Homemade Korean cold noodles

1

Pour the buckwheat flour into the dough bowl, then add the potato starch and wheat flour and mix well.

2

Then add salt and alkali flour and mix well.

3

Use clear water to mix dough.

4

Mix the dough together and knead it evenly.

5

Then cover it with a damp towel and relax for 10 minutes.

6

After relaxing the dough, place it into a dough press.

7

Then adjust the bolts and tighten the cover.

8

The water in the soup pot is boiled, put the noodle press on the pot when the water is boiled, and then twist the handle of the screw to squeeze out the noodles.

9

Put the noodles into the pan and gently stir them up with chopsticks. When the water boils again, the noodles will surface to the surface of the water, cook for 2 minutes, and then fish out.

10

Remove the noodles and put them in a cold basin to cool.

11

Remove the noodles into a bowl after cooling.

12

Use chopsticks to place spicy cabbage, apple slices, eggs and sauce beef on top.

13

Use a spoon to scoop out the soup and pour it on the noodles.

14

Pour the noodles with soup and sprinkle with a little cooked sesame seeds before serving.

15

If you like spicy food, you can also add some fried chili and red oil.

Korean cold noodle soup preparation method: Soup mixture; raw materials; 750ml mineral water, 1 teaspoon soda, 2 tablespoons white vinegar, 1 teaspoon refined salt, 2 tablespoons sugar, 1 tablespoon soy sauce, 25 grams of cucumber slices, 25 grams of shredded onions, 25 grams of green pepper, 30 grams of apple chips, 30 grams of fragrant pear slices, 50 grams of crushed pineapple. Preparation method: Preparation: First put the cut fruits and vegetables into a crisper, then melt the sugar, salt and soda with mineral water, add a proper amount of white vinegar and soy sauce inside and mix well. After mixing well, pour the juice on the fruits and vegetables, and cover the lid of the crisper box into the refrigerator and refrigerate it for 24 hours. (Note: 750ml of mineral water is used for the above raw materials, and the soaked soup can make two bowls of cold noodles. If you need to increase the quantity, you can calculate it according to the quantity of raw materials in the ingredient list, and then add a reasonable proportion of fruits, vegetables and seasonings). Characteristics of cold noodles: beautiful ingredients in color, fragrant fruits and vegetables taste, salty, fresh and sour taste, smooth and muscular noodles, combination of meat and vegetables, cool, delicious and delicious. Warm tips: 1. The noodles should be longer and do not break when squeezing or cutting. Choose a better potato flour, which will taste more muscular and delicious. 2. Apples should be made from hard, sweet, sour and crisp Fuji or Guoguang apples. 3. Sauce beef and spicy cabbage can be made by yourself or bought finished products. 4. When eating, the flavors can be additionally adjusted according to your preferences. For example, for the sweetness and sweetness, saltiness and spicy degree, etc., you can add some extra white vinegar and chili oil to the bowl when eating. White rice vinegar should be preferred for white vinegar, and vinegar essence belongs to chemicals. The acetic acid in it is artificially synthesized and the taste is too sour. It is not recommended to use it. Eating too much chemical preparations is not beneficial to the body. This Korean-style "homemade Korean cold noodles" made with Da Chao Shao is ready for your reference!