How do you make cold noodles? What materials do I need to put in??

The easiest way to do this is to cook the noodles (the slightly thicker ones are the dandan noodles.) Then put it in cold water and fish it out, mix the noodles with oil, cut some cucumber shreds (soybean sprouts are also OK) and put them aside for later use, seasoning: appropriate amount of salt, monosodium glutamate vinegar, sesame paste, and then fry some pepper oil, chili oil, peanuts are fried and mashed, and then mix these materials together, if you like to eat sweet, you can also add more sugar, and finally mix the noodles, vegetables and seasoned ingredients together OK.

It's delicious, delicious and hassle-free.

1. Buy the kind of noodles that specialize in cold noodles from the vegetable market, and don't buy the wrong one.

2. Steam in batches. Very particular, put gauze on the steaming plate, if the gauze is wet, the noodles should be sprinkled (otherwise they will stick together when steamed), and the noodles should be spread evenly, otherwise some noodles will not be steamed. One pound of noodles is steamed twice, and it is steamed in a pot the same size as a stir-fry pot.

Steam for about 10 minutes.

3. Spread out and blow cold immediately after steaming.

4. Cook noodles, pay attention, you must fish up when the pot is boiling, otherwise the noodles are too sticky and not delicious. If you put a little salt in the water, the noodles will taste better.

5. While cooking the noodles, prepare cooked oil in another pot, put a small amount of salt in the oil, put the noodles directly inside, blow hard with an electric fan on the side, and mix with two pairs of chopsticks at the same time while blowing.

The noodles that are mixed out can be eaten when they are cold, and they must be mixed evenly, otherwise the noodles will stick together.

Our house mixes peanut butter, vinegar and toppings. You can do whatever you want with the toppings, so think for yourself.

First of all, cook the noodles, put them in a relatively large container, put some oil and salt and mix well, and put them next to the fan to blow them to cool.

Prepare some shallots, shredded cucumbers, mustard and peanuts.

At the end, you can add your favorite seasoning.

The basic seasonings needed to make cold noodles are: sesame oil, sesame paste, chili noodles, sugar, soy sauce, monosodium glutamate, vinegar, garlic paste (or garlic water), minced ginger (or ginger juice), chopped green onion, etc.

Basic ingredients for cold noodles: beef broth or chicken broth, minced radish in sauce, shredded jellyfish skin, spicy cabbage, dried shrimp, mung bean sprouts, sesame seeds, cucumbers, green bamboo shoots, sliced meat, egg celery, etc.

The ratio of seasonings and ingredients depends on individual taste and the number of noodles.

Cold noodles are a traditional Korean folk noodle dish, among which soba noodles are especially famous.

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

The main ingredients of cold noodles are white noodles, soba noodles and 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.

Cold noodles are usually made with soba noodles, wheat flour, and starch; There are also those with cornmeal, sorghum rice flour and potato starch. The production process is: dough extrusion, heating and cooking, cooling and soaking.

1. Mix buckwheat with flour and potato starch mixture (4:1) in proportion, and then add the dissolved flour soda to the blender with salt and water for stirring. Cold noodles do not need to be proofed during the production process, and they are pressed immediately after mixing.

2. Add about 5 kg of water for every 10 kg of material, and the stirred dough should be soft, elastic, non-sticky, and the dough should be smooth; The color of the cold surface is light yellow, there is no white knot, the surface is smooth and transparent, and the thickness is uniform;

3. Soak in cold water for 4 hours to observe, the expansion of cold noodles does not exceed the original times; Straight strips, smooth taste.

How to make cold noodles:

Ingredients: 30% wheat powder, 20% soba noodles, 50% mung bean starch.

Accessories] a boiled egg (or fried egg), a few slices of sauced beef, cabbage (or lettuce, radish) shredded and lightly marinated with a small amount of salt, two or three slices of pears (or apples, watermelons, tomatoes, etc.), add chili noodles and light soy sauce, and a little edible alkali.

Steps] 1. After mixing the wheat flour, buckwheat flour and mung bean starch in the above proportions, slowly pour boiling water with edible alkali into the flour with one hand, stir the flour with chopsticks in the other, and blanch the flour into a uniform dough.

2. Take an appropriate amount of clean cold water and put it aside, dip your hands in cold water to mix the dough into a dough, the softness of the dough is slightly softer than that of hand-rolled dough.

3. Cover the mixed dough with a damp cloth and let it rise for about 1 hour, and the function of proofing is mainly to reduce the strength of the dough.

4. Roll the proofed dough into strips with a diameter of 8 10cm and press them into noodles with a noodle extruder.

Supplementary instructions] 1. Wheat flour plays a role in making the noodles gluten, soba noodles play a role in binding, and mung bean starch plays a role in making the noodles smooth.

2. The prepared noodles can be cooked directly in the pot, or they can be dried and put away and then cooked.

How to cook cold noodles

Put the noodles into the boiling pot and stir constantly, about two boils, boil until the noodles are cloudy, then put them in cold water to cool, and then take them out and drain the water.

The main ingredients of cold noodles are: buckwheat flour, wheat flour and starch, but also cornmeal, sorghum rice flour and potato starch.

Cold noodles are one of the traditional foods of the Korean people. Korean cold noodles are famous for their unique flavor. The main ingredients of this cold noodle are soba flour, wheat flour and starch, but there are also cornmeal, sorghum rice flour and potato starch such as twigs.

The cold noodles are not only cool and fragrant, but also sweet and fresh. Add beef broth or chicken broth to eat, and then put some pepper, chili, beef slices, eggs, apple slices, sesame oil and other seasonings on top of the noodles.