Yanbian Korean side

Cold noodles are made of beef soup. So there's no shortage of beef soup to get real noodles. I'm sure the real beef soup doesn't put salt and ginger in it like mine, but I treat it this way more in line with the Chinese stomach, and a few of it doesn't take the taste of soup. Of course you can if you don't like it. If you find it more difficult to cook your own beef soup, you can also replace it with beef powder。

Recipe Recommendations

Corn flour cold noodles appropriate amount
marinated beef appropriate amount
cucumber silk appropriate amount
garlic appropriate amount
eggs appropriate amount
soy sauce appropriate amount
apple cider vinegar appropriate amount
beef soup appropriate amount
sesame oil appropriate amount
chili oil appropriate amount
sesame appropriate amount
spicy cabbage appropriate amount
shallots appropriate amount
coriander appropriate amount

slightly spicy
cook
ten minutes
simple

Steps for Yanbian Korean side

The cold side is soft with cold water, and the places that are stuck together are torn open with their hands, cleaned and dried. ♪ I bought dry noodles so it'll take longer ♪

Beef soup juice pours into the bowl and cools, and if there's oil spills, it's clean

Food products: halogenated beef, spicy cabbage, cucumber, halogened eggs, sesame, garlic, onions, cuisine。

When the beef soup juice cools, two bowls of sugar, salt, white vinegar, raw smoke, onions, spices, garlic paste and sesame oil are mixed。

Half a pot of water is boiled and the cold surface is boiled into boiling water for about two minutes until it is ripe。

Cold water cools, leachs into the leaking spoon, can be washed more often and tasted better。

Put the cold noodles in the made beef soup bowl, and the eggs are cut half open, with cucumber silk and spicy cabbage, halogenated beef with onion aroma and sesame. I like it when it tastes good