Colored Cool Face
By VicentaLakin
The cold face, also known as the “overwater”, the cold face (the cold side here is just a popular term, not the true Korean side in the three north-eastern provinces), refers to the cold noodles, which are known as the “cold poaching”, and is said to have originated before Tang Dynasty, who burned their tongues while eating west of the mountain with his lover. A lot of regions in the world have cold noodles, which are prevalent in summer
Recipe Recommendations
- mushrooms the 2
- carrots one
- purple potato the 2
- cucumber one
- pumpkin appropriate amount
- water appropriate amount
- pork appropriate amount
- flour 500G
- vegetable oil appropriate amount
- Jiang appropriate amount
- salt appropriate amount
- sesame oil appropriate amount
- vinegar appropriate amount
- chives the 2
- soy sauce appropriate amount
- soybean paste appropriate amount
- Oil poured chili appropriate amount
- salty and fresh
- cook
- an hour
- ordinary
Steps for Colored Cool Face
1
Let's start with a pot of water. And then take the potato to the skin, and the pumpkin slices on the steam pot for 15 minutes, and then start the noodles。
2
Put the potatoes and the pumpkins in the flour with their hands and pour them into the right amount of water, so that the noodles can be reconciled。
3
Let's wake up. We're getting ready for the cold noodles。
4
cucumbers and onions all cut silk, spare。
5
Carrot Chess, water spare。
6
Meat and mushroom slices, onions, fried in a frying pan, more sauce, soy sauce. A little more salt。
7
Put a thin face on my family's little crusher。
8
Home moms are all handy. I wouldn't. It's convenient for a small crusher to cut his face off。
9
You can cook noodles in a pot if you cut them, and you know how to cook them for three to five minutes。
10
With fresh water that had been dryed up, the fresh noodles were taken over, with a little fragrance。
11
Plus vegetables and meat sauce, if the salt, the oil, the spicy, the vinegar, the sauce。
12
The mix is even。