How to make Japanese cold noodles?

There are many kinds of cold noodles. (1) Korean cold noodle ingredients: Korean buckwheat noodles ingredients: onion 10g, ginger 10g, cinnamon 5g, star anise 5g, radish 10g, beef 20g, egg 1g, cooked beef1g. Appropriate amount of apple seasoning: pepper 1g, rock sugar 10g, truffle, lemon juice, Korean Chili oil and Korean soy sauce. Practice: 1. Cut onion, ginger, cinnamon, aniseed, radish and beef into half-finger-sized pieces, and simmer 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 they get cold. 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. (2) North Korea's simple cold noodle method Raw materials: 1. Soup, shredded cucumber, some ginger slices, chopped green onion, pine nuts, white vinegar, sugar, cooking wine, soy sauce, salt, cold water and so on. Add them all to make a sweet, sour and salty cold soup and put it in the refrigerator for refrigeration. If you like the smell of lemon, you can squeeze some lemon juice into the soup. 2. Ingredients: a boiled egg (or fried egg), a few pieces of beef sauce, shredded Chinese cabbage (or shredded lettuce and radish), lightly salted with a little salt, and two or three pieces of pears (or apples, watermelons, tomatoes, etc. ), put it in a bowl and add Chili noodles and raw materials. 3. Noodles are selected from the cold area of Yanbei, Shanxi. 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. (3) Korean cold noodle 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. 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 hot cold noodles. As long as you scald the cold noodles with boiling water, the cold noodles will feel like one is outside the mouth, one is in the mouth and the other is in the throat. Haha, biting Lickitung short with a big die is my favorite. Ha ha. Rinse with cold water several times after blanching, and then pour water to adjust the juice, depending on your taste. If I like sweet and sour mouth, put sugar, salt and white vinegar (not balsamic vinegar). Add n pieces of ice bumps (even if you are not afraid of a stomachache), throw the cold noodles in and throw the side dishes in. Bottom line: Super cold noodles, add noodles if you want, and the bottom is buried. Hehe (4) Cold noodles in Yanji, Jilin. The buckwheat noodles are covered with beef, apples and pickles. Before serving, scoop a spoonful of hot and sour soup from the vat. A bowl full of it 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. Boiled meat ingredients: onion, ginger, wine, star anise, salt and pepper. A little practice: cook 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 in 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. Ingredients: pineapple pieces, shredded cucumber, beef sauce, cold noodles (available in the 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. (5) Pickle Take a cabbage, peel off a few leaves, then sprinkle salt on their surfaces, and then marinate for two hours. After two hours, the pickled cabbage leaves are chopped, then appropriate amount of salt, chicken essence, monosodium glutamate, shredded onion, ginger foam, garlic paste and Chili powder are added, stirred evenly, and then left for a short time to make pickled cabbage. The special sauce for Korean cold noodles is to prepare onion slices and ginger slices, as well as white vinegar and red vinegar, which can be bought in supermarkets. Then put the onion and ginger slices together with a little pepper and aniseed into the pot, add a little water and bring to a boil. We saw that the juice in the pot turned red, then filtered out the raw materials, added a little red vinegar and white vinegar, and a little salt, monosodium glutamate and sugar, so that the sweet and sour noodle juice was ready. Just put it in the refrigerator to cool it. (6) Korean cold noodle method 1, raw materials: buckwheat flour 200g, starch 300g, beef 150g, Korean spicy cabbage and sliced egg skin 50g each, apples (peeled and sliced), carrot sticks, cooked sesame seeds 25g, edible alkali 2g and hot water (for flour mixing) 65438. 2. Production method: 1) Put buckwheat flour and starch into a basin, add edible alkali and stir evenly, slowly pour in hot water, stir while pouring, stir evenly and knead into hard hot dough, and simmer for about 30 minutes. Wash the beef, cut it into large pieces, put it in a pot, add appropriate amount of water, boil it with high fire, skim off the floating foam, add soy sauce, cooking wine, chopped green onion and carrot sticks (wrapped in a cloth bag), and then simmer 1 hour to 2 hours with low fire until the soup remains about 600g. Take it out and let it cool, cut it into thin slices and let the broth cool. Put Chili noodles in a bowl, add garlic paste and a little cold water, and mix well to make hot and sour juice. 2) Put the pot on the fire, bring it to a boil, knead the buckwheat dough into round strips, roll the noodles into thin slices, cut them into thin strips, put them in the pot for cooking, turn them over with chopsticks, heat the noodles evenly, order cold water once or twice, and cook for about 5 to 8 minutes until the noodles are ripe, then take them out and put them in a cold boiling water basin, soak them in cold water, and then take them out to control the moisture. 3) Put the cold noodles into bowls respectively, add spicy cabbage and 3 or 4 slices of beef, pour in hot and sour juice with the size of 1 to 2 slices of apple and egg skin, pour in vinegar and beef stew cold soup, sprinkle with cooked sesame seeds and pour in sesame oil. (7) the practice of cold noodles in North Korea. This method has a lot of ingredients. When making it, it is best to make it according to the quantity of your own home. Raw materials: 50,000g of refined beef, 2,000g of Chinese cabbage, 3,000g of apple pears, 20 eggs, 3,000g of soy sauce, 400g of cooked sesame15g, 400g of Chili noodles, 350g of garlic paste, 250g of vinegar essence, 750g of refined salt, 25g of monosodium glutamate, carrots and green onions. Methods: 1. Beef is deboned, cut into large pieces, put into a boiling water pot, and cook over high fire until it is 80% cooked. Add salt and soy sauce and cook over low heat. 2. Cut off the roots and tops of carrots, peel, wash and drain. Put Jiang Mo and shallots into a pot, stir-fry them with low fire, then put them into gauze bags and tie them tightly at the mouth of the bags. 3. Put the pot on the fire, add the cooked beef soup, put the gauze bag and beef pieces, and cook together until the beef is cooked. Remove and cool, and cut into thin slices 3.3 cm wide and 5 cm long. The beef soup is filtered in a cylinder with two layers of gauze. After cooling, add vinegar essence and monosodium glutamate to make cold noodle soup, about 40 thousand grams. 5. Peel the stalks, umbilicus, skins and cores of apples and pears and cut them into thin slices. 6. Put 250g of chili noodles and100g of garlic paste into a clean basin, and add 500g of cold noodle soup to make it porridge, which is the sauce. 7. Knock the eggs into a bowl, stir them evenly, spread them into egg skins with a pan, and then cut them into shreds. 8. Put the pot on the fire, add water to boil, add cold noodles, cook until the surface is shiny, that is, cooked, remove and wash with water until there is no mucus. 9. Put the cooked cold noodles in a bowl, cover them with spicy cabbage, pour in 1 tablespoon sauce, add 25 grams of sliced beef, 2-3 slices of apple and pear, shred the eggs, sprinkle with cooked sesame seeds, pour in cold noodle soup, and drop sesame oil. (8) Korean cold noodle method 1, raw materials: buckwheat flour 200g, starch 300g, beef 150g, Korean spicy cabbage and sliced egg skin 50g each, apples (peeled and sliced), carrot sticks, cooked sesame seeds 25g, edible alkali 2g and hot water (for flour mixing) 65438. 2. Production method: 1) Put buckwheat flour and starch into a basin, add edible alkali and stir evenly, slowly pour in hot water, stir while pouring, stir evenly and knead into hard hot dough, and simmer for about 30 minutes. Wash the beef, cut it into large pieces, put it in a pot, add appropriate amount of water, boil it with high fire, skim off the floating foam, add soy sauce, cooking wine, chopped green onion and carrot sticks (wrapped in a cloth bag), and then simmer 1 hour to 2 hours with low fire until the soup remains about 600g. Take it out and let it cool, cut it into thin slices and let the broth cool. Put Chili noodles in a bowl, add garlic paste and a little cold water, and mix well to make hot and sour juice. 2) Put the pot on the fire, bring it to a boil, knead the buckwheat dough into round strips, roll the noodles into thin slices, cut them into thin strips, put them in the pot for cooking, turn them over with chopsticks, heat the noodles evenly, order cold water once or twice, and cook for about 5 to 8 minutes until the noodles are ripe, then take them out and put them in a cold boiling water basin, soak them in cold water, and then take them out to control the moisture. 3) Put the cold noodles into bowls respectively, add spicy cabbage and 3 or 4 slices of beef, pour in hot and sour juice with the size of 1 to 2 slices of apple and egg skin, pour in vinegar and beef stew cold soup, sprinkle with cooked sesame seeds and pour in sesame oil.