Yonbong's golden and cold side
By VicentaLakin
I'll eat cold noodles to Yengkin. Shun. Cold noodles
Recipe Recommendations
- sweet and sour
- cook
- ten minutes
- simple
Steps for Yonbong's golden and cold side
1
the real north korean cold side uses three sides: a fine powder of 30 per cent (dough effect), a barley flour of 20 per cent (compassion use) and green bean starch of 50 per cent (sliding). when mixed, the water boils. the face is covered with cold water and face, softer and softer on hand. when the face is pacified, it stops for an hour (reduces the sex of the noodle), swung into eight to 10 cm in diameter, put in a standing noodle squeezer, squeezed directly into the boiling pot, and started to stir, about two rolls, with the noose coming out, cooling the bowl2
A cold-faced bowl with a flat-rated beef noodle soup and a halogenated beef chip, Korean pickles, cucumbers, eggs, pine melon sesame and the rest of the food and ice3
Cold paste soup: I'm going to spend more than two hours with a little beef fire (the longer the better), and then I'm going to add soy sauce, vinegar, salt, sugar, smelt, and then I'm going to add ice water to my well-modified juice (approx. 1:10) with pure water, preferably filtered, or cucumber cucumber ginger garlic, which is going to be rinsed out in cold noodles (if you like a lemon, you can squeeze some lemon apple juice into the soup)