Korean Cold Noodle Soup

Practice 1

1, the main ingredients: mineral water, minced garlic (2 cloves of a bowl's worth), sliced ginger, sugar (1 tablespoon), white vinegar, (sugar and vinegar = 2:1), chili pepper, salt, seafood soy sauce, monosodium glutamate (according to personal taste).

2. Secondary ingredients: Korean hot sauce, sesame seeds, scallions, beef, hard-boiled eggs, apple slices or pears.

3. After making the cold noodle soup, put it into a large beverage bottle and put it in the refrigerator. Standby.

4: Cook the cold noodles. First soak in cold water, before serving, soak in boiling water for about two minutes, rinse with tap water to cool. Top with cold noodle soup.

5, cold noodles are not afraid of cold, you can put ice cubes in the cold noodle soup to improve the taste.

Soup: mandatory ingredients:

Clear broth, ice water, add some sour rice vinegar, a few drops of soy sauce (should not be too much) salt, sugar, monosodium glutamate, a little minced ginger, minced garlic, cilantro, cucumber shreds

Secondary ingredients: according to personal circumstances to add sliced pears, shredded apples, pineapple, shredded carrots, shredded pears.

Make two

With spicy sauce + chili oil + kimchi (spicy cabbage, spicy radish, cabbage, orange stalks ...... according to personal taste, but there must be at least one)

Kimchi: choose the Korean or South Korean kimchi, sweet and sour, slightly spicy, suitable for putting into the soup with the food.

Hot sauce: There are two types of cold noodle hot sauce: a hot and sour sauce made from fermented chili peppers; and a traditional Korean hot sauce made from chili powder, applesauce, Korean soybean paste and honey. The two work best together.

Chili oil: Use a small bowl to hold coarse chili powder with seeds, add a little pepper, sesame seeds, and salt, and then pour hot oil over it, or add some shredded onion to the oil and fry it first if you specialize in cold noodles.

Practice three

Cold noodle soup production process:

1. In the pure water in the ice.

2. Put vinegar, soy sauce, sugar, chili, salt, you can add according to personal taste discretion;

3. Put green onions, ginger, garlic, cilantro, cucumber, you can fry green onion and garlic juice put to increase the taste. [1]?

Practice 4

The soup for making Korean cold noodles is made by simmering beef over a gentle fire.

1 Beef is simmered over a gentle fire for a slightly longer period of time, and the soup tastes delicious.

2Add soy sauce, vinegar, salt, sugar and monosodium glutamate (MSG) to the beef broth (broth), and then add 1:10 ice water (1 portion of cold noodle broth to 10 portions of ice water) to the seasoned broth.

3Soak the dry noodles in water and rub them with your hands to disperse them completely, control the water and wait for use;

4Boil the water, add the cold noodles, stirring with chopsticks from time to time to prevent sticking, and cook for 1 minute or so until they become soft and have no hard center, then pull them out immediately, put them into the ice water that has been prepared and rinse them 3~4 times, drain them and put them into a bowl.

5In the bowl with cold noodles, add the proportion of cold noodle soup, then add the marinated beef slices, Korean kimchi, cucumber, egg, and ice to enjoy.