Who will mix cold noodle soup, the recipe for cold noodle soup

Search the world of food There are a lot of cold noodle recipes to choose what you like.

1. 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 according to personal taste.

2. Secondary ingredients: Korean hot sauce, sesame seeds, chives, beef, boiled eggs, apple slices or pears.

3. After the cold noodle soup is prepared, put it in a large drink bottle and put it in the refrigerator. Spare.

4. Boil 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. 5. Cold noodles are not afraid of cold, you can put ice cubes in cold noodle soup to improve the taste.

Soup: Must Ingredients:

Clear soup: Ice water, add some sour rice vinegar, a few drops of soy sauce (not too much), salt, sugar, MSG, a little minced ginger, minced garlic, coriander, shredded cucumber.

Secondary ingredients: Add pear slices, shredded apples, pineapples, shredded carrots, shredded apples and pears according to personal conditions.

Meat soup: Clear soup with ice water replaced with beef bones or beef 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.

One of the three elements - mixing.

Home-style production: with spicy sauce + chili oil + kimchi (spicy cabbage, spicy radish, cabbage, bellflower......It depends on personal taste, but there must be at least one).

Kimchi: Korean or Korean kimchi, sweet and sour, slightly spicy, suitable for soup to eat.

Hot sauce: There are two ingredients for cold noodle hot sauce, one is a fermented chutney sauce made with fresh red peppers; One is the traditional Korean hot sauce of chili powder + applesauce + Korean soybean paste + honey. The two work best together.

Chili oil: Use a small bowl to hold coarse chili powder with seeds, add a little peppercorns, sesame seeds, salt, and then heat the oil and pour it on top.

Ingredients need to be prepared for cold noodle soup: 100g of sugar, 55g of Xinhua rice vinegar, 15g of Kuanyin soy sauce, 8g of salt, 500g of cold white kai, appropriate amount of cooked sesame seeds, appropriate amount of sesame oil, and half a head of garlic. It is divided into 3 steps, and the following is the detailed operation of preparing cold noodle soup:

Steps.

Mix seasoning and refrigerate.

Sugar, vinegar, soy sauce, boiled water, salt. Mix in a large bowl. Add chopped garlic, sesame seeds, sesame oil, a small amount of shredded cucumber, minced coriander, and refrigerate.

Cook cold noodles and rinse with cold water.

Boil cold noodles in an underwater pot and cook for 2-3 minutes, remove them, put water in them and rinse them repeatedly.

After controlling the water, add the cold noodle soup.

A bottle of mineral water, one-third of cucumbers, four quarters of green peppers, one-quarter of an onion, one-quarter of an apple, four quarters of a pear, 2 grams of baking soda, two spoons of rice vinegar, a spoonful of light soy sauce, an appropriate amount of sugar, and an appropriate amount of salt. <

Cold noodle soup recipe: a bottle of mineral water, one-third of cucumbers, four-quarters of green peppers, one-quarter of onions, one-quarter of apples, four-quarters of pears, 2 grams of baking soda, two spoons of rice vinegar, one spoonful of light soy sauce, appropriate amount of sugar, appropriate amount of salt.

You can drink the soup of cold noodles. In many countries, including Korea, Japan, and China, cold noodle soups are widely consumed, especially during the summer months. The soup of cold noodles usually consists of noodles (usually soba or malt noodles), a variety of vegetables, and meat, to which various seasonings and sauces can be added.

Cold noodle soup is a refreshing food that helps people keep their bodies cool in hot weather.

Cold noodle soup not only tastes good, but also has many nutrients. Cold noodle soup is a low-calorie, high-nutrition delicacy. Both soba and malt noodles are rich in protein, vitamins, and minerals.

Vegetables and meat provide additional nutrients such as fiber, protein and iron. Cold noodle soup can help people maintain good health, especially when they need to replenish water and energy during the summer rock season.

In addition, cold noodle soup has many characteristics of food culture. Korea, Japan, and China all have a rich cold noodle culture, such as Korean cold noodles, Japanese cold noodles, and Chinese small jelly noodles. These cold noodles all have unique flavors and cultural backgrounds, and are well worth trying.

In short, cold noodle soup can not only be drunk, but also has a good taste, rich nutrition, and a rich culture of jujube residue. During the summer months, cold noodle soup is an ideal option that can help people keep their bodies cool and healthy. <>

Ingredients: about 40% buckwheat noodles, about 60% starch, beef, seasonal vegetables, apples, green onions, carrots, etc. Appropriate amount of chili flour, sesame oil, sesame seeds, garlic paste, refined salt, monosodium glutamate, alkali, vinegar, soy sauce, etc.

Cooking method:1Cut the beef into large pieces and soak them in cold water, put them in a pot of cold water and boil them over high heat, skim off the floating blood foam on the surface, and then add soy sauce and refined salt, at this time you can change to simmer over low heat.

2.In addition, 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 and put it on the cutting board, and cut it into small slices when it cools.

3.Strain the beef broth and serve and set aside.

4.Mix buckwheat noodles and starch in a certain proportion in a basin, scald them into a slightly hard noodles with boiling water, add an appropriate amount of alkali, knead them well, fold them into round strips, put them into the squeeze cylinder of the skillful dry special call wide and noisy system, quickly press them into noodles and then boil them in a pot of boiling water. After the noodles are cooked, they are put into cold water to cool, and some noodles are cooled by an electric fan, and then put them in a bowl and serve them on the table.

5.The noodles are topped with seasonal vegetables such as spicy cabbage.

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