Cold noodles, also known as longevity noodles, are named after the need for cold food. They eat it at noon on the fourth day of the first lunar month in Korea, and it is also an indispensable food for their weddings and birthday celebrations. Now you can eat it at any time except programs or customs, especially in summer. The method of cold noodles is very simple. Boil the noodles made of buckwheat noodles for 5 minutes, then remove them and put them into cold boiled water. Drain the water and put it in a bowl. Add the prepared pear slices, cucumber slices, beef and mutton slices and half an egg. Then, add the chilled stock. Don't underestimate this soup stock, it is the essence of cold noodles. It is made of beef, mutton, onion, ginseng, licorice and other materials, and has very high nutritional value. After adding the broth, add some mustard and vinegar, and you can eat. At this time, the cold noodles are not only colorful, pleasing to the eye, soft and delicious, but also cool, spicy and appetizing. Eating a bowl in midsummer is very refreshing. When it comes to Korean cold noodles, we have to say China cold noodles. Actually, cold noodles are almost the same as cold noodles. We also boil the noodles, take them out and mix some vegetable oil, so that the noodles are not only refreshing, but also not sticky. Finally, add some shredded cucumber, mung bean sprouts, Chili oil and garlic juice. In fact, whether it's Korean cold noodles or China cold noodles, the method of cooking noodles is a very key link in whether noodles are delicious or not. Here are three tricks to teach you: First, the water should be wide, that is, there should be more water for cooking noodles, preferably twice as much as noodles, so that noodles can have room to stretch and will not stick to each other. Second, the water needs to be boiled. If the water does not boil the noodles, the taste of the noodles will be reduced, and the noodles will become rotten and the freshness will be insufficient. The third is to add water according to the amount of noodles with different textures, such as wide noodles and thick Lamian Noodles, which are not easy to cook. In order to make them taste ripe but not rotten, add a bowl of water after the noodles are cooked, just like cooking jiaozi. Generally, you can ask once: How to make cold noodles? Answer: Raw materials: whole lean beef, pear or apple, shredded eggs, pickles, pine nuts, buckwheat noodles, coriander and pine nuts. Practice: Boil the whole beef for 2 minutes, then take it out and wash it. Boil 4 cups of water with cook the meat ingredients, put down the meat and cook for 40 minutes. Take out that meat pieces, cool and cutting into thin slices; Filter the beef soup and let it cool. If there is oil slick, skim off the oil slick and put it in a noodle bowl. After the water is boiled, put down the fine flour and cook it, take it out and drain it, then pour it with cold water and put it in the clear soup in the noodle bowl. Add shredded kimchi, pear slices, shredded egg skin, beef slices, fried pine nuts and coriander to the noodles. Supplement: Korean cold noodle materials (6 persons): buckwheat noodles, Chinese cabbage, pickles, pickled radish, cucumber, boiled eggs, pear onions (chopped green onion), red peppers (sliced), lemons (sliced), comprehensive vegetable pickle soup 1 cup and a half soup materials: beef tendon (I use pork tendon instead) 250g chicken. 1 5~6 cloves of garlic and 5 slices of ginger 1 root onion and half a black pepper 1/3 tablespoons of seasoning material: (about 8 cups of disposable paper cup soup) 3 tablespoons of soy sauce salt. Appropriate amount of cooking wine 1 teaspoon of comprehensive vegetable sauerkraut soup: beef tendon is used as soup (I use pork tendon instead), chicken skeleton (I use whole chicken breast with bones) is washed by flying water, and then about 12 cup of water, garlic, ginger, onion and black pepper are added to the pot, and then boiled, and the heat is reduced to about 2. After cooling, the soup is filtered again and the solidified oil is filtered out. After buckwheat noodles are cooked, they will be brewed with cold boiled water (water needs to be changed several times). Generally, the cooled water is washed directly under the faucet, but it is better to slice cabbage and kimchi with cold boiled water and ice cubes for fear that the water is not clean. Slice cucumber, meat, pickled radish, pear and boiled egg. Put Chinese cabbage, pickles, cucumber, meat, pickled radish, pear, boiled egg and pepper on the noodles in turn, then pour in the cooled broth and pickle soup, and finally add some chopped green onion, lemon slices and ice cubes. You can add vinegar or pepper when you eat ... because of the low price, Korean cold noodles are cheap. To make Korean cold noodle soup, you must simmer the beef for a long time, so that the soup will be delicious. Then add proper amount of soy sauce, vinegar, salt, sugar and monosodium glutamate to beef soup (clear soup), and then add 1: 10 ice water (1 cold noodle soup, 10 ice water) to the prepared juice. Next, soak the dry cold noodles in clear water and knead them by hand to make them completely dispersed, and control the water for later use. Then, boil water, add cold noodles, stir with chopsticks from time to time to prevent sticking, and cook for about 1 minute. When they become soft and have no hard heart, take them out immediately, put them into the prepared ice water, rinse them for 3~4 times continuously, drain the water and put them into a bowl. Finally, add a good proportion of cold noodle soup into a bowl filled with cold noodles, and then add braised beef slices, pickles, cucumbers, eggs and ice cubes to enjoy. Cut the beef into three-inch square pieces, first soak the bleeding water in cold water for about half a day, then put the meat in a pot and boil it until it is 70% cooked, and wipe off the bleeding water during this period. Such as ginger, aniseed, wine, red pond, etc. Stew the beef until it is 70% rotten, and then boil enough boiling water in the pot. The soup is light and sweet. Cool the soup to about 4 degrees, slice the beef horizontally, spread it on the cold noodles, pour the cold soup, and then put the apple slices and pickles. Drop a few drops of white vinegar, just one word, fragrant. Then dog meat, in the same order as above, but add more garlic when stewing and skim off the oil slick on the soup. In a word, it is the best technology to prepare cold noodle soup according to personal taste: 1. Put the ice cubes in pure water. 2. Add vinegar, soy sauce, sugar, pepper and salt ... 3. Add onion, ginger, garlic, coriander and cucumber. Be careful with scrambled eggs. Well done! By the way, add some fried onion and garlic juice to make Korean cold noodles have a special flavor: first, cook the noodles made of buckwheat noodles for 5 minutes, then remove them and put them in cold water, drain the water and put them in a bowl, add the pear slices, cucumber slices, beef and mutton slices and half an egg prepared in advance, and then add the chilled soup. Don't underestimate this old soup, it can make the essence of cold noodles. It is made of beef, mutton, onion, ginseng and licorice. After adding the broth, add some mustard and vinegar, and you can eat. This kind of cold noodles is not only bright in color, pleasing to the eye, soft and delicious, but also cool, spicy and appetizing. It's cool to eat a bowl in midsummer. China's cold noodle method: Cook the noodles, pour some vegetable oil and stir, so that the noodles are not only refreshing but also not sticky. Finally, add some shredded cucumber, mung bean sprouts, Chili oil and garlic juice. In fact, whether it's Korean cold noodles or China cold noodles, the method of cooking noodles is a very key link in whether noodles are delicious or not. First, the water should be wide, that is, there should be more water for cooking noodles, preferably twice as much as noodles, so that noodles have room for stretching and will not stick to each other. Second, the water needs to be boiled. If the water does not boil the noodles, the taste of the noodles will be reduced, and the noodles will become rotten and the freshness will be insufficient. Thirdly, it is difficult to cook noodles with different textures, such as wide noodles and thick Lamian Noodles noodles. In order to make them taste ripe but not rotten, add a bowl of water after the noodles are cooked, just like cooking jiaozi, usually once.