First, prepare a piece of good beef shank, a small bowl of beef stuffing. A cucumber, a persimmon, an egg, two small green onions, a handful of cilantro, a few cloves of garlic, an apple, a green carrot (or half a cabbage, a large cabbage). A bag of Korean hot sauce, some chili noodles. A bag of cold noodle seasoning.

1. Soak the cold noodles in water. Put a little oil, miso, soy sauce, salt, monosodium glutamate, ginger, egg white and cornstarch inside the beef stuffing and mix well.

2. Wash the beef thigh meat, then boil half a pot of water, put the beef whole pieces of the pot to cook, wait until the beef inside the blood into the foam out, the beef out, re-exchange the water to cook, remember to put the seasoning inside the beef broth, ginger, soy sauce, monosodium glutamate (MSG), pepper, salt. About an hour or so (depending on how big your beef is) the beef is cooked. When the beef is almost cooked, make small balls of the meat mixture you just prepared and drop them into the pot. By the way, at this time you can put the cleaned eggs together in the pot to cook.

3. Don't be idle during the time of cooking the beef, first cut the green carrot into strips and pickle it with salt. Then cut the yellow light into julienne, tomato into cubes, apple into slices. After these are cut up put them in a container. Then go ahead and chop the green onions and garlic and slice the cilantro. Eggs boiled and fished out bo peeled and cut in half from the center.

4. This time the beef out of the fish to change the knife cut into two coins thickness of large pieces. Let the broth cool and put it in the refrigerator to chill. Make chili oil from the chili noodles (put the chili noodles in a small bowl, add some oil to a wok, pour the oil into the bowl when it's almost boiling, and stir with a small spoon)

5. When the broth is cold, bring it out, and add chopped cilantro, green onions, garlic, and cold noodle seasoning to it. Then add a few spoons of Korean hot sauce, soy sauce, sugar, vinegar, MSG, sesame seeds. Pepper and chili oil. (Taste as you mix, and remember to make it much stronger than your usual flavor, because the noodles will become very light after you add it, so you need to add more of all kinds of seasonings than usual.) Then squeeze the salted radish dry, and add the Asahi hot sauce, MSG, and sugar inside.

6. This time you can cook the noodles, boil a pot of water, boil the soaked cold noodles drained water under the pot, cover the pot, turn off the heat. Simmer for a few minutes to open the lid and stir with chopsticks, if it is not cooked and then open the fire, the water is bubbling, cover the lid and turn off the fire. When the noodles are cooked, put them under the faucet to rinse. Put the cold noodles into the wan and pour the cold noodle soup on top. Top with sliced beef, cucumbers, tomatoes, eggs, apples, radish strips, authentic cold noodles are ready.

Nowadays, most of the cold noodles on the market cut corners. The most important thing is that you can make it yourself, and it's clean, affordable, and tasty. Oh, summer is a good choice.

(A) Korean cold noodles easy way

Raw materials:

1. soup

Cucumber a number of shredded ginger, green onions, pine nuts, white vinegar, sugar, cooking wine, soy sauce, salt, cold water, etc. into a sweet and sour salty cold soup, put in the refrigerator to chill. (If you like the aroma of lemon, you can also squeeze some lemon juice in the soup.)

2. Ingredients

Boiled egg (or fried egg) a boiled egg, soy sauce beef a number of slices, cabbage (or lettuce, radish) shredded with a small amount of salt and a light marinade, pears (or apples, watermelon, tomatoes, etc.) two or three slices, into a bowl with chili and soy sauce seasoning

3. Selected oat noodles oat noodles in the alpine region of Shanxi Yanbei

Making process:

1. Cold noodles into the boiling water boil immediately after the cold water rinse several times.

2. Put the cold rinsed noodles into a large bowl, add the toppings, drizzle some drops of sesame oil, pour the soup mix, ice cubes and serve.

(2) North Korean cold noodles

Applications: chili noodles, white vinegar (in fact, vinegar is the best, did not find the sale), sesame seeds, Dahi big (a kind of Korean similar to monosodium glutamate (MSG), divided into a variety of things, this is specifically to do cold noodles, in fact, masters of the cold noodle are not to put this :))) side dish depends on their own preferences, in any case, I personally feel that the cilantro and spicy cabbage can not be less cut up!

The most critical is hot cold noodles, cold noodles remember not to boil, a boil all rotten, with boiling water hot on the line, cold noodles to eat the kind of a section of the mouth, a section of the mouth, there is a section of the throat in the feeling, haha, with a big plate teeth against the tongue to bite the short, my favorite haha. hot good with cool water a few times, cooled on OK

Mixing juice depends on their own tastes, I like sweet and sour mouth, put sugar, salt, white vinegar (can not use balsamic vinegar oh), Daxi big, to cool water, and then add N ice lumps (not afraid of stomach ache despite the addition of ha)

Well, to throw the cold noodles thrown side dishes it, in a word: super cold noodles, you want to add on the addition of the surface are buried below the

What is a good thing is to throw cold noodles, and then add the surface is buried below the

What is the best thing is to add cold noodles, and then add the surface is buried below the

The best thing is to add cold noodles, and then add the surface is buried below the surface of the surface.

(3) Jilin - Yanji cold noodles , with practice

Soba noodles covered with beef, apples, kimchi, buckwheat noodles on the table from the vat before scooping a spoonful of cold, sweet and sour soup, full of a bowl of cool. This is the Yanji cold noodles left many people's impression, and seems to be the only way to make the cold noodles is the most authentic. Cold noodles are all about clear soup - the beef broth must be skimmed of floating oil; and coolness - both the soup and the noodles must be served cold.

Ingredients: lean beef, pears or apples, shredded egg skins, kimchi, pine nuts, thin buckwheat noodles, cilantro

Cooking ingredients: green onions, ginger, wine, star anise, salt and pepper

How to make it: Blanch the beef for 2 minutes, then rinse. 4 cups of water and the cooking ingredients are added to the water and brought to a boil, then the meat is put down and cooked for 40 minutes. Remove the meat and cut into thin slices when cold. Strain the beef broth and let it cool, then skim off the floating oil if any, and put it into noodle bowls. After the water rolls, put down the noodles and cook them, then drain them and put them into the noodle bowls of the broth under cold water to cool them down. The noodles are topped with shredded kimchi, sliced avocado, shredded egg skin, sliced beef, fried pine nuts and cilantro

Korean Cold Noodles

Ingredients: pineapple chunks, julienned cucumber, beef in soy sauce, and cold noodles (which you can buy in the supermarket). Korean kimchi and special noodle sauce.

How to do it: put the cold noodles bought from the supermarket in boiling water for a minute, fish out, strain in cold water, put it in the pre-prepared noodle sauce, and then put all kinds of seasoning in order, including: pineapple chunks, slices of beef in soy sauce, Korean kimchi, cucumber strips and cilantro, and in addition, in order to increase the nutrients, you can put in a small amount of sesame seeds, as well as hard-boiled eggs. This way, the sweet and sour Korean cold noodles are ready, so if you are interested, you may want to try it yourself.

(D) Korean Kimchi

Take a cabbage, peel off a few leaves, then sprinkle salt all over their surface, and pickle them for two hours. After two hours, chop the leaves of the pickled cabbage and add the right amount of salt, chicken essence, monosodium glutamate (MSG), shredded green onion, ginger foam, garlic paste, and chili powder, mix them well, and then let them stand for a short while to make Joseon kimchi.

How to Make Noodle Sauce for Korean Cold Noodles

Prepare sliced green onions and ginger, as well as white vinegar and red vinegar, both of which can be bought in supermarkets. Then put the green onion and ginger slices together with a few peppercorns and spices into the pot, add a little water, open fire and bring it to a boil, we see that the juice in the pot are turning red, and then strain out the ingredients, add a little red vinegar and white vinegar, as well as a small amount of salt, monosodium glutamate, and sugar, so that sweet and sour noodle sauce is ready, the following only need to be placed in the refrigerator to calm and cool can be.

(E) the practice of Korean cold noodles

1, raw materials: 200 grams of buckwheat flour, 300 grams of starch, 150 grams of beef, Korean spicy cabbage, the spread of shredded egg skins 50 grams each, apple (peeled, sliced), carrot strips, cooked sesame seeds 25 grams, 2 grams of soda ash, 100 grams of hot water (and noodles), 50 grams of soy sauce, 5 grams of salt, 20 grams of cooking wine, vinegar 15 grams, garlic paste 10 grams, minced green onion, 25 grams of sesame oil, 30 grams of chili noodles.

2, production methods:

1) buckwheat noodles, starch in a pot, add soda mix, slowly pour hot water, mixing while pouring, mixing and kneading into a hard hot dough, molasses about 30 minutes. Beef wash, cut into large pieces, put into a pot, add the right amount of water, high heat boiling, skimming foam, add soy sauce, cooking wine, chopped green onions and carrot strips (wrapped into a cloth bag), then open with a small fire stew for 1 hour to 2 hours, until the broth is about 600 grams left, the beef tasted crispy, fish out to cool, cut into thin slices, the broth to cool. Chili noodles in a bowl, add garlic paste and a little cold water, mix well into the hot and sour sauce.

2) pot on the fire, high heat boiling, buckwheat dough were rolled into round pieces, rolled into thin slices of noodles, cut into thin strips, into the pot to boil, use chopsticks to pick over, so that the noodles are heated uniformly, point once or twice in cool water, cook for about 5 minutes to 8 minutes, to the maturity of the noodles, fished into the basin of cool water, cooled and then fished out of the dry water.

3) put the cold noodles into separate bowls, put spicy cabbage and 3 or 4 slices of beef, pour in the hot and sour sauce, code 1 to 2 slices of apple and shredded egg skin, pour vinegar and cold beef broth, sprinkle with cooked sesame seeds, and drizzle with sesame oil to serve.

(F) How to make Korean cold noodles

This method has a large amount of ingredients, when making, it is best to follow the amount of your own family haha.

Raw materials: 50,000 grams of refined beef, 2,000 grams of cabbage, 3,000 grams of apples and pears, 20 eggs, 3,000 grams of soy sauce, 15 grams of cooked sesame, 400 grams of chili pepper, 350 grams of garlic, 250 grams of vinegar, 750 grams of refined salt, 25 grams of monosodium glutamate (MSG), and carrots, scallions, and appropriate amount of each.

Method:

1. fine beef pick off the sinew mold, cut into large pieces, into a pot of boiling water, with a strong fire to cook to eight mature, add refined salt, soy sauce, with a slight fire to cook.

2. Carrots cut off the root, top, peeled, washed and drained. Ginger with the onion are put in the pot with a light fire after stirring yellow, into the gauze bag, tightly tied bag.

3. pot on the fire, add boiled beef broth, put the gauze bag, beef block, cook until the beef is cooked. Fish out to cool, cut 3.3 cm wide, 5 cm long slices.

4. Beef soup with two layers of gauze filter tank, after cooling, add vinegar essence, monosodium glutamate, that is, into the cold noodle soup, about to get the amount of soup for 40,000 grams.

5. apple pear cut off the handle, umbilical cord, skin and core, cut into thin slices.

6. 250 grams of chili pepper, 100 grams of garlic, put into a clean pot, add 500 grams of cold noodle soup, mix well as a porridge, that is, for the sauce.

7. Eggs knocked into a bowl, stirred, with a pot spread into egg skin, and then cut into julienne.

8. pot on a high flame, add water to boil, down into the cold noodles, cook until the surface presents a glossy, that is, cooked, fish out of the water cast wash, to no mucus until.

9. Cooked cold noodles into a bowl, covered with spicy cabbage, poured 1 tbsp. sauce, then put on 25 grams of beef, apple and pear slices 2-3 slices of shredded eggs, sprinkled with cooked sesame seeds, poured into the cold noodle soup, dripping sesame oil that is completed.

(7) the practice of Korean cold noodles

1, raw materials: 200 grams of buckwheat flour, 300 grams of starch, 150 grams of beef, Korean spicy cabbage, spread the shredded egg skins of 50 grams each, apples (peeled, sliced), carrot strips, cooked sesame seeds 25 grams, 2 grams of edible alkali, 100 grams of hot water (and noodles), 50 grams of soy sauce, 5 grams of salt, 20 grams of wine, 15 grams of vinegar, garlic paste 10 grams, minced green onion, 25 grams of sesame oil, 30 grams of chili noodles.

2, production methods:

1) buckwheat noodles, starch in a pot, add soda mix, slowly pour hot water, mixing while pouring, mixing and kneading into a hard hot dough, molasses about 30 minutes. Beef wash, cut into large pieces, put into a pot, add the right amount of water, high heat boiling, skimming foam, add soy sauce, cooking wine, minced green onions and carrot strips (wrapped into a cloth bag), and then open the stew with a low fire for 1 hour to 2 hours, until the broth is about 600 grams of left, the beef tastes crispy, fish out to cool, cut into thin slices, the broth to cool. Chili noodles in a bowl, add garlic paste and a little cold water, mix well into the hot and sour sauce.

2) pot on the fire, high heat boiling, buckwheat dough were rolled into round pieces, rolled into thin slices of noodles, cut into thin strips, into the pot to boil, with chopsticks to pick over, so that the noodles are heated uniformly, point once or twice in cool water, cook for about 5 minutes to 8 minutes, to the noodles are ripe, fished into a basin of cool water, cooled down and then fished out of the water control. 3) the cold noodles were loaded into a bowl, put the spicy cabbage and 3 or 4 slices of beef, pour the hot and sour sauce, code, and then put it into a bowl. Pour in hot and sour sauce, put 1 or 2 slices of apple and shredded egg, pour vinegar and cold beef broth, sprinkle cooked sesame seeds and drizzle sesame oil.

Related Cultures

Chosun Cold Noodles: one of the traditional foods of the Korean people. Korean cold noodles have a long history. According to Japanese history books, in the first half of the 17th century, the Korean monk Cheon Jin had already transmitted the method of making cold noodles to Japan. Korean people love to eat cold noodles not only in the hot summer, but also in the cold winter months. Especially at noon on the fourth day of the first month of the lunar calendar, the Korean people have the custom of eating cold noodles with the whole family. According to folklore, if you eat noodles on this day, you will live a long life, so cold noodles are also called "longevity noodles". Cold noodles are the main raw materials are buckwheat noodles, wheat flour and starch, but also available cornmeal, sorghum flour, elm bark noodles and potato starch production. Practice is in the buckwheat noodles with starch, water, and even into the noodles, boiled and cooled with cool water, plus sesame oil, chili, pickles, soy sauce beef and beef broth made to eat cool and refreshing, delicious flavor.