Ingredients for making Korean cold noodles: 1000 grams of buckwheat noodles, 1500 grams of potato starch, 600 grams of lean beef, 2500 grams of cabbage, 500 grams of pears, 150 grams of shredded eggs, 25 grams of cooked sesame seeds, and 50 grams of chili powder. Grams, 50 grams of minced garlic, 3 grams of minced ginger, 600 grams of soy sauce, 25 grams of vinegar, 15 grams of sesame oil, 50 grams of sodium hydroxide, 100 grams of refined salt, and 4 grams of MSG.

The characteristics of Korean cold noodles: bright color, smooth noodle texture, and fragrant and delicious soup.

Teach you how to make Korean cold noodles, how to make Korean cold noodles

1. Cut the beef into 250g pieces, wash it, put it into a pot of boiling water, and cook until When eight is cooked, add refined salt and soy sauce and cook over low heat.

2. Peel the onions, scrape the carrots with a knife, roast them all over low heat, put them into a cloth bag and tie it tightly, and put it into a medium-ripened meat pot and cook.

3. When the meat is cooked, take it out to cool and cut into 3 cm wide and 5 cm long slices. Strain the meat soup into a large basin, let it cool and then add vinegar and MSG to make cold noodle soup. The weight of the soup is 5000 grams.

4. Remove the old green leaves from the cabbage, cut it into 3 cm long shreds, add 30 grams of refined salt, 20 grams of chili powder, 30 grams of garlic paste, and 3 grams of minced ginger, stir evenly, and put it into a porcelain jar. After natural fermentation for 2 days, the salted cabbage is ready.

5. Remove the pear stems, skin and core, and cut into thin slices for later use. Mix 30 grams of chili powder and 20 grams of minced garlic with a little cold noodle soup to form a porridge to serve as a sauce.

6. Dissolve the alkaline water with 30 grams of warm water, mix the two flours evenly, add 1250 grams of boiling water and mix into hot noodles.

7. Use a cold noodle machine to press the noodles into noodles, put them into a boiling water pot, cook until the surface becomes shiny, take them out with a large slotted spoon, pour them into cold water, put them into a basket with purified water, and then Place on the chopping board, cut into strips about 50 cm long, roll into a ball shape and serve in a bowl. 8. Put the pickle cap in the bowl, pour 1 spoon of seasoning sauce, add some meat slices, 2-3 pear slices and shredded eggs, sprinkle with sesame seeds, pour in the cold noodle soup, drizzle with sesame oil and serve.

Instructions for making Korean cold noodles:

1. When cooking beef, boil it over high heat and skim off the blood foam;

2. It is better to scald the noodles. It should be hard but not soft to prevent it from sticking into a ball;

3. After the noodles are cooked and taken out, they should be immersed in cold water several times to ensure that there is no mucus.

This answer comes from the official website of China Food Network