Cook the machine-made noodles in boiling water, not too soft when cooking, take them out and put them in cold water for cooling. Remove and drain the water.

There are many ways to eat cold noodles: (1) cold noodles with mung bean sprouts. Boil mung bean sprouts in boiling water until they are crisp and tender, put them in a bowl after cold water, put cold noodles on them, and then pour the prepared flavor juice: sesame oil, red soy sauce, vinegar, sugar, monosodium glutamate, pepper oil, red oil and garlic paste. (2) Cold noodles with shredded chicken, the basic preparation method is the same as (1), except that shredded chicken is added to the noodles after cooking; (3) Three-silk cold noodles, the basic method is the same as (1), except that cooked shredded chicken, ham and pork are added to the noodles.

Description: 1. The fresh cut noodles used in traditional Sichuan cold noodles are yellow because of their heavy alkali. 2. Red soy sauce is soy sauce with darker color, which can be used with soy sauce. If you don't pursue strong color, you can use ordinary soy sauce. 3. Traditional Sichuan cold noodles can't catch cold water after cooking. Spread it directly on the chopping board and mix well with oil. While mixing, blow it with a fan to cool it down. I think it's easier to pass cold water. Mung bean sprouts are rich in vitamin C, which can clean up the accumulation of cholesterol and fat in the blood vessel wall and prevent cardiovascular disease. Mung bean sprouts are rich in riboflavin, which is suitable for people with oral ulcers; Mung bean sprouts are also rich in cellulose, which can prevent constipation. Mung bean sprouts are cold and suitable for summer consumption. Cooking time should not be too long to avoid the loss of vitamins. -------------------------------------------------

Two. North Korea's cold noodles make their own way at home

Korean cold noodles (commonly known as Korean noodles) is a traditional ethnic food. Among them, it is especially famous for raising wheat noodles and cold noodles. Generally, beef soup or chicken soup is used, accompanied by spicy cabbage, sliced meat, eggs, shredded cucumber, pear strips, shredded onion, pepper, monosodium glutamate and salt. When eating, first put a small amount of cold soup and a proper amount of noodles in the bowl, then add seasoning, and finally pour the soup again. The strips are thin and tough, and the soup is cool, sour and spicy. (1) Method of making cold noodles:

1. Making beef soup:

(1) cut beef into large pieces, soak it in cold water, put it in a cold water pot, boil it with strong fire, skim off the floating blood foam on the surface, then add soy sauce and refined salt, and stew it with low fire.

② Put the onion and carrot into a special small cloth bag and put it into the pot. After the beef is completely stewed, take it out and put it on the chopping board, let it cool and cut it into small slices.

③ Filter the beef soup slightly and put it in a container for later use. 2. Making noodles:

Mix buckwheat noodles and starch according to the ratio of 4: 6, pour them into a noodle basin, scald them into slightly hard noodles with boiling water, add appropriate amount of alkali, knead them evenly, knead them into round strips, put them into a special extrusion tube, and press them into noodles to be cooked in a boiling water pot immediately. After the noodles are cooked, put them in cold water to cool them, and then put them in bowls and serve them. 3. Addition of ingredients:

Put seasonal vegetables such as spicy cabbage and four or five slices of cooked beef on the noodles, pour garlic spicy sauce (mashed garlic, dried Chili noodles and water into a paste), then put fruit slices, and finally pour beef soup, sprinkle cooked sesame seeds and pour sesame oil. (2) Simple cold noodle making tips:

1. face:

You can buy more authentic noodles in big supermarkets. That kind of "fool" is the kind where noodles and soup are all together. Buy it and throw it away! (If you are afraid of wasting it, keep it, and then throw it when it expires and gets wet. )

Soak the bundles of authentic noodles in cold water until soft, then gently boil them in boiling water, and they will be ready soon. Just grab one and taste it. It's not hard or toothless. Don't cook too much. Take it out and soak it repeatedly in cold water.

Paying attention to preparing noodles is the last step. If you make them first, they will lump and taste terrible if you leave them for a long time.

2. soup

Clear soup: ice water, add some rice vinegar, a few drops of soy sauce (not much), salt, sugar, vegetarian, a little Jiang Mo, minced garlic, coriander and shredded cucumber, all of which are necessary ingredients!

You can add pear slices, shredded apples, pineapples, shredded carrots and so on according to your personal preference.

(2) meat soup: replace the ice water with beef bone or beef soup;

Pay attention to the soup, and add some ice. Adjust it to be salty, spicy or sweet and sour according to personal taste.

Step 3 mix materials

Chili sauce+Chili oil+kimchi (at least one of spicy cabbage, spicy radish, cabbage, platycodon grandiflorum ... according to taste)

1 Kimchi: Kimchi is crisp and a little sweet.

(2) Hot sauce: There are two ingredients of cold noodles hot sauce: one is a hot and sour sauce fermented with bright red peppers; One is the traditional Korean Chili sauce with Chili powder+apple sauce+Korean soybean sauce+honey.

The two are best combined.

3 Chili oil: In fact, it should be "oil pepper". The method is to use a small bowl to hold coarse Chili powder with seeds, add a little pepper, sesame seeds and salt, and then pour hot oil on it. If you specialize in cold noodles, you can also add a little shredded onion to the oil and fry it.

Put a portion of noodles in the bowl, put soup on it, add some shredded cucumber, Chili sauce, Chili oil and kimchi, and mix well! Eat noodles, drink soup and chew ice ... sour and sweet, ice and ice are refreshing, salty and spicy. --------------------------------------------

Three. Noodles with Soy Bean Paste, Beijing Style

Zhajiang Noodles is a traditional noodle in Beijing. The key to Zhajiang Noodles lies in fried sauce, which is generally yellow sauce from Liubiju or Tianyuan Sauce Garden. The diced meat should be pork belly with fat and thin, and the dish code can be matched according to your own preferences or materials at hand. Garlic is essential. Zhajiang Noodles's practice: 1. Fried sauce:

(1) pork belly a little cut into pieces;

2 onion and ginger are smashed and cut into pieces;

③ Put a proper amount of yellow sauce into a large bowl and add a proper amount of water to untie it;

(4) Pour a little oil into the wok, heat it, stir-fry diced meat to change color, add chopped green onion (leave a part of chopped green onion for later use) and Jiang Mo, then pour the cooked sauce, bring it to a boil, stir-fry over low heat until the sauce changes color and thickens, sprinkle the remaining chopped green onion and mix well, and put it in a large bowl. 2. Prepare food code:

Commonly used dishes include cucumber, beans, celery, cabbage, cabbage, radish, and some like to eat bean sprouts and Toona sinensis.

Cucumber can be washed, peeled and cut into filaments; Beans should be boiled in boiling water until cooked, taken out and cooled, and cut into pieces; Soak bean sprouts in boiling water and take them out. Celery and Toona sinensis are boiled in boiling water, fished out and cut into pieces; Chinese cabbage, cabbage and radish are cut into filaments, blanched in boiling water and taken out.

Note: the finished product of the yard is diced or filament.

3. Prepare garlic: peel and wash garlic, pat it to pieces, and smash it into a slurry.

4. Cooking noodles:

The most authentic is handmade noodles, which should be slightly hard, wake up, roll hard and cut technically. For convenience, buy ready-made noodles.

Boil the water, shake off the floating noodles, put them in, and stir them with chopsticks to avoid noodles sticking. In the process of cooking, two spoonfuls of cold water are added when the pan is about to overflow, and this is repeated twice. This is called "three open" and the noodles are cooked. Turn off the fire and fish it into the cold water basin prepared in advance. If you need to eat something cooler, you can pour out some water and add new cold water (called pouring water twice), take it out and drain it, and put it into a bowl.

5. When eating, scoop in a proper amount of fried sauce and a little garlic, add the vegetable code and mix well with the noodles. Description:

1, you need to put proper salt when frying the sauce, and the salt content of the dried yellow sauce is not enough. Beijingers also call fried sauce "halogen". As the saying goes, it is not called "halogen" if it is not salty enough.

2. Old Beijingers may be related to Shanxi immigrants, so vinegar should be added when eating Zhajiang Noodles.

3. There may be several kinds of menu codes at the same time, so you can choose to join according to your personal preference.