Chinese Food
Sour and sweet Korean cold noodles
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When I was in college, I was lazy and poor. I didn't have the willpower to get up at six in the morning and go to the canteen to queue up for steamed buns. I didn't have the money to go out to the restaurant. The pancake stand and cold noodle shop at the school gate are places I can afford to visit. A dollar a bowl of cold noodles can make me stick to it until 10 a.m. without hunger. If I have enough food for the month, I'll order a steaming dumpling. It's really very happy. At that time, Mr. and I often took a bite of mince pie, or you pushed me to eat the last bite of beef ramen. That kind of happiness can stand chewing. It seems that we have left for a long time. So, this bowl of cold noodles is also carrying the memory. But no matter how much I renovate the development of spices, it is difficult to find the flavor of that year.
Cooking ingredients
Cooking Steps
Step1:Pour 1500 grams of cold boiled water into the fresh-keeping box. Add salt, sugar, vinegar and raw soy sauce and mix them evenly. Then put the sliced cucumber, lemon, sliced apple, tomato, onion, red pepper and coriander stem into the box. Mix them evenly and then put them into ice storage for cold preservation overnight. Note: the contents of salt, sugar and vinegar are adjusted according to personal needs, because not only everyone's taste is different, but also the saltiness and sweetness of salt and sugar are different. It is suggested to put the seasoning in several times and try more to find the right taste.
Step2:Wash the surface of the native eggs with water. Put the eggs into the pot after boiling with water. Turn the medium heat to boil for seven minutes (it must not be longer than seven minutes. Students who prefer a thinner yolk can only boil for 56 minutes. When boiling, turn the eggs with a spoon more often. It can keep the yolk in the center position.. Put the boiled eggs into ice water immediately. Peel off the shell after cooling. Soak them in the marinade and refrigerate them overnight.
Step3:Before cooking the cold noodles, slice the meat in brine and soak it in the brine for 30 minutes.
Step4:Soak the dry and cold noodles in cold water for half an hour. After the water is boiled, put in the cold noodles to boil and then turn off the fire. Let the cold noodles simmer for 5 minutes, then take out the supercooled water. Wash them repeatedly until the starch paste is cleaned. Drain the water.
Step5:Put the cold noodles in the bowl. Pour in the sweet and sour juice marinated for the first day (you can pour a little red oil on the spicy ones. I like to squeeze some mustard on the cold noodles. It tastes delicious.. Then take out the materials soaked in the fresh-keeping box and spread them on the surface of the cold noodles with pickles. The soft boiled eggs are all decorated with two pieces of beef slices. Sprinkle some coriander leaves and baked white sesame on the surface.
Step6:Cold noodles can be served with their own dishes. I bought cold wheat noodles this time. I don't think it's as delicious as cold buckwheat noodles. I suggest you choose cold buckwheat noodles. In addition, I strongly suggest you put some mustard to try it. It's double delicious. Some recipes will use beef soup head and sweet and sour soup head. But I prefer sweet and sour soup only. Otherwise, the cooling of the oil in the beef soup will affect the taste.
Cooking tips:There are skills in making delicious dishes.
