How to make cold noodle soup at home

Types of noodles include cold noodles. Cold noodles are a kind of noodles without hot steam. We usually eat hot noodles, but this kind of cold noodles is also very delicious. Its preparation is more special than hot noodles, and its soup base is rather strange. At the beginning, our cold noodles were actually hot noodles, but they became cold noodles only after adding this soup base. So how to make the home-made cold noodle soup?

Korean cold noodle soup is a traditional food of the Korean ethnic group. The main ingredients include mineral water, Korean hot sauce, beef, boiled eggs, apples or pears, sesame seeds, etc. Cold noodle soup is one of the three main elements of cold noodles. Its taste and color will directly affect the overall taste of cold noodles.

Method 1: 1. Main ingredients: mineral water, minced garlic (2 cloves per bowl), ginger slices, sugar (1 spoon), white vinegar (sweet and sour = 2:1), chili powder, salt, seafood soy sauce, and MSG (depending on personal taste).

2. Secondary ingredients: Korean hot sauce, sesame seeds, chives, beef, boiled eggs, apple slices or pears.

3. After the cold noodle soup is prepared, put it into a large beverage bottle and put it in the refrigerator. spare.

4. Cook cold noodles. Soak it in cold water first, then soak it in boiling water for about two minutes before eating, and then rinse it with tap water. Pour over cold noodle soup.

5. Cold noodles are not afraid of being cold. You can put ice cubes in the cold noodle soup to improve the taste.

Soup: Necessary ingredients:

Clear soup, ice water, add some sour rice vinegar, a few drops of soy sauce (not too much), salt, sugar, MSG, a little minced ginger, minced garlic, coriander, cucumber shreds

Secondary ingredients: Add pear slices, apple shreds, pineapple, carrot shreds, and pear shreds as needed.

Preparation 2: Use hot sauce + chili oil + kimchi (spicy cabbage, spicy radish, cabbage, platycodon...depending on personal taste, but there must be at least one) Kimchi: Choose Korean or Korean kimchi, which is sweet and sour and slightly spicy, suitable for eating in soup.

Hot sauce: There are two ingredients for cold noodles hot sauce. One is the hot and sour sauce made by crushing and fermenting fresh red peppers; the other is the traditional Korean hot sauce made of chili powder + applesauce + Korean soybean paste + honey. The two work best together. Chili oil: Use a small bowl to put coarse chili powder with seeds, add a little peppercorns, sesame seeds, and salt, then heat the oil and pour it on top. If you are eating cold noodles, you can also add some shredded onions to the oil and fry them until fragrant.

Method 3 Cold noodle soup production process:

1. Put ice cubes in pure water.

2. Add vinegar, soy sauce, sugar, chili pepper, and salt. You can add more according to your personal taste.

3. Add onions, ginger, garlic, coriander, and cucumber. You can stir-fry the onion and garlic juice to enhance the taste. [1]

Method 4: The soup for making Korean cold noodles is made by simmering beef over low heat.

1 The beef is simmered for a little longer and the soup tastes delicious.

2 Add appropriate amount of soy sauce, vinegar, salt, sugar and MSG to the beef broth (clear soup), then add 1:10 ice water (1 part cold noodle soup to 10 parts ice water) to the prepared soup.

3. Soak the dry cold noodles in clean water and rub them with your hands to make them completely spread out, then control the water and set aside;

4 Bring the water to a boil, add the cold noodles, stir occasionally with chopsticks to prevent them from sticking. Cook for about 1 minute until they become soft and have no hard core. Remove from the noodles immediately and put them into the prepared ice water. Rinse 3 to 4 times in a row, drain the water and place in a bowl.

5. Add the adjusted cold noodle soup to the bowl with cold noodles, then add the braised beef slices, Korean kimchi, cucumber, egg, and ice cubes and enjoy.