Cold noodle production process:
1. Soak the cold noodles in cold water for 15 minutes, and pull the adhesion part away;
2, the soaked cold noodles 0.35 kg (175 grams) with boiling water boiled for 10 seconds to fish out and rinse;
3, put the cold noodle code in the cold noodle bowl into a small mountain shape, put two slices of pear 0.1 kg (50 g), half an egg, two slices of beef 0.1 kg (50 g), kimchi 0.07 kg (35 g), cucumber shredded 0.15 kg (75 g) in the middle of the cold noodles, put 0.03 kg (15 g) of cold noodle sauce on top, garnish with coriander, pour 1.2 kg (600 g) of cold noodle soup;
The preparation process of cold noodle soup:
1. 20 kg of mineral water, plus 0.9 kg of vinegar essence (450 g), 3 kg of cotton sugar (1500 g), 0.1 kg of salt (50 g), 0.1 kg of monosodium glutamate (50 g), 1 kg of beef soup (500 g), 0.3 kg of Donggu soy sauce.
2. Beef soup: beef tendon meat 10 kg mineral water 30 kg coarse salt 1000 g Donggu soy sauce 1.5 bottles of large bottles of simmer for 60 minutes on low heat
3. A large pot of soup bags [pineapple slices 2.5 kg (1250 g), garlic 0.1 kg (50 g), pat ginger 0.1 kg (50 g), pat coriander 0.2 kg (100 g), pepper 0.1 kg (50 g), celery 0.1 kg (50 g) cucumber 300 g]
4: Put the soup bag into the mixed mineral water and freeze.
