Liang su Xiang Zhuang su yuan north Korea cold noodles restaurant

The ingredients of Korean cold noodles are: buckwheat noodles 1000g, potato starch 1500g, beef 600g, Chinese cabbage 2500g, pear 500g, shredded eggs 150g, cooked sesame seeds 25g, Chili powder 50g, garlic paste 50g, Jiang Mo 3g, soy sauce 600g, and garlic paste 50g.

Korean cold noodles are characterized by bright colors, smooth noodles and delicious soup.

Teach you how to make Korean cold noodles, how to make Korean cold noodles.

1. Cut the beef into 250g pieces, wash it and put it in a boiling water pot. When it is 80% ripe, add salt and soy sauce and cook it over low heat.

2. Peel the onion, scrape the carrot with a knife, roast it with low fire, put it in a cloth bag, tie the mouth tightly, and cook it in a half-cooked meat pot.

3. When the meat is cooked, take it out and let it cool, and cut it into thin slices 3 cm wide and 5 cm long. Cook the meat's soup is made by filtering reed in a big pot, cooling, and then adding vinegar essence and monosodium glutamate to form a cold noodle soup. The weight of this soup is 5000 grams.

4. Remove the old green leaves from the Chinese cabbage, cut it into 3cm long filaments, add 30g of refined salt, 20g of Chili powder, 30g of garlic paste and 3g of Jiang Mo, stir evenly, and put it in a porcelain jar for natural fermentation for 2 days to obtain the salted Chinese cabbage.

5. Remove the pedicel, peel and core of the pear and cut it into thin slices for later use. 30 grams of Chili powder, 20 grams of garlic paste, mixed with a little cold noodle soup, made into porridge, which is sauce.

6. Dissolve the alkaline water with 30 grams of warm water, stir the two kinds of flour evenly, and add 1250 grams of boiling water to make instant noodles.

7. Press the noodles into noodles with a cold noodle machine and put them in a boiling water pot. When the surface is shiny, take them out with a big colander, let them cool, put them in a laundry list to control the water, then put them on a chopping board, break them into strips of about 50 cm, and put them into balls and bowls. 8. Put a pickle hat in the bowl, pour in 1 tablespoon sauce, add a little meat slices, 2-3 pear slices and shredded eggs, sprinkle with sesame seeds, pour in cold noodle soup and pour in sesame oil.

Key points of making Korean cold noodles:

1. When cooking beef, boil it with high fire and skim off the blood foam;

2. Ironing should be hard but not soft to prevent adhesion;

3. When the noodles are cooked and fished out, it is advisable to have cold water several times without mucus.

The answer comes from China Food Network official website.