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 chili oil from the chili noodles (first put the chili noodles in a small bowl, add some oil to the pot, pour it into the small bowl when the oil boils, 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 taste 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.

(1) Simple recipe of Korean cold noodles

Ingredients:

1. Soup

Add some shredded cucumber, ginger slices and chopped green onion , pine nuts, white vinegar, sugar, cooking wine, light soy sauce, salt, cold water, etc., make a sweet, sour and salty cold soup, and store it in the refrigerator. (If you like the fragrance of lemon, you can also squeeze some lemon juice into the soup)

2. Ingredients

One boiled egg (or fried egg), some slices of soy beef, cabbage ( Or lettuce, radish) cut into shreds, lightly pickled with a small amount of salt, two or three slices of pear (or apple, watermelon, tomato, etc.), put into a bowl, add chili powder and light soy sauce and mix well

3. Noodles

Select oatmeal noodles from the alpine region of Yanbei, Shanxi

Production process:

1. Boil the cold noodles in boiling water After opening, rinse immediately in cold water several times.

2. Put the washed noodles into a large bowl, add the ingredients, add a few drops of sesame oil, pour the soup and ice cubes and it is ready to eat.

(2) How to make Korean cold noodles

Ingredients: chili noodles, white vinegar (actually vinegar essence is the best, I couldn’t find one for sale), sesame seeds, Daxida (a Korean noodle) There are many kinds of things similar to MSG. This kind is specially used to make cold noodles. In fact, experts don’t use this when making cold noodles:)) The side dishes depend on your own preferences. Anyway, I personally think that coriander and spicy cabbage are indispensable.

The most important thing is to scald the cold noodles. Remember not to boil the cold noodles. Once cooked, they will become completely rotten. Just scald them with boiling water. The cold noodles are eaten in one section. Outside the mouth, one part is in the mouth, and another part is in the throat. Haha, use the big teeth to press the big tongue and bite it short, my favorite haha. After ironing, rinse it with cold water a few times, and it will be OK after taking a shower

It all depends on your own taste when making the sauce. I like it sweet and sour, so I just add sugar, salt, and white vinegar (you can’t use balsamic vinegar). If you like it, mix it with cold water and add N pieces of ice cream (don’t be afraid) Feel free to add it if you have a stomach ache)

Okay, let’s throw in the cold noodles and side dishes. In a word: Super cold noodles, you can add more if you want. The noodles are buried underneath, hehe

(3) Jilin·Yanji Cold Noodles, with recipe

The buckwheat noodles are covered with beef, apples, and pickles. Before serving, scoop a spoonful of the cold and sweet and sour soup from the vat. A full bowl of coolness. This is the impression that Yanji cold noodles leave on many people, and it seems that only the cold noodles made in this way are the most authentic. Cold noodles pay attention to soup clarity - the beef soup must be skimmed off the oil; coolness - whether it is soup or noodles, they must be eaten cold.

Ingredients: whole lean beef, pear or apple, shredded egg skin, kimchi, pine nuts, thin buckwheat noodles, coriander

Ingredients for cooking meat: onion, ginger, wine, star anise, salt , a little pepper

Method: Blanch the whole piece of beef for 2 minutes, remove and wash. Add 4 cups of water to the meat and bring to a boil, put the meat in and cook for 40 minutes. Take out the meat pieces and cut them into thin slices after cooling; filter the beef soup and let it cool. If there is any floating oil, skim it off and put it into noodle bowls; after the water boils, put down the thin noodles and cook them, remove and drain them. Rinse with cold water and add to the clear soup in the noodle bowl. Top with kimchi shreds, pear slices, egg skin shreds, beef slices, fried pine nuts and coriander segments

Korean cold noodles recipe

Ingredients: pineapple chunks, shredded cucumber, Sauce beef, cold noodles (can be bought in supermarkets). Korean kimchi and special noodle sauce.

Method: Put the cold noodles bought from the supermarket in boiling water for one minute, take them out, filter them in cold water, put them in the prepared noodle sauce, and then add them one by one. Add various seasonings, including: pineapple chunks, soy beef slices, Korean kimchi, cucumber strips and coriander. In addition, in order to increase nutrition, you can also add a small amount of sesame seeds and boiled eggs. In this way, the sweet and sour Korean cold noodles are ready. If you are interested, you might as well try it yourself.

(4) Korean kimchi

Take a cabbage, peel off a few leaves, then sprinkle salt on their surface, and then marinate for two hours. After two hours, chop the pickled cabbage leaves into small pieces, then add an appropriate amount of salt, chicken essence, MSG, shredded green onion, ginger powder, garlic paste and chili powder, stir evenly, and let it stand for a while to make Korean. Pickle.

How to make the special sauce for Korean cold noodles

Prepare green onion and ginger slices, as well as white vinegar and red vinegar. These two vinegars can be bought in supermarkets. Then put the green onion and ginger slices together with a little pepper and aniseed into the pot, add a little water, and bring it to a boil. We see that the juice in the pot turns red. Then filter out the raw materials and add a little red pepper. Vinegar and white vinegar, as well as a small amount of salt, MSG, and sugar, the sour and sweet noodle sauce is ready, and you only need to put it in the refrigerator to cool down.

(5) How to make Korean cold noodles

1. Ingredients: 200 grams of buckwheat flour, 300 grams of starch, 150 grams of beef, 50 grams each of Korean spicy cabbage and shredded egg skin. , apples (peeled and sliced), carrot sticks, 25 grams of cooked sesame seeds, 2 grams of alkaline alkali, 100 grams of hot water (for making noodles), 50 grams of soy sauce, 5 grams of salt, 20 grams of cooking wine, 15 grams of vinegar, minced garlic 10 grams, 25 grams each of chopped green onion and sesame oil, 30 grams of chili noodles.

2. Production method:

1) Put buckwheat noodles and starch in a basin, add alkaline and mix well, slowly pour in hot water, mix while pouring, mix well Knead into a hard hot dough and let it rest for about 30 minutes. Wash the beef, cut it into large pieces, put it into a pot, add an appropriate amount of water, bring to a boil over high heat, skim off the foam, add soy sauce, cooking wine, minced green onions and carrot sticks (wrapped in a cloth bag), then boil over low heat Simmer for 1 hour to 2 hours, until about 600 grams of broth is left, and the beef is crispy and tender. Remove and let cool, cut into thin slices, and let the broth cool. Put the chili noodles in a bowl, add minced garlic and a little cold water, and mix thoroughly to make a hot and sour sauce.

2) Put the pot on the fire, bring to a boil, roll the buckwheat dough into round pieces, roll out the noodles into thin slices, cut into thin strips, put it in the pot and bring to a boil, use chopsticks to flip it over to make the noodles Heat evenly, add cold water once or twice, cook for about 5 to 8 minutes, until the noodles are mature, put them into a basin of cold boiled water, soak them in cold water and drain them out.

3) Put the cold noodles into bowls, put spicy cabbage and 3 or 4 slices of beef, pour in the hot and sour sauce, top with 1 to 2 slices of apple and shredded egg skin, and pour vinegar And cold beef stew soup, sprinkle with cooked sesame seeds and drizzle with sesame oil.

(6) How to make Korean cold noodles

This method requires a large amount of ingredients. When making it, it is best to make it according to your own quantity.

Ingredients: 50,000g lean beef, 2,000g Chinese cabbage, 3,000g apples and pears, 20 eggs, 3,000g soy sauce, 15g cooked sesame seeds, 400g chili noodles, 350g minced garlic, 250g vinegar essence , 750 grams of refined salt, 25 grams of MSG, appropriate amounts of carrots and green onions.

Preparation method:

1. Remove the ribs from the refined beef, cut it into large pieces, put it into a pot of boiling water, cook it over high heat until it is cooked, add refined salt and soy sauce, and cook over low heat.

2. Cut off the roots and tops of the carrots, peel off the skin, wash and drain. Put the minced ginger and scallions into a pot and stir-fry over low heat until yellow, then put them into a gauze bag and tie the bag tightly.

3． Put the pot on the fire, add the beef soup, put in the gauze bag and beef cubes, and cook together until the beef is cooked. Remove and let cool, then cut into thin slices 3.3 cm wide and 5 cm long.

4． Filter the beef soup into a cylinder with two layers of gauze. After cooling, add vinegar essence and monosodium glutamate to make cold noodle soup. The approximate amount of soup is 40,000 grams.

5. Peel off the handles, navel, skin and core of the apples and pears, and cut into thin slices.

6. Put 250 grams of chili noodles and 100 grams of minced garlic into a clean basin, add 500 grams of cold noodle soup, and mix well to form a porridge, which is the seasoning sauce.

7. Crack the eggs into a bowl, mix well, use a pot to spread into egg skins, and then cut into shreds.

8． Put the pot on a high fire, add water to boil, add cold noodles, cook until the surface becomes shiny, it is cooked, take it out and wash it with clean water until there is no mucus.

9. Put the cooked cold noodles into a bowl, cover it with spicy cabbage, pour 1 spoonful of seasoning sauce, then add 25 grams of beef slices, 2-3 apple and pear slices, shredded eggs, sprinkle with cooked sesame seeds, and pour in the cold noodles Noodle soup, add sesame oil and serve.

(7) How to make Korean cold noodles

1. Ingredients: 200 grams of buckwheat flour, 300 grams of starch, 150 grams of beef, 50 grams each of Korean spicy cabbage and shredded egg skin. , apples (peeled and sliced), carrot sticks, 25 grams of cooked sesame seeds, 2 grams of sodium chloride, 100 grams of hot water (for making noodles), 50 grams of soy sauce, 5 grams of salt, 20 grams of cooking wine, 15 grams of vinegar, minced garlic 10 grams, 25 grams each of chopped green onion and sesame oil, 30 grams of chili noodles.

2. Production method:

1) Put buckwheat noodles and starch in a basin, add alkaline and mix well, slowly pour in hot water, mix while pouring, mix well Knead into a hard hot dough and let it rest for about 30 minutes. Wash the beef, cut it into large pieces, put it into a pot, add an appropriate amount of water, bring to a boil over high heat, skim off the foam, add soy sauce, cooking wine, minced green onions and carrot sticks (wrapped in a cloth bag), then boil over low heat Stew for 1 hour to 2 hours, until about 600 grams of broth is left, and the beef is crispy and tender. Remove and let cool, cut into thin slices, and let the broth cool. Put the chili noodles in a bowl, add minced garlic and a little cold water, and mix thoroughly to make a hot and sour sauce.

2) Put the pot on the fire, bring to a boil, roll the buckwheat dough into round pieces, roll out the noodles into thin slices, cut into thin strips, put it in the pot and bring to a boil, use chopsticks to flip it over to make the noodles Heat evenly, add cold water once or twice, cook for about 5 to 8 minutes, until the noodles are mature, put them into a basin of cold water, soak them in cold water and drain them out. 3) Put the cold noodles into bowls respectively, put spicy cabbage and 3 or 4 slices of beef, pour in the hot and sour sauce, top with 1 to 2 slices of apple and shredded egg skin, pour vinegar and cold beef stew soup, and sprinkle Cook sesame seeds and drizzle with sesame oil.

Related Culture

Korean cold noodles: one of the traditional Korean foods. Korean cold noodles have a long history. According to Japanese historical records, in the first half of the 17th century, the Korean monk Cheonjin introduced the method of making cold noodles to Japan. Koreans not only like to eat cold noodles in the hot summer, but also like to eat cold noodles while sitting on the kangtang in the cold winter months. Especially every year at noon on the fourth day of the first lunar month, Koreans have the custom of eating cold noodles together with the whole family. According to folklore, eating noodles on this day can "live a hundred years", so cold noodles are also called "longevity noodles". The main raw materials of cold noodles are buckwheat flour, wheat flour and starch. It can also be made with corn flour, sorghum flour, elm bark flour and potato starch. The method is to add starch and water to buckwheat noodles and mix them into noodles. After cooking, cool them with cold water and add sesame oil, chili, pickles, soybean and beef soup. It tastes cool, refreshing and delicious.