It's summer and summer. This is the hot, hot weather, and it's the cold, cold side of a bowl of ice, and it's so sweet and sour. But the cold noodles are not thick enough, the cold noodles are not enough, they can't get used to them, they should be made at home, clean and delicious! The key to Korean cold noodles is soup juice, which is the cold-faced soul. It can be bottomed with beef soup, but it's too greasy for the soup to hang on to greasy oil, too greasy to wait to eat, just to look at it, and it's all over. My favorite is soup with water, but it's better to eat with water in the heat! The best match is then made for cold noodles, two spoons, two spoons of sugar, three spoons of pear juice, five spoons of apple vinegar, and appropriate salt, which, according to personal preferences, can be added to the chicken. In addition to good soup, there is a crucial step, which is that cooked noodles must pass cold water many times before the water becomes clear. I'll put it in the freezer for an hour, and I'll pour it on the flexy oatmeal, plus beef chips, pickles, eggs, etc., sour and sweet, smooth throats, ice-cream teeth
