/life/ShowArticle.asp? ArticleID=2635 Many delicious methods of cold noodles [Figure]
(A) the practice of cold noodles in South Korea
Ingredients: Korean buckwheat noodles
Ingredients: onion 1 0g, ginger10g, cinnamon 5g, aniseed 5g, radish100g, beef 20g, egg1each, cooked beef100g, cucumber/kloc-0g.
Seasoning: pepper 1 g, rock sugar 10 g, true dew, lemon juice, Korean Chili oil and Korean soy sauce.
Practice:
1. Cut the onion, ginger, cinnamon, aniseed, radish and beef into half the size of a finger, and cook for one hour.
2. Add pepper, and then filter the soup to clear soup without impurities.
3. Add rock sugar to the soup, heat until the rock sugar melts, and then add Korean soy sauce.
4. Finally, add the sliced cucumber, a small amount of apples and lemon juice. (Soak for two days before using, so the taste is more fragrant. )
5. Cook Korean buckwheat noodles and soak them in cold water until they are cold.
6. Prepare side dishes: boiled eggs, apple slices, Korean spicy cabbage, cooked beef slices and fresh shredded cucumber.
7. Put the pre-iced soup and side dishes together and sprinkle with sesame seeds.
(B) North Korea cold noodles simple practice
Raw materials:
1. Soup
Add ginger slices, chopped green onion, pine nuts, white vinegar, sugar, cooking wine, soy sauce, salt, cold water, etc. to some shredded cucumber to make a sweet, sour and salty cold soup, and put it in the refrigerator for refrigeration. If you like the fragrance of lemon, you can also squeeze some lemon juice into the soup.
Step 2 mix ingredients
One boiled egg (or fried egg), several slices of beef sauce, shredded cabbage (or lettuce and radish), lightly salted with a little salt, two or three slices of pears (or apples, watermelons and tomatoes, etc.), put them in a bowl, and add Chili noodles and raw materials.
Step 3: Face
Naked oats noodles are selected from the alpine region of Yanbei, Shanxi.
Production process:
1. Boil the cold noodles in boiling water and rinse them in cold water for several times.
2. Put the cold noodles in a big bowl, add ingredients, drop a few drops of sesame oil, pour soup and ice cubes and serve.
(C) North Korea's practice of cold noodles
Ingredients: Chili noodles, white vinegar (in fact, vinegar is the best, but it can't be sold), sesame seeds, and joy (there are many kinds of things similar to monosodium glutamate in Korea, which are specially made for cold noodles. In fact, experts don't put this in cold noodles:)) The side dishes depend on their own preferences. Anyway, personally, parsley and spicy cabbage can't be cut well.
The most important thing is to scald the cold noodles. Remember not to coOK the cold noodles. Once boiled, they will be completely rotten. Just scald them with boiling water. The cold noodles will have the feeling that one part is outside the mouth, the other part is in the mouth, and the other part is in the throat. Haha, bite the Lickitung with a big die, my favorite haha. Rinse them with cold water several times after scalding, and it will be ok after showering.
It depends on your own taste to adjust the juice. I like sweet and sour, just put sugar, salt and white vinegar (you can't use balsamic vinegar). For big rejoicing, add cold boiled water and add N pieces of ice bumps (even if you are not afraid of stomach pain).
Ok, just throw cold noodles and side dishes in it. In a word: super cold noodles, you can add noodles if you want. They are all buried below, hehe.
(4) Jilin Yanji cold noodles, with the method.
Buckwheat noodles are covered with beef, apples and pickles. Before serving, scoop a spoonful of cold and sweet soup from a vat, and a bowl full of it is cool. This is the impression left by Yanji cold noodles to many people, and it seems that only the cold noodles made in this way are the most authentic. Cold noodles pay attention to clear soup-beef soup must skim off the oil slick; Cool-both soup and noodles should be eaten cold.
Ingredients: lean beef, water pear or apple, shredded egg skin, pickles, pine nuts, buckwheat noodles and coriander.
Cook the meat ingredients: onion, ginger, wine, star anise, salt and a little pepper.
Practice: Boil the whole piece of beef for 2 minutes, then remove it and wash it. Boil 4 cups of water with cook the meat ingredients, put down the meat and cook for 40 minutes. 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. After the water boils, put down the fine flour and cook it, take it out and drain it, then shower it with cold boiled water and put it into the clear soup in the noodle bowl. Add shredded kimchi, sliced pear, shredded egg skin, sliced beef, fried pine nuts and parsley to the noodles.
Korean cold noodle practice
Ingredients: pineapple pieces, shredded cucumber, beef sauce, cold noodles (available in the supermarket). Kimchi and special noodle sauce.
Practice: copy the cold noodles bought from the supermarket in boiling water for one minute, take them out, filter them in cold water, put them in the prepared noodle juice, and then add various seasonings in turn, including pineapple pieces, beef slices with sauce, kimchi, cucumber strips and coriander. In addition, in order to increase nutrition, you can also add a small amount of sesame seeds and boiled eggs. In this way, the sweet and sour Korean cold noodles are ready. If you are interested, you might as well try it yourself.
Beijing sesame sauce cold noodles with sesame sauce
In summer, in Beijing, there are few people who don't eat cold noodles with sesame sauce, because it saves trouble and is cool. For a long time, "cold noodles in left hand, chopsticks in right hand and a cucumber" have become the representatives of Beijing Hutong Siheyuan.
For Beijingers to eat cold noodles with sesame sauce, it is necessary to have mixed sesame sauce, pepper oil, garlic juice, mature vinegar and shredded cucumber, and sesame salt and shredded radish can also be prepared according to personal taste. In addition, there is another thing that is essential-an electric fan. After the noodles are cooked in water, the purpose of blowing them with an electric fan is to make the noodles smooth and not sticky.
As soon as the cold noodles with sesame sauce mixed with various seasonings enter, the first thing you feel is cold, followed by sesame sauce, pepper, sesame, garlic and cucumber, which is very appetizing.
do-it-yourself
Ingredients: machine-made sliced noodles or self-rolled dough, sesame sauce, cucumber (or radish and celery), refined salt, cold water, vinegar and garlic.
Practice: Take a bowl, pour in sesame sauce, add a little salt and cold water (pour a little salt into cold boiled water and dissolve it by yourself), gently stir it clockwise with chopsticks, and then add a little salt and cold water until it is muddy. Boil the noodles with water, then boil them in cold water, put them in a bowl, and turn them over while blowing them with an electric fan; Wash cucumber and cut it into filaments. If radish is selected, it can be washed and peeled before shredding, and celery is blanched with hot water and then cut into powder. Serve the bowl of cold noodles to the dining table, sprinkle with shredded cucumber or shredded radish, celery powder, etc., pour vinegar and garlic, then pour the adjusted sesame paste with a spoon, and mix with chopsticks to serve.
Shanxi Yanbei cold oat noodle
In the northwest, oat noodle is the most common and common home-cooked pasta, which is delicious whether steamed, fried, boiled or cold. In fact, oat flour is rich in nutrition. It is a herb with slender and pointed leaves, light green flowers, awned spikelets and edible seeds. Naked oats are cold-tolerant and drought-tolerant, and have a long growth period, which is suitable for planting in cold and dry areas. In China, Wulanchabu League in Inner Mongolia, Yanbei area in Shanxi and Zhangjiakou area in Hebei are all places rich in oat noodles.
In foreign countries, oat flour (oat flour) is usually made into bread, biscuits and other foods. In China, oat noodles are made into various patterns, such as oat noodle rolls, oat noodle nests, oat noodle strips, oat noodle fish, etc., which can be steamed, fried, boiled or cold when eaten. Among them, it is more suitable for summer to eat hot and sour soup with seasonal vegetables and cold oat noodle strips. You can also use hot mutton soup and cooked potatoes to accompany meals; You can also make it sour, spicy, sweet and salty according to your own taste.
This dish of cold oat noodles, called "the mountains and rivers on the outside", is inspired by the unique topography of Shanxi-there is a barrier to behavior in the east and a big river in the west. Chefs use piled-up oat noodle strips to represent the mountains in Shanxi, jellyfish heads hidden under the oat noodle strips to represent the water in Shanxi, and six kinds of dishes, such as shredded cucumber and shredded radish, are mixed with more than ten kinds of small ingredients. Finally, a plate of spicy and refreshing cold oat noodle strips is presented.
do-it-yourself
Ingredients: naked oats noodles, shredded cucumber, shredded carrot, shredded water radish, shredded white radish, coriander, shredded purple cabbage, sugar, salt, monosodium glutamate, sesame sauce, Chili oil, garlic juice, water, olive oil, soy sauce, vinegar and tomato sauce.
Practice: Choose the naked oats noodles in the cold area of Yanbei, Shanxi, scald the noodles with boiling water, and roll them into noodles after mixing; Cooked cold water; Mix all kinds of ingredients and seasonings according to personal taste.
Jilin Yanji cold noodles
Buckwheat noodles are covered with beef, apples and pickles. Before serving, scoop a spoonful of cold and sweet soup from a vat, and a bowl full of it is cool. This is the impression left by Yanji cold noodles to many people, and it seems that only the cold noodles made in this way are the most authentic. Cold noodles pay attention to clear soup-beef soup must skim off the oil slick; Cool-both soup and noodles should be eaten cold. Only in this way can the summer heat be thrown out of the "noodle shop".
do-it-yourself
Ingredients: lean beef, water pear or apple, shredded egg skin, pickles, pine nuts, buckwheat noodles and coriander.
Cook the meat ingredients: onion, ginger, wine, star anise, salt and a little pepper.
Practice: Boil the whole piece of beef for 2 minutes, then remove it and wash it. Boil 4 cups of water with cook the meat ingredients, put down the meat and cook for 40 minutes. 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. After the water boils, put down the fine flour and cook it, take it out and drain it, then shower it with cold boiled water and put it into the clear soup in the noodle bowl. Add shredded kimchi, sliced pear, shredded egg skin, sliced beef, fried pine nuts and parsley to the noodles.
Sichuan shredded chicken cold noodles with sesame sauce
Cold noodles with shredded chicken is a traditional snack in Sichuan, which has great influence in Sichuan province. This kind of cold noodle can be made of machine-made noodles, cooked in boiling water, not too soft when cooked. After taking it out, sprinkle a little cooked vegetable oil on the chopping board while it is hot, shake it and let it cool down quickly until it does not stick to each other and has cooled down, so it can be called cold noodle.
Cold noodles with shredded chicken, that is, the cold noodles are sprinkled with the flavor juice made of Chili noodles, pepper oil, vinegar, monosodium glutamate, soy sauce, garlic paste and sesame oil, and then sprinkled with shredded chicken after cooking. Later, people developed cold noodles with mung bean sprouts-mung bean sprouts were cooked in boiling water until half cooked, kept crisp and tender, put in a bowl, covered with cold noodles, and then poured with a flavor similar to that of cold noodles with shredded chicken; There are also three cold noodles with shredded chicken, which is to enrich the monotonous shredded chicken into shredded chicken, shredded ham and shredded pork.
do-it-yourself
Ingredients: cooked shredded chicken, mung bean, spiced peanut, chopped green onion, fine noodles, sesame sauce, soy sauce, vinegar, sugar, ginger, garlic, sesame oil, spicy oil, pepper powder 1/2 teaspoons.
Practice: after the noodles are cooked in boiling water, take them out, put them on a large plate, add salad oil and sesame oil 1 tablespoon, mix well, and blow them with a fan to cool; Blanch the mung bean sprouts with boiling water, remove them, rinse them, squeeze them dry, and put them at the bottom of the plate. Put cold noodles on it, and then spread shredded chicken on the noodles (cooked chicken breast, cooled and shredded); In the bowl, add water to dilute the sesame paste, add various seasonings and mix well. Pour it on the surface, then sprinkle chopped green onion and chopped spiced peanuts before serving.
Japan lengdaoting udon noodles
Japanese noodles mainly include Udon noodles (equivalent to our sliced noodles), buckwheat noodles, Longxu Noodles noodles and Lamian Noodles. In addition, there are representative noodles in all parts of Japan-the local dish houdou from Jiazhou in Yamanashi Prefecture, Inating Noodle from Akita Prefecture, Zanqi Noodle from Kagawa Prefecture and Okinawa Noodle from Okinawa.
Noodles in general mean sliced noodles and buckwheat noodles. There are many people who eat udon noodles in Kansai, Japan. The soup is light and transparent enough to see the bottom of the bowl, but the salt concentration of soy sauce (light soy sauce) used in Kansai is very high. In summer, Japanese people like to eat cold noodles. The noodles are separated from the juice, and they are dipped or mixed when eating, which depends entirely on personal taste.
Japanese food is generally divided into two categories: Kanto cuisine and Kansai cuisine. Kanto cuisine is mainly Tokyo cuisine, while Kansai cuisine includes Kyoto and Osaka cuisine. The former tastes heavier, while Kansai cuisine tastes lighter and full of umami. Japanese restaurants in Beijing are mostly Kanto, probably to cater to local tastes. "Tanwan" is the proud representative of Kansai taste.
Specially-made cold rice-served udon noodles are made of Japanese hand-made noodles, and served with vegetables, chicken, fresh shrimp, mushrooms, egg skins, tomatoes and other auxiliary materials. The sauce is very complicated, so it is necessary to mix chicken soup with Muyu flower soup, add light soy sauce, miso and sesame seeds, mix the noodles with auxiliary materials, dip the sauce, and send the whole roll to the mouth, which is salty and cool.
Tea buckwheat noodles are made of buckwheat noodles with tea powder, ginger paste, chopped green onion, onion paste and laver slices, and mixed with sweet and salty juice prepared with fresh soup boiled by bonito, which has tea fragrance and a faint sake fragrance.
do-it-yourself
Ingredients: dried buckwheat noodles, shredded seaweed, chopped green onion, cold fish stock, mustard sauce.
Practice: After boiling water in the soup pot, put down the buckwheat noodles, add water for a second time after boiling until cooked, remove them and immediately rinse them with cold water until cool (ice cubes can be added to the water), drain them and put them on a bamboo curtain plate, sprinkle with a little seaweed silk; Chai Yu Gao Tong is diluted with twice as much water, put it in a small bowl, and serve a handful of finely cut chopped green onion and wasabi sauce with cold noodles. __________________