South Korea's cold noodle practice: first boil the noodles made of buckwheat noodles for 5 minutes, then take them out and put them in cold boiling water, drain the water, then put them in a bowl, add the pear slices, cucumber slices, beef and mutton slices and half an egg prepared in advance, and then add the chilled broth. Don't underestimate this broth, it can make the essence of cold noodles. It is made of beef and mutton, onion, ginseng, licorice and other materials, and has high nutritional value. After adding the broth, add some mustard and vinegar, and you can eat. This kind of cold noodles is not only bright in color, pleasing to the eye, soft and delicious, but also cool, spicy and appetizing. It's cool to eat a bowl in midsummer.

China's cold noodle method: Cook the noodles, pour some vegetable oil and stir, so that the noodles are not only refreshing but also not sticky. Finally, add some shredded cucumber, mung bean sprouts, Chili oil and garlic juice.

In fact, whether it's Korean cold noodles or China cold noodles, the method of cooking noodles is a very key link in whether noodles are delicious or not. First, the water should be wide, that is, there should be more water for cooking noodles, preferably twice as much as noodles, so that noodles have room for stretching and will not stick to each other. Second, the water needs to be boiled. If water does not boil the noodles, it will reduce the taste of the noodles and turn them into mushy rotten noodles with insufficient freshness. Thirdly, it is difficult to cook noodles with different textures, such as wide noodles and thick Lamian Noodles noodles. In order to make them taste ripe but not rotten, add a bowl of water after the noodles are cooked, just like cooking jiaozi, usually once.

References:

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