and a small bowl of beef filling. A cucumber, a persimmon, an egg, two green onions, a handful of coriander, a few cloves of garlic, an apple, a green radish (or half a Chinese cabbage, a big cabbage). A bag of Korean hot sauce and some chili noodles. A packet of cold noodle seasoning.
1. Soak the cold noodles in water. Put a little oil, monosodium glutamate, soy sauce, salt, MSG, minced ginger, egg white, and starch into the beef filling and mix thoroughly.
2. Wash the beef shank, then boil half a pot of water, put the whole piece of beef into the pot and cook. When the blood in the beef turns to foam, take the beef out and put it in clean water again. Remember at this time Add seasoning, ginger, soy sauce, MSG, pepper, and salt to the beef soup. In about an hour (depending on how old your beef is) the beef is cooked. When the beef is almost cooked, shape the meat filling you just prepared into small balls and add them to the pot. By the way, you can put the washed eggs together in the pot and cook them at this time.
3. Don’t waste time cooking the beef. Cut the green radish into strips first and marinate them with salt. Then cut the yellow light into shreds, cut the tomatoes into chunks, and cut the apples into slices. Cut these and put them into a container. Then continue to chop the onions and garlic, and cut the coriander into sections. After the eggs are cooked, take them out, peel them and cut them in half in the middle.
4. At this time, take out the beef and cut it into large pieces about two coins thick. Let the broth cool and chill in the refrigerator. Make the chili noodles into chili oil (first put the chili noodles in a small bowl, add some oil to the pot, pour it into the small bowl when the oil starts to boil, and then stir evenly with a small spoon)
5. After the broth has cooled, take it out and add chopped coriander, onions, garlic, and special seasoning for cold noodles into it. Then add a few spoons of Korean hot sauce, soy sauce, sugar, vinegar, MSG, and sesame seeds. Pepper noodles, chili oil. (Taste as you adjust, and remember to make it a lot stronger than your usual taste, because the noodles will become very light after adding them, so you need to add more seasonings than usual). Then squeeze the salted radish dry, add Chaoji chili sauce, MSG, and sugar to it.
6. At this time, you can cook the noodles. Boil a pot of water. After it boils, drain the soaked cold noodles and put them into the pot. Cover the pot and turn off the heat. Simmer for a few minutes. Open the lid and stir with chopsticks. If it is not cooked, turn on the heat again. When the water bubbles, cover the pot and turn off the heat. After the noodles are cooked, rinse them under the tap. Put the washed cold noodles into a bowl and top with the prepared cold noodle soup. Top it with beef slices, cucumbers, tomatoes, eggs, apples, and radish strips, and the authentic cold noodles are ready.
Most of the cold noodles on the market today cut corners. Making your own is clean, affordable, and delicious. Haha, a good choice for summer.