The recipe for cold noodles, I have a machine for making cold noodles, but what kind of flour is col

1) Korean 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 and side dishes on a plate and sprinkle them like sesame seeds.

2) North Korea's simple method of cold noodles.

Ingredients: 1Soup.

Add a few shredded cucumbers to ginger, chopped green onions, pine nuts, white vinegar, sugar, cooking wine, light soy sauce, salt, cold boiled water, etc. to make a sweet, sour, salty and delicious cold soup, and put it in the refrigerator to refrigerate. (If you like the fragrance of lemon, you can also squeeze some lemon juice into the soup).

2.Ingredients A boiled egg (or omelette), a few slices of sauced beef, shredded cabbage (or lettuce, radish) and a small amount of salt to marinate lightly, two or three slices of pears (or apples, watermelon, tomatoes, etc.), put them in a bowl, add chili noodles and light soy sauce to mix.

3.Noodles are selected from the alpine region of Yanbei, Shanxi Province.

1.Put the cold noodles in boiling water and boil, immediately put them in cold water and rinse them several times.

2.Put the showered noodles in a large bowl, add the ingredients, add a few drops of sesame oil, pour the soup and ice cubes and serve.

The buckwheat noodles are about 40 percent, and the tapioca starch is about 60 percent!

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.

1. The main raw materials of cold noodles are buckbridge cover hall wheat noodles, wheat flour and starch, and cornmeal, sorghum rice flour and potato starch are also used.

2. Generally use beef broth or chicken broth, accompanied by spicy cabbage, meat slices, eggs, cucumber shreds, pear strips, etc. When eating stuffy oaks, first put a small amount of cold soup and an appropriate amount of noodles in the bowl, then add condiments, and pour the soup again after the most sensitive and hidden. The noodles are fine and tough, the soup is cool, sour and spicy.

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.