Practice: 1. Soak the cold noodles for about two hours, scald them with boiling water or boil them, and they will bite very soft, because they will harden a little after cold water.
2. Cold noodle soup must use beef soup, which is the secret of making simple cold noodles at home. When cooking beef, only put a spoonful of salt, not soy sauce and monosodium glutamate. You can put some spices, star anise, fragrant leaves and other bags in the supermarket, but you must put less, otherwise it will take away the original flavor of beef soup. After cooking, cool the soup, remove the oil and put it in the refrigerator. If you are in a hurry, you can put it in the refrigerator.
3. Kimchi can be made of spicy cabbage or shredded radish, and there is no ready-made one in the supermarket at home. Write spicy cabbage and Chili sauce in the future.
4. After the beef soup is frozen, start seasoning and put soy sauce. Be sure to choose soy sauce with good quality and good taste! Such as Lee Kum Kee soy sauce and some Japanese soy sauce. Carefully add salt, sugar, vinegar essence (white vinegar is not as refreshing as vinegar essence) and vinegar essence. The amount of these seasonings depends on the amount of noodle soup, and the ratio is about 1: 1. Just put a little less vegetarian food. Only Chili noodles, not korean chili sauce.
5. Pour the prepared cold noodle soup into a bowl filled with noodles, add shredded cucumber, two pears (both chilled), boiled eggs, pickles, cooked beef slices, and sprinkle some sesame seeds, and you're done.