Is cold noodles cold noodles?

No, cold noodles are cooked noodles. Take them out, cool them with cold water, and then cool them. Noodles are used to make five-grain noodles, and cold noodles are a special kind of noodles. Cold noodles have soup, and cold noodles are dry. Cold noodles are unique to Koreans and are found all over the country.

/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 10g, ginger 10g, cinnamon 5g, star anise 5g, radish 10g, beef 200mg, egg 1g, cooked beef 10g, cucumber 10g, Korea.

Seasoning: pepper 1g, rock sugar 10g, truffle, lemon juice, Korean Chili oil, Korean soy sauce.

Exercise:

1. Cut onion, ginger, cinnamon, aniseed, radish and beef into half a finger size 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 sliced cucumber, a little apple and lemon juice. Soak it for two days before using it, so it tastes better. )

5. Cook Korean buckwheat noodles and soak them in cold water until cool.

6. Prepare side dishes: boiled eggs, sliced apples, Korean spicy cabbage, sliced cooked beef and shredded fresh cucumbers.

7. Put the pre-chilled soup and side dishes together and sprinkle with sesame seeds.

(B) North Korea's simple practice of cold noodles

Raw materials:

1. soup

Add ginger slices, chopped green onion, pine nuts, white vinegar, sugar, cooking wine, soy sauce, salt and cold water. Have some shredded cucumber to make a sweet, sour and salty cold soup and put it in the refrigerator. If you like the smell of lemon, you can also squeeze some lemon juice into the soup.

Mixed ingredients

One boiled egg (or fried egg), a few slices of beef sauce, shredded Chinese cabbage (or shredded lettuce and radish), lightly salted with a little salt, and two or three slices of pears (or apples, watermelons, tomatoes, etc. ), put it in a bowl and add Chili noodles and raw materials.

Step 3 face

Naked oats flour is selected from the alpine region of Yanbei, Shanxi.

Production process:

1. Blanch the cold noodles in boiling water and rinse them with cold water several times.

2. Put the cold noodles in a large bowl, add ingredients, drop a few drops of sesame oil, pour soup and ice cubes, and serve.

(C) North Korea's cold-faced approach

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 specialize in cold noodles). Actually, experts don't put this in cold noodles:) Side dishes depend on your preferences. Anyway, personally, I don't think parsley and spicy cabbage can be cut well.

The most important thing is to iron the cold noodles. Remember not to cook cold noodles. Once cooked, they will rot completely. Just scald it with boiling water. Cold noodles will have the feeling that some are outside the mouth, some are in the mouth and some are in the throat. Haha, bite Lickitung with the big die, my favorite haha. Rinse it with cold water several times after ironing, and it will be ok after taking a shower.

It's up to your taste to adjust the juice. I like sweet and sour, just put sugar, salt and white vinegar (not balsamic vinegar). If you are happy, add cold boiled water and N lumps of ice (even if you are not afraid of a stomachache).

Ok, just throw the cold noodles and side dishes in. Bottom line: Super cold noodles, add noodles if you want. It's all buried below, hehe.

(4) Jilin Yanji cold noodles, the same method.

Buckwheat noodles are covered with beef, apples and pickles. Before serving, scoop a spoonful of cold and sweet soup from the vat. A bowl full of soup is cold. 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 be skimmed off the oil slick; Cold-both soup and noodles should be eaten cold.

Ingredients: lean beef, pear or apple, shredded egg, pickles, pine nuts, buckwheat noodles and coriander.

Cooking meat ingredients: onion, ginger, wine, star anise, salt and a little pepper.

Practice: Boil the whole beef for 2 minutes, then take it out 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 oil slick, skim off the oil slick and put it in a noodle bowl. After the water is boiled, put down the fine flour and cook it, take it out and drain it, then pour it with cold water and put it into the clear soup in the noodle bowl. Add shredded kimchi, pear slices, shredded egg skin, beef slices, fried pine nuts and coriander to the noodles.

Korean cold noodle practice

Ingredients: pineapple pieces, shredded cucumber, beef sauce, cold noodles (available in supermarket). Pickles and special noodle sauce.

Practice: copy the cold noodles bought from the supermarket in boiling water for one minute, take them out, filter them with cold water, put them into the prepared noodle juice, and then add various seasonings in turn, including pineapple pieces, beef slices with sauce, pickles, 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, sweet and sour Korean cold noodles are ready. If you are interested, try it yourself.

Beijing sesame sauce cold noodles with sesame sauce

In summer, in Beijing, few people don't eat cold noodles, because it is easy and cool. For a long time, "left hand cold noodles, right hand chopsticks, a cucumber" has become the representative of Beijing Hutong Siheyuan.

To eat cold noodles with sesame sauce, Beijingers need a mixture of sesame sauce, pepper oil, garlic juice, aged vinegar and shredded cucumber, and they can also prepare sesame salt and shredded radish according to their personal tastes. In addition, there is one thing that is essential-an electric fan. After the noodles are cooked in water, the purpose of blowing 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 Daoxiao Noodles or self-rolled dough, sesame paste, cucumber (or radish celery), refined salt, cold water, vinegar and garlic.

Practice: Take a bowl, pour sesame paste, add a little salt and cold water (pour a little salt into cold boiled water and dissolve it by itself), gently stir clockwise with chopsticks, and then add a little salt and cold water until it becomes muddy. Boil the noodles in water, then boil them in cold water, put them in a bowl, and blow them with an electric fan while turning over; Wash cucumber and cut it into filaments. If you choose radish, you can wash and peel it before shredding it, and blanch celery with hot water before cutting it into powder. Bring the bowl of cold noodles to the table and sprinkle with shredded cucumber or radish, celery powder, etc. Pour in vinegar and garlic, then pour in the prepared sesame paste with a spoon and stir with chopsticks.

Shanxi Yanbei cold-mixed oat noodle

In northwest China, oat noodle is the most common and common home-cooked pasta, which is delicious whether steamed, fried, boiled or cold. In fact, oatmeal is rich in nutrition. It is a kind of 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 and so on. Can be steamed, fried, boiled or cold. Among them, hot and sour soup with seasonal vegetables and cold oat noodle strips is more suitable for summer. You can also use hot mutton soup and cooked potatoes to accompany the meal; You can also make it sour, spicy, sweet and salty according to your own taste.

This cold oat noodle, named "the mountains and rivers outside", is inspired by the unique terrain of Shanxi-there is a behavioral barrier in the east and a big river in the west. Chefs use piled oat noodle strips to represent the mountains in Shanxi, jellyfish heads hidden under the oat noodle strips 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. The last dish of spicy and refreshing cold oat noodle was presented.

do it yourself

Ingredients: naked oats, 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: Use naked oats noodles in the cold area of Yanbei, Shanxi Province, blanch the noodles with boiling water, stir and roll them into noodles; 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 the vat. A bowl full of soup is cold. 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 be skimmed off the oil slick; Cold-both soup and noodles should be eaten cold. Only in this way can the summer heat be thrown out of the noodle restaurant.

do it yourself

Ingredients: lean beef, pear or apple, shredded egg, pickles, pine nuts, buckwheat noodles and coriander.

Cooking meat ingredients: onion, ginger, wine, star anise, salt and a little pepper.

Practice: Boil the whole beef for 2 minutes, then take it out 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 oil slick, skim off the oil slick and put it in a noodle bowl. After the water is boiled, put down the fine flour and cook it, take it out and drain it, then pour it with cold water and put it into the clear soup in the noodle bowl. Add shredded kimchi, pear slices, shredded egg skin, beef slices, fried pine nuts and coriander to the noodles.

Sichuan shredded chicken cold noodles with sesame sauce

Cold noodles with shredded chicken is a traditional snack in Sichuan, which has a great influence in Sichuan Province. This kind of cold noodles can be made of machine-made noodles, boiled in boiling water, and not too soft when cooked. After taking it out, sprinkle some cooked vegetable oil on the chopping board while it is hot, shake it and let it cool quickly until it doesn't stick to each other and has cooled down, so it can be called cold noodles.

Cold noodles with shredded chicken, that is, sprinkle the flavored juice made of Chili noodles, pepper oil, vinegar, monosodium glutamate, soy sauce, garlic paste and sesame oil on the cold noodles, and then sprinkle with shredded chicken after cooking. Later, people developed cold noodles with mung bean sprouts-put mung bean sprouts in boiling water until half cooked, keep them crisp and tender, put them in a bowl, cover them with cold noodles, and then pour them with a flavor similar to that of cold noodles with shredded chicken; There are also three shredded chicken with cold noodles, which 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 1 tbsp salad oil and sesame oil, mix well and blow them with a fan to cool; Blanch the mung bean sprouts with boiling water, take them out, rinse them, squeeze them dry and put them at the bottom of the plate. Put cold noodles, and then spread shredded chicken on the noodles (cooked chicken breast, cooled and shredded); Dilute sesame paste with water in a bowl, add various seasonings and mix well. Pour it on the noodles, then sprinkle with chopped green onion and spiced peanuts and serve.

Japanese cold pavilion udon noodles

Japanese noodles mainly include Oolong noodles (equivalent to our Daoxiao Noodles), soba noodles, Longxu Noodles and Lamian Noodles. In addition, there are representative noodles all over Japan-monkey beans, a local dish in Jiazhou, Yamanashi Prefecture, ultimate noodles in Akita Prefecture, Zanqi noodles in Kagawa Prefecture, and Okinawa noodles in Okinawa.

Noodles generally refer to Daoxiao 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 used in Kansai is very high. In summer, Japanese people like to eat cold noodles. Noodles and juice are separated, and whether you dip them or mix them when eating depends entirely on your personal taste.

Japanese cuisine is generally divided into two categories: Kanto cuisine and Kansai cuisine. Kanto cuisine is mainly Tokyo cuisine, while Kansai cuisine includes Kyoto cuisine and Osaka cuisine. The former tastes heavier, while Kansai cuisine tastes lighter and full of umami flavor. Most Japanese restaurants in Beijing are Kanto, probably to cater to local tastes. "Tanwan" is the proud representative of the taste of Kansai.

The special cold rice udon noodles are made of Japanese handmade noodles with vegetables, chicken, fresh shrimp, mushrooms, egg skins, tomatoes and other accessories. The sauce is very complicated. You should mix chicken soup with Muyu flower soup, add soy sauce, miso and sesame seeds, mix noodles with auxiliary materials, dip in the sauce, and send the whole roll to your mouth, salty and cold.

Tea buckwheat noodles are buckwheat noodles made of tea powder, ginger paste, chopped green onion, chopped green onion paste and laver slices, with sweet and salty juice prepared by fresh soup boiled by bonito, which has tea fragrance and light wine fragrance.

do it yourself

Ingredients: dried buckwheat noodles, shredded seaweed, chopped green onion, cold fish soup, mustard sauce.

Practice: after boiling water in the soup pot, put down the buckwheat noodles, add water for the second time after cooking, remove them and rinse them with cold water immediately (ice cubes can be added to the water), drain them and put them on the bamboo curtain board, sprinkle with a little seaweed silk; Chai Gaoyu soup is diluted with twice as much water, put in a small bowl, and mix cold noodles with a finely cut chopped green onion and mustard sauce. __________________