North Korean Cold Side
By VicentaLakin
The cold side is the traditional Korean food and is made of wheat flour or wheat flour (which also uses corn paste, sorghum and euphemism). The Korean people have a tradition of eating cold noodles at noon on the beginning of the month or on their birthday, a day that, according to folklore, is long and thin, which augurs well for a long and long life and is therefore known as “long life”. The Han people used to call it the "boxed face" when they saw that the device to suppress the cold face was wood。
Recipe Recommendations
- surface appropriate amount
- cucumber appropriate amount
- pear appropriate amount
- persimmon appropriate amount
- white sesame appropriate amount
- eggs appropriate amount
- kimchi appropriate amount
- soy sauce appropriate amount
- white vinegar appropriate amount
- white sugar appropriate amount
- salt appropriate amount
- soy sauce appropriate amount
- sprite appropriate amount
- sweet and sour
- cook
- ten minutes
- simple
Steps for North Korean Cold Side
1
We're going to make the barley water soft。
2
Ice water。
3
Eggs washed。
4
Cook。
5
Egg skinning。
6
调汁:盐，白糖，醋，生抽，酱油，雪碧，Ice water。
7
Pear slices, tomatoes slices, fragrance slices。
8
Cucumber Chess。
9
Egg slices。
10
The barley noodles are boiled with water and cold water。
11
Put it in。
12
Done。North Korean Cold Side Make Tips
The raw materials of the koreans are mostly wheat, which, according to modern medical evidence, is rich in nutrients and has the effect of reducing blood resin and cholesterol and softening blood vessels. Cracked beef blades, egg silks and peared eggs, apple chips and pear chips were put on them, and they tasted so good。