Korean cold noodles(han shi leng mian )

Korean cold noodles

Introduction:

Production steps:

The first step: beef soak in cold water, remove blood water, put it into a cold water pot, boil the fire, remove the surface of the blood foam, about a few minutes after boiling, add onion Festival, ginger, pepper, sauce, soy sauce, salt, cooking wine, cook for 1 hours (see beef size) until the beef is ripe and soft rotten.

Step 2: take out the cooked beef, cool it, slice or shred it for use.
Remove the seasoning from the rest of the soup, filter it with coffee filter paper, add vinegar, soy sauce, sugar, salt, mustard oil to taste, and refrigerate it in the refrigerator --- it becomes the soup for cold noodles.

Step 3: cold noodles: < br > boiled buckwheat noodles. After boiling, add the buckwheat flour, cook it according to the instructions, take it out and rinse it under cold water several times until it doesn't adhere. Drain the water and put it in a bowl.

Step 4: Apple (pear), cucumber, Korean cabbage slice or silk, boiled egg slice.
Put the prepared beef slices, apple (pear), cucumber, Korean cabbage slices, boiled eggs in white water on the noodles, and add the cold noodle soup that is cool in the refrigerator. Sprinkle some sesame seeds, sesame oil, like spicy can put some Korean chili sauce. Mustard oil is the best. It tastes more authentic.

Materials required:

Buckwheat flour: right amount

Beef: moderate

Scallion: right amount

Ginger: right amount

Apple: moderate

Korean hot cabbage: moderate

Cucumber: moderate

Boiled eggs: half

Sesame: right amount

Zanthoxylum bungeanum: right amount

Large material: moderate amount

Soy sauce: right amount

Refined salt: right amount

Cooking wine: moderate

Sesame oil: appropriate amount

Mustard oil: right amount

Note: Tips: 1. If you use the soup package attached with noodles, you can also use soup instead of cold water to taste better. 2. If you are afraid of trouble, you can use canned soup. Beef should be made of beef tendon. Beef can be replaced by stewed beef. 3. More water should be used to boil noodles, and the noodles cooked by Tang Kuan will not paste. 4. The cooked buckwheat noodles must be flushed with cold water, for a long time, and grasp it with hands to make it completely cold.

Production difficulty: simple

Process: mixing

Production time: one hour

Taste: slightly spicy

Chinese PinYin : Han Shi Leng Mian