How to make cold noodles delicious, what cold noodles are good

Cold noodles are an authentic traditional Korean food, and there are many Xian people in Yantai who settle down here, and the practice of this cold noodles (to be precise, it should be called Korean cold noodles) is also learned by Anna from the Xian noodle restaurant downstairs with the fearless spirit of tireless grinding and grinding. Not to mention, in this summer, a bowl of cool cold noodles is really refreshing! I just made cold noodles at noon today, so I quickly wrote it into Anna's food blog for all diners.

Raw materials for cold noodles: cold noodles, eggs, cucumbers, beef slices, chili pickles, chili noodles (chili paste), sesame oil, sesame seeds, rice vinegar, soy sauce, sugar, chicken essence, minced garlic The main raw materials for making Korean cold noodles, there are too many other seasonings, and the cloth can not be placed The practice of Korean cold noodles: 1

Before making this Korean cold noodle, take a large bottle of cold boiled water and put it in the refrigerator for about 1 hour for later use. 2.Let's cook the cold noodles again.

Cold noodles are mostly sold in northern cities. This type of cold noodles is different from ordinary noodles, which are round noodles made with buckwheat noodles or wheat noodles (cornmeal, sorghum rice noodles, and elm bark noodles) mixed with starch and water, and pressed. 3.

Now it's time to start making cold noodles: making the soup. Whether the cold noodles are delicious or not, in fact, it is all in the preparation of the soup, and the noodles are basically the same flavor when cooked.

First take out the cold boiled water (it should be cold ice water now) from the refrigerator, put it in a bowl, add rice vinegar and a little soy sauce (more is not good, the color is too ugly!). ), salt, sugar, chicken essence, and then add an appropriate amount of minced garlic, cucumber shreds, and chili noodles (chili paste) according to personal taste, these are the seasonings that must be added! Taste the prepared soup first, well, it's cold, sour, sweet and spicy (of course, it's slightly spicy) After the soup is adjusted, take out the soaked cold noodles and put them in the soup, add chili pickles, eggs, cucumber shreds, beef slices, and then pour a little sesame oil and sprinkle a few sesame seeds Sweet and sour, ice and cool, fresh and fragrant, salty and spicy.

Mung bean noodles are generally used for cold noodles, and this is because mung bean noodles are very rich in nutrients, including proteins, fats, carbohydrates, vitamins, etc. At the same time, the content of polysaccharides in mung bean noodles is also very rich, which has excellent antioxidant effect and is of great significance for human health.

Not only that, but the taste of the mung bean noodles is also very good, delicate and smooth, and the taste is refreshing, which is very suitable for making cold noodles. In addition, in the process of preparing cold noodles from mung bean noodles, it is also necessary to add a certain level of alkali regulation, which can not only ensure the texture of the noodles, but also promote the nutrients in the noodles to be better absorbed and utilized, so as to improve their nutritional value.

Of course, in addition to mung bean noodles, other types of flour can be used to make cold noodles, such as soba noodles or cornmeal, but these flours have a certain gap in taste and nutrition compared with mung bean noodles.

In short, cold noodles are generally made with mung bean noodles, which can ensure the nutritious taste and texture of the noodles, and at the same time, mung bean noodles have very good nutritional value and can provide rich nutrients for the human body. Of course, if you want to try other types of cold noodles, you can also choose the type of flour according to your taste and preference. <>

The main ingredients of cold noodles are: buckwheat flour, wheat flour and starch, but also cornmeal, sorghum rice flour and potato starch.

Cold noodles are one of the traditional foods of the Korean people. Korean cold noodles are famous for their unique flavor. The main ingredients of this cold noodle are buckwheat flour, wheat flour and starch, but cornmeal, sorghum rice flour and potato starch are also used.

The cold noodles are both cool and fragrant, but also sweet and fresh. Add beef broth or chicken broth to eat, and then put some pepper, chili, beef slices, eggs, apple slices, sesame oil and other seasonings on top of the noodles. How to make cold noodles in North Korea: The Korean people in Yanbian like to eat cold noodles.

Cold noodles are now very famous in Japan, and the main ingredients of cold noodles are white noodles, soba noodles and starch. When making cold noodles, first press the noodles into the pot with a special machine, remove them after cooking, and cool them with cold water. Add beef broth or chicken broth and serve with kimchi, chili, beef slices, chicken meatballs, apple slices, eggs and other condiments.

Cold noodles are mostly made with soba noodles, ingredients: noodles and dates, soy sauce, vinegar, peanut butter.

Method: Spread the raw noodles, put them in a delicate oven for 2 to 3 minutes, put them in boiling water and cook; Pour in the cooking oil and put it into a relatively large vessel, and take an electric fan to blow it, and you need to keep picking up the noodles with chopsticks between the rock-eliminating types, so that the heat can be dissipated as soon as possible, and after it is completely cooled and the surface is slightly harder, it can be; The taste and color of cold noodles are very good, finally, a little introduction to the seasoning, the most indispensable thing for cold noodles seasoning is actually three things, soy sauce, vinegar, peanut butter, soy sauce is best to use light soy sauce, vinegar is also best to use rice vinegar, Hua Nachai raw sauce mixed with water, the thickness can be mastered by the individual, after the cold noodles are potted, the soy sauce, rice vinegar, and the adjusted peanut butter are poured on the cold noodles in an appropriate proportion, and they can be eaten.

Cold noodles are made from noodles cut into thin strips with cold sauces, vinegars, spices, and vegetables, and are a typical Chinese cold dish. Cold noodles are made of noodles as the main raw material, and the noodles here are generally made with high-gluten flour, because high-gluten flour can make the noodles elastic and not easy to break. The sauce for cold noodles is generally based on sesame paste, peanut butter, vinegar, minced garlic, soy sauce, chili oil, etc.

These spices create a rich and fragrant sauce that makes the whole dish very tasty.

Cold noodles are a delicacy in northwest China, especially in Gansu Province. Cold noodles are relatively easy to make, so they are especially popular in the hot summer. In addition to using high-gluten flour to make noodles, there are some tips for making cold noodles.

To make the noodles more firm and smooth, some people add some sodium bicarbonate to the water when making the noodles. In addition, the production of sauce also needs to be well held, for example, for different sauces, it is necessary to make a reasonable ratio according to the taste, so as to make cold noodles suitable for the taste of the mouth.

Overall, cold noodles are a delicious and healthy cold dish that is not very skillful in making them, and you can also improve and adjust them according to your taste. Whether cooking at home or ordering a cured meal at a restaurant, this cold noodle dish is a very popular dish. <>

Here's how to make cold noodles delicious:

Ingredients: cold noodles, cucumber, coriander, garlic.

Steps: 1. The cold noodles you just bought are dry, soak them in cold water for 30 minutes, and soak them until they are soft.

2. Shred the cucumber, chop the garlic, and then cut a little coriander when soaking the cold noodles, these kinds of side dishes are indispensable, and you can also prepare a boiled egg, boiled beef and a little spicy cabbage.

3. Now to adjust the juice of the cold noodles, add a large spoon of sugar and a large spoon of vinegar to make sweet and sour juice with an appropriate amount of water, add vinegar and sugar according to your own taste, like sour and vinegar, like sweet and more sugar, and then add a little salt and monosodium glutamate for later use.

4. Add water to the pot and boil, put in the cold noodles that are soaked in the cong, turn off the fire when you boil the pot again, feel that it is hard to simmer again, and the cold noodles will be boiled and can't be fished up, and the cooked cold noodles are cooled with cold water.

5. Take out the cold noodles that have been too cool and put them in the cold noodle sauce, then add a little sesame oil, chili oil and cooked sesame seeds, and then put in the cut side dishes and you're done.

1. Main ingredients: 60 grams of green tea noodles (dry), 2 grams of green tea powder, 400 grams of Korean cold noodle soup, 5 grams of raspberry grains. Green tea cold noodles.

2. Seasoning: cold noodle soup (output of about 4 liters), 8 liters of water, 800 grams of mixed bones, 800 grams of mixed meat, 500 grams of beef brisket (lean), 250 grams of radish, 135 grams of pear, 50 grams of onion, 40 grams of garlic, 2 grams of pepper, 2 grams of dried chili, 10 grams of ginger, 70 grams of Korean soy sauce, 40 grams of sake, 7 grams of salt. Soak the bones, meat, and beef brisket, which are the raw materials of the cold noodle soup, in water for about 4 hours, and change the water 3 to 5 times to remove the blood.

After scalding with boiling water, rinse with water.

3. Cook the other ingredients for cold noodle soup together over low heat of 75 degrees Celsius for about 6 hours, then strain the soup with gauze, and then put it in the refrigerator until you can see a slight smoothie.

4. Take 400 grams of cold noodle soup, add green tea powder, and add the boiled green tea noodles and salt-covered grains to the soup.