About 40% buckwheat noodles, about 60% starch, beef, seasonal vegetables, apples, onions, carrots and so on. Pepper noodles, sesame oil, sesame seeds, garlic paste, refined salt, monosodium glutamate, edible alkali, vinegar, soy sauce, etc.

Cooking method:

1. Cut beef into large pieces, soak it in cold water, put it in a cold water pot, boil it over high fire, skim off the floating blood foam on the surface, and then add soy sauce and refined salt. At this time, you can stew on low heat.

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. After cooling, cut it into small pieces.

3. Filter the beef soup a little and put it in a container for later use.

4. Mix buckwheat flour and starch in a mixing basin according to a certain proportion, scald them into slightly hard noodles with boiling water, add appropriate amount of alkali, knead them evenly, fold them into round strips, put them into a special extrusion cylinder, quickly press them into noodles, and then cook them in a boiling water pot. After the noodles are cooked, put them in cold water to cool, or blow them with an electric fan, and then put them in a bowl to eat.

5. Put seasonal vegetables such as spicy cabbage and four or five slices of cooked beef on the noodles, pour in garlic and spicy sauce (garlic paste, dried Chili noodles and water to make a paste), then add fruit slices and shredded eggs, and finally pour in beef soup, sprinkle with cooked sesame seeds and drizzle with sesame oil.

One of the three elements-face:

Usually you can go to the northeast market to buy it, or you can go to the market near the Korean settlement, so you should be able to buy more authentic noodles. As for other places ... it seems that many supermarkets sell that kind of "fool" clothes, that is, noodles and soup together. Buy it and throw it away, hehe, yes, throw it away! Keep it if you are afraid of wasting it, and then throw it away when it is overdue and wet. Live ~ ~ ~ ~ I'll explain later:)

Bought noodles, bundles of authentic noodles are soaked in cold water, and then scalded with boiling water, which will soon be good. Grab any one and try it. Don't cook too much. If you cook too much, you can only switch to the Korean version of Dandan Noodles. Take it out and soak it in cold water repeatedly. Don't ask whether it is by hand or chopsticks.

If it is a substitute noodle, just follow the instructions on the package:)

The standard of a good face is: tendon. The degree of authentic Korean cold noodles is "extremely difficult to bite off". According to this standard, of course, the stomach is not good!

After the noodles are ready, divide them into several portions according to the size of each bowl, which saves trouble when eating.

Paying attention to the preparation of noodles is the last step. If you make it first, it will agglomerate and taste bad after a long time.

One of the three elements-soup

Simple!

Ice water, a little sour rice vinegar, a few drops of soy sauce (not much), salt, sugar, vegetarian food, a little Jiang Mo, minced garlic, coriander and shredded cucumber are all essential ingredients!

You can also add pear slices, shredded apples, shredded pineapples and shredded carrots according to your personal preference. Delicious and beautiful! (It is highly recommended that the specialty fruit in Northeast China-Apple pear is also called Li Apple)

This is a clear soup, and the broth is a clear soup in which ice water is replaced with beef bones or beef;

The standard of good soup is: sour and sweet, cool and refreshing, not greasy when drinking soup.

When the soup is ready, add some ice. One word: cool!

Supplement: this thing is still mastered by yourself according to personal taste. As far as the northeast is concerned, the taste of cold noodles can be divided into two categories, which is actually the taste of soup. Yanbian represents Yanji cold noodles, salty and spicy, and the areas are Jilin and Liaoning; Jixi department represents Jixi cold noodles, sweet and sour, and is located in Heilongjiang Province.

One of the Three Elements-Mixed Materials

This is also the most difficult to control, because there are few good hot sauces! ! !

Usually eat Chili sauce+Chili oil+kimchi at home (spicy cabbage, spicy radish, cabbage, platycodon grandiflorum ... according to your taste, but you must be at least the same)

Kimchi: Kimchi is crisp, a little sweet and delicious. Koreans also like spicy food, which is persistent and not as domineering as Sichuan and Hunan cuisine. The kimchi in cold noodle soup is like this.

Hot sauce: This cold noodle hot sauce has two ingredients. One is to crush the fermented hot and sour sauce with bright red pepper; There is also a traditional Korean Chili sauce, Chili powder+applesauce+Korean soy sauce+honey. Two kinds are best together, hehe ~ ~

Pepper oil: Actually, it should be "oil pepper". Everyone thinks it is a metropolis. The method is to use a small bowl to fill the coarse pepper powder with seeds, add a little pepper, sesame seeds and salt, then heat the oil and pour it on it, thus making a delicious oily smoke smell. If you specialize in cold noodles, you can also add some shredded onion to the oil and fry it. It's delicious!

Ok, the three elements are ready, let's eat! Put a noodle in a large bowl, put soup on it, add more shredded cucumber, Chili sauce, Chili oil and a lot of kimchi, and drool while stirring! Eat noodles, drink soup, chew ice ... sour and sweet, ice and ice are refreshing, salty and spicy.

In hot summer, if you can eat a bowl of cold noodles with cold dishes and hot sauce. It must be beautiful. Ha ha! But you should prepare some hot milk and stomach medicine so as not to spoil your stomach.

One of the three elements-face:

Usually you can go to the northeast market to buy it, or you can go to the market near the Korean settlement, so you should be able to buy more authentic noodles. As for other places ... it seems that many supermarkets sell that kind of "fool" clothes, that is, noodles and soup together. Buy it and throw it away, hehe, yes, throw it away! Keep it if you are afraid of wasting it, and then throw it away when it is overdue and wet. Live ~ ~ ~ ~ I'll explain later:)

Bought noodles, bundles of authentic noodles are soaked in cold water, and then scalded with boiling water, which will soon be good. Grab any one and try it. Don't cook too much. If you cook too much, you can only switch to the Korean version of Dandan Noodles. Take it out and soak it in cold water repeatedly. Don't ask whether it is by hand or chopsticks.

If it is a substitute noodle, just follow the instructions on the package:)

The standard of a good face is: tendon. The degree of authentic Korean cold noodles is "extremely difficult to bite off". According to this standard, of course, the stomach is not good!

After the noodles are ready, divide them into several portions according to the size of each bowl, which saves trouble when eating.

Paying attention to the preparation of noodles is the last step. If you make it first, it will agglomerate and taste bad after a long time.

One of the three elements-soup

Simple!

Ice water, a little sour rice vinegar, a few drops of soy sauce (not much), salt, sugar, vegetarian food, a little Jiang Mo, minced garlic, coriander and shredded cucumber are all essential ingredients!

You can also add pear slices, shredded apples, shredded pineapples and shredded carrots according to your personal preference. Delicious and beautiful! (It is highly recommended that the specialty fruit in Northeast China-Apple pear is also called Li Apple)

This is a clear soup, and the broth is a clear soup in which ice water is replaced with beef bones or beef;

The standard of good soup is: sour and sweet, cool and refreshing, not greasy when drinking soup.

When the soup is ready, add some ice. One word: cool!

Supplement: this thing is still mastered by yourself according to personal taste. As far as the northeast is concerned, the taste of cold noodles can be divided into two categories, which is actually the taste of soup. Yanbian represents Yanji cold noodles, salty and spicy, and the areas are Jilin and Liaoning; Jixi department represents Jixi cold noodles, sweet and sour, and is located in Heilongjiang Province.

One of the Three Elements-Mixed Materials

This is also the most difficult to control, because there are few good hot sauces! ! !

Usually eat Chili sauce+Chili oil+kimchi at home (spicy cabbage, spicy radish, cabbage, platycodon grandiflorum ... according to your taste, but you must be at least the same)

Kimchi: Kimchi is crisp, a little sweet and delicious. Koreans also like spicy food, which is persistent and not as domineering as Sichuan and Hunan cuisine. The kimchi in cold noodle soup is like this.

Hot sauce: This cold noodle hot sauce has two ingredients. One is to crush the fermented hot and sour sauce with bright red pepper; There is also a traditional Korean Chili sauce, Chili powder+applesauce+Korean soy sauce+honey. Two kinds are best together, hehe ~ ~

Pepper oil: Actually, it should be "oil pepper". Everyone thinks it is a metropolis. The method is to use a small bowl to fill the coarse pepper powder with seeds, add a little pepper, sesame seeds and salt, then heat the oil and pour it on it, thus making a delicious oily smoke smell. If you specialize in cold noodles, you can also add some shredded onion to the oil and fry it. It's delicious!

Ok, the three elements are ready, let's eat! Put a noodle in a large bowl, put soup on it, add more shredded cucumber, Chili sauce, Chili oil and a lot of kimchi, and drool while stirring! Eat noodles, drink soup, chew ice ... sour and sweet, ice and ice are refreshing, salty and spicy.

In hot summer, if you can eat a bowl of cold noodles with cold dishes and hot sauce. It must be beautiful. Ha ha! But you should prepare some hot milk and stomach medicine so as not to spoil your stomach.