szafki szkolne

meble szkolne

[g8m8n2yf]

| Back to logs list

Reprinted from 361983534 at 10:55 on December 28, 2009 Reading (loading. ..) Comments (0) Category: Personal Diary
cold is Korean traditional food is buckwheat noodles or wheat noodles (also useful for corn, sorghum, rice, elm leather) plus starch, add water, mix well , pressed into a round noodles, cooked and soak in cold water, cold water to go with beef, peppers, pickles, pears, or apple slices, sauce, vinegar, sesame oil and other condiments, add beef broth Serve. Before the Han people to see the apparatus is cold pressed wood zygote, is referred to as \In the past, Korean fourth day at noon with the first month, or the birthday tradition to eat cold, according to folklore, the day is long in the cold eating fine, it will augur good fortune and longevity, it is cold also known as \

where the charm of cold? Both in its entrance, the flexibility chewy, cool light, Tangtangshuishui,gucci bag, smooth throat, and one of the spicy, salty, slightly sweet and can be immediately accompanied by tick saliva, adding chewing cold dishes, it is increased appetite . Eat more spicy, more spicy the more to eat, soak into the depths until the heart, soul-stirring, lingering aftertaste, gives a mellow experience. In addition, the cold economic benefits, ordinary people can accept. Korean buckwheat noodles


surface temperature of sweet and sour mouth





Korean cold noodles

Jindal
Yanji cold noodles

West

big beef juice cold temperature and surface
There are three: a general noodles, soup of the cold and mixed with cold (no soup) is the Korean compatriots cold seasons are one of the main food fresh, and its unique approach.
material: buckwheat noodles into about four Hsu, Hsu about two-thirds starch, beef, seasonal vegetables, apples, onions, carrots and so the right amount. Pepper, sesame oil, sesame, garlic, salt, monosodium glutamate, food base, vinegar, soy sauce and other appropriate amount. method of cooking beef
:
1, will cut large pieces of beef dip wash cold water and put cold water in order to stir the pot boil, skim the surface of floating Xue Mo, and then Add soy sauce and salt, then you can change the micro-cook it.
2, the other will be onion, carrots packed in a special little bag in the pot, to be completely Dunshu beef, the fish out, put the case of the board, so when it let cool, cut into small sheet.
3, the beef soup is slightly filtered into the container for later use.
4, the buckwheat noodles, mixed down by a certain percentage of starch in and vanities in order to open Shui Tang into a slightly harder surface, add appropriate amount of alkali, the rubbing and good, again and again into the garden section, into a special The squeeze tube, and quickly pressed into noodles, then into the boiling water pot.
5, noodles, cooked and then into cold water too cold, but also to fans to blow cold noodles, a bowl and serve after properly.
6, spicy noodles, put cabbage and other seasonal vegetables and four or five slices of cooked beef, sprinkled with garlic sauce (with garlic, dried red pepper, water, a paste of butter), then put on fruit slices, eggs, silk, and finally doused with beef soup, sprinkle with sesame seeds cooked, topped with sesame oil and serve. the practice of authentic Korean cold

material: pineapple pieces, cucumber strips, spiced beef, cold noodles (can be purchased in the supermarket.) Kimchi juice and special face.
practice: the noodles from the supermarket to buy a copy in boiling water for a minute, remove and, in cold water after filtration, on the surface of a prepared sauce, and then turn to the into the kinds of spices, including: pineapple pieces, sauce, beef, kimchi, cucumber and coriander, the other, in order to increase nutrition, you can also add a small amount of sesame seeds, and boiled eggs. This sweet and sour cold to do a good job of Korea, if you are interested, they could take to try it myself. Kimchi practices

take a cabbage, peel a few leaves, then sprinkled salt on their surface, and then marinated for two hours on it. Two hours later, the marinated cabbage leaves chopped, then add the right amount of salt, chicken powder, monosodium glutamate, onion, ginger foam, garlic and chili powder, stir, then put it aside for a moment, to make the DPRK pickles.

Korean cold noodles sauce practice dedicated to prepare the scallion and ginger
, and white vinegar and red vinegar, both of vinegar can be purchased in the supermarket . Then with a little scallion and ginger and aniseed pepper into the pot, add a little water, fire to boil, we see the pot of sauce all turned red, and then filter out the raw material, add a little red vinegar and white vinegar, and a small amount of salt, MSG, and sugar, so sweet and sour sauce on the well side, just below the town in the refrigerator to cool.
of three elements - soup. cold water, add some sour rice vinegar, a few drops of soy sauce (do MO), salt, sugar, monosodium glutamate, a little ginger, garlic, parsley, cucumber wire, must be above ingredients!
personal preferences can also add pear slices, apple silk, pineapple, carrots Han, delicious and beautiful! (Seriously recommend Northeast specialty fruit - apple pear apple pear is also called)
it is clear soup, and meat soup is to replace the ice water or beef broth, beef bones; good soup of standards are: acid acid sweet, cool and refreshing, light drink tire of soup into soup, plus a few pieces of ice,

method of making the Korean cold noodles (original)
Material:
cold dry (can not find the words to do at home is cold-pressed), beef, beef soup, cucumber, pear, Korean kimchi, salt, sugar, vinegar concentrate, soy sauce, sesame cooked, boiled egg, pepper sauce.
practice:
1. cold dry foam about two hours, boiled, broiled, especially soft before they can bite them, because after over cold water will harden it.
2. cold soup must use beef broth, which is good to eat at home, cold and simple tips. boiled beef, put a teaspoon of salt on the line, do not put soy sauce and monosodium glutamate and the like. can put some spice, star anise, bay leaves or something, supermarket bags, but we must put less, otherwise it will take away the flavor of beef soup. cooked, let cool soup in the refrigerator after Absolute fishing, anxious if you can put freezers. cooked sliced beef.
3. kimchi can be spicy cabbage, spicy radish can also be used at home not to go to the supermarket to buy ready-made. then I would also like to write spicy cabbage, the practice of chili sauce.
4. after a good beef soup flavored ice, soy sauce, attention must choose good quality and tasty sauce! such as Lee Kum Kee soy sauce and some Japanese-style soy sauce. salt, sugar, vinegar concentrate (white vinegar No vinegar concentrate refreshing), vinegar concentrate carefully placed. The amount of spices decision based on how much soup, the ratio is about 1:1. MSG put a little less on the line. Did not put the Korean red pepper sauce can be.
5. Transfer a good cold soup poured into a good side of the bowl, put the cucumber, two pears (both To iced), boiled eggs, pickles, cooked beef, sprinkle some sesame seeds, you're done! ~




[/ M]