[Dangers of eating Korean noodles often]_ Harm _ Harm

[Dangers of eating Korean noodles often]_ Harm _ Harm

Korean cold noodles are a very popular type of noodles. Korean cold noodles are also called Korean noodles. We often see them on the streets.

Korean cold noodle soup is usually chicken soup or beef soup.

The taste is hot and sour, and it is generally hot in summer. In the summer, people often eat Korean cold noodles. Korean cold noodles can improve the feeling of dryness in the human body, and they can also appetite and strengthen the spleen. Here is a detailed introduction to Korean cold noodles.Specific methods: Korean cold noodles, commonly known as Korean noodles, Korean cold noodles, foods made from buckwheat noodles, starch, beef, pepper noodles, carrots and other materials, of which the soba noodles are especially well-known.This is a traditional Korean food that people like.

It is usually made with beef or chicken broth, served with spicy cabbage, sliced meat, eggs, shredded cucumber, and pear sticks.

When eating, first put a small amount of cold soup and an appropriate amount of noodles in the bowl, then add the seasoning, and finally pour the soup again.

Its noodles are fine and tough, the soup is cool, and sour and palatable.

Flavor characteristics Cold noodles were invented by the ancient Chinese Qin Dynasty. In the Tang Dynasty, North Korea was expected, and later it was renamed Korean water-cooled cold noodles, which is referred to as cold noodles for most people.

Cold noodles will always be a popular food in the Korean peninsula or mainland China. In mainland China, Korean cold noodles are popular in too many street snack shops because of their cheapness and fast consumption.

Authentic Korean cold noodles are usually eaten in the summer.

Korean cold noodles are mostly eaten in bowls and served in plates, but cold noodle soup is relatively speaking.

The practice of cold noodles is to cook the noodles, copy the dried noodles with cold water, and add seasonings such as salt, vinegar, and soy sauce, and add green vegetables such as tomatoes and cucumbers as side dishes.

When you eat, mix the side dishes with noodles, and then mix with Korean pickles or pickles, and you can eat.

As for the seasoning, Korean spicy sauce is generally used, but mustard sauce is also used.

As the saying goes: “Chilli hot mouth, garlic hot heart, mustard hot nasal tendon.”

When you have a cold or a stuffy nose, eating mustard will make your nose clear immediately.

The Jilin Yanji area is known as the Korean cold noodles and is called Yanji cold noodles.

Throughout the Korean peninsula, cold noodles are often considered to be food in the northern parts of Hampyeong, Pyongyang and other places.

Yanji cold noodles with hot sauce, less soup, Korean cold noodles-Pyongyang cold noodles have more water, light flavors, Korean cold noodles-cold noodles from other places, special features of Jeolla cold noodles: softer, mixed with shredded vegetables to eat.

The more famous is “Dongtang Cold Noodle”.

The three major noodles can usually be bought in the northeast market, or you can go to the market near the Korean settlements, and you should all be able to buy more authentic noodles.

There are other places . It seems that there are some “fools” in some supermarkets that sell noodles and soups, and buy them and throw them away.

Bought the noodles. If the authentic noodles are finished, put them in cold water and soak them softly, then bake them gently in boiling water. It will be fine soon. Just try one, not hard or tooth decay.Do n’t overcook it. You can only change the Korean version of this noodle when it ‘s overcooked. Take it out and dip it in cold water repeatedly. Do n’t ask with your hands or chopsticks.

For bagged noodles, just follow the instructions on the package.

The standard for good noodles is muscle.

The degree of authentic Korean cold gluten is “extremely difficult to bite.”

After the noodles are prepared, combine one portion according to the size of each bowl, saving time and effort.

Note that preparing the noodles is the last step. If you make it first, it will simmer for a long time and it will be difficult to eat.

Soup is simple!

Ice water, add some sour rice vinegar (not rice vinegar, white vinegar), a few drops of soy sauce (ten million moda), salt, sugar, miso, fried ginger, minced garlic, parsley, shredded cucumber, the above are the essential ingredients!!

You can also add pear slices, shredded apples, pineapples, shredded carrots, etc., as you like, delicious and beautiful!

(Severely recommended Northeast specialty fruit-Apple Pear, also called Pear Apple) This is the clear soup, and the soup is the clear soup in which ice water is replaced by beef bones or beef; the standard of a good soup is: sweet and sour, cool and refreshing, lightDrink soup and drink it, and add a few pieces of ice, one word: cool!

Add: This thing still follows personal tastes, sour and sweet and salty.

As far as Northeast China is concerned, there are two main types of cold noodles, which are actually the taste of soup.

The Yanbian line represents Yanji Da Noodles, with its sweet and sour characteristics, and it is located in Jiliao and most of Heihe. The Jixi line stands for Jixi Da Noodles, with its special characteristics of salty and spicy, Jixi and its surroundings.

Mixing is also the most difficult to control, because good spicy sauce is rare!


Usually home-cooked with hot sauce + chili oil + pickles (spicy cabbage, spicy radish, cabbage, eustoma . Feel free to taste, but must have at least the same) Kimchi kimchi is crispy, a little sweet, and delicious.

The Koreans also like to eat spicy food, which is a kind of spiciness. There is no Sichuan, and the spiciness of the two lakes is domineering. This is the Kimchi in cold noodle soup.There are two kinds of hot noodles, such as hot red peppers, which are fermented with chutney; and traditional Korean hot sauce with chili powder + apple sauce + Korean soybean sauce + honey.

The two work best together.

The chili oil should actually be “oil chili”. Everyone thinks it will be. The method is to use a small bowl to hold the coarse paprika with seeds, add pepper powder, sesame, salt, and then heat the oil and pour on it.The oil fume, the thief is fragrant!

If you specialize in cold noodles, you can also add onion shreds in the oil to make it delicious.

Well, the three major elements are ready, let’s start eating!

Put a portion of noodles in a large bowl, serve with soup, add more shredded cucumbers, add chili sauce, chili oil, and a lot of kimchi, and mix while drooling!

Eat noodles, drink soup, chew ice . sweet and sour, ice cold refreshing, salty and spicy.

On a hot summer day, if you can eat a bowl of cold cold noodles with cold noodle dishes and hot sauce.

It must be beautiful home.

Ha ha!

But you need to prepare some hot milk and stomach medicine, don’t eat your stomach.

Method of making material: About 40% of buckwheat noodles, about 60% of starch, beef, seasonal vegetables, pears, spring onions, carrots, etc.

Chili noodles, sesame oil, sesame, refined salt, monosodium glutamate, alkali, vinegar, soy sauce, etc. each amount.

Cooking method 1: Cut the beef into large pieces and soak in cold water, wash it, put it in a cold water pot and boil it on high heat, skim off the floating blood on the surface, then add soy sauce and salt, and then stew it with a light fire.

2. Put the shallots and carrots in a special small cloth bag and put them in the pot. When the beef is fully stewed, remove it and place it on the chopping board, and shred it when it is cool.

Take a pan and open a small fire, spread the beaten egg thinly on the bottom of the pot, shape it, turn it over, make it into an egg skin, and shred it for later use.

Beef slices are set aside, all two halves of poached eggs are set aside and shredded cucumbers are set aside.

1 pear, chopped shreds, squeeze the rest for later use.

3. Slightly filter the beef broth, cool it, and put it in a container for later use.

4. Mix the buckwheat noodles and starch in a mixing bowl with a certain ratio, blanch the hard noodles with boiling water, add an appropriate amount of alkali, knead them well, stack them into round bars, put them into a special squeeze tube, and quickly pressNoodles[Finished soba noodles can also be purchased directly].

5. Immediately after the water is boiled, cook the noodles in the pot for 40-65 seconds and remove them quickly.

After the noodles are cooked, add cold water and cool them out. Drain the water slightly and place them in the center of the bowl.

6. Put carrot shreds (put in), cucumber shreds (put in), pear shreds, drizzle Korean spicy sauce, put spicy cabbage, and pile them in order in order; five slices of cooked beef, half of waterBoil the eggs and place the egg crusts on the side. Sprinkle with sesame, seaweed, sugar, sesame oil, pine nuts, and top with beef broth. Add the pear juice you squeezed before serving.

7, such as buckwheat plaster, you can use scissors to cut two knives, mix well and eat immediately.

[1]The bar-type foods in Korean are called “guxian” (very vivid?
Lively), cold noodles are usually made with wheat flour and buckwheat noodles or corn noodles, served with clear soup or wonton soup, plus hot sauce, chilli oil, pickles, sesame, fruits, etc. as a dressing.

Cold and light, sour and refreshing, very popular.

The seemingly inconspicuous details of pear juice and pine nuts are often the key to the success of a bowl of cold noodles. In a formal Korean meal, the sweetness of pear juice and the spicy taste of hot sauce are well neutralized, which not only tastes refreshingIt is delicious, balanced in nutrition and easy to operate. It is very suitable for today’s office workers to cook at home.