The concrete method of authentic Yanji cold noodles

I come from Yanji. Oh, I have the most say. Teach you the most authentic cold noodles.

Prepare a piece of beef ham and a small bowl of beef stuffing first. A cucumber, a persimmon, an egg, two shallots, a handful of parsley, several cloves of garlic, an apple and a green radish (or half a Chinese cabbage or cabbage). A packet of Korean hot sauce and some Chili noodles. A packet of cold noodle seasoning.

1。 Soak the cold noodles in water. Add a little oil, vegetable, soy sauce, salt, monosodium glutamate, Jiang Mo egg white and starch into the beef stuffing and stir well.

2。 Wash the beef and ham, then boil half a pot of water, and put the whole beef into the pot to cook. When the blood in the beef comes out, take the beef out and put on the supernatant before cooking. Remember to put seasoning, ginger, soy sauce, monosodium glutamate, pepper noodles and salt in the beef soup at this time. It takes about an hour to cook the beef (depending on how big your beef is). When the beef is almost cooked, make the meat stuffing into small balls and put it in the pot. By the way, you can put the washed eggs in the pot and cook them together at this time.

3。 Don't be idle when cooking beef. First cut the green radish into strips and marinate it with salt. Then cut the yellow light into silk, the tomatoes into slices and the apples into slices. These samples are cut and put into containers. Then continue to chop onions and garlic, and cut parsley into sections. After the eggs are cooked, take them out, peel them and cut them in half in the middle.

4。 At this time, the beef is fished out and cut into chunks about two coins thick. Cool the broth and put it in the refrigerator. Make Chili noodles into Chili oil (first put Chili noodles in a small bowl, add some oil to the pot, pour it into the small bowl when the oil is about to boil, and then stir it evenly with a small spoon)

5。 When the soup is cold, take it out and add chopped coriander, onion, garlic and special seasoning for cold noodles. Then add a few spoonfuls of Korean hot sauce, soy sauce, sugar, vinegar, monosodium glutamate and sesame seeds. Pepper noodles, Chili oil. Taste while mixing, remember that it is much stronger than your usual taste, because noodles will become very weak after being added, so add more seasonings than usual. Squeeze salted radish and add Korean hot sauce, monosodium glutamate and sugar.

6。 At this time, you can cook noodles, boil a pot of water, drain the soaked cold noodles into the pot, cover the lid and turn off the fire. Simmer for a few minutes and stir with chopsticks. If it's not cooked, fire. After the water bubbles, cover the pot and turn off the fire. When the noodles are cooked, rinse them under the tap. Take a bath, wash cold noodles, put Anhui, and pour cold noodle soup. Add beef slices, cucumbers, tomatoes, eggs, apples and radish strips, and the authentic cold noodles will be ready.

Korean cold noodles are a kind of traditional national food which is well-known at home and abroad and deeply loved by people. Among them, wheat noodles and cold noodles are especially famous. Generally, beef soup or chicken soup is used with spicy cabbage, sliced meat, eggs, shredded cucumber, pear strips, shredded onion, pepper, monosodium glutamate and salt. When eating, first put a small amount of cold soup and a proper amount of noodles in the bowl, then add seasoning, and finally pour the soup. Its noodles are thin and tough, and the soup is cold, sour and spicy.

Materials:

About 40% buckwheat noodles, about 60% starch, beef, seasonal vegetables, apples, onions, carrots and so on. Pepper noodles, sesame oil, sesame seeds, garlic paste, refined salt, monosodium glutamate, edible alkali, vinegar, soy sauce, etc.

Cooking method:

1. Cut beef into large pieces, soak it in cold water, put it in a cold water pot, boil it over high fire, skim off the floating blood foam on the surface, and then add soy sauce and refined salt. At this time, you can stew on low heat.

2. Put the onion and carrot into a special small cloth bag and put it into the pot. After the beef is completely stewed, take it out and put it on the chopping board. After cooling, cut it into small pieces.

3. Filter the beef soup a little and put it in a container for later use.

4. Mix buckwheat flour and starch in a mixing basin according to a certain proportion, scald them into slightly hard noodles with boiling water, add appropriate amount of alkali, knead them evenly, fold them into round strips, put them into a special extrusion cylinder, quickly press them into noodles, and then cook them in a boiling water pot. After the noodles are cooked, put them in cold water to cool, or blow them with an electric fan, and then put them in a bowl to eat.

5. Put seasonal vegetables such as spicy cabbage and four or five slices of cooked beef on the noodles, pour in garlic and spicy sauce (garlic paste, dried Chili noodles and water to make a paste), then add fruit slices and shredded eggs, and finally pour in beef soup, sprinkle with cooked sesame seeds and drizzle with sesame oil.

Tips:

Noodles are called "thin" (vivid ~ fresh) in Korean. Cold noodles are usually made of wheat flour, buckwheat flour or corn flour, accompanied by clear soup or broth, plus hot sauce, Chili oil, pickles, sesame seeds and fruits. Cold and light, sour and refreshing, very popular.

Usually you can eat authentic cold noodles in Korean restaurants, but some of them are deceptive and expensive. It's not difficult for you to go home for dinner by yourself.

One of the three elements-face:

Usually you can go to the northeast market to buy it, or you can go to the market near the Korean settlement, so you should be able to buy more authentic noodles. As for other places ... It seems that many supermarkets sell that kind of "fool" clothes, that is, noodles and soup together. Buy it and throw it away, hehe, yes, throw it away! I'm afraid of wasting it. Keep it. It's ok to throw it after it's overdue and wet. I'll explain later.

Bought noodles, bundles of authentic noodles are soaked in cold water, and then scalded with boiling water, which will soon be good. Grab any one and try it. Don't cook too much. If you cook too much, you can only switch to the Korean version of Dandan Noodles. Take it out and soak it in cold water repeatedly. Don't ask whether it is by hand or chopsticks.

If it is a substitute noodle, just follow the instructions on the package:)

The standard of a good face is: tendon. The degree of authentic Korean cold noodles is "extremely difficult to bite off". According to this standard, of course, the stomach is not good!

After the noodles are ready, divide them into several portions according to the size of each bowl, which saves trouble when eating.

Paying attention to the preparation of noodles is the last step. If you make it first, it will agglomerate and taste bad after a long time.

One of the three elements-soup

Simple!

Ice water, a little sour rice vinegar, a few drops of soy sauce (not much), salt, sugar, vegetarian food, a little Jiang Mo, minced garlic, coriander and shredded cucumber are all essential ingredients!

You can also add pear slices, shredded apples, shredded pineapples and shredded carrots according to your personal preference. Delicious and beautiful! (It is highly recommended that the specialty fruit in Northeast China-Apple pear is also called Li Apple)

This is a clear soup, and the broth is a clear soup in which ice water is replaced with beef bones or beef;

The standard of good soup is: sour and sweet, cool and refreshing, not greasy when drinking soup.

When the soup is ready, add some ice. One word: cool!

Supplement: this thing is still mastered by yourself according to personal taste. As far as the northeast is concerned, the taste of cold noodles can be divided into two categories, which is actually the taste of soup. Yanbian represents Yanji cold noodles, salty and spicy, and the areas are Jilin and Liaoning; Jixi department represents Jixi cold noodles, sweet and sour, and is located in Heilongjiang Province.

One of the Three Elements-Mixed Materials

This is also the most difficult to control, because there are few good hot sauces! ! !

Usually, I eat Chili sauce+Chili oil+kimchi at home (spicy cabbage, spicy radish, cabbage, platycodon grandiflorum … whatever your taste, but at least the same).

Let's not talk about kimchi.

Hot sauce: This cold noodle hot sauce has two ingredients. One is to crush the fermented hot and sour sauce with bright red pepper; There is also a traditional Korean Chili sauce, Chili powder+applesauce+Korean soy sauce+honey. Two kinds are best together, hehe ~ ~

Pepper oil: Actually, it should be "oil pepper". Everyone thinks it is a metropolis. The method is to use a small bowl to fill the coarse pepper powder with seeds, add a little pepper, sesame seeds and salt, then heat the oil and pour it on it, thus making a delicious oily smoke smell. If you specialize in cold noodles, you can also add some shredded onion to the oil and fry it. It's delicious!

Ok, the three elements are ready, let's eat! Put a noodle in a large bowl, put soup on it, add more shredded cucumber, Chili sauce, Chili oil and a lot of kimchi, and drool while stirring! Eat noodles, drink soup and chew ice ... sour and sweet, ice and ice are refreshing, salty and spicy.