How to make Korean 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.

Most of the cold noodles on the market now cut corners. Make it clean, affordable and delicious. Hehe, summer is a good choice.

(A) North Korea's simple cold noodle method

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.

(B) 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.

(3) 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 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.

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.

(4) Pickles

Take a cabbage, peel off a few leaves, then sprinkle salt on their surfaces, and then marinate for two hours. Two hours later, the pickled cabbage leaves are chopped, and then a proper 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.

Preparation method of special noodle sauce for Korean cold noodles

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.

(5) North Korea's cold-faced practice

1. Ingredients: buckwheat flour 200g, starch 300g, beef 150g, Korean spicy cabbage and sliced egg skin 50g, apple 25g (peeled and sliced), carrot sticks and cooked sesame seeds 25g, alkali 2g, hot water 100g (for flour mixing).

2, the production method:

1) Put buckwheat flour and starch into a pot, add 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.

(6) North Korea's cold-faced practice

This method has a lot of ingredients. When making, it is best to do it according to your own quantity.

Raw materials: 50,000g lean beef, 2,000g Chinese cabbage, 3,000g apple pear, 20 eggs, 3,000g soy sauce, 400g cooked sesame15g pepper noodles, 350g garlic paste, 250g vinegar essence, 750g refined salt, 25g monosodium glutamate, carrots and green onions.

Method:

1. De-gluten beef, cut it into large pieces, put it in a boiling water pot, cook it over high heat until it is 80% cooked, add salt and soy sauce, and cook it 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.

(7) North Korea's cold-faced practice

1. Ingredients: buckwheat flour 200g, starch 300g, beef 150g, Korean spicy cabbage and sliced egg skin 50g, apple 25g (peeled and sliced), carrot sticks and cooked sesame seeds 25g, alkali 2g, hot water 100g (for flour mixing).

2, the production method:

1) Put buckwheat flour and starch into a pot, add 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.

Related culture

Korean cold noodles: one of the traditional Korean foods. North Korea has a long history of cold noodles. According to Japanese historical records, in the first half of the17th century, Korean monks naively spread the method of making cold noodles to Japan. Koreans not only like to eat cold noodles in hot summer, but also like to sit on the kang and eat cold noodles even in cold winter. Especially from noon on the fourth day of the first lunar month every year, Koreans have the custom of eating cold noodles with the whole family. According to folklore, eating noodles on this day can "live for a hundred years", so cold noodles are also called "longevity noodles". The main raw materials of cold noodles are buckwheat flour, wheat flour and starch, and can also be made of corn flour, sorghum flour, elm bark powder and potato starch. The method is to add starch and water to buckwheat noodles, mix them into noodles, cool them with cold water after cooking, and add sesame oil, pepper, pickles, beef sauce and beef soup to make them cool and delicious.