Authentic cold noodles recipe and ingredients, authentic cold noodles recipe and ingredient tips

Ingredients: Cook the noodles in boiling water and let them cool for 3 poops.

Seasoning: Cucumber shredded. Finely chop the toon buds. Carrot pickles finely chopped. Mash the garlic into a minced garlic paste. Add tahini or peanut butter to some cold boiled water and mix thoroughly. These are served separately in a dish or other utensils.

Drain the noodles and place them in a bowl. Pour some vinegar and add the above seasonings. Mix well. It is ready to use.

The preparation of cold noodles.

Ingredients: Korean soba noodles.

Ingredients: 10 grams of green onion, 10 grams of ginger, 5 grams of cinnamon, 5 grams of ingredients, 100 grams of radish, 200 grams of beef, 1 egg

100 grams of cooked beef, 100 grams of cucumbers, 100 grams of Korean spicy cabbage, and an appropriate amount of apples.

Seasoning: 1 gram of pepper, 10 grams of rock sugar, real dew, lemon juice, Korean chili oil, Korean light soy sauce.

Method:1Cut the green onion, ginger, cinnamon, spices, radish and beef into half a finger size and simmer for an hour.

2.Add pepper and strain the soup until there is no impurities.

3.Add rock sugar to the soup and heat it until the rock sugar melts, then add the Korean light soy sauce.

4.Finally, add the sliced cucumbers, a small amount of apple and lemon juice, (soak for two days before using to make the taste more fragrant.) ）

5.The Korean soba noodles are cooked and soaked in cold water until they are cold.

6.Prepare the side dishes: hard-boiled eggs, apple slices, Korean spicy cabbage, cooked beef slices, shredded fresh cucumbers.

7.Serve the soup on a plate with the side dishes and sprinkle with sesame seeds.

Ingredients: noodles (standard flour) (1250g).

Mung bean sprouts (150 grams).

Seasoning: peanut oil (65 grams).

vinegar (150 grams).

Sesame oil (50 grams).

Soy sauce (175 grams).

Chili oil (50 grams).

Tahini (125 grams).

Ginger (10 grams).

White sugar (5 grams).

Monosodium glutamate (3 grams).

1.Put 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.

Steps of authentic cold noodles: 1. Cut the beef into large pieces and soak them in cold water to wash them, put them in a pot of cold water and boil them over a strong fire, then skim off the floating blood foam on the surface, and then add soy sauce and refined salt, at this time, you can change to a slight heat and simmer it.

2. Put the green onion and carrot into a special small cloth bag and put it in the pot, when the beef is completely stewed, take it out, put it on the board, and cut it into small slices when it cools.

3. Strain the beef broth slightly and put it in a container for later use.

4. Mix the buckwheat noodles and starch in a certain proportion in a basin, scald them into slightly hard noodles with boiling water, add an appropriate amount of alkali, knead them well, knead them into round strips, put them into a special squeeze cylinder, quickly press them into noodles, and then boil them in a pot of boiling water.

5. After the noodles are cooked, put them in cold water to cool, and some use an electric fan to blow the noodles to cool, and put them in a bowl after they are served.

6. Put spicy cabbage and other seasonal vegetables on the noodles.

Four or five slices of cooked beef, pour garlic and hot sauce (with garlic paste, dried chili noodles, water stirred into a paste), then put fruit slices, shredded eggs, and finally pour beef broth, sprinkle with cooked sesame seeds, drizzle with sesame oil.

Ingredients: about 40% buckwheat noodles, about 60% starch, appropriate amount of beef, seasonal vegetables, apples, green onions, carrots, etc.

Chili noodles, sesame oil, sesame seeds, garlic paste, refined salt, monosodium glutamate, alkali, vinegar, soy sauce and other springs carry an appropriate amount of lead.

Authentic cold noodles are a dish from China that is especially popular in summer. There are many steps involved in making cold noodles, but with the key tips and tricks, you can make cold noodles with excellent texture and taste. First, the noodles are made with high-gluten flour and alkaline water, then the two ingredients are mixed together, kneaded into a dough, and finally rolled into thin sheets.

When cooking the noodles, you need to pour a large amount of water into the pot, heat until the water boils, then put in the noodles, cook until the noodles become soft, and then remove and drain. Next, you need to prepare the ingredients for the cold noodles, which include cucumber, chili, tahini, tofu, etc. Cucumbers need to be peeled and shredded, chili peppers need to be cut into small pieces, and tofu needs to be cut into small pieces or strips.

Finally, mix the prepared noodles and ingredients together, mix well, add the appropriate amount of sugar, vinegar and soy sauce, adjust it according to personal taste, and finally sprinkle with some chopped green onions, coriander and chopped peanuts.

Making authentic cold noodles requires some experience and skill. For example, when making noodles, it is necessary to control the proportion of ingredients and the strength of kneading the dough so that the noodles can be made soft and tough. When cooking noodles, you need to control the cooking time and heat, and do not overcook or undercook.

The choice of ingredients is also important and needs to be chosen according to individual tastes.

All in all, authentic cold noodles are a delicious and delicious food that is perfect for quenching your thirst in the summer. As long as you follow the right steps and techniques to make it, you can easily make delicious cold noodles.

The Li Chun method and seasoning recipe of cold noodles are as follows:Tools Ingredients: 1 serving of fresh alkali noodles, 1 handful of chopped green onions, 500g of peanuts, 50g of salt, 50g of sugar, 50g of pepper, 50g of monosodium glutamate, 1 bottle of light soy sauce, 1 bottle of vinegar, 1 bottle of garlic water, 1 coriander, 1 pot, 1 plate.

1. Fresh alkaline noodles.

2. Bring the water to a boil, put the alkaline noodles into the high heat and bring to a boil quickly.

3. Then scoop it up into a bowl.

4. Quickly pour the pants into the oil.

5. Add salt, sugar, pepper, monosodium glutamate, light soy sauce and vinegar. Add garlic water, a few peanuts, chopped green onions, and coriander, and you're done.

The preparation and seasoning of cold noodles are as follows:

Ingredients: 80 grams of fresh two-knife pork, 100 grams of cold noodles.

Excipients: 3 cloves of garlic, 10 grams of ginger, 3 grams of sugar, 20 grams of red oil, 15 grams of soy sauce, 6 grams of aged vinegar, 1 peppercorn, 3 green onions, 10 grams of cooking wine, appropriate amount of salt.

1. Prepare the raw materials in advance. The meat is selected from fresh two-knife meat, which is solder and cleaned in advance, and the two-knife meat is better formed, the fat and lean meat are more uniform, and the texture is more tender.

2. Put the cleaned two-knife meat in a pot under cold water, add 3 slices of ginger, Sichuan peppercorns, green onion knots, and cooking wine to remove the fishiness, and cook until cooked.

3. Pour a large amount of water into another pot and bring to a boil, then put the noodles into the boiling water to cook. In order to ensure that the noodles do not stick together, it is recommended to put more water.

4. Drain the cooked meat and cut it into thin slices for later use.

5. Remove the cold noodles and put them in cool boiled water to fully disperse them to avoid sticking together, and then drain the water.

6. Finely chop the garlic and cut the green onion into flowers and set aside.

7. Mix garlic, sugar, red oil, soy sauce, aged vinegar, chopped green onion and salt into juice.

8. Pour the prepared juice over the white meat and mix well.

9. Put the mixed white meat on a plate, then put the cooled cold noodles on the side, and mix well when eating.

The recipe and seasoning recipe of cold noodles are as follows:

Ingredients: cucumber, sour radish, ham, cooking oil Luqing, pitted eggs, garlic paste, Korean hot sauce, Sprite, white sesame seeds, light soy sauce, vinegar, noodles, cold water, etc.

1. Shred cucumber, sour radish and ham and set aside.

2. Add 3 grams of oil to a frying pan, boil until it is 70% hot, knock in 1 egg and fry until it is half cooked, turn off the heat and close the lid and simmer for a while, until the egg whites solidify.

3. Put 1 tablespoon of garlic, 2 tablespoons of Korean hot sauce, 1 tablespoon of Sprite, 1 tablespoon of white sesame seeds, 1 tablespoon of light soy sauce and 1 tablespoon of vinegar in a bowl. Before dismantling.

4. Add water to the pot, bring to a boil, put in the noodles, cook until they are broken, put the boiled noodles in cold water and take them out for later use.

5. Mix the sauce and noodles together and stir well.

The recipe and seasoning recipe of cold noodles are as follows:

Spare ingredients: 1 kg of alkaline water, a little bean sprouts, 3 spoons of chili oil, 2 spoons of pepper oil, half a spoon of pepper, 2 spoons of soy sauce, a little salt, 2 spicy millet, half a spoon of sugar, 2 spoons of aged vinegar, 2 spoons of sesame oil.

Method: The first step is to put some rapeseed oil in the wok in advance, heat it, and then let it cool for later use, prepare an appropriate amount of bean sprouts, add water to the pot, wait for the water to boil, put the bean sprouts into the blanching water, you can take it out, the cucumber shreds are ready, and at the same time, the millet spicy is cleaned after removing the root.

The second step is to cut the millet spicy into rings, chopped green onions, ginger and garlic are also prepared, put the minced ginger and minced garlic into a small bowl, mix into ginger and garlic water, prepare an appropriate amount of alkaline water, add water to the pot, and after the water is boiled, put it on the alkaline water surface and start boiling, until it is slightly soft.

In the third step, the noodles can be taken out of the pan, then spread out in a slightly larger container, and the noodles can be picked apart with chopsticks while using a fan, and after the heat is lowered, you can pour in the previously cooked rapeseed oil and mix them well.

In the fourth step, put the previously cut cucumber shreds and bean sprouts at the bottom of the plate, then put in the processed noodles, prepare a small bowl, add chili oil, pepper oil, pepper powder, soy sauce, salt, sesame oil, sugar, plus some green pepper grains and millet spicy rings.

The fifth step is to pour in ginger and garlic and aged vinegar, stir well to form a sauce, pour it on top of the noodles, and finally sprinkle with mustard and chopped green onions, and after fully stirring evenly, you can start to enjoy.

Cooking Tips:

1. Boiling noodles is very critical, boiling the noodles under the water, and you can take them out if they become slightly soft, without waiting until they are fully cooked, because there will be a process of self-ripening and expansion by relying on the residual heat after taking them out, and if you cook them for a long time, the Q bombs on both sides will be lost.

2. The traditional method is to spread out the two sides of the fish out into a relatively large flat-bottomed container, while using chopsticks to pick up, while using a fan to dissipate heat, of course, if you feel that this is more troublesome, you can use cold boiled water twice, the effect is also very good.