How to make cold noodle soup and how to mix cold noodle soup

Mix the cold noodle soup.

North Korean cold noodles. Material.

Cold noodles, beef, spicy cabbage, cold noodle soup, chili sauce.

Method. 1.Beef stew:

Because the beef is not very well cooked, we make the beef first. This time, I used beef tenderloin (try to choose lean meat), pot under cold water, add ginger slices, spices, chili peppers, cinnamon, and boil until boiling. Take out the beef and add water, spices (the same as before), soy sauce, sugar, and cooking wine to the electric pressure cooker, and the water should be less than the beef.

2.Eggs: Soak raw eggs in cold water for 15 minutes, then boil in cold water and boil for 5 minutes.

3.Pickled spicy cabbage: When stewing beef, you can make spicy cabbage. Clean the cabbage leaves layer by layer, peel them off, add salt layer by layer and wipe them evenly, fold them, cover them with plastic wrap and put them in the refrigerator, and wait for the cabbage to come out of the water for about 1 hour and take them out and cut them into sections.

4.Making chili sauce: Here is a good tip for making chili sauce to tell you, first of all, cut the finished beef into diced beef, add a little oil to the pot and fry the diced beef, add chili powder, then add 1 tablespoon of Sprite (according to the amount), mix well, sprinkle with some white sesame seeds, and the delicious chili sauce is complete, it's very simple.

5.Spicy cabbage is finished: After the spicy cabbage comes out of the water, add sugar, a little salt, the chili sauce we made, and white vinegar, knead the flavor into the cabbage, and then marinate for half an hour. Crispy, spicy, sour, sweet homemade simple cabbage OK.

6.Cold noodle soup = beef broth + garlic and ginger water + pear juice "Beef broth: After the boiled beef broth is cooled, remove the oil slick and set aside.

7.Garlic and ginger water: Finely chop the garlic and ginger and add salt to make it easier to get out of the water. Take a clean bowl and add cold boiled water mineral water, wrap the minced garlic and ginger in gauze, dip it in the water, repeat, squeeze out the juice, and add a little white vinegar.

8.Pear juice: Beat pears into juice.

9.Mix the beef broth with garlic and ginger water in a ratio of 4:6 (the original recipe was 3 to 7 I think it was a bit heavy), then add the pear juice, add according to personal taste, salt, sugar.

10.Boiled noodles: I use this noodle with hot water for 3 minutes, rinse and drain. The noodles should be made last, or they won't taste good.

11.Whole: Put the noodles in a bowl and add the cold noodle soup, stack apple slices, pear slices, beef slices, coriander, spicy cabbage, cucumber shreds, and cooked eggs, and add a little chili sauce in the middle, sprinkle with sesame seeds. If you have ice in your home, you can sprinkle it with cold ice to keep it cold.

Add white vinegar, sugar, soy sauce, salt, chicken powder, monosodium glutamate, Sprite, sesame honey, orange juice, chili oil, ice water, shredded carrots, and coriander.

Ingredients need to be prepared for cold noodle soup: 100g of sugar, 55g of Xinhua rice vinegar, 15g of Kuanyin soy sauce, 8g of salt, 500g of cold white kai, appropriate amount of cooked sesame seeds, appropriate amount of sesame oil, and half a head of garlic. It is divided into 3 steps, and the following is the detailed operation of preparing cold noodle soup:

Steps.

Mix seasoning and refrigerate.

Sugar, vinegar, soy sauce, boiled water, salt. Mix in a large bowl. Add chopped garlic, sesame seeds, sesame oil, a small amount of shredded cucumber, minced coriander, and refrigerate.

Cook cold noodles and rinse with cold water.

Boil cold noodles in an underwater pot and cook for 2-3 minutes, remove them, put water in them and rinse them repeatedly.

After controlling the water, add the cold noodle soup.

The cold noodle soup is prepared as follows:

Ingredients Tools: Dried soba noodles, beef, onions, pears, green onions, ginger, cucumbers, tomatoes, eggs, spicy cabbage, light soy sauce, sugar, apple cider vinegar (or rice vinegar), salt, sprite.

1. Cook the eggs in advance, remove the shells, and cut them in half for later use.

2. Pour water into the pot, pear, onion (onion cut), beef and ginger into the pot and boil.

3. After the beef is cooked, remove the beef, filter out the debris in the soup with a colander, and let it cool for later use.

4. Take an empty bowl, add 2 tablespoons of sugar, 3 tablespoons of apple cider vinegar, 4 tablespoons of light soy sauce, 1 teaspoon of salt, 5 tablespoons of Sprite, and mix into a juice. Then add the cooled beef broth, mix well, cover with a layer of plastic wrap, and put in the refrigerator for 2 to 3 hours.

5. Slice the boiled beef, slice the tomatoes, shred the cucumbers, and cut the spicy cabbage into small pieces.

6. Drain the cold noodles and put them on a plate. Put on shredded cucumbers, tomato slices, beef slices, spicy cabbage, half an egg, and sprinkle a little white sesame seeds for garnish.

The preparation method of cold noodle soup is as follows:

Tools Ingredients: 300 grams of cold noodles, 1 cucumber, 1 ham, appropriate amount of coriander, 3 eggs, 30 grams of light soy sauce, 120 grams of sugar, 70 grams of white vinegar, 300 grams of mineral water, appropriate amount of chili oil, appropriate amount of oil for Xiangna socks.

1. Soak the cold noodles in clean water an hour before cooking, and the soaked cold noodles have no hard core, so they are easy to cook.

2. When soaking cold noodles, boil the eggs, pot the eggs under cold water, slowly cook for 6 minutes on low heat, turn off the heat and simmer for 10 minutes, so that the egg yolk inside is thoroughly cooked, so that it is convenient to cut in half, and put it in cold water to cool after cooking.

3. Find a larger bowl, add 30 grams of light soy sauce, 120 grams of sugar, 70 grams of white vinegar, 300 grams of mineral water, you can also use cold boiled water, stir in one direction, stir until the sugar is completely melted, and then put it in the refrigerator for later use.

4. Cut the cucumber into thin strips for later use, cut the coriander into minced coriander, cut the ham or beef sauce into slices for later use, and finally cut the hard-boiled egg in half from the middle.

5. Add more water to the pot and bring to a boil, remove the soaked cold noodles into the boiling water, if the length of the cold noodles is too long, you need to cut it well and carry it shorter. The soaked cold noodles are cooked after boiling for five minutes without a hard core, and the specific time depends on the hardness of the cold noodles.

6. After cooking, soak the cold noodles in cold water several times. After the cold water, put it on the strainer for a while, and dry the cold water on the noodles. In addition, there is moisture on the cold noodles, which will dilute the concentration of the soup and cause the taste of the soup to become weaker.

7. Put the cold noodles with dry moisture control into a bowl, put cucumber shreds, ham slices, eggs, coriander, and some spicy cabbage on top, and then take out the soup in the refrigerator and pour it on it. Finally, be sure to add a spoonful of chili oil, which is made with chili flakes and white sesame seeds, and poured hot oil on top of the chili flakes to squeeze out the fragrance.

One of the keys to making cold noodle soup is in the soup mixing. Here are some of my personal recommendations for mixing the soup stock for refrigerated noodle soup:1

Acidity: The soup stock for cold noodle soup must be sour and appetizing. You can use condiments with high acidity, such as sour vinegar or lemon juice.

2.Spiciness: If you want to make cold noodle soup more spicy, you can use chili powder or chili oil.

3.Taste: You can choose seasonings according to your taste preferences, such as chicken essence, soy sauce, tahini, etc.

4.Umami in soup: Adding some seafood or broth to cold noodle soup can add umami to the soup.

Note that different people's tastes are different, so you can adjust it to your liking. The best way to do this is to try it with a small amount of seasoning first, then gradually add more seasoning to suit your taste.