Cold noodle soup authentic broth Cold noodle soup formula

First, the appropriate amount of cucumber shreds, pears 1 sugar, 5 tablespoons of ginger, 3 slices of white sesame seeds, appropriate amount of sesame oil, appropriate amount of Chili oil, 2 tablespoons of soy sauce, 2 tablespoons of aged vinegar and 2 tablespoons of white vinegar 1 00g of coriander. Second, the practice of authentic Korean cold noodles (soup preparation)1, Boil the cold noodles with cold water, spare them evenly. Cook an egg with shredded cucumber, coriander, spicy cabbage and Chili oil, cut it in half, add a few slices of beef or ham sausage, and pour sesame oil and sesame seeds. 2. Slice the whole Pak Lei, then pour a little hot water over the pear slices, and let the pear juice fully emit. Let the water temperature cool down. Add 2 tablespoons of soy sauce, 2 tablespoons of aged vinegar and two or three slices of ginger to the cooled pear water, with the emphasis on white vinegar and white sugar, which can be10. 3. After the taste of cold noodle juice is almost the same, add mineral water to dilute it to become a big bowl of cold noodle soup! If the diluted cold noodle soup tastes weak, you can follow up your own taste and add sugar and vinegar again! 4, the prepared cold noodle soup should be refrigerated in the refrigerator for one night. When all the flavors are slowly blended together, it is best to take it out and eat it! The soup can be made into a large bottle at one time and stored in the refrigerator, so it is convenient to take it out at any time when you want to eat it.

Extended data:

Authentic cold noodle soup is made of beef or other meat, so the nutritional value can't be compared with the soup blended with seasoning. Let's take a look at the nutritional value of authentic cold noodle soup. 1, authentic cold noodle soup is rich in vitamin B6, which can help enhance immunity and promote the metabolism and synthesis of protein; 2, containing carnitine, the content of carnitine and sarcosine in chicken and fish is very low, but the content of beef is very high.

Carnitine is mainly used to support fat metabolism and produce branched-chain amino acids, which plays an important role in bodybuilders' muscle growth. 3, containing potassium and protein, beef is rich in protein, and 4 ounces of thin tenderloin can produce 22 grams of first-class protein; 4. The fat content in the soup is very low, but it is rich in conjugated linoleic acid; 5. Soup contains trace elements such as zinc and magnesium, and zinc is another antioxidant that helps to synthesize protein and promote muscle growth. Zinc works with glutamate and vitamin B6*** to enhance the immune system.

Magnesium supports the synthesis of protein, and more importantly, it can improve the efficiency of insulin anabolism. Therefore, the nutritional value of authentic cold noodle soup can be said to be very rich.

Baidu Encyclopedia: Korean Cold Noodles Soup.

Authentic blending method of northeast cold noodle soup

Cold noodles 400 grams

ingredients

cucumber

1 root

coriander

2 trees

tomato

1 piece

vinegar

4 soup spoon

sugar

2 soup spoon

salt

1 hour

(hen's) egg

1 piece

kimchi

1 bowl

Fine Chili powder

2 teaspoons

Cooked sesame

1 spoon

monosodium glutamate (MSG)

1 spoon

method of work

1. Cucumber, tomato and coriander are all cleaned. I used iced mineral water.

2. Shred cucumber, cut parsley into small pieces, and cut tomatoes into thick slices after they are split in two.

3. Put the vinegar and sugar in a bowl at a ratio of 2: 1, add 1 tsp of salt, 2 tsps of fine Chili powder, 1 tsp of cooked sesame seeds and a little flavor and mix well. Eggs are cooked in advance. In addition, prepare some Chinese cabbage developed by pickling with kimchi.

4. Wash with cold water and soak for 10 minute.

5. Boil and boil for 2 minutes, then simmer for 2 minutes.

6. Cooked cold noodles are too cold, so you can cook them for several times.

7. The prepared sweet and sour juice is washed with iced water and divided into two bowls.

8. Fish the cold noodles into the soup.

9. Add cucumber, coriander, Chinese cabbage, tomato and half an egg.

How to ask for all kinds of cold noodle soup

Making soup with cold noodles from Korea;

Boil the whole beef for 2 minutes, then take it out and wash it. Boil 4 cups of water with cook the meat ingredients, put down the meat pieces and cook for 40 minutes (it must be made of beef with slow fire, so that the soup will taste delicious. ）。 Take out that meat pieces, cool and cutting into thin slices; Filter the beef soup and let it cool. If there is any oil slick, skim it and put it into a noodle bowl. Then add a proper amount of soy sauce, vinegar, salt, sugar and monosodium glutamate to the beef soup (clear soup), and then add 1: 10 ice water (cold noodle soup 1 part, mixed with 10 ice water) to the prepared juice. Preparation of cold noodles: soak the dry cold noodles in clear water and knead them by hand, and then control the water for use. Then, boil the water, add the cold noodles, and stir with chopsticks from time to time to prevent sticking. Cook for about 1 minute, and immediately take them out, put them into the prepared ice water, and rinse them for 3"4 times continuously, drain the water and put them into a bowl. Finally, add the cold noodle soup with a good proportion into the bowl filled with cold noodles, and then add the braised beef slices, kimchi, cucumber, egg, pear slices, shredded egg, beef slices, fried pine nuts and coriander segments. And ice cubes.