How to make cold noodle sauce delicious, how to make cold noodle sauce

The method of making cold noodle sauce is:1. Slice or shred cucumbers, slices or shred carrots, slices tomatoes, slices pears (or apples), shallots and whites shredded, ginger shredded, and put the above ingredients together.

2.Sprinkle with salt (cook less), sugar (more), rice vinegar (more), and stir well with your hands.

The success or failure of a bowl of fresh, delicious, and endless aftertaste lies in the cold noodle sauce, which is the soul of cold noodles. Master a few key seasonings, and you can make super pure cold noodles at home in the same way. The first step is to choose fresh vegetables such as cucumbers, tomatoes, and ginger slices, and the second and most crucial step is to mix the juices.

When making cold noodles, don't let the greasy oil splash float on the soup noodles. I haven't eaten the sauce that is too greasy, I just need to look at it, and I have no appetite. Let's talk about the recipe of this cold noodle sauce:

4 tablespoons of apple cider vinegar, 2 tablespoons of sugar, 1 tablespoon of chicken essence, 2 tablespoons of soy sauce, half a tablespoon of salt, then soak the tomato slices, ginger slices, cucumber strips, chives and a bowl of cold boiled water. Then put it in the refrigerator for an hour, and a bowl of cool and delicious cold noodle sauce is ready to go.

If you're short on time and want to eat refreshing cold noodles, there's a quick way to make the noodles richer in the shortest amount of time, and you can also add some frozen ice cubes to the cold noodle sauce.

Follow the answer above.

Will the soup work?

First of all, the taste of cold noodles.

The most important thing is still.

Sour, sweet, salty.

What mouths you like.

Just tune the flavor to the point.

Then there's how to go with the cold noodle soup, which I do (for two people) garlic cloves. Two pieces.

Smash the ginger. A large piece.

Green onion (green onion) segment.

3-4 breaks (2-3 cm per segment).

Put it in the soup basin, then add water, and add more water if you think you can have more soup in two bowls of cold noodles. Then salted salt.

Vinegar. Sugar, these three things are added little by little.

Adjust slowly. soup to taste, then a small amount of MSG.

Soy sauce. If you don't have any trouble, you can cut some tomato slices and put cucumber slices in it. Such.

The soup is basically done.

Popular tastes. Absolutely.

The practice of steaming and mixing cold noodles introduces the cuisine and efficacy in detail: Shanghai cuisine.

Boutique staples. Constipation recipes.

Recipes for teens.

Spleen-strengthening appetizer recipes.

Taste: Sour and spicy.

Process: Mixing steaming and mixing cold noodles Ingredients: Ingredients: 1250 grams of noodles (standard powder), 150 grams of mung bean sprouts.

Seasoning: 65 grams of peanut oil, 150 grams of vinegar, 50 grams of sesame oil, 175 grams of soy sauce, 50 grams of chili oil, 125 grams of sesame paste, 10 grams of ginger, 5 grams of white sugar, 3 grams of monosodium glutamate.

Teach you how to make steamed cold noodles and how to make steamed cold noodles to be delicious1Put the noodles in a pot of boiling water and steam them for 5 minutes over a hot fire to cool down, then put them in a pot of boiling water and cook them for 3 minutes, drain the water, pour them into the plate, and use bamboo chopsticks to pick them up and cool them on one side, while slowly pouring the cooked oil on top of them to prevent the noodles from sticking together, and then put the noodles in the bamboo plaque and spread them out (if you eat them freshly, the raw noodles do not need to be steamed).

2.Tahini or peanut butter with cold boiled water. Place the tender ginger in cold boiled water. Remove the roots of mung bean sprouts, blanch them in boiling water, and also float them in cold boiled water to maintain their crispness.

3.Put the cold noodles in a basin, put shredded ginger on top, pour sesame paste, sesame oil, rice vinegar, soy sauce on the mung bean sprouts, and add a little chili oil to those who like spicy food.

The recipe of cold noodles details the cuisine and its efficacy: a high-quality staple food.

Ingredients for making cold noodles: Ingredients: Soba noodles.

200 grams of beef.

60 grams, pork.

20 grams of chicken.

20 grams, sauerkraut.

50 grams of cucumber.

50 g of radish kimchi soup.

To taste, 50 grams of pears, soy sauce.

20 grams, refined salt.

5 grams, soy sauce.

20 grams, shredded eggs.

5 grams. Shredded green onions.

5 grams, minced garlic.

5 grams, chili flakes.

1 gram, mustard.

3 grams, shredded pepper.

Teach you how to make cold noodles a little, how to make cold noodles to be delicious1, use 5% salt water and soba noodles, press them into noodles and set aside.

2. Boil the beef, pork, and chicken in water. When the meat is cooked, take it out, strain the soup through a sieve and let it cool, and add the radish kimchi soup here. (Radish kimchi soup is about 1 3 of the broth) 3. Cut the cooked beef and pork into thin slices, tear the chicken into thin strips, and mix with soy sauce, pepper noodles, chili noodles, green onions, and garlic respectively.

4. After cutting the cucumber into thin slices, add refined salt, chili noodles, green onions, garlic and vinegar and mix it, peel the pears and cut them into thin slices for later use. Spicy cabbage cut into 2 cm widths. 5. Put the cold noodles on the plate, put the spicy cabbage, beef, pork, chicken, cucumber, pear, shredded eggs, shredded chili peppers, and finally pour in the cold noodle soup.

When eating, you can add some vinegar, soy sauce, wasabi, and chili noodles to taste according to your taste.

The preparation method of cold noodle sauce is: 1. Cucumber slices or shreds, carrots slices or shreds, tomatoes sliced, pears (or apples) slices, green onions shredded, ginger shreds, put the above ingredients together. 2. Sprinkle an appropriate amount of salt (a little less than cooking), sugar (more), rice vinegar (a little more), and mix evenly with your hands.

A bowl of refreshing, delicious and evocative plain cold noodles, all the success or failure is in the cold noodle sauce, and the cold noodle sauce is the soul of cold noodles. With a few key seasonings in hand, you can make super pure cold noodles at home. The first is to choose fresh vegetables, such as cucumbers, tomatoes, ginger slices, and the second and most crucial is to mix the juice.

When making cold noodles, don't let the soup have greasy oil flowers suspended on it, because the too greasy noodle sauce has not yet been eaten, just take a look at it, and you will lose your appetite. Let's talk about this cold noodle sauce: 4 tablespoons of apple cider vinegar, 2 tablespoons of sugar, 1 teaspoon of chicken essence, 2 tablespoons of light soy sauce, half a teaspoon of salt, and then soak tomato slices, ginger slices, cucumber strips, chives and a bowl of cold white boil.

Then put it in the refrigerator and let it sit for an hour, and a bowl of cold and delicious cold noodle sauce will be ready to go.

If you're in a hurry, you can add some frozen ice cubes to the cold noodle sauce if you're in a hurry and want to eat crispy cold noodles in the shortest amount of time.

Ingredients for cold noodle soup: 1 liter of water (cold boiled water or mineral water), 5 grams of ginger (finely chopped), 15 grams of garlic (chopped and minced), 50ml of white vinegar, 1 tablespoon of beef powder, 3 tablespoons of sugar, 4 grams of salt, 5-8ml of light soy sauce. First of all, make cold noodle soup, finely chop ginger and garlic, add sugar and mix well; Pour in a small amount of warm water to melt the sugar and stimulate the aroma of ginger and garlic; Pour the mixed ginger and garlic juice into the prepared 1 liter of water; Add white vinegar, beef powder, salt, light soy sauce to taste; Stir well and refrigerate for later use; After refrigeration, use a sieve to filter out the ginger and garlic residue and set aside.

North Korean cold noodle soup general method (overall method) Main ingredients: mineral water, minced garlic (2 cloves in a bowl), ginger slices, sugar (1 spoon), white vinegar, (sweet and sour = 2:1), chili noodles, salt, seafood soy sauce, monosodium glutamate Secondary ingredients according to personal taste:

Korean hot sauce, sesame seeds, chives, beef, boiled eggs, apple slices or pears, cold noodle soup are prepared and put in large drink bottles and placed in the refrigerator. Spare. Cook cold noodles.

Soak in cold water first, soak in boiling water for about two minutes before eating, and rinse with tap water. Pour over the cold noodle soup. Cold noodles are not afraid of cold, you can put ice cubes in cold noodle soup to improve the taste.

Soup stock: ice water, add some sour rice vinegar, a few drops of soy sauce (not too much), salt, sugar, MSG, a little ginger, minced garlic, coriander, cucumber shreds Secondary ingredients: Add pear slices, shredded apples, pineapples, shredded carrots, and shredded apples and pears according to personal conditions

In the case of Tohoku, there are two main types of cold noodle flavors, which are actually the taste of soup. Yanbian represents Yanji cold noodles, which are salty, fresh and spicy, and the region is Jiliao; The western part of the chicken represents the cold noodles of the western part of the chicken, which is characterized by sweet and sour, and the region is Heilongjiang.

Summary. Hello, the recipe for cold noodle sauce is 1 apple, 1 white onion 4 pieces, 2 cloves of garlic, Korean chili powder, Korean hot sauce, mirin, soy sauce, sesame oil.

Hello, the recipe for cold noodle sauce is 1 apple, 1 white onion 4 pieces, 2 cloves of garlic, Korean chili powder, Korean hot sauce, mirin, soy sauce, sesame oil.

1. Peel and cut the apples, cut 1/4 of the white onion into cubes, and put them in the juicer; 2. Add 5ml sesame oil, 10g of Korean chili powder, 1 spoon of Korean hot sauce, 20ml of cold boiled water, 1 spoon of Weilin, 1 spoon of soy sauce, and 2 cloves of garlic to squeeze the juice together, 3. Pour it into a frying pan, boil over medium heat and turn to low heat, and slowly boil until the water is dry to form a thick sauce. Seal the cold noodle sauce and store it in the refrigerator.

Another way. Hold on.

Standard vegetarian cold noodle sauce: Ingredients: 2 kg of water, 20 grams of green onion, 20 grams of ginger, 20 grams of garlic, 10 grams of salt, 10 grams of monosodium glutamate, 5 grams of chicken essence, 250 grams of sugar, 5 grams of baking soda, 100 grams of vinegar essence.

Add sugar to mineral water, then add salt, monosodium glutamate, chicken essence, vinegar, baking soda, and finally put in green onions, ginger, garlic and then freeze to cook noodles and then put boiling water to cook, blanch in cold water several times, add cold noodle juice, put cucumber shreds, tomatoes, spicy cabbage, eggs, coriander, ham sausage.

Salty cold noodle sauce: 1 kg of beef, 7 kg of water, 100 grams of onion, 200 grams of green onions, 1 kelp, 5 grams of ginger, 15 grams of peppercorns, 4 dried shiitake mushrooms, 3 slices of bay leaves to remove the blood, blanch with boiling water, then remove the beef, re-add water to the pot, boil all the ingredients in the pot and let go of the water, add seasonings and meat and cook for an hour to make beef stock, prepare 2 catties of water, 10 grams of monosodium glutamate, 5 grams of chicken essence, 10 grams of salt, 20 grams of sugar, 15 grams of ginger, 15 grams of garlic, Add 200 grams of beef stock to every 2 catties of cold noodle soup, which can be served with some Korean chili sauce, sesame seeds, spicy cabbage juice, etc.

Raw materials of Korean chili sauce: 100 grams of sugar, 400 grams of starch syrup, 250 grams of chili powder, 400 grams of glutinous rice flour, 1 crushed pear, 100 grams of minced ginger, 100 grams of minced green onion, 50 grams of minced garlic, 2 catties of water, 200 grams of salt, 100 grams of monosodium glutamate, 100 grams of beef powder.

Production: glutinous rice flour is dissolved with water, sugar and starch sugar are added to the pot, and glutinous rice flour such as glutinous rice flour is added to the paste after boiling with catties of water, and the glutinous rice flour becomes a paste and is added to the chili noodles, stirred clockwise, and so on, after the pot is boiled, add green onions, ginger, garlic and pears, salt, monosodium glutamate, and Daxi big glutinous rice flour into a paste, that is, add chili powder, and add green onions, ginger, garlic, salt, monosodium glutamate, and beef powder after the water boils.

Cold noodles are very delicious, cold and refreshing, sour, spicy, salty, sweet, and umami, very delicious, cold noodle juice is the soul of cold noodlesThe sauce of cold noodles is made by boiling beef bones and beef into a soup base, and then adding sugar, vinegar, chicken essence, salt, etc, refreshing and delicious.

I believe that many people like to eat cold noodles, cool and refreshing, sweet and sour to relieve the heat, especially in the hot summer, come to a bowl of cold noodles, it is really too enjoyable, I also like to eat cold noodles, when I was working outside, I often went to eat with my colleagues, cold noodles are not delicious, noodles and sauce are very important, many people do not know how to make cold noodles, let's share the practice of cold noodles.

1. The steps of making cold noodle sauce.

1. Prepare ingredients: beef bones, beef, ginger, green onions, rice wine, salt, sugar, light soy sauce, garlic, white vinegar.

2. Choose fresh beef bones and beef, wash the beef bones and beef, soak them in water for an hour, change the water in the middle, then wash them, blanch them in a pot under cold water, add ginger slices, green onions, and rice wine to remove the fish, blanch and rinse them with water.

3. Put the beef bones and beef into the pot, add ginger slices, bring to a boil over high heat, turn to low heat and simmer, skim off the foam, simmer for 2 hours, add light soy sauce to adjust the color, continue to simmer for 10 minutes, and remove the beef bones and beef.

4. Pour out the boiled soup and let it cool, add three times the water of the soup after cooling, then add salt, garlic slices, ginger slices, add sugar and white vinegar according to your own taste, stir evenly, and put it in the refrigerator to refrigerate, the taste will be better.

Tips

1. To make cold noodle sauce, the soup boiled out of beef bones and beef is authentic and delicious, and it is necessary to choose fresh beef bone beef, soak it in water, and blanch it in a pot under cold water, so that it can better force the blood water, and the soup boiled out is delicious.

2. The heat of boiling cold noodle juice should be mastered, boiled over high heat, simmered slowly over low heat, the stewed soup is clear and delicious, white sugar and white vinegar can be put according to your favorite taste, and the prepared soup is put in the refrigerator to refrigerate, and the taste will be better.

3. There is also the cold noodles that you want to make are delicious, in addition to the soup, the noodles are also very important, the noodles are made of buckwheat noodles, potato flour, and white flour, and you need to scald one-third of the noodles with boiling water.