North Korean Cold Side

THE KOREAN-STYLE COLD-FACED APPROACH, MANY OF WHICH ARE BASED ON THE ADDITION OF INGREDIENTS AND SPICES TO PERSONAL TASTES, IS DIFFERENT. THE COLD-FACED APPROACH THAT I'M INTRODUCING TODAY COMES FROM A YANJI ' S TEENAGE AUNT, AND IT'S MORE LIKE A FIELD DROP. LAST WEEK, MY FAMILY ATE THREE MEALS IN A ROW, COOL, STOMACH-OPENING AND DELICIOUS. THE LADY SAID THAT TO EAT GOOD COLD NOODLES, SHE HAD TO MAKE COLD NOODLES WITH THIN BEEF SOUP, AND THAT SHE HAD AN EXCELLENT WAY TO MAKE COLD NOODLES BETTER, I.E. TO ADD A PROPER AMOUNT OF ICE-COLD “SIPPIE” TO THE COLD NOODLES, WHICH I'VE TRIED. THREE KEY STEPS MUST BE BORNE IN MIND: “ONE BUBBLE” (FOR 30 MINUTES WITH COLD WATER BEFORE COOKING), “TWO STROKES” (FOR THE PASTA BEFORE BOILING, THE SLUICE ON THE FACE OF THE NOODLES IS TORN APART BEFORE COOKING, AND THEN THE SLURRY ON THE FACE OF THE NOODLES IS TO BE COOKED IN COLD WATER), AND “THREE OVER-COOLED” (FOR THE NOODLES TO BE COOKED AT LEAST THREE TIMES WITH COLD WATER AND TO KEEP THE NOODLES COOL), SO THAT THE COLD NOODLES CAN BE MADE WITH Q-BALLS, STRETCHES, AND A GOOD TASTE. AS FOR THE RECIPES, THE AUNT SAID THAT THEY SHOULD NOT BE TOO COMPLEX OR TOO NUMEROUS IN VARIETY, THEIR TRADITIONAL INGREDIENTS WERE “CUCUMBERS”, “EGGS”, “VEAL SLICES”, “CURDED EGGS”, “CASETTES”, “PEARS” AND NOT SPICY CABBAGE. THE COLD SIDE OF MY HOUSE HAS BEEN CHANGED SLIGHTLY TO A SPICY CABBAGE BECAUSE I LOVE SPICY CABBAGE. THERE'S NOT MUCH TO TALK ABOUT, ABOVE, SUPER-DETAILED GRAPHICS。

Recipe Recommendations

North Korea cold noodles 500 grams
lean beef 300 grams
cucumber appropriate amount
cooked eggs appropriate amount
Dabaili appropriate amount
spicy cabbage appropriate amount
cilantro appropriate amount
Shallots and ginger slices appropriate amount
salt appropriate amount
white sugar appropriate amount
light soy sauce appropriate amount
white vinegar appropriate amount
sprite appropriate amount
chili noodles appropriate amount
chili oil appropriate amount
Daxi Daniu Pork Noodles appropriate amount

sweet and sour
cook
ten minutes
simple

Steps for North Korean Cold Side

The cold side is replaced by 30 minutes of cold water。

The ripe eggs go to the skin cut in half。

cucumber cut, pear slice。

Beef squirts with open water, remove impurities and blood water, extract it, and pour the water out of the pot。

Two large bowls of water in the pot, with ginger chips and onions, two to three slices of water to heat。

Put it in good beef, cover it, burn it open。

When the water turns, the fire boils the beef。

Scrambled soup and beef, pulled beef out, sliced spare。

In cold beef soup, the color of the soup, the colour of the soup, the colour of the skin, until it's satisfactory, the color is not too deep, it's salty and it's a little bit of an influence. But it's better not to use the old ones instead of the raw ones, because they taste less and the soup is good。

With proper salt, not too much, cold noodles are mainly sweet, and salt use is best managed with one side of it, to be satisfied。

Add white vinegar (no other vinegar, it must be white vinegar)。

Sugar。

I'm going to have to go with the veal powder, which is delicious。

Squirt it with ice. Squirt all the ingredients. It's a crucial step to put the soup in the freezer, which must be cold and cold. We'll put cold noodles in the freezer。

It washes the frozen face with cold water twice and then spreads it with its hands。

The boiler is boiled open, and the cold noodles are boiled for about 1.5 minutes, so it is not too long before the cooked noodles are too soft. You have to use chopsticks to keep it together。

Noodles are cooked with transparency。

Put cooked noodles in cold water, too cold, at least three times, so they cool。

When the noodles are too cold, they are then removed from the surface of the noodles by hand, so that the processed noodles are not sticky and stretchier。

Put the noodles in the bowl。

Code the ingredients。

I'll pour ice-cold noodle soup, and then I'll put a cranberry and pepper oil on it。