To make Korean cold noodle soup, you must simmer the beef for a long time, so that the soup will be delicious. Then add proper amount of soy sauce, vinegar, salt, sugar and monosodium glutamate to beef soup (clear soup), and then add 1: 10 ice water (1 cold noodle soup, 10 ice water) to the prepared juice.

Next, soak the dry cold noodles in clear water and knead them by hand to make them completely dispersed, and control the water for later use.

Then, boil the water, put it into the cold noodles, stir it with chopsticks from time to time to prevent it from sticking, cook it for about 1 minute, take it out immediately, put it into the prepared ice water, rinse it continuously for 3~4 times, drain the water and put it into a bowl.

Finally, add a good proportion of cold noodle soup into a bowl filled with cold noodles, and then add braised beef slices, pickles, cucumbers, eggs and ice cubes to enjoy.

Cut the beef into three-inch square pieces, first soak the bleeding water in cold water for about half a day, then put the meat in a pot and boil it until it is 70% cooked, and wipe off the bleeding water during this period. Such as ginger, aniseed, wine, red pond, etc. Stew the beef until it is 70% rotten, and then boil enough boiling water in the pot. The soup is light and sweet. Cool the soup to about 4 degrees, slice the beef horizontally, spread it on the cold noodles, pour the cold soup, and then put the apple slices and pickles. Drop a few drops of white vinegar, just one word, fragrant.

Then dog meat, in the same order as above, but add more garlic when stewing and skim off the oil slick on the soup. In short, making cold noodle soup according to personal taste is the best technology:

1. Put the ice cubes into pure water.

2. Add vinegar, soy sauce, sugar, pepper and salt. ...

3. Add onion, ginger, garlic, coriander and cucumber.

Pay attention to eat it with scrambled eggs. It's super delicious.

By the way, add some fried onion and garlic juice, which is especially delicious.