Korean cold noodles(chao xian leng mian )

Korean cold noodles

Introduction:

"A bowl of cool and refreshing cold noodles is a real enjoyment! I think the main feature of Korean cold noodles is that they are made of buckwheat flour and starch, as well as corn flour, sorghum rice flour and Shidou starch. Then there is cold noodle soup, beef soup or chicken soup, and then put some chili, beef slices, eggs, apple slices, sesame oil and other spices on the noodles. The combination of the two is not only cool and fragrant, but also sweet and fresh. What is orthodox? Ha ha ~ I think because of the problem of residence, there are some similarities. It is not necessary to have the same raw materials. It is OK to reflect its national characteristics. As a matter of fact, cold noodles are also one of the household dishes of the Korean compatriots. The auxiliary materials used, such as pickles, are also common dishes at home. Therefore, in addition to the processing method of noodles and the blending of soup, these auxiliary materials should be at will. Today, I don't dare to say that the cold noodles I made represent the style of the region. It's mainly in line with my own taste, just delicious. At the same time, it is also suggested that the friends who are going to try to make cold noodles, although there are no pickles and chili sauce at home, these materials can be easily bought in the supermarket, which can help you get twice the result with half the effort! "

Production steps:

Materials required:

Noodles: 350g buckwheat flour and starch (4:1 ratio)

Beef: 200g

Sugar: 1 tsp

Refined salt: right amount

MSG: right amount

Scallion: 1

Ginger: 3 tablets

Carrots: 1 / 4

Cucumber: 1 / 4

Cabbage: moderate

Pickled radish: right amount

Cooked eggs: half a piece

Chili sauce: 2 tbsp

Chili noodles: 2 tsp

Minced green onion: 3 tbsp

Mashed garlic: 1 tsp

Sesame: 1 tsp

Sesame oil: appropriate amount

matters needing attention:

Production difficulty: unknown

Process: boiling

Production time: 20 minutes

Taste: Original

Chinese PinYin : Chao Xian Leng Mian