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Reprinted from 762874460 at 10:51 on March 22, 2010 Reading (loading. ..) Comments (0) Category: Health Care
weather is getting hot. Do not want to eat? Too lazy to cook?
make simple yet refreshing bowl of cold noodles, just to meet your requirements. You are gone, Beijing , Yanji cold Museum, Museum of New River side, each to this season, all tumbled crowd.
the north of the strengths of this pasta, but make simple noodle, junior of the country's production methods, taste habits, food, and great variety. Such as Sichuan's Tianjin's
cold noodles in China as early as the Tang Dynasty was invented, and it is said to Wu invention. Legend of the Tang Dynasty Empress Wu did not enter the palace before , due to Wu and Lovers eat Shanxi faces burned my tongue, so they have developed a new way of eating cold noodles. The cold noodles are also known as
poet Du Fu once wrote a, advising people to vote in the beads. over the water and scouring, it will naturally give more
teach you the following several cold noodles with local characteristics, so you eat your fill this summer!
Beijing sesame noodle
summer, in Beijing, did not eat a few sesame cold noodles, because it save trouble and cool. Long period of time, sesame cold noodles
Beijingers eat, must- have Banhao sesame, pepper oil, garlic juice, Vinegar, cucumber, according to personal taste can also be prepared on radish sesame salt and water. In addition, there is the essential thing - the fans, noodles cooked over water, and then fan blowing goal is to smooth and not sticky noodles.
sesame noodle mix with a variety of spices entrance, first of all feel the cold, followed by sesame incense, pepper and incense, fragrant sesame, and garlic, cucumber incense, big appetizing.
Material: mechanism section or from the roll of dough can be, sesame, cucumbers (or small carrot, celery), salt, cold water, vinegar and garlic.
approach: Take a bowl, pour the sesame paste, blended with a little salt and cold water (the salt amount in a little stir into the cold water, dissolved from their own), stirring with chopsticks gently clockwise until the water stain into the sauce, add a little salt and cold water, stir to mud-like when you can; noodles cooked with water over cold water, bowl, side by side electric fan blowing turn pick; the cucumber cut into filaments such as radishes can be selected and then shredded, peeled, boiled celery with hot water and then cut at the end; bowl noodle end-to-table, sprinkle cucumber or small radish, celery, etc., pour vinegar, garlic, doused with a good tune then spoon sesame, edible after mixing with chopsticks.
Sichuan chicken noodle chicken noodle
a traditional snack of Sichuan, has a significant impact in Sichuan province. This mechanism can choose cold noodles noodles into boiling water , cook, cook can not cook too soft, remove and sprinkle hot plate on the case after the cooked vegetable oil a little, shake it loose rapid cooling, to the mutual non-adhesion and so far has been cool to call it noodles.
chicken noodle,
搬家(六)――丈夫和妻子, that is, on cold noodles topped with red pepper, pepper oil, vinegar, MSG, soy sauce, garlic and sesame oil mix to the sauce, then sprinkle with cooked chicken torn wire. Later, people developed a green bean noodles - mung bean sprouts in boiling water to the half cooked, maintaining crisp, put the bowl, cover with cold noodles, and then poured the sauce and chicken noodle similar; there are three wire cold noodles, is to enrich the monotonous chicken chicken, ham and pork silk silk.
Material: cooked chicken, green beans, spiced peanuts, green onion, thin noodles, sesame, soy sauce, vinegar, sugar, ginger crumbs, garlic crumbs, sesame oil, chili oil, pepper powder 1 / 2 teaspoon
practice: noodles cooked with boiling water, remove and put on platter, add sesame oil and 1 tablespoon salad oil and mix well with the fan blowing cool; cooked bean sprouts, scalded with boiling water, remove red squeezed after the cold, on the bottom of the plate. Cold noodles on top, then spread on the noodles, chicken (chicken breast cooked, let cool shred); bowl, dilute with water first sesame, plus a variety of seasonings and mix thoroughly, then poured into the surface Samuel chopped green onion and chopped the chips can be spiced peanuts and serve.
Shanxi Yanbei You-cold surface
in the northwest, You face is the most common, the most common homemade pasta, whether steamed, fried, boiled, cold are good eat. In fact, You face is oat flour, is rich in nutrients, is a herb, slender , pointed leaves, flowers pale green spikelets awned, edible seeds. Oat cold drought, growing season length, suitable for cultivation in the cold and dry area. In China, Wulanchabu Inner Mongolia, Shanxi and Hebei Zhangjiakou area Yanbei regions are rich in You- face place.
in foreign countries, usually oat flour (You-surface) made of bread, biscuits and other foods. In China You-You-side surface is made of paper, You Waterloo, You Noodle, You face a variety of fish and other tricks, eating steamed, fried, boiled, cold can be. One hot and sour soup with seasonal vegetables and salad with You-eat noodles are more suitable for summer. Can also use hot mutton soup, cooked potatoes with meals; also follow their own tastes, sour, spicy, sweet, salty self-modulation.
this dish is called You-cook the noodles with the backing of representatives of the mountains of Shanxi, hidden in You- noodles with jellyfish head under the water on behalf of Shanxi, matched with cucumber, radish and other vegetables six yards, mix a small material no less than ten, the last showing is a refreshing salad You-spicy noodles.
Material: oat noodles, cucumber, carrots, water, shredded radish, white radish, parsley, Zibai Caisi, sugar, salt, MSG, sesame oil, chili oil, garlic, water, olive oil, soy sauce, vinegar, tomato sauce.
practices: use of ########## oats Shanxi Yanbei alpine region face, scalded with boiling water surface, and after a good roll into noodles; cooked over cold water; the various ingredients, spices and mixing according to personal taste.
Yanji
soba noodles covered with beef, apples, pickles, on the table from the vat of soup ladle a spoonful of cold sweet and sour, full bowl full of cool. This is the Yanji cold noodles left the impression that a lot of people, but it seems the only way to make the cold is the most authentic. Cold stress is the Tang Qing - beef soup given is to distance themselves from the oil slick; cool - whether soup or noodles, to be cold after eating. Only in this way can all be thrown into the heat of summer,
Material: All lean beef, pear or apple, eggs Pisi, pickles, pine nuts, thin buckwheat noodles,
air max, coriander
Zhurou Ingredients: onion, ginger, wine, star anise, salt, pepper pink little
practice: hot piece of beef and cook for 2 minutes,
nike air max, remove and wash. 4 cups of water boil add boiled pork material, put down meat cook for 40 minutes. Remove the meat and leave to cool and cut into thin slices; beef soup filtered cool, be excluded if the oil slick clean, into the bowl in the sub -Sheng; water boils, put down the thin noodles cooked, remove and drain, then shower with cold water, put the broth in the bowl. Kimchi side came alive again in silk, pear slices, eggs Pisi, beef, fried pine nuts and parsley above.
Guangdong egg noodles
Materials: 1 egg noodles, chicken breasts 200 g bean sprouts 100 grams 20 grams 20 grams cucumber garlic 3
Sauce: 20 grams of sesame oil 1 tsp cooking oil 1 tablespoon soy sauce 2 tablespoons balsamic vinegar 1 tbsp sesame paste 1 tsp salt 1 tsp MSG
practice:
1, the noodles cooked, picked up a shower with cold water and drain;
2, put bean sprouts in boiling water for cleaning picked up after a little hot, soaked in cold water, the drift cool, drain;
3, the beaten egg, fry the eggs into the pan Pi Houqie filaments; Cucumber Wash and cut filaments; shredded cooked chicken breasts; garlic mash washed;
4, to add a little salt and the sesame cold water stirred into a paste, then add soy sauce, vinegar, garlic and sesame oil and mix well;
5, the green bean sprouts, eggs Pisi, cucumber and chicken neatly on the noodles, then topped with sesame paste can be .
Japan Chamber of cold rice udon
Japanese Udon noodles are (equivalent to our section), buckwheat noodles, and noodles, etc. Article Longxumian. In addition, various parts of Japan, a representative of the noodles - Yamanashi Prefecture, local food,
refers to a general sense of the noodles and buckwheat noodles are cut surface. Kansai udon local people to eat more soup pale, transparent enough to see the bottom of the bowl, but local use of the Kansai soy sauce (light soy sauce) salt concentration is high. In summer, the Japanese like to eat cold noodles, noodles and sauce separately, eat or dip or mixed, depending entirely according to personal taste.
Japanese food is divided into the total food and Kansai Kanto two types of dishes. Kanto Tokyo cuisine dishes to main dishes, including the Kansai Kyoto, Osaka cuisine. The former tastes heavy, Kansai cuisine is lighter taste, full flavor. Japanese restaurant in Beijing in order to taste the majority Kanto, presumably to cater to local tastes.
special refrigeration Inaniwa Udon noodles, hand-selected to fight the Japanese side, made of dough , accompanied by vegetables, chicken, shrimp, mushrooms, shells, tomatoes and other accessories, are complex sauce very, you need to spend with wooden fish soup mix chicken broth, add light port sauce, mirin and sesame reconcile volumes coupled with surface materials, ritual about the sauce, the entire volume into the mouth, salty cool.
tea soba is buckwheat noodles with added tea powder, add ginger, green onion, onion, mud, seaweed tablets, mix the soup with bonito modulation of sweet and salty stewed port sauce, there is tea, there is a faint smell of sake.
materials: dry noodles, sea Tess, small green onion, cold bonito broth, mustard
practice : After the pot of water to boil, put noodles, water was added after the second boiled until cooked, remove and immediately washed in cold water to cool (put ice cubes in the water added), drained and placed on a bamboo plate, sprinkle a little sea Tess; bonito Tonga times of high water dilution, the costumes small bowl, another of a handful of finely chopped green onion and horseradish sauce together with noodles and serve.
homemade noodles
material: 150 grams of noodles, a small cucumber, a carrot, an egg.
practice:
1, the eggs spread into the shells, and cucumber, shredded carrots together.
2, filaments cut onions, ginger and garlic Zhancheng end.
3, boil the noodles is cooked, cooled water use.
4, burns the Youlin on the chili powder.
5, good noodles with a big bowl, then add all the ingredients in, doused with soy sauce and vinegar, mix well and serve.
four flavor noodle
ingredients: 100 grams of cooked ham, cucumber 150 grams, 75 grams of water, mushrooms,
over and ove, green beans 75 grams, fresh ginger, vinegar, soy sauce, salt, sesame oil, chili oil, sesame, bean paste, mustard, stock and other appropriate.
practice:
1, Wash the cucumber with ham, mushrooms were cut into Ding. Fresh ginger cut into the end, mushrooms, green beans boiled cooked spare;
2, take four small bowl, were transferred in the bowl into 4 different flavors of cold juice. With ginger, vinegar, soy sauce, sesame oil, ginger vinegar tune into; with sesame paste , salt and a little cool transferred into a white open sesame sauce; with bean paste, chili oil, sesame oil, spicy sauce soup tune into; with mustard, soy sauce, vinegar, sesame oil transferred into a mustard sauce.
3, the cucumber, ham, mushrooms and green peas were scattered on the cold noodles, cold juice and a good tune with the four table, and food are selected according to their individual tastes food.
Xinjiang noodles
approach: first, use light salt, alkaline soil and surface, then add gray water bottle, side plus side pull, knead the dough soft and smooth When a pulling force can, and then on the case of the board Xing. Gourd peeled, seeds dig, shred, spinach, celery and cut back. The surface of the pot pulled into thin strips, cooked fish, twice in cold water, pour a little edible vegetable oil mixed open. Chao Shao in the water to a boil, lower gourd cooked, add salt, beat eggs, flowers, under the spinach, wet starch hook into qian into gravy. Zhashu celery into the oil section, respectively, the oil chili powder, whip mud, sesame diluted with cold water. When eating cold noodles to prosper in dish, pour sauce, vinegar, garlic, chili oil, sesame paste, add celery segments. Sense of surface soft and ribs,
エアマックス90, spicy fragrance with spices acid.
Scallion noodle
raw materials: 100 grams of shrimp, water soaked bamboo slices 75 grams, 50 grams of mushrooms, onions 50 grams, 10 grams of vegetable oil, soy sauce, 5 grams , salt 3 grams, 2 grams of chicken, sesame oil 5 grams.
practice:
1, the shrimp washed with hot water a little soft, chopped. The bamboo shoots, mushrooms, washed , cut into Ding, Zhuo cooked, drain to the water let cool, cut into the end will be light blue alternate;
2, oil heat, the next burst into the diced green onion flavor, made Cong Liang Liang ;
3, the onion oil, soy sauce, salt, MSG, sesame oil together on the bowl, tune into Scallion Sauce;
4, the end of the dried shrimp, bamboo shoots Ding , Ding Sa in the cold noodles with mushrooms, onion oil poured into the sauce, mix well and serve.
re Gan Wuhan Wuhan
dry noodles is one of traditional snacks, noodles and subject to boiling, cooling and processes the oil, then topped with sesame sauce,
ナイキ エアマックス, sesame oil, incense vinegar, chili sauce made from oil, sauces, noodles eaten with noodle smooth, fragrant and delicious sauces, people appetite. Invited to this beautiful kitchen cooking Hsi- wen, in addition to like singing, cooking is her strength that she is inserted in the minced meat dishes, radish and bean paste, to increase the spicy crispy dry noodles taste.
Wuhan dry noodles cooked materials (three copies)
Material:
ground pork (200 g), thin noodles (250 grams), radish dry powder (50 grams), chopped green onion (1 tablespoon), cooked white sesame seeds (1 tablespoon)
sauce:
sesame oil (1 tablespoon), sesame (3 tablespoons), chicken powder (1 / 3 tablespoons) , soy sauce (1 tablespoon), vinegar (1 tablespoon), Pixian bean paste (1 tablespoon), chili oil (2 tablespoons)
Seasoning:
oil (4 tablespoons), salt ( 1 tablespoon)
production:
first
1, burned Heat 2 tablespoons oil, add ground pork stir fry a few, down Ruluo Bo dry at the end, stir well, to become white, minced meat, boiled water into a bowl.
step
2, add 1 tablespoon sesame oil, 3 tablespoons of tahini, 1 / 3 tablespoon chicken powder, 1 tablespoon soy sauce, 1 tablespoon vinegar, 1 tablespoon Pixian bean paste and 2 tablespoons chili oil, stir well, make the sauce.
Step
3, half pot of water to boil, add 1 tablespoon salt, stir into the noodles to float loose in the heat and simmer, two consecutive points water.
Step
4, picked up the cooked noodles, rinse with water several times and then drain the water, the noodles with cold water to excess can be washed after starch.
Step
5, Heat 2 tablespoons oil, pour the cooked noodles with chopsticks, stir powder, so that every root of the noodles are coated with oil, and smooth without adhesions.
sixth step
6, will be poured into a dish of noodles, topped with hemp sauce, sprinkle with chopped green onion and 1 tablespoon white sesame seeds cooked, you can serve.
Chefs Tips
1, smooth shells teeth to make noodles recipe: a salt in boiling water; two noodles after boiling pot of water to be two points; third, the cooked noodles in cold water, washed the excess starch; four noodles to the oil to smooth and not adhesion.
2, sesame paste was thick, easy-opening, but also want a little thicker flavor sesame sauce, sesame oil can be transferred into the sesame paste, then mix into the noodles in the food.
3, as high oil content of sesame paste, low water content, the amount of water should be boiled into the sauce a little more, or adding sesame paste, the sauce will be very thick and difficult of the open, and the taste drier.
4, prepared sauce according to personal taste, a little spicy bean paste may Cadogan and chili oil, do not like spicy may hold [/ td] [ ,],[Zhajiang cold Beijing school surface 9. South Korea cold 10. Colorful Japanese noodles 11. sesame noodles 12. Xinjiang noodle 13. Dianwei? surface 14. DPRK cold 15. sesame cold noodles Jade 16. spicy cold noodles
1. Coca
cold noodles noodle approach is: first, the water in the pot to boil, the noodles soft under the pot, using chopsticks to pick loose, not adhesion, in the cool lead in water once or twice, until golden, served in a bowl with vegetables, condiments mixing eat. The following technology is very important to the surface when water is boiling pot, the fire get out to cook, once soft, remove and quickly cooled water . Cold noodles ingredients according to their own hobbies, friends like everybody eats meat sauce can be put on a few slices of beef, like the vegetarian friends can get some shredded cucumber take the ride of tender, the palatability of the cold noodles with a fragrant soup, More spicy cabbage and fruit, summer food to when it is heavy and mellow and delicious appetizers naturally do not have to say.
2. Sichuan chicken noodle chicken noodle
a traditional snack of Sichuan, has a long history, has a great influence in Sichuan province, have been circulating in recent years all over the country, especially in large areas of the north.
chicken noodle system of law: the mechanism of the cooked noodles into the boiling water. Can not cook too soft when cooked, remove and put the case on-board hot cooked sprinkle a little vegetable oil, shake loose rapid cooling, to the mutual non-adhesive and has cooled so far as cold noodles.
noodle eat a variety:
(1) cold noodles bean sprouts, mung bean sprouts in boiling water down health,
赢在中国”80后30个忠告, maintaining crisp, put the bowl, cover the surface of cold noodles, cream on the use of red pepper, pepper oil, vinegar, MSG, soy sauce, garlic sauce and sesame oil transferred into;
(2) chicken noodle, the basic method for making noodles with bean sprouts, the difference is in the Add cooked torn surface of the chicken;
(3) three-wire cold noodles, add cooked chicken face, silk ham, pork wire.
noodle is characterized by: more flavor blending, refreshing liqueur, noodles are gluten, for the summer share. Easy chicken noodle
practice:
ingredients: 250 g udon noodles, chicken legs 2, 3 slices ginger , 2 green onions, pepper 10, a cucumber, green bean sprouts 200 g
Sauce Ingredients: 6 tablespoons sesame paste (90ml), cold water 8 tablespoons (120ml), soy sauce, 1 tablespoon (15ml), steamed fish soy sauce 1 tbsp (15ml), salt 1 teaspoon (5 grams) vinegar 1 tbsp (15ml), sugar, 1 teaspoon (5 grams), chicken 1 / 2 teaspoon (3 grams), sesame oil 1 teaspoon (5ml) , garlic, 8, spicy sauce, 1 tablespoon (15 grams), sesame little
practice:
1, the pot into the water, add chicken, ginger, scallion and pepper, fire after boiling, skim foam and continue to cook for 10 minutes. Liang Liang cooked peeled, the thigh torn filaments. Wash cucumbers shred. Another pot into the water, the water boiled, boiled bean sprouts into the wash out after half a minute.
2, after the crushed garlic, peeled garlic. The sesame paste into the bowl, then poured into cold water, the same direction along the circle with chopsticks mixing dilution. And then transferred to soy sauce, steamed fish soy sauce, salt, vinegar, sugar, chicken, sesame oil, stir, and then transferred amount according to their preferences garlic, spicy sauce and sesame seeds.
3, sufficient quantities of water into the pot, the fire after boiling, add udon noodles, cook over medium heat 3 to 5 minutes after the fish, repeatedly had cold water showers, drain, pour in olive oil stirring to prevent sticking.
4, will face in a bowl, add shredded chicken , cucumber, green bean sprouts, then topped with sauce material mixed evenly.
the tips:
noodle chicken noodle is characterized by soft, delicious and refreshing. Pay attention to is the
3. Langzhong hot noodles
[practices] practice of cold noodles with him to the same: choose the fresh thin noodles picked up the pot to boil, spread out to dry cold with sesame oil and mix well. Gold shiny silk surface, bulk and non-stick. Reflect the characteristics of the smell of urine cold noodles: the fresh beef cut into thumb-size pieces, add watercress, butter, kaempferol, star anise, pepper and other spices baked cake, then add water, a paste with a wet soybean meal, and then a special color brown sugar, Wei Huo aside. Eat, put a little in the bowl first, leeks, bean sprouts, celery do at the end , and then put cold noodles, add spices, especially the fragrant dry red pepper, topped with hot smell of urine mixing.
characterized by: hot and not hot, warm but not cold, spicy delicious, fresh after a long finish, suitable for four seasons, young and old alike. Foreign businessmen and American missionaries to bring this as tourist food. Hot noodles every family would do, also special restaurant for sale, but before the point at 12. Every visit old friends, wandering home, generally people like to do with beef, cold and smell of urine. Smell of urine noodle bowl, filled with family affection and warmth. Langzhong bowl of hot noodle, Langzhong will stay in my heart it!
4. Sichuan cold noodles
material: section 250 grams of fresh, green bean sprouts 100, salad oil 2 tablespoons sesame oil 2 tablespoons soy sauce 3 tablespoons red vinegar 1 tablespoon sugar 1 tablespoon monosodium glutamate or chicken 1 tsp pepper 1 tsp oil, diesel oil 2 tablespoons garlic 3 cloves (pressed into mud)
approach:
1, the bean sprouts washed into the boiling water, boil for 10 seconds hot
2, remove and immerse in cold water a moment, remove and drain, with 1 tablespoon sesame oil and mix well, spread on the plate at the end
3, boiling water, cook the noodles into the 9 mature (about 2 minutes)
4, remove and immerse in cold water a moment,
エアマックス, remove and drain, mix with 2 tablespoons salad oil, it no adhesion
5, Mix the noodles will be spread on the bean sprouts on the
6, the sesame oil, red sauce, vinegar, sugar, monosodium glutamate, pepper oil, oil, garlic transferred into the juice
7 , will be the sauce over the noodles to eat when you mix
5. vegetables and sesame noodles
Italy
ingredients: 200 grams of pasta , carrots (small) 1 / 4, 1 turnip (about 5 cm long), small cucumber 1 / 2
seasoning: 1 onion, white 60 grams of sesame seeds, dried fish broth 1 / 2 cup soy sauce 3 tablespoons dew flavor, a little sesame oil
production process:
1. the carrot, white radish, peeled, cut filaments; small cucumber, green onions are cut into same length of filaments, all placed in cold water and drain after use.
2. to saute the sesame seeds into the ground? the ground to the oil, then add bonito broth, soy sauce flavor exposed.
3 . in deep soup pot add 3 liters of water to a boil, add 2 tsp salt,
エアマックス2010, add the Italian cook 8 to 10 minutes.
4. Drain the cooked pasta, drain water, mix a little sesame oil after the transfer to a plate, place vegetables, silk, topped with sauce to practice 2.
6. Mexico noodle
materials: a pasta, eggs, seasoning a
: Mexican sauce 2 tablespoons
practice:
1, noodles cooked, into the refrigerator for 2 hours; eggs cooked in the reserve.
2, remove the noodles from the refrigerator, add appropriate amount of ice water, then add the Mexican sauce, mix well, then eggs on top Jian Hao.
Tips: Mexican sauce practices
Material: sheep onion 1 / 4, minced garlic 1 / 2 tablespoons olive oil 2 tablespoons diced tomatoes and boiling water and 1 large Zhuzhi spoons, 2 tablespoons white wine, bay leaves 1, white pepper, a little
practice: diced onions , and garlic into the pan together until fragrant, pour boiled diced tomatoes and cooked tomato sauce, then all the rest of the material can be added to boil.
US vegetable noodle how to do?
ingredients: 100 grams of green spinach noodles, bean sprouts 10 grams, 10 grams of purple cabbage, carrots 20 grams
accessories: 1 tablespoon vinegar, 1 tablespoon white vinegar, sugar 21 / 2 tablespoons cold water 3 tablespoons soy sauce 1 teaspoon sesame oil 1 tsp garlic 1 / 2 teaspoon
practice:
1. sprouts Wash; purple cabbage and washed carrots, shredded; all the good material soaked in cold water treatment in use.
2. will be cooked spinach noodles into boiling water, remove and put into cold water in the showers, drain water, mix a little oil reserve.
3. put all the seasonings and mix thoroughly into the sauce aside.
4. will face poured into a dish, put drain the bean sprouts, purple cabbage wire, carrots, and finally topped with sauce, mix well.
Tips:
Wash treatment, into the cold water immersion, the taste will be better.
7. Taiwan noodle
raw materials: crude oil 300 grams of noodles, 1 small cucumber, white vinegar, a little
accessories: 4 tbsp sesame paste, the cold water 4 tablespoons vinegar 3 tablespoons sugar 1 teaspoon salad oil 1 tablespoon garlic 1 / 2 tsp ginger 1 / 4 tsp peanut powder 1 tablespoon soy sauce 1 / 2 teaspoon MSG 1 / 2 teaspoon
practice:
1. Wash cucumber, shred.
2. the oil surface plus a little white vinegar into the boiling water, boil hot, remove, add a little salad oil, mix well, spread out, with fans blowing to cool.
3. to tahini mixed with cold water first to open, then add the remaining seasonings and mix well into the sauce.
4. food, it will be poured into a noodle dish, put a small cucumber, then topped with sauce, mix well.
Tips:
surface due to small amounts of base oil, when hot add a little vinegar boil, reduce the base flavor. [/ Td] [/ tr] [/ table]
8. Beijing style fried bean sauce noodles
material: noodles, if you able to self-Ganmian groups, not only by mechanisms section. Sauce, miso (a hundred years old Liu Biju best choice, and a pack of standby), fermented flour paste (a pack of standby), fat Ding, Ding lean meat. Side code, code face a wide range of noodles, cucumber, cabbage, celery, leek, bean sprouts, Radish, tofu, green onions, new garlic, green onions, lentils, peas, green beans, beans and so can be used as side yards.
approach: first stir fat Ding, Ding, add lean meat (lean meat fat can also choose to trouble both the pork cut into cubes), the oil Sheng out after a good stir. To mix a good stir fry sauce into the pot (miso and sweet bean sauce tastes according to their ratio of 2: 1 to 5:1 mixture), diced Stir together and pour into brewed flavor. Longer to boil, and side edges to the pot boil a little water (to avoid Griddle), so coming to the color black to revolve the. When the pan sprinkle the end point of light blue children to the taste. (One can do more, eat the poured into glass bottles or crisper, place the refrigerator, took out mixed eat, eat for a week no problem.) Cucumber, shredded radish, soybeans , green beans, etc. Cheuk past life can be (if it is authentic noodles, and should follow the rules, according to the season for 8 samples of different vegetables as side yards, in order to taste the diversity and plan a color head) . Cold water over cooked noodles, and finally mix with the noodles delicious fried bean sauce 2 tablespoons, then add a variety of food code, waiting for some chewing it.
9. South Korea is one cold (2)
cool Jieshu delicious Korean cold
material: soba noodles, cucumber, pickles, tomatoes, coriander, sesame seeds, spices and other cold
practice :
1. a good idea to put two bottles in the refrigerator in advance of mineral water, in order to achieve the effect of ice, so do it out of the soup cool and refreshing.
2. the cook pot noodles, and go through cold water.
3. to buy the seasoning packet into the container, and stir into the ice water. Amount according to personal taste add some seasoning.
4. will be placed on buckwheat noodles with cucumber and other ingredients, then pour sauce on top. And sprinkle with sesame seeds.
Korean cold these two (2 species)
Material: cold noodles, 350 grams, 200 grams of beef (steak), an onion, garlic, 4, onion, radish 100 grams, half a cucumber, pear 1 / 3, 2 eggs.
seasonings: chili powder 1 / 2, 6 cups cold water, salt Banchi.
practice:
1. boiled beef, add onion, garlic, green onions
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