<h3 class="pgc-h-arrow-right">
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<h3 class="pgc-h-arrow-right" > the main ingredient</h3>
Bitter buckwheat flour 150 g
< h3 class= "pgc-h-arrow-right" > excipient</h3>
Sauce beef 1 small piece
1 cucumber
Half a pear
Half an apple
1 egg
6 slices of cabbage
<h3 class="pgc-h-arrow-right" > seasoning</h3>
Table salt 20 g
2 tablespoons of vinegar
MSG 20 g
Chicken essence to taste
1 small piece of green onion
Ginger 3 g
1 tbsp garlic
2 octagons
A little peppercorns
1 small piece of cinnamon
3 coriander
White sesame seeds to taste
2 tablespoons of white vinegar
Sugar 20 g
1 tbsp paprika
<h2 class="pgc-h-arrow-right" > the practice of cold noodles in North Korea</h2>
Material Collection Diagram:
1. Slice the ginger and cut the green onion into strips
2. Put a small amount of peppercorns, ginger slices, shredded green onion and large ingredients into the pot, pour 2-3 cups of water (depending on the amount of cold noodles) to a boil, then cook for about 5 minutes on low heat, turn off the heat when the soup becomes reddish
3. Strain out the seasoning and pour the juice into a bowl. When the juice is slightly cool, add the cold noodle juice seasoning in turn, so that the sweet and sour noodle juice is ready, and then refrigerate it in the refrigerator for about 1 hour
4. Place the cabbage in the container, spread the salt evenly on its surface, then close the lid and marinate for 2 hours
5. After marinating, pour out the brine, cut the cabbage into strips, minced garlic, chopped green onion, and ginger
6. Mix the green onion, ginger, garlic, monosodium glutamate, chicken essence, paprika and shredded cabbage and let stand for about 10 minutes
7. Cook the noodles and cold water at the same time (emphasis yo!) This is different from the usual noodle cooking method. Heat over medium heat until water boils, cook for 2 to 3 minutes, then turn off the heat and simmer for a few minutes, then use chopsticks to taste the no hard heart and cook well
8. During the cooking of the noodles, cut the cucumber into strips, slice the pear and apple, and cut the cooked egg in half
9. Slice the marinated beef and mince the parsley and set aside
10. Immediately cool the cold noodles with cold boiling water
11. Pour the chilled noodle juice into a bowl and add the cold noodles
12. Place beef, cucumber shreds, pear slices, kimchi, coriander foam, apple slices on the cold noodles in turn, put cooked eggs in the middle, and finally sprinkle white sesame seeds and you're done
<h2 class="pgc-h-arrow-right" > cooking technique</h2>
1, making this noodle is still relatively time-consuming, mainly to a certain amount of time to pickle kimchi and ice cold noodle juice.
2, the amount of seasoning of the noodle sauce should not be stuck to the amount above me, because the amount is mainly according to personal taste. Because everyone has different requirements for the sweetness and sourness of the opposite, when putting the dough sauce seasoning, you can taste it while putting it on the side and taste the taste that you feel satisfied.