North Korea cold noodles(xiang xi tu jie chao xian leng mian )

North Korea cold noodles

Introduction:

"There are many ways to make Korean cold noodles. Many of them add ingredients and condiments according to personal taste, so the taste is different. Today, I introduced this cold noodles method from a Xianzu aunt in Yanji. It should be more authentic. Last week, my family ate three meals in a row, which was cool and appetizing. This aunt said that if she wanted to eat delicious cold noodles, she had to use the soup boiled with lean beef to make cold noodles. Moreover, she also had a unique way to make the cold noodles more refreshing, that is, to add an appropriate amount of iced "Sprite" when making cold noodles soup. I've tried this one, which is amazing. Three key steps should be kept in mind when cooking noodles: "one bubble" (soak in cold water for 30 minutes before cooking), "two rubs" (rub the soaked noodles loose before cooking, and then rub off the mucus on the surface of the noodles after cooking. These two rubs are all carried out in cold water), "three overcooling" (cook the noodles with cold water for at least three times to ensure that the noodles are cool thoroughly). Only in this way can the cold noodles be q-elastic, tendons and taste good . As for the ingredients, aunts said that they should not be too complicated, nor too many varieties. Their traditional ingredients generally include 'shredded cucumber', 'shredded egg', 'sliced beef', 'cooked egg', 'coriander' and 'Dabai pear', without spicy cabbage. My cold noodles changed a little, and I changed the egg skin into spicy cabbage, because I love spicy cabbage. I don't want to talk much. I want noodles. I want a detailed illustration. "

Production steps:

Step 1: soak the cold noodles in cold water for 30 minutes in advance.

Step 2: peel the cooked egg and cut it into two and a half.

Step 3: cut the cucumber and slice the pear.

Step 4: blanch the beef with boiling water, remove impurities and blood, take out, and pour out the water in the pot.

Step 5: pour 2 large bowls of water into the pot, add ginger and scallion, 2-3 pieces, heat the water.

Step 6: add the boiled beef, cover and bring to a boil.

Step 7: when the water boils, turn the heat down and cook the beef.

Step 8: cool the soup and beef, remove the beef, slice and set aside.

Step 9: put the soy sauce in the cool beef soup, adjust the color of the soup, add a little soy sauce, until you feel satisfied with the color, the color is better not too dark, the soy sauce is very salty, adding too much will affect the taste. But it's better to use the smoked soup instead of the raw one.

Step 10: add an appropriate amount of salt, not too much, cold noodle soup is mainly sour and sweet, the amount of salt should be controlled, it is best to add while tasting, to achieve their own satisfaction.

Step 11: add white vinegar.

Step 12: add sugar.

Step 13: add Da Xi Da beef powder, this seasoning is very tasty.

Step 14: add ice sprite and mix all ingredients. Put the prepared soup in the refrigerator until cool. This is the key step. Cold noodle soup must be cold to enjoy. Put the cold noodle soup in the refrigerator.

Step 15: wash the soaked cold noodles with cold water twice, and then rub the cold noodles with hands.

Step 16: bring water to a boil in the pan, put in the cold noodles and cook for about 1.5 minutes. Don't take too long, otherwise the cooked noodles will be too soft. Or stop stirring chopsticks to prevent adhesion.

Step 17: the noodles are transparent when cooked.

Step 18: put the cooked noodles in cold water and cool them for at least 3 times to make them cool.

Step 19: after the noodles are too cold, rub off the mucus on the surface of the noodles by hand. In this way, the processed noodles will not stick and become more muscular.

Step 20: put the noodles in the bowl.

Step 21: add ingredients.

Step 22: pour in the cold noodle soup, sprinkle with coriander and chili oil, and a bowl of pure Korean beef soup is ready.

Materials required:

Korean cold noodles: 500g

Lean beef: 300g

Cucumber: moderate

Cooked eggs: right amount

Dabai pear: moderate

Hot cabbage: right amount

Coriander powder: appropriate amount

Scallion and ginger slices: appropriate amount

Salt: right amount

Sugar: right amount

Soy sauce: right amount

White vinegar: right amount

Sprite: right amount

Chili noodle and chili oil: appropriate amount

Daxi beef powder: right amount

Note: I didn't mark the standard amount of seasoning, because everyone's taste is different, and the requirements for sour, sweet, salty and spicy are also different, so when adding seasoning, it's better to taste while adding, which is more in line with personal taste. Personally, I prefer sour and sweet, and my son likes light, so every time I make a good soup, I have to add some sugar in my own bowl And vinegar.

Production difficulty: simple

Process: boiling

Production time: 20 minutes

Taste: sweet and sour

Chinese PinYin : Xiang Xi Tu Jie Chao Xian Leng Mian