Material preparation: a cold noodle from North Korea, an egg and a cucumber. Seasoning: a bottle of pickled pepper, a spoonful of soy sauce, a spoonful of fish sauce, half a spoonful of white sesame seeds, half a spoonful of sugar, a spoonful of Chili powder, a spoonful of rice vinegar, a proper amount of chicken essence, a proper amount of pepper, etc.
1, first of all, the ingredients should be treated. Take out an appropriate amount of cold noodles and soak them in cold water in advance, which takes about 1 hour. If you are in a hurry to eat, soak them for 20 minutes, but knead them by hand for a while. Shred cucumber for later use.
2. Fry the eggs in a pan. When they are about to solidify, roll them into egg cakes and take them out and cut them into silk for later use.
3. Here are nine kinds of seasonings, with the focus on pickled peppers. The juice inside is mainly pickled pepper water in pickled pepper bottles, which is very tasty and is the soul of this cold noodle juice. Then, add soy sauce, fish sauce, one spoonful of rice vinegar, white sesame seeds, half a spoonful of sugar, chicken essence, pepper powder and Chili powder in turn. After stirring evenly, the cold noodle juice will be prepared.
4. Boil water in the pot, put the soaked cold noodles into the water, immediately turn off the fire, silently count for 5 seconds, remove them into a large bowl, and rinse them with cold water repeatedly to cool down.
5. After the noodles are cooled, remove the drain water and put it into a bowl. Pour in the cold noodle juice and stir well. Put on shredded eggs and cucumber, and a delicious and refreshing Korean cold noodle will be ready.