Korean cold noodles
Step 1 . All ingredients at the bottom of the cold noodle soup are as shown above: put all ingredients in the picture into the pot together. The water does not exceed all ingredients, heat them with high fire, skim the foam, and turn to medium and low heat to stew for 1 hour. You can make more cold noodle soup at one time, put it in the refrigerator and take it as you eat.
Step 2 . Prepare all ingredients.
Step 3 . Apple vinegar doesn't taste very sour, so you can put a little more when seasoning.
Step 4 . After the soup is cooked, filter it out with a strainer. The ingredients can be thrown away, leaving the soup for standby.
Step 5 . Cool the cold noodle soup, add 1 teaspoon salt, 3 teaspoons sugar, 8 teaspoons apple vinegar, half a teaspoon Da Xi Da, 1 teaspoon soy sauce, and then put it into the refrigerator to freeze or refrigerate.
Step 6 . Boil water in the pot, put the cold noodles in, and remove them after 1 minute.
Step 7 . Wash the cold noodles with cold water twice, and wait until the cold noodles are completely cool and taken out for standby.
Step 8 . Put the drained cold noodles, pear shreds, cucumber shreds, tomato slices, beef slices just cooked with the bottom of the soup, half an egg and sesame seeds in the bowl. If you like spicy food, you can add spicy cabbage and Korean chili sauce.
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