Chinese Food
Korean buckwheat cold noodles
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It's a recipe I'd like to make. I've been looking forward to for a long time. It's not that I didn't do it online. I found many bloggers to do it. There are also some food websites to do it. I don't think it's very authentic. Especially when I read some blog posts about adding anise to the bottom of beef soup, I crossed out the web page. Because my former Korean clients told me that Koreans and Koreans don't eat octagons. Even the taste is unacceptable. Finally, I found a recipe written by a Korean, which recorded her 30 years of hard work in cooking. I mean it. It happens that there is this cold noodle in it. But the process is too complicated. I'm lazy. This noodle soup is a mixture of 3 Beef Soup + 1 Chicken Soup + 1 Pork Bone Soup + 1 fish soup. I changed it to beef + pork bone soup. In addition, we need to add water radish pickle juice, summer radish pickle juice and cabbage pickle juice to the soup. There is no pickle at home. I only add pickle juice. Try to add all of them if possible
Cooking ingredients
Cooking Steps
Step1:The brisket was soaked in cold meat for 15 minutes to remove the blood. There are many ways to remove blood. There are hot water blanching. There are also cold water cooking. Of course, soaking is also a common method used by northern people. In particular, non pork meat is the most commonly used.
Step2:Add a few slices of ginger and 1 / 2 onions. Add black pepper. These are deodorized. The effect is very good. There is no cooking wine. Because the cinnamon and beef are not very harmonious.
Step3:Put in enough water without beef. This is very important. Add enough water at a time. This can avoid water in the middle. It will affect the taste and taste of meat.
Step4:Put the beef in the foam when the fire is over. In fact, after the breast is soaked, there is little blood and foam.
Step5:Simmer for two hours. This step is very important. Only when the heat and time are up. The protein in the meat is separated out. The soup taste is beautiful. The soup for cold noodles is clear soup. The fire is too big. It's thick white soup.
Step6:Cut the cucumber. Lazy people can use a planer. The picture shows that I am a lazy man. I deliberately avoided the center part of the cucumber when I planed, because I didn't like the seeds.
Step7:Put in a tablespoon of balsamic vinegar. I used apple vinegar. The vinegar is light, so I used two tablespoons.
Step8:Put in a tablespoon of sugar. Mix well. Don't reduce the amount of sugar. This is the guarantee of sour, sour and sweet cold noodles.
Step9:Put some salt into the cucumber. Marinate until the cucumber wilts. Many people regard cucumber as the surface decoration. In fact, it's not. It's an important component of soup. Sour, sweet and cucumber's fragrance are the important factors of charming soup.
Step10:Peel the pears.
Step11:Cut into thin slices as shown. This sheet doesn't need to be very thin. But it can't be too thick. 23 mm.
Step12:Put the pears in a bowl. Put in a tablespoon of sugar. Pour in 1 / 2 cup and make it. It's about half an hour. This pear water is also one of the taste sources of noodle sou
Step13:Cut the kimchi into 1 * 5cm. Pour in the sesame oi
Step14:Then pour in a spoonful of fried white sesame and mix well.
Step15:The beef soup is boiled and filtered. This is also a necessary procedure. To keep the soup fresh, you need to remove the big onion, black pepper and so on.
Step16:I cook buckwheat noodles in boiling wate
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Cooking tips:There are skills in making delicious dishes.
