Korean cold noodles(han shi leng mian )

Korean cold noodles

Introduction:

"Korean cold noodles and Korean cold noodles, although both belong to cold noodles, there is a big difference in food ingredients. Although the two countries belong to the same Korean Peninsula countries, they share the same ancestry and the same origin. Over the past decades, due to the huge differences in living standards, they have not shared the same food structure in the past. At present, they only have something in common in terms of spicy food. It's not easy for North Korea to wrap its belly. It's so hard to talk about the diet, just like 30 years ago. South Korea is very different. The diet is not only exquisite and refined, but also nutritious. Even the way of making ordinary cold noodles is nutritious. But North Korea still only stays at home, making it with the oldest soy sauce sour soup, which has very low nutritional value and far different taste! Today, this kind of "Korean cold noodles" is just the most basic, more authentic, Korean family style cold noodles. There are many kinds of Korean cold noodles, including seafood, vegan, and fruit flavor. However, due to the limited ingredients, let's take the simplest and most basic to deduce! This kind of cold noodles is half meat and half vegetable, but it tastes good, and it's easy to make. It doesn't need expensive raw materials. On this basis, it can evolve many kinds of cold noodles. It's also very practical and practical. I usually like this kind of cold noodles, so I'll make it with the one I'm most familiar with! "

Production steps:

Step 1: pour buckwheat flour, potato starch and wheat flour into the mixing basin.

Step 2: add 1g salt and 1g alkali to mix well.

Step 3: mix the three powders with cold water.

Step 4: make a hard dough.

Step 5: cover the dough with plastic wrap and relax for 30 minutes.

Step 6: put it on the panel and roll it with a rolling pin

Step 7: roll the dough into dough, dust the dough, fold it, and cut it into thin strips with a sharp knife.

Step 8: then cook in boiling water.

Step 9: cool the cooked noodles immediately with cold water.

Step 10: put it into a bowl and set aside.

Step 11: pour soda into the box.

Step 12: measure two tablespoons of white rice vinegar in one glass.

Step 13: pour the rice vinegar into the box.

Step 14: two spoonfuls of soy sauce are also put in the same quantity with wine cup.

Step 15: pour in the soy sauce.

Step 16: add another teaspoon of salt.

Step 17: finally, put in two tablespoons of sugar.

Step 18: mix well with a bottle of mineral water with a steel spoon.

Step 19: slice three vegetables and three fruits with a knife.

Step 20: put the soup into the refrigerator and soak for 4 hours.

Step 21: in the cold noodles prepared in advance.

Step 22: stack half a cooked egg, 3 slices of sauced beef, 3 slices of apple, and 20 grams of homemade kimchi.

Step 23: after stacking the ingredients, pour on the cold soup soaked in fruits and vegetables.

Step 24: Sprinkle with cooked sesame and enjoy. At this point, all operations are completed.

Materials required:

Buckwheat flour: 100g

Potato flour: 100g

Wheat flour: 100g

Alkali noodles: 1g

Cold water: moderate

Mineral water: 1 bottle

Soda: 1 teaspoon

Cucumber: moderate

Onion: right amount

Pepper: right amount

Apple: moderate

Pear: right amount

Pineapple: right amount

Cooked sesame: right amount

Pickles: 20g

Beef: 3 slices

Cooked eggs: half a piece

Salt: 1g

White vinegar: 2 tbsp

Soy sauce: 1 tbsp

Sugar: 2 tbsp

Note: 1. The strength of three in one dough is very low, and the dough is relatively fragile after it is combined. Most Korean families have a noodle press. Noodles are extruded, but they can also be cut with a knife. Therefore, be extra careful when cutting, otherwise, it is easy to break. However, after cooking, the noodles are too cold but full of toughness, which is the characteristic of this noodles. 2. There are three kinds of vegetables and fruits for soaking soup, which are the most basic ingredients for making Korean cold noodles. When making, it is best to use fresh fruits and vegetables. Fresh pineapple has a stronger flavor after soaking. However, due to the season, the market raw materials are out of stock. I use canned pineapple, but I can do it reluctantly. It is suggested to use fresh pineapple. 3. The soup must be soaked for a long time to make it taste authentic. When it is soaked, it should be refrigerated to make it taste more fragrant. The noodles in the cold soup taste more smooth. 4. The ingredients of noodles should not be too much. And five kinds of raw materials are essential, that is, beef, pickles, apples, sesame and eggs, which are the basis of authentic Korean cold noodles ingredients. If you change them randomly, you will lose the flavor of Korean cold noodles. In addition, do not put carrots and other raw materials, which will make the taste of cold noodles greatly reduced.

Production difficulty: ordinary

Process: mixing

Production time: several hours

Taste: sweet and sour

Chinese PinYin : Han Shi Leng Mian