Korean simple cold noodles(han guo jian yi ban leng mian )

Korean simple cold noodles

Introduction:

"Korean cold noodles, also known as Korean cold noodles, are one of the traditional Korean delicacies. South Korea, which saw off the plum rain season, has now ushered in the hot summer. Under the hot temperature, cold noodles seem to have become our daily staple food. Korean cold noodles also pay attention to the way they eat: cold noodles used to be eaten in winter, because buckwheat, sweet potato and potatoes are harvested in autumn. Now cold noodles have become a summer diet. Therefore, Korean cold noodles should be served with mustard. The reason is that buckwheat, the main material of cold noodles, is cold food, and the soup is also ice, which is easy to cause cold stomach. Therefore, adding mustard is to make the body warm again. Korean cold noodles have to put eggs, because the yolk of the egg has the function of protecting the gastric mucosa and preventing the damage of supercooled food to the stomach. So libao'er is here to remind the students who love to eat cold noodles and have a bad stomach. Next time you eat cold noodles, you should pay attention to: eat eggs first! A mouthful of meat and a mouthful of cold noodles can relieve summer heat and satisfy hunger! In the scorching summer, Li bao'er certainly wants to teach everyone how to make a refreshing cold noodle at home! Who told us that Bo'er is a convenient kitchen for slimming lazy people! A simple version that you can enjoy at home: cold noodles, Ho Ho, applause! Clap for yourself

Production steps:

Step 1: production process: < br > < br > first, make cold noodle soup, cut ginger and garlic, add sugar and mix well; < br > < br > cold noodle can match sliced beef. The Korean way to eat is with a special charcoal barbecue.

Step 2: pour in a small amount of warm water to melt the sugar and stimulate the fragrance of ginger and garlic; < br > < br > < br > a mouthful of meat and a mouthful of cold noodles can relieve summer heat and satisfy hunger!

Step 3: pour the ginger and garlic juice into 1 liter of water;

Step 4: add vinegar, beef powder, salt, soy sauce seasoning;

Step 5: stir well and put it in the refrigerator for storage;

Step 6: after refrigerated, filter out the ginger and garlic with a sieve and set aside;

Step 7: soak buckwheat cold noodles in water until soft, then put them into a boiling water pot and cook for about 30 seconds;

Step 8: stir the noodles repeatedly in ice water to cool them (this is a common method when cooking noodles, which can make the noodles strong and elastic);

Step 9: put the soaked buckwheat noodles into a bowl and add the side dishes (spicy cabbage, beef slices, cucumber slices, apple slices, etc.) ；

Step 10: pour in the cold soup, top, eat meat!!

Materials required:

Cold buckwheat noodles: 300g

Sauce beef: right amount

Boiled eggs: right amount

Cucumber: moderate

Kimchi: moderate

Water: 1 liter

Ginger: right amount

Garlic: right amount

Fruit vinegar: 50ml

Beef powder: 1 teaspoon

Sugar: 3 teaspoons

Salt: 4 g

Soy sauce: 5-8ml

Note: Korean cold noodles should put eggs, because the egg yolk can protect the gastric mucosa and prevent the damage of supercooled food to the stomach. So libao'er is here to remind the students who love to eat cold noodles and have a bad stomach. Next time you eat cold noodles, you should pay attention to: eat eggs first!

Production difficulty: simple

Technology: seasoning

Production time: 20 minutes

Taste: hot and sour

Chinese PinYin : Han Guo Jian Yi Ban Leng Mian