How is the noodles made of the cold noodles and what are the main ingredients?

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.

There are buckwheat, corn, sorghum.

The main ingredient is soba noodles.

Wheat flour and starch, cornmeal, sorghum rice are also used.

dough and potato starch. Grim.

It is made from the essence of flour and rice noodles, and the noodles are particularly firm and tough. It is best to use potato starch, toughness and transparency are the best, and corn starch must not be used.

Because of starch, I also deliberately learned the difference between various starches. Knead into a firmer dough. Add water to the pot and bring to a boil, put the dough into the cold noodle machine on the cold noodle rack, press out the noodles and cook them in the pot, and put them in cold water to cool.

Tear the cold noodles into short strips, put in the bowl with cooked beef slices, fragrant pear slices, shredded eggs, and soak in a ratio of 1:1 Put about 500 grams of whole wheat flour (ordinary all-purpose flour can also be used) and potato starch into the noodle machine, add salt spoon alkaline noodles, start the live noodle program, add 90 ml of hot water successively, and then add 100 ml of cold water.

<> Leng noodles are of Korean ethnicity.

In the traditional food, its noodles are made with buckwheat flour or wheat flour (there are also cornmeal, sorghum rice flour, elm bark flour) mixed with starch and water, pressed into round noodles, cooked and soaked in cold water. Then mix in other condiments with cold water, and add beef broth The main ingredients of cold noodles are buckwheat noodles, wheat flour and starch, and there are also cornmeal, sorghum rice noodles and potato starch.

When the cold noodle sauce is chilled, prepare the other ingredients, dice the kimchi, slice the beef, shred the cucumber, and set aside the eggs. Cook the soba ramen for 5 minutes, quickly boiling it with cold water.

It is best to go 2-3 times, drain and put ice cubes on ice, which will make the taste of the food harder, boil the water and pour the boiling water directly on the cold noodles, cover and stuff for 5 minutes, do not like to eat the hard point of the cold noodles put the kneaded cold noodles in the water and boil for 1-2 minutes, (finally put the cold noodles into the leaky basket when cooking, so that it is convenient to pour vinegar into the cold noodle bowl when cooking, put in the hoisin sauce, put in the beef sauce, and put in sugar.)

Pour in cool boiled water and start stirring. Cover with plastic wrap and refrigerate for a while.

Buckwheat flour, wheat flour, corn flour, sorghum flour, corn starch, potato starch. There are many types of cold noodles, so the ingredients used to make them will vary slightly. Cold noodles can be eaten in a wide variety of ways and cooking methods, and can be used to make grilled cold noodles, fried noodles, hot soup noodles, cold noodles, and jajanjangmyeon.

The texture of cold noodles is relatively hard, so you need to soak them in water for 2 to 3 hours before eating, which can not only shorten the cooking time, but also make the noodles more tangy.

Cold noodles are usually made with soba noodles, wheat flour, and starch; There are also those with cornmeal, sorghum rice flour and potato starch.

1. Put the flour in a basin (take two kilograms of flour as an example), fill 800ml of water with a scoop, put 10g of yeast powder + 10g of improver + 2g of salt in water and mix well. 2. Pour the mixed thick liquid into flour, cut it into it, stir it with a small stick (chopsticks can also be used) while pouring, stir as much as possible, and stand still for 5-10 minutes. 3. After the rest of the dough, from the outside to the inside, according to the dryness of the flour, add a little flour or water, and until the dough does not stick to the hands (generally about 10 minutes), put the still dough to a moist and dry place, and let it rise for 45-60 minutes.

4. After the dough wakes up (the dough is doubled or so), then put the dough on the board, repeatedly follow one direction and the dough, wait for the dough to be solid, and the solid dough will be static for 5-10 minutes, then make your favorite dough embryo, enter the cage and continue to wake up for 10-20 minutes, and steam it on the fire. In winter, warm water should be used, the cut water is just warm, and the winter noodles are dry in summer because of the wet spots.

It is to scoop it in cold water after it is cooked, then pour it with cold soup, put some pineapples, apples, tomatoes, cucumber shreds, and beef slices. The raw material is soba noodles and wheat noodles.

Cold noodles are generally machine-pressed noodles soaked in soup, and after being removed, they are put in their favorite ingredients, such as pork, eggs, etc., and eaten directly, and the raw materials of cold noodles are generally flour or buckwheat flour!

Summary. Formula 1: 30% fine powder (gluten effect), 20% soba noodles (adhesive effect), 50% mung bean starch (smooth effect).

After mixing evenly, boiling water (add a little edible alkaline noodles) blanch the noodles and dip them in cold water to make the dough slightly softer than the hand-rolled dough. After the dough is reconciled, it is left for one hour (to reduce the strength of the dough), then kneaded into long noodles with a diameter of 8-250px thick, fed into a cold noodle machine, and squeezed into noodles. When eating, add boiling water and cook.

Formula 1: 30% fine powder (gluten effect), 20% soba noodles (adhesive effect), 50% mung bean starch (smooth effect). After mixing evenly, boiling water (add a little edible alkaline noodles) blanch the noodles and dip them in cold water to make the dough slightly softer than the hand-rolled dough.

After the dough is reconciled, it is left for one hour (to reduce the strength of the dough), then kneaded into long noodles with a diameter of 8-250px thick, fed into a cold noodle machine, and squeezed into noodles. When eating, add boiling water and cook.

When eating, put it in a pot of boiling water and boil, stir constantly, about two rolls, the noodles are dark out of the pot, put in a bowl after cooling with cold water, add soup (boiled beef soup and boiling water to cool), beef slices, Northeast sauerkraut, cooked chicken Formula 1: 30% fine powder (gluten effect), 20% buckwheat noodles (adhesive effect), 50% mung bean starch (smooth effect). After mixing evenly, boiling water (add a little edible alkaline noodles) blanch the noodles and dip them in cold water to make the dough slightly softer than the hand-rolled dough.

After the dough is reconciled, it is left for one hour (to reduce the strength of the dough), then kneaded into long noodles with a diameter of 8-250px thick, fed into a cold noodle machine, and squeezed into noodles. When eating, put it in a pot of boiling water and boil, keep stirring, about two rolls, the noodles are dark out of the pot, put the bowl after the cold water is cooled, add soup (boiled beef soup and boiling water to cool), beef slices, Northeast sauerkraut, cooked eggs (cut in half), apple slices (can be replaced by pear slices), pour sesame oil, and add white vinegar and chili oil according to personal taste.

Recipe 2: Put the soba noodles and starch in a basin, add alkali and mix well, slowly pour in hot water, mix while pouring, knead into a hard hot dough after mixing, and let it sit for about 30 minutes. Wash the beef, cut it into large pieces, put it in a pot, add an appropriate amount of water, boil over a high fire, skim off the foam, add soy sauce, cooking wine, minced green onion and carrot strips (wrapped in a cloth bag), and then simmer over low heat for 1 hour to 2 hours, until the broth is about 600 grams left, the beef is crispy, take it out and let it cool, cut it into thin slices, and let the broth cool.

Put the chili noodles in a bowl, add the garlic paste and a little cold boiled water, and mix well to form a hot and sour sauce. Roll the buckwheat dough into round strips, roll out the noodles into thin slices, cut them into thin strips, boil them in a pot, turn them over with chopsticks, heat the noodles evenly, point cold water once or twice, cook for about 5 minutes to 8 minutes, until the noodles are ripe, put them into a basin of cool boiled water, and remove the water after soaking.

Cold noodles are a famous Korean food. The soup is sour and delicious, and the noodles are chewy and delicious.

1. How long should cold noodles be cooked.

Cold noodles generally don't need to be cooked for too long. Because generally the noodles of cold noodles that we buy are semi-finished. Just wait for the water to boil and wait for a minute to three minutes or so.

In this way, a bowl of cool and sour cold noodles is a success. If the cold noodles are cooked for too long, the noodles will lose their chewy texture and become much softer, and the taste will not be good. Moreover, the cold noodles that have been boiled over the fire are easy to turn into noodles, or they can be cracked and slipped into broken noodles, so that the chopsticks can't be clamped, which is very unpalatable!

Therefore, we must grasp the time when cooking cold noodles.

2. What are the noodles of cold noodles made of?

There are many kinds of cold noodles, such as wheat noodles, buckwheat noodles, starch, cornmeal, sorghum rice, potato starch, etc., and many kinds of materials can be made into cold noodles. The taste and flavor of cold noodles made by different noodles will naturally be different. How to choose the material of cold noodles?

It depends on each person's different tastes, what kind of noodles they like to eat, or what kind of noodles they need to function and efficacy, then choose which noodles. This is different from person to person, and there are not too many regional restrictions on cold noodles.

3. Is the calorie content of cold noodles high?

The heat of cold noodles is not very high. Because the noodle source socks of cold noodles are made from coarse grains, we can learn from question 2 here. Cold noodles made from coarse grains are not very caloric and do not gain weight after eating.

So we don't have to worry about the heat when we eat cold noodles. Noodles made from whole grains are not only very low in calories, but also very rich in dietary fiber, which is very beneficial to our human body. Such cold noodles are not only sour and delicious, but also very healthy!

The main ingredients of cold noodles are buckwheat noodles, Yuanqi wheat noodles and starch, but there are also cornmeal, sorghum rice noodles and potato starch. Cold noodles are mixed with buckwheat noodles and starch in a certain proportion, scalded into slightly hard noodles with hail water, and after adding an appropriate amount of alkali, kneaded and reconciled, stacked into round strips, put into a special extrusion cylinder, and quickly pressed.

Cold noodles are traditional Korean folk noodles, known for their soba cold noodles. Cold noodles are generally served with beef broth or chicken broth, accompanied by spicy cabbage, sliced meat, eggs, shredded cucumbers, pear strips, etc.

When eating cold noodles, first put a small amount of cold soup and an appropriate amount of noodles in a bowl, then add condiments, and finally pour the soup. Its noodles are fine and tough, the soup is cool, sour and spicy.

Cold noodles can be divided into cold noodles, warm noodles, bean juice soup cold noodles, kimchi soup cold noodles, etc. Buckwheat flour, wheat flour, starch, cornmeal, sorghum rice flour and elm bark flour are usually used as raw materials.

Cold noodles are a traditional Korean noodle dish that is mainly made from flour, starch, alkaline water, etc., and aged ingredients. The ratio of starch and alkaline water is the key, and their ratio determines the taste and elasticity of cold noodles. Cold noodles with higher starch content are softer, while cold noodles with higher alkaline water content are more chewy.

In order to make the best tasting cold noodles, some Korean chefs will sift the flour and starch separately and mix them to ensure that the texture of the dough is delicate. Next, the dough needs to be kneaded and stretched for a long time to increase the toughness and elasticity of the noodles. Finally, soaking the noodles in alkaline water makes the noodles more chewy and also prevents the noodles from turning yellow.

In addition to slowing down the preparation of raw materials, seasonings are also an indispensable part of cold noodles. Common ingredients include soy sauce, vinegar, tahini, chili paste, etc. The pairing of these seasonings is also very important and can be adjusted according to personal taste, for example, people who like spicy can add a little more chili sauce.

Overall, cold noodles are a very delicious traditional Korean dish that requires patience and care in the preparation process. By using high-quality raw materials, mastering the proportions, and matching the right seasonings, you can make cold noodles with a great taste and an endless aftertaste.