How to cook the soup with cold noodles in Northeast China? Why are the dishes cooked at home not as delicious as those cooked in restaurants?

Thanks for asking. Speaking of cold noodles, cold noodles are a special food handed down from generation to generation by Koreans and are regarded as one of the best delicacies. Buckwheat is an important part of cold noodles. Cold noodles taste cool, cool, smooth and tender, and become people's favorite food because of their sweet, sour, spicy and fragrant flavor. After eating cold noodles, they are flexible and chewy, cool and light, and the soup is lubricated. When they are spicy and salty, they can spit out immediately, and then they are chewed with cold noodles (Korean kimchi, spicy cabbage, beef, shredded cucumber, boiled eggs and coriander), which greatly increases the appetite. In addition, cold noodles are economical and affordable, and ordinary people can accept them.

Let's eat in Yanji, China, which should be more authentic. With two bottles of glacier beer, it's absolutely cool!

Next, I will teach my friends how to cook cold noodles at home! The cold noodles made according to my method are very refreshing, which is a taste that many people can't make after searching hard. In fact, as long as you master two essentials, cold noodles are delicious and simple, and ingredients are common at ordinary times. The whole process takes less than ten minutes. The prepared cold noodles are soaked in cold water for half an hour, and then rubbed by hand. If you are in a hurry, you can cook it directly and rub it later, but the soaked noodles are better. Boil the water in the pot, turn off the fire, scald the soaked cold noodles in boiling water for one minute, and then take them out. Rub it in cold water again. Then rinse and soak in ice water. At this time, we began to prepare cold noodle soup. The three elements of cold noodle soup are that there should be ice water in the soup and more vinegar. It is best to add a few drops of soy sauce to rice vinegar, not too much. Then add a little salt, sugar, monosodium glutamate and Jiang Mo. You can also add some pear slices, shredded apples, pineapples or shredded carrots according to your personal preference. There are many ways to make cold noodle soup. You can make it according to your favorite way to see if the ingredients at home meet your taste. When the ingredient soup is ready, you can sprinkle some baking soda into the pot, which is the key secret of eating cold noodles. You can try it if you don't believe me. Noodles in soup with a little baking soda will be very refreshing. Then you prepare some shredded cucumber, coriander, chopped green onion and tomato slices and put them on cold noodles. You will find that many vegetables have a fresh fragrance immediately, and they are more nutritious and taste better. They are really delicious. Some people like vegetables on the surface, but vegetables taste better in soup. Tip: You must master the amount of baking soda powder, just a little bit, and rubbing it with two fingers is enough. You can't eat if you put too much. The secret of delicious cold noodles is actually as simple as that. Let's do it quickly. Some people may worry that a small amount of soda water is harmful to our health. In fact, we use some edible baking soda powder, soda biscuits, steamed bread and fried dough sticks at home, which are harmless to the body and can be used with confidence.

To tell the truth, it is impossible to put bone fresh agent in cold noodle juice at home. It is too expensive or even more troublesome to cook soup with beef bone mixed with cold noodle juice! The hotel makes a large amount of cold noodle juice at a time, so in order to refresh yourself, you must put bone freshener, a small bag can make 10 Jin soup, and then put sweet and sour sesame Chili powder. No one in the fridge can see it!

Tell you how pure Koreans from North Hamgyong Province in North Korea make cold noodle sauce, and compare with you! Choose beef bone strips and beef tendon meat and cook them in a cold water pot. Add ginger slices, onion and salt, stew until the broth is thick, and let it cool. Take out bone strips, tendons and bone soup, filter, dilute with cold water, add pear slices and radish slices, add vinegar and sugar of 1:2, add a spoonful of baking soda, stir well, and put it in the refrigerator for one night. When cooking cold noodles, soak the cold noodles in soft water for two minutes, put them in a bowl, add cold noodle juice with ice cubes, and add beef tendon slices, boiled eggs, tomato slices, sesame seeds, coriander, shredded cucumber, pickled bracken or spicy cabbage. If it is Korean cold noodles, the cold noodle juice is not sweet and sour, just beef bone soup+beef tendon meat+prawns+mussels or clams+pickled radish perilla!

Note: First, bone soup must be filtered, which is to clear the soup. Second, if the cold boiled water is finished, putting a spoonful of baking soda is the secret of good taste. Thirdly, pear slices and white radish slices with sufficient moisture must be chilled overnight, and the umami taste of pears and radishes will be released in this night's chilling, which is called cold pressing! Fourth, the sweet and sour mouth is adjusted by itself. The principle of sour-sweet ratio 2: 1 is years of experience. Fifth, cold noodles are divided into Korean and Korean flavors. North Korea is sour and sweet, South Korea is salty and fresh, but the basic soup and beef are the same.

First, cold water.

Second, a little shredded cucumber.

Third, a little sugar.

Fourth, oyster soup.

V. kohlrabi

Six, two pieces of beef sauce.

Seven, Su Wei.

Eight, a little Chili sauce.

Nine, a little rice vinegar.

10. Sprite (Coca-Cola is OK),

Eleven, eggs (cooked) half.

12. Cool the oyster soup in the refrigerator for later use.

thirteen

Cook the cold noodles to medium level, and then wash them with cold water twice.

Fourteen, put less sesame oil.

53 years ago, our family opened a cold noodle shop. The cold noodle restaurant used to be particularly delicious, but now it's gone. At that time, the cold noodle soup was all boiled beef nuts, two barrels of chicken soup, beef nuts with meat caps and beef tripe cabbage pickles, Chili oil monosodium glutamate, and there were no other messy dishes and a large pot of water. Now it's so delicious to eat and press. The cold noodle restaurant now is simply incomparable. Now the cold noodle soup in the restaurant has no taste at all, but it is spicy.

How to cook cold noodles in Northeast China?

This question is especially suitable for me to answer.

Because I just finished it. Today, my sister's house, then my sister, and all three of us had cold noodles in our house, which was quite delicious.

Let me tell you something about my skills in making cold noodles.

Cold noodle sauce blending

I made it sweet and sour, and the ratio of sweet and sour in it was 1 than 1, but it was more.

You should also add more salt, such as soy sauce, white sesame, chicken essence, white sesame chicken essence and minced garlic. With or without pear juice. After you make it, try the salty soup of cold noodles, which is more salty than normal, so it will be delicious in cold noodles.

The cold noodles should be soaked for about an hour, then scalded with boiling water. Open a bowl of cold water on the first day, and then open it again. Just put them in cold water and throw them in cold water several times.

I'm Xiangxiang Ruitong. I hope my answer can help you.

Last night, I went to eat Korean food with my best friend and saw a cold noodle in the northeast at the next table. I also prepared some. My best friend, who loves meat but is not fat, says that eating noodles is not cost-effective. Dozens of bowls of cold noodles and pieces of meat. Let me cook noodles at home. While ordering, I asked the waiter about the practice of cold noodles in Northeast China and decided to try them at home. Authentic northeast cold noodles have beef. If you are in a hurry to eat, you can use ham sausage instead. The menu is for two people ~

Longbaobao Chen Nuo (Chen Xiaoying) Northeast Cold Noodles

Prepare a clean bowl and add vanilla vinegar, sugar, soy sauce, salt and appropriate amount of ice water.

Melt the sugar and salt and put them in the refrigerator. You can taste the taste and flexibly increase or decrease the ingredients of cold noodle soup according to the taste. If you have time to cook beef, you can add beef soup to make cold noodle soup.

This is another material for making cold noodles.

Boil a pot of boiling water, add180g of dried noodles and cook until there is no hard core.

The red carp egg noodles I used, boiled for 3 minutes, are very thick. Stir with chopsticks when cooking to prevent sticking together.

Cooked noodles have been fished out of cold water twice and soaked in cold water for a few minutes.

Control the moisture, wrap the noodles into balls by hand and put them in the noodle bowl.

Wash and shred cucumber, peel and shred pear, slice tomato, slice sausage, and cut eggs in half after cooking. If there are apples, add some shredded apples.

Put ham sausage, shredded cucumber, tomato, shredded pear and shredded mustard on the noodles, and put half an egg in the middle.

Sprinkle with cold noodle soup, sprinkle with sesame seeds and eat.

Selling dozens of bowls of cold noodles outside can be done at home. The cost is only a few dollars, and the steps are super simple.

Smooth, energetic and cold northeast cold noodles

1. You'd better buy noodles made of high-gluten flour. It would be better if you could buy cold noodles. It doesn't matter if you don't.

2. Cold noodle soup flexibly adjusts the amount of ingredients according to the taste.

It's getting hotter and hotter, and it's time to eat cold noodles again. The cold noodles we ate in the restaurant felt delicious, but we couldn't make the taste of the restaurant at home. In fact, the reason is very simple. One is that the restaurant is more professional, and the restaurant uses more cold noodles, and some use beef bone soup to make cold noodles soup. Plus, they put a little more seasoning such as refreshing or monosodium glutamate, so it tastes particularly fresh and has an unspeakable taste. In short, it is.

In fact, as long as we use snacks, we can also make better cold noodle soup than our restaurant. The practice of cold noodle soup is actually not difficult. It is nothing more than a sweet and sour taste, as long as it is modulated according to your own taste. The preparation method of cold noodle soup: put sugar, honey, sesame, soy sauce, white vinegar, salt and Chili powder into a bowl, add cold water and stir evenly, then put the prepared cold noodle soup in the refrigerator to make it taste cooler.

There is no specific requirement for the proportion of seasoning used in cold noodle soup, as long as it is added according to your own taste. If you like sweet and sour taste, you can add more white vinegar and sugar or honey. If you like salty taste, you can reduce the amount of white sugar and white vinegar and add more salt. This can be matched at will. The taste is not worse than the restaurant, at least you can eat with confidence.

How to prepare Korean cold noodle soup? Why is the food cooked at home not as delicious as that cooked in Xianzu restaurant? There is no doubt about this problem, that is, the seasoning in the hotel is not available at home, but the formula ratio of soup is available in the hotel, which has been verified many times. If it's not delicious, you can't take it out for the guests to eat. Therefore, no matter what you do at home, it is almost chicken ribs compared with hotels, but it is not absolute. There are many ways to make your own cold noodle soup, and everyone makes it differently. Let me introduce the method of making cold noodle soup at home!

The ingredients of cold noodle soup are: 5 kg of cold water, sugar 1 kg, half a bottle of vinegar essence, 2 liang of refined salt, 2 liang of monosodium glutamate, a little soy sauce, a little soy sauce to taste sweet and sour, and a little soy sauce to color. Slice a cucumber, peel two slices of ginger, two slices of coriander and one slice of lemon, soak them in cold noodle soup 12 hour, and put them into the soup after preparation.

Many people like to eat cold noodles, and the general ingredients may be very clear, but the taste of cold noodle soup is still very different. In fact, the most important thing is the proportion of ingredients. When Korean families in the northeast cook cold noodles, there is also a saying that what is put first and then what is put. Today, I will share the blending skills of authentic chicken cold noodle soup.

I. Materials and Selection of Materials

3 kg of mineral water, 2 1g of salt, 9g of monosodium glutamate, 9g of fresh beef powder, 45g of soy sauce, 90g of sugar and 6g of edible baking soda.

Vinegar 30g (recommended by Wynn): Sprite 150ml, cucumber 45g, apple 60g, pear 45g, ginger 15g.

Second, practice.

1. Soak 9g of Daxida beef powder for three hours, then cook it, then put clear water in the pot, then put 9g of Daxida beef powder in water and cook it for 30 seconds until the fresh ingredients are completely dissolved, and then rinse it with cold water immediately.

2. put the cooked soup in the refrigerator and ice it. Just let it cool, you don't need to freeze it completely.

3. Prepare a container, preferably a sea bowl. Take 6g baking soda, put it in first, and then it is also a crucial step.

Take out the chilled soup and set it aside.

5. Pour 30g of Wynn King vinegar into a small bowl, and then pour it directly on baking soda (don't be afraid, foaming is normal, it is an acid-base neutralization reaction, and friends who have studied chemistry know it).

6. Immediately pour the soup into the soup bowl, pour Sprite into the bowl, and rush into the cold noodle soup.

7. Then put 2 1g salt in (be sure to put salt before monosodium glutamate), and then wait for 3 to 5 minutes before putting 9g monosodium glutamate.

8. Next, please add about 90g of sugar and taste it while putting it. If you like sweet and sour mouth, put more sugar, if you like salty mouth, put more salt, but as a principle, put it while tasting.

9. Sprinkle chopped 15g ginger, chopped shredded cucumber 45g, sliced apple 60g, sliced pear 45g, cooked sesame seeds and Korean hot sauce on it. If you don't like it, you can add a few drops of Chubang soy sauce to adjust the color (adding too much will make the soup lose its sweet and sour taste)

10. Wrap the prepared cold noodle soup with plastic wrap and put it in the refrigerator for more than 12 hours, preferably 0 degrees, up to 4 degrees.

1 1. Then, put the cooked cold noodles in, and a bowl of delicious cold noodle soup will be successful!

Third, matters needing attention

1. Blend in strict accordance with the weight ratio and in strict order, otherwise it won't taste good.

2. Don't put baking soda in the cold noodle soup first, put it in a bowl and then react with vinegar.

3. Cold noodle soup is wrapped in plastic wrap and then chilled, otherwise it will not taste good.

Soak beef noodles in cold water for three hours, then boil them in water for 30 seconds, and then pour them in cold water immediately.

When eating, don't eat less cooked sesame seeds and Korean hot sauce, otherwise the taste will be much worse.

6. When eating, beef, shredded cucumber, eggs and other accessories, coriander and other spices can be put as appropriate.

7. Because the weight of each ingredient in cold noodle soup is sensitive to the proportional value, novice friends should not add it like experienced hands by feeling. It is best to weigh it with an electronic scale before adding it to ensure that the prepared cold noodle soup tastes as expected, otherwise even dogs with poor taste may not drink it.

Cold noodle soup is cool, hot and sour, delicious and affordable, especially when it is hot. It is really a pleasure to serve a bowl of cold noodles. The soup of northeast cold noodles is made of beef bone soup with vinegar, chicken essence, sugar and salt. As long as you master the skills, you can make delicious cold noodles at home.

Cold noodles are a kind of traditional food deeply loved by everyone. They are sweet and sour, refreshing and appetizing. It's getting hotter and hotter now, and I don't want to eat. I want a bowl of cold noodles. The soup is cold. It's so enjoyable. I also like to eat northeast cold noodles. Many people will cook it at home, but it is always not as delicious as what is sold in restaurants. That's because I haven't mastered the skills yet. Let's share how to make soup with cold noodles in Northeast China.

First, the production steps of northeast cold noodle soup 1. Ingredients: 500 grams of beef soup, 70 grams of sugar, 7 grams of salt, 5 grams of soy sauce, 70 grams of white vinegar, baking soda 1 gram, one cucumber, appropriate amount of coriander and one green pepper.

There are many ways to make soup with cold noodles. Everyone does it differently, but beef bone soup is better. Wash fresh beef bones and beef and soak them in water for half an hour.

3. Wash ginger and onion, slice ginger and cut onion. After beef bones and beef are soaked, wash them with clear water, blanch them in cold water, add ginger slices, scallions and yellow wine, boil them over high fire, skim off the floating foam, blanch them and rinse them off.

4. Put the beef bones and beef into the pot, add appropriate amount of water, add ginger slices, boil over high fire, and simmer for two hours. If there is floating foam, clean it up in time. After the time is up, add soy sauce to color, continue to stew for a few minutes, and remove the beef bones and beef.

5. Pour out the cooked soup and let it cool. After cooling, add three times as much water as the soup. We will use 500 grams of beef bone soup to taste, add salt, sugar and white vinegar to taste, and don't put too much seasoning.

6. Wash the cucumber, don't cut it off, wash the green pepper, remove the seeds, cut it in half, wash the coriander, put it all in the soup, finally add baking soda, stir it evenly, put it in the refrigerator, freeze it out, then remove the vegetables, and the soup of cold noodles will be ready.

Second, why are the cold noodles cooked at home not as delicious as those cooked in hotels? 1, and the cold noodles cooked at home are not as delicious as those cooked in hotels. It is because the soup of cold noodles is not ready, but the soup of cold noodles is the soul of cold noodles. It is best to use beef bones and beef for cold noodle soup, which is authentic and delicious. Choose fresh beef bones and blanch them in cold water. The soup is delicious.

2. When beef bone soup is seasoned, don't put too much seasoning, otherwise it will affect the taste. If you want cold noodles to be more refreshing, you should put a little baking soda, which is also the secret of cold noodles' refreshing. After adjusting the taste, put it in the refrigerator for refrigeration. It's best to refrigerate the ice residue, so it tastes better.

The cold noodles you want to make are delicious. Besides cold noodle soup, noodles are also very important. Noodles are made of buckwheat noodles, potato flour and white flour. One third of the noodles should be scalded with boiling water, and the noodles should be harder. Add a little alkaline water to the noodles, so that the cold noodles are smooth and smooth.

Summary: the soup is cool and sour, appetizing and refreshing, and the production is very simple. It is not difficult to make cold noodles as delicious as a restaurant at home. As long as you master the skills, proportion is very important. If you make cold noodles and noodles, you can make delicious cold noodles.