Ingredients of cold noodle soup: clear water 1 l (cold boiled or mineral water), 5g of ginger (finely chopped), 0g of garlic 1 5g (minced), 50ML of white vinegar, 3 tablespoons of beef powder1spoon of sugar, 4g of salt and 5-8ML of light soy sauce. First, make cold noodle soup, cut ginger and garlic into fine powder, then add sugar and mix well; Pour a small amount of warm water to melt sugar and 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; After being stirred evenly, put it in the refrigerator for later use; After cold storage, filter out ginger and garlic residue with a sieve for later use;

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General method of Korean cold noodle soup (overall method) 1, main ingredients: mineral water, minced garlic (2 pieces 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. 3. After the cold noodle soup is prepared, put it into a large 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. 　

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Soup clear soup: ice water, some sour rice vinegar, a few drops of soy sauce (not too much) salt, sugar, vegetarian, a little Jiang Mo, minced garlic, coriander and shredded cucumber. Minor ingredients: pear slices, shredded apples, shredded carrots and shredded apples and pears are added according to personal circumstances. Meat soup: the clear soup with ice water replaced with beef bones or beef is divided into two categories in terms of cold noodles, which is actually the taste of soup. Yanbian represents Yanji cold noodles, which are salty and spicy, and the area is Jilin and Liaoning; Jixi department represents Jixi cold noodles, which is sweet and sour, and is located in Heilongjiang Province.

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Third, the simple practice of home cooking 1 A bottle of Sprite salt vinegar sugar monosodium glutamate soy sauce cucumber coriander can be prepared with shredded fruit, and how to make sliced eggs or marinated eggs cold noodles is important. The soup for making Korean cold noodles is made from beef with slow fire. 1 Beef with slow fire takes a little longer to cook, and the soup tastes delicious. 2 Add proper amount of soy sauce, vinegar, salt, sugar and monosodium glutamate to beef soup (clear soup), and then add 1: 10 ice water (cold noodle soup10, mixed with10 ice water) to the prepared juice. 3. Soak the dry cold noodles in clear water and knead them by hand to make them completely disperse. Control the water for standby. 4. Boil the water, add the cold noodles and stir them with chopsticks from time to time to prevent sticking. Cook for about 1 min. When they become soft and have no hard core, take them out immediately, put them into prepared ice water, and rinse them for 3~4 times continuously. Drain and put them into a bowl. 5 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. Necessary skills: 1 Step: 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 half done, and wipe off the blood during this 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 or make it with dog meat, in the same order as above, but add more garlic when stewing and skim off the oil slick on the soup. Can be adjusted according to personal taste.