THE KOREAN-STYLE COLD-FACED APPROACH, MANY OF WHICH ARE BASED ON THE ADDITION OF INGREDIENTS AND SPICES TO PERSONAL TASTES, IS DIFFERENT. THE COLD-FACED APPROACH THAT I'M INTRODUCING TODAY COMES FROM A YANJI ' S TEENAGE AUNT, AND IT'S MORE LIKE A FIELD DROP. LAST WEEK, MY FAMILY ATE THREE MEALS IN A ROW, COOL, STOMACH-OPENING AND DELICIOUS. THE LADY SAID THAT TO EAT GOOD COLD NOODLES, SHE HAD TO MAKE COLD NOODLES WITH THIN BEEF SOUP, AND THAT SHE HAD AN EXCELLENT WAY TO MAKE COLD NOODLES BETTER, I.E. TO ADD A PROPER AMOUNT OF ICE-COLD “SIPPIE” TO THE COLD NOODLES, WHICH I'VE TRIED. THREE KEY STEPS MUST BE BORNE IN MIND: “ONE BUBBLE” (FOR 30 MINUTES WITH COLD WATER BEFORE COOKING), “TWO STROKES” (FOR THE PASTA BEFORE BOILING, THE SLUICE ON THE FACE OF THE NOODLES IS TORN APART BEFORE COOKING, AND THEN THE SLURRY ON THE FACE OF THE NOODLES IS TO BE COOKED IN COLD WATER), AND “THREE OVER-COOLED” (FOR THE NOODLES TO BE COOKED AT LEAST THREE TIMES WITH COLD WATER AND TO KEEP THE NOODLES COOL), SO THAT THE COLD NOODLES CAN BE MADE WITH Q-BALLS, STRETCHES, AND A GOOD TASTE. AS FOR THE RECIPES, THE AUNT SAID THAT THEY SHOULD NOT BE TOO COMPLEX OR TOO NUMEROUS IN VARIETY, THEIR TRADITIONAL INGREDIENTS WERE “CUCUMBERS”, “EGGS”, “VEAL SLICES”, “CURDED EGGS”, “CASETTES”, “PEARS” AND NOT SPICY CABBAGE. THE COLD SIDE OF MY HOUSE HAS BEEN CHANGED SLIGHTLY TO A SPICY CABBAGE BECAUSE I LOVE SPICY CABBAGE. THERE'S NOT MUCH TO TALK ABOUT, ABOVE, SUPER-DETAILED GRAPHICS。
