When I want to eat some food with soup on a hot day, I always retreat, and I am afraid that the air conditioner will not stop sweating. At this time, a bowl of cold soup, sour and sweet cold noodles will always come to my mind. A mouthful of noodles entrance, ice cool. A mouthful of soup into the throat, sweet and sour through the heart. The hot summer weather recedes all around you, and the happiness of summer is so simple!
Cold noodles should be delicious, be sure to make the soup base fresh and creamy, and the embellishment of kimchi makes the sweet and sour soup more complementary. The soba noodles should also be soft with full toughness, and the elastic noodles can further highlight the freshness of the soup base. So how to make a bowl of sweet and sour cold noodle soup, in fact, only need a little time and skill. Practice sharing:
<h1 class="pgc-h-arrow-right" > North Korean cold noodles
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Ingredients required: Beef 500g, pear 1/2, 1/2 apple, 1/2 cucumber, 1 egg, 1 cinnamon, 2 star anise, 3 slices of ginger, 1 spring onion, 15ml light soy sauce, 40ml white vinegar, 10g sugar, 15g salt, 150ml sprite, 200g cold noodles, 50g spicy cabbage.
Step 1: Blanch the water. After washing the beef, remove the blood foam from the pan in cold water.
Step 2: Cook the soup. Simmer the blanched beef and shallots, ginger and star anise for an hour. Then let the cooked beef broth sit at room temperature and set aside.
Step 3: Boil the eggs. Cook two or three eggs until fully cooked (about 13 to 15 minutes).
Step 4: Prepare the dishes. Cucumber shredded, apples and pears washed and peeled and cut into chunks set aside.
Step 5: Mix the soup. Start making the soup base by mixing salt, sugar, white vinegar, soy sauce and Sprite, then add the cooled beef broth and apple pears, put them in the refrigerator and refrigerate for over an hour.
Step 6: Cook the noodles. Slice the cooked beef and set aside. Boiled noodles (I use fast-serving cold noodles, just cook for five minutes.) If you buy dry and cold noodles, you need to soak them in cold water for half an hour before cooking. ），
After cooking, drain and rinse with cold water two or three times (you need to rinse through the water repeatedly until there is no foam).
Step 7: Finished product. Remove the pears and apples from the base, add two or three spoonfuls of soup to the bowl, then spread the beef, cucumber shreds and spicy cabbage evenly over the noodles. Finally, divide an egg in two and place it on top. A bowl of cold noodles that are cool and the tip of the tongue is ready.
The coldness of cold noodles is very critical, because cold is a crucial factor in the improvement of the taste of noodles, so the soup base must be refrigerated, even with ice. The more elastic the noodles, the more they complement the cool soup base, so don't cook the noodles for too long. A sweet and sour soup base is the key to refreshing. On this autumn and summer day, should you use a bowl of cold and cold noodles with cold and cold noodles to give summer a parting party?
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