Cold noodles
By VicentaLakin
Recipe Recommendations
- Buckwheat cold noodles 200 grams
- pear two
- Xihongyan half a
- cucumber a
- sauce beef a
- white sesame a small handful
- spicy cabbage appropriate amount
- eggs a
- soy sauce two spoonfuls
- fresh shellfish dew a spoonful
- Meiji Fresh Sauce a spoonful
- apple cider vinegar half a bottle
- salt two teaspoons
- Korean hot sauce a spoonful
- sweet and sour
- cook
- half an hour
- simple
Steps for Cold noodles
1
Take a big bowl, get raw, apple vinegar, fresh bellows, fresh juice, salt, chicken, sugar, and then put in pear juice (a pear with a little water-cleaning machine to make juice)。
2
Add a proper amount of clean water, so that you can taste the salt of the soup, which should be sour and salty. It's cooler than cold soup, preferably with a little ice, so there's no need for ice, so there's no stainless steel。
3
I bought a wet barley noodle, no earlier bubbles, three minutes after the cold boiled, and the cold noodles were cooked with cold water more than a few times until there was no fumes。
4
cucumber slices, red and pears slices, eggs boiled open, beef slices, hot cabbage slices。
5
The cold-faced dry water goes into the big bowl, pours into the cold soup, sets the ready food, and a small spoon of Korean sauce can be eaten。
6
It's 35 degrees of heat outside