The summer weather is hot, recently it is a hot day, the feeling of sweltering heat makes us not comfortable at all, if you can come to a bowl of Yanji cold noodles with ice ballast, immediately cool down the body, that is the greatest happiness nowadays! Sometimes, the realization of a small wish is often the easiest to touch the heart, such as a bowl of cold noodles on a hot summer day!
Cold noodles are more famous, roughly divided into Northeast Yanji cold noodles and Korean cold noodles, the taste is divided into salty and fresh and sour sweet (slightly spicy) taste. One of the keys to the delicious cold noodles is noodles, and the other is the soup, which is to achieve ice-cool, sweet and sour. Cold noodles also have spicy cabbage and apple slices as a side dish, cold noodles pay attention to special tendons, (bite does not feel bad) This is also the characteristics of cold noodles, must be chewy, the top half of the boiled egg and two slices of beef, enough to make you a little surprise and fullness. It is said that the correct way to eat cold noodles is to drink a mouthful of soup first, and then eat cold noodles. #What to eat in July ##我的早餐日记 #
North Korean cold noodles Are not salty today.2
In fact, whether cold noodles are delicious or not, most of them are due to the production of cold noodle juice, and the cold noodle soup juice is ready, and the cold noodles are successful for a long time. In 1993, when I was working in a dog meat restaurant in Harbin, opposite the Harbin National Hotel, the head chef once taught us to make the soup of Yanji cold noodles, after many years still dare not forget, yesterday carefully sorted it out, and personally demonstrated the taste, try to restore the whole process, here to share with friends, like can be collected.
Ingredients needed: 300 grams of dry and cold noodles, 1 cucumber, 1 piece of ginger, 15 grams of spicy cabbage, 2 slices of cooked beef, 1/2 boiled egg, 1 apple
Seasoning: 5 grams of salt, 5 grams of monosodium glutamate, 8 grams of chicken essence, 75 grams of white sugar, 75 grams of rice vinegar, 10 grams of Donggu soy sauce, 5 grams of Korean hot sauce, 1200 grams of water
Production process:
1: Soak the dry and cold noodles in water for more than 2 hours.
It takes about 2 hours to make cold noodles Today's dish is not salty
2: Rub the soaked cold noodles open by hand and rinse well. Bring the wok to a boil with an appropriate amount of water and then add the cold noodles to cook for about a minute, depending on the degree of foaming of the cold noodles, the cooking time is determined. If you soak overnight, cook for about 30 seconds, don't cook too much cold noodles, and keep the texture of the tendons.
Boiled cold noodles Today the dish is not salty
3, fish out the cold noodles too cold, it is best to put it in ice water to soak it, thoroughly cool.
The cooked cold noodles are immediately too cold today's dish is not salty
4: Wash the cucumber (half a stick) with a cross flower knife, peel the ginger and cut into slices. The purpose of the cucumber is to fully soak the flavor of the cucumber into the soup. Then shred the remaining cucumbers. Wash and cut the apples into two slices.
Cucumber cut in four halves, sliced ginger today the dish is not salty
5, prepare a soup bowl, put in the appropriate amount of water, put in cucumber and ginger slices, rely on these two ingredients to soak out the taste, is the magic weapon of cold noodle soup.
Cucumbers and ginger begin to soak today's dish is not salty
6: Add salt and MSG and stir well to melt.
Add salt MSG to boil today's dish is not salty
7: Add chicken essence and white sugar and stir again. The amount of chicken essence should be more, and the cold noodle soup should be drunk with umami.
Put chicken in the soup to open the dish today's dish is not salty
Add white sugar today's dish is not salty
8, put in the East Ancient soy sauce seasoning, if the color is light, you can put a little old soy sauce color.
Seasoned with soy sauce Today's dish is not salty
9: Add an appropriate amount of rice vinegar and stir well until all the spices are melted. The ratio of rice vinegar to sugar is 1:1. You can also use aged vinegar or add a little apple cider vinegar, the vinegar has a stronger flavor.
Put in the rice vinegar today the dish is not salty
10. Put the cold noodle soup in the refrigerator for more than five hours, or add ice cubes, preferably refrigerated to the state of ice water mixture.
Put in ice cubes Today the dish is not salty
9: Put the cold noodles into a bowl, scoop a spoonful of cold noodle soup, add spicy cabbage, cucumber shreds, beef slices, eggs, like spicy can come to more hot sauce. You can also put some white sesame seeds to add flavor.
Serving cold noodles Today's dish is not salty
Cold noodles are made today's dish is not salty
First, cold noodles should be soaked in cold water in advance until they are soft, and then cooked, usually cold noodles should maintain the tendons, and the taste of continuous bites is the standard, of course, they can eat it and cook it slightly soft and rotten, or extend the soaking time, which will also achieve the effect of soft and rotten.
Second, it is said that the cold noodle soup to use the original soup of boiled beef, but after many times the dish does not seem to be beef clear soup, most of them have improved the method, with pure water or cold white open beef powder and other preparations of cold noodle soup, but no one is too worried about whether it is beef original soup, as long as the cold gluten, soup is cold, the taste is appropriate, it is enough.
Third, the taste of cold noodle soup, according to the Korean chef revealed and my personal taste, is not pure sour and sweet, but fresh salty sour and sweet, umami taste is more obvious, there is a problem of taste order. Of course, everyone is in contact with different technicians, there will be discrepancies in the practice, they will feel that they have learned authentically, I just truly restore the facts, the taste or taste it and then evaluate it, I think this method is the right Yanji cold noodles. If you like the sweet and sour flavor a little heavier, you can increase the dosage, like the proportion of spicy flavor and hot sauce.
Fourth, the spicy cabbage used here is a finished product, which is more convenient. The pickling of spicy cabbage is more troublesome, and sometimes the taste is always a little worse, even if the method is correct, it will be different, which is my personal experience. Next time I will share the recipe for spicy cabbage.
Korean cold noodles Today's dishes are not salty from the Internet
The raw materials of Yanji cold noodles are buckwheat flour, wheat noodles and starch, and there are also corn flour, sorghum rice noodles and potato starch, that is to say, there are two kinds of cold noodles, one is ordinary yellow cold noodles, one is buckwheat cold noodles, the color is gray, and the cold noodles of buckwheat are more respected.
In the middle of summer, I took out a bowl of Cold Noodles with Ice Ballast and Steaming Yanji from the refrigerator, looked at the bright red spicy cabbage, the sour, sweet and slightly spicy taste, and suddenly felt that the whole body was much cooler. In the hot season, come to a bowl of yanji cold noodles made by yourself, which is very pleasant!
Thanks for reading, I am today's dish is not salty, super love food catering people, like food friends can add me, welcome to explore the practice of Yanji cold noodles, want to know more cooking tips and catering industry knowledge can leave a message exchange, there are different suggestions can also comment area message, thank you for support! 【Original content Plagiarism must be investigated】