Japanese cold side
By VicentaLakin
COLD-FACED COLD TASTE IS BEST FOR SUMMER DINNER. ALL YOU KNOW ABOUT THE COLD SIDE IS THE COLD SIDE OF KOREA, AND I LIKE THE COLD SIDE OF JAPAN, WHICH IS EVEN STRONGER, WITH WARM AND COLD WATER IMMERSING, AND A TASTE Q BULLET. ADD THE LAST FORKS AND VEGETABLES BEFORE THE JAPANESE LASAGNA, WHICH ARE COOL AND SATISFYING。
Recipe Recommendations
- udon noodles 1 bag
- eggs one
- braised pork 100g
- cucumber half a
- tomato half a
- Beijing onion small half of root
- Chai fish soup 200g
- soy sauce 50g
- Weilin 50g
- sugar 50g
- sesame oil 20g
- spicy oil 20g
- white vinegar 200g
- sweet and sour
- mix
- half an hour
- ordinary
Steps for Japanese cold side
1
The water is boiled in the pot, the face is bubbled in the hot water, which is put in the cold water。
2
Burning wood soup with sugar, raw smoke and smelts, and when it melts, extracts ice-free water. The cooled juice is mixed with sesame oil, hot oil, white vinegar. When the soup cools, the eggcake。
3
Put the omelet in cold, slice it into silk, slice the tomatoes。
4
You'll cut the cucumbers. Before the fork burn slice。
5
Put the noodles in the bowl, put the pork, cucumbers, cucumbers and onions, then pour the soup, and a bowl of the Japanese noodles will be ready。
6
It's finished