weather is getting hot. Do not want to eat? Too idle to cook?
make simple additionally refreshing bowl of cold noodles, just to encounter 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 uncomplicated 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 contrived, 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 scalded my tongue, so they have adult a new way of eating cold noodles. The cold noodles are also known as
poet Du Fu once wrote a , advising people to ballot in the beads. over the water and scouring, it will naturally give more
educate you the following several cold noodles with local specifics, 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 necessary 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 entry, 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, liquefied from their own), stirring with chopsticks gently clockwise until the water dye 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 cordless 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 premonitory shock in Sichuan province. This mechanism can choose cold noodles noodles into boiling water, cook, cook can not cook too soft,
PULSERA BLANCA CON PORTUGAL, 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 as yet has been cool to call it noodles.
chicken noodle, 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, preserving fragile, put the bowl, cover with cold noodles, and then poured the sauce and chicken noodle alike; 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 flare blowing cool; cooked bean sprouts, burned 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 pieces will serve spiced peanuts.
Shanxi Yanbei You-cold surface
in the northwest, You face is the most mutual, the most prevalent homemade pasta, whether steamed, fried, boiled, cold are good eat. In fact, You face is oat flour, is rich in nutrients, is a herb, slim, pointed leaves, flowers pale green spikelets awned, edible seeds. Oat cold drought, growing season length,
PULSERA BLANCA CON NETHERLANDS, suitable for cultivation in the cold and dry area. In China, Wulanchabu Inner Mongolia,
PULSERA NEGRA CON ARGENTINA, Shanxi and Hebei Zhangjiakou area Yanbei zones are wealthy in You-face place.
in diplomatic countries, normally oat flour (You-surface) made of bread, biscuits and other foods. In China You-You-side surface is made of periodical, You Waterloo, You Noodle, You face a diversity of fish and other cheats, 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, secluded in You-noodles with jellyfish head under the water on benefit 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,
PULSERA TRANSPARENTE CON BANDERA, water, olive oil , soy sauce, vinegar, tomato sauce.
practices: use of nude 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 course to make the cold is the most authentic. Cold tension is the Tang Qing - beef soup given is to distance themselves from the oil polished; 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, coriander
Zhurou Ingredients: onion, ginger, wine, star anise, salt, pepper roseate little
practice: hot piece of beef and cook for 2 minutes, remove and wash. 4 cups of water boil add boiled pork material, put down meat cook for 40 minutes. Remove the meat and quit 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 living 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 float 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 partition), buckwheat noodles, and noodles, etc. Article Longxumian . In appending, assorted portions 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, perspicuous ample 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 apart, eat or dip or mixed, relying completely according to personal taste.
Japanese food is divided into the absolute food and Kansai Kanto 2 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 cafeteria in Beijing in array to taste the majority Kanto, doubtless to provide 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 absence to spend with wooden fish soup mix chicken broth, add light wharf sauce, mirin and sesame reconcile volumes paired with surface materials, ceremony about the sauce, the whole volume into the jaws, 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, distinct 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 egg 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 huge bowl, then multiplication always the factors in, doused with soy sauce and vinegar, mix well and serve.
four flavor noodle
ingredients: cooked ham, 100 grams, 150 grams of cucumber, water, mushrooms 75 grams, green beans 75 grams, fresh ginger, vinegar, soy sauce , salt, sesame oil, chili oil, sesame, bean paste, mustard, stock and other proper.
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 white open transferred into a 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 drag, knead the dough soft and smooth When a pulling compel can, and then on the case of the board Xing. Gourd peeled, seeds dig, shred, spinach, celery and cut behind. The surface of the pot pulled into slender strips, cooked fish, double in cold water, pour a little food vegetable oil mixed open. Chao Shao in the water to a boil, lower gourd cooked, add salt, knock eggs, flowers, under the spinach, rainy starch anchor into qian into gravy. Zhashu celery into the oil section, respectively, the oil chili powder, lash dirt, sesame reduced 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,
PULSERA NEGRA CON BANDERA, spicy scent 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 switch;
2, oil heat, the next explode 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, sesame oil, annoy vinegar, chili sauce made from oil, sauces, noodles eaten with noodle smooth, fragrant and delicious sauces, people appetite. Invited to this pretty kitchen cooking Hsi-wen, in addition to like singing, cooking is her strength that she is inserted in the shattered mutton 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 continuous points water.
Step
4, picked up the cooked noodles, rinse with water several periods 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 wrapped 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 ambition a mini thicker flavor sesame sauce, sesame oil tin be transferred into the sesame paste, then mix into the noodles in the food.
3, as tall 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 tough of the open, and the taste drier.
4, arranged sauce according to private taste, a little spicy bean paste may Cadogan and chili oil, do not like spicy may hold [/ td] [/ tr] [/ chart]
1. Coca noodle 2. Sichuan chicken noodle 3. Langzhong hot noodle 4. Sichuan cold noodles 5. vegetables and sesame noodles, Italy 6. Mexico noodle 7. Taiwan noodle 8. 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 guide in water once or twice, until golden, served in a bowl with vegetables, condiments mixing eat. The following technology is very important to open when the water surface of the pot to the fire get out to cook, once soft, remove and quickly cooled water. Cold noodles ingredients according to their own hobbies, friends like everyone 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 must say.
2. Sichuan chicken noodle fowl noodle
a traditional snack of Sichuan, has a long history, has a large inspire in Sichuan province, have been circulating in recent years bring offthe nation, especially in large zones of the north.
chicken noodle system of law: the mechanism of the cooked noodles into the boiling water. Can not cook also soft when cooked, remove and put the case on-board hot cooked sprinkle a little vegetable oil, move loose fast cooling, to the common non-adhesive and has cooled by far as cold noodles.
noodle eat a variety:
(1) cold noodles bean sprouts, mung bean sprouts in boiling water down health, maintaining crisp, put the bowl, cover the surface of cold noodles, lotion on the use of red pepper, pepper oil, vinegar, MSG, soy sauce, garlic sauce and sesame oil transferred into;
(2) chicken noodle, the basic means for making noodles with bean sprouts, the feud is in the Add cooked torn surface of the chicken;
(3) three-wire cold noodles, add cooked chicken face, silk ham, meat 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 thighs 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 bubble 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 intention according 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 blaze after boiling, add udon noodles, cook over middle heat 3 to 5 minutes after the fish, again 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 reanimating. 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, juvenile and antique similarly. Foreign businessmen and American missionaries to bring this as tourist food. Hot noodles every household would do, also special restaurant for sale, but before the point at 12. Every visit old friends, wandering family, generally people like to do with beef, cold and smell of urine. Smell of urine noodle bowl, filled with home admiration and heartiness. Langzhong bowl of hot noodle, Langzhong will stay in my heart it!
4. Sichuan cold noodles
material: fresh section 250 grams, 100 green bean sprouts, 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 buds cleaned into the boiling water, seethe because 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 adult (about 2 minutes)
4, remove and immerse in cold water a moment, 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, ruddy 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
creation 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 floor to grind out 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, add the Italian cook 8 to 10 minutes.
4. Drain the cooked pasta, drain water, mix a little sesame oil after the convey to a panel, 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 additional to boil.
U.S. 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; lilac cabbage and washed carrots, shredded; all the good material soaked in cold water management 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: raw 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, depress the base flavor. [/ Td] [/ tr] [/ table]
8. Beijing neatness fried bean sauce noodles
material: noodles, if you skillful 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 either the pork cut into cubes), the oil Sheng out after a good stir. The sauce mixture into the pot a good stir fry (miso and sweet bean sauce tastes according to their proportion of 2:1 to 5:1 mixture), diced Stir together and pour into brewed flavor. Longer to boil, and side brims to the pot boil a little water (to shirk Griddle), so coming to the color dark to revolve the. When the pan sprinkle the end point of light blue babies to the taste. (One can do more, eat the poured into cup 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 arrange a color brain). 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 fknow next to nothing ofme chewing it.
9. South Korea is 1 cold (2)
cool Jieshu delicious Korean cold
material: soba noodles, cucumber, pickles, tomatoes, coriander, sesame seeds, spices and other chilly
practice:
1. a good motif to put two bottles in the refrigerator in advance of mineral water, in order to accomplish the achieve of ice, so do it out of the soup cool and refreshing.
2. the cook pot noodles, and bring ... to an end cold water.
3. to buy the seasoning pouch into the vessel, and stir into the ice water. Amount according to private savor add some seasoning.
4. will be placed on buckwheat noodles with cucumber and other ingredients, then gush sauce on top. And sprinkle with sesame seeds.
Korean cold these two (2 category)
Material: cold noodles, 350 grams, 200 grams of beef (steak), one 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 continue to cook for 30 minutes. Boiled beef, after cooling, cut into thin slices, as a cold piece of meat inside.
2. soup in the refrigerator after cooling, oil will stay in the top, scraped off the top of all the oil.
3. cooked eggs, cut in half after when the water to boil, add noodles. Stir the noodles with chopsticks to make uniform heat, cook 1 to 2 minutes. Sheng out of the water, when poured into the cup of cold water to make noodles chewy. Rinse in cold water about noodles, until creamy feeling disappears, and then remove the bowl into the well of the group face, into the cool the broth, then add meat, cucumber, radish, eggs can be.
10. colorful Japanese noodles (Photos)
cold colorful chromatic, visually completely win, the native ancestor of them fair plain ordinary Japanese, merely in the production process into other materials, such as squid beverage, sweet potatoes, brown rice tea, plum, mustard, etc., made of alter colors, another flavors of cold, and every savor.
meditation Japan to bring some cold, that she is cold predecessors. This location is very cute in Japan, each location has its own color, has its customs, has its specialty. Take the cold, for instance, different counties have different face classes, such as a sweet potato noodles, Kagoshima, Nara has basil noodles, egg noodles Ehime Prefecture, etc., each have their own representatives. In Hong Kong, many Japanese food marts which he sold noodles (Soba), lack of functions, but the first fresh snow and collecting shire offices nigh the representatives of the face, so cold no longer humdrum!
】 【Hong Kong, Hong Kong, mustard side
【】 mustard side
formerly plain, sleet chefs build their own special at adding mustard abrasive the mustard side with the finer dining ginger, pungent, the maximum appropriate for summer dining.
Aomori Prefecture】 【surface
brown rice tea, Aomori Prefecture】 【brown rice noodles
printing of tea constantly find green tea noodles, made with brown rice tea The are relatively infrequent, light brown tea noodles delicately.
】 【Kagoshima sweet potato noodles
soul
cold juice to eat cold noodles, and ultimately, a bowl of cold juice, a dish with chopsticks chopsticks noodles, soup immersed on a dip, mouth forced a sip juice even the surface were all sent to imports □. Basically, there are shades of cold juice, divided, eating soba noodles rough texture of these will, generally, darker flavor with cold juice; as plain ordinary, because of their lighter taste, so the surface of juice also should select mild. Restaurants often eat the cold juice is Japan soy sauce, mustard and a medley of wooden fish soup.
【stimulated a new line of Japanese noodles and carrot】
first food of the most fascinating entity is to have three annuals of experience where the Japanese chef Kato hero sits, and his educator is one of Japan's top ten chefs. On the iced cold level, which has a sweet □ alternative of a sour, sweet tofu cold water was represented, and representatives of the mordant is the remove cold apple, each sizable crowd of observers. The noodles are especially by atmosphere from Japan to Hong Kong from Takamatsu County Ge surface, but also from Nara Prefecture plain water, taste and smell different. The latest accessible are carrots taste like sweet potato taro noodles, full of taste tenacity, is a hero, particularly from Japan, Kato Nagoya order, exclusive territory, creature cold, mixed with sweet potatoes and eat with hidden sauce, the taste class.
】 【
water cold tofu with this two □ tofu is homemade, especially sweet, very slippery. Plain water is said that people in the Edo phase tea in tea kaiseki used to eat when joined to the bamboo mountain water, taste particularly sweet.
U.S. sesame noodle how to do?
11. sesame cold noodles
1, the first step: The most momentous is the first pot of cold water in the refrigerator Oh, to cool point to on top, used to lukewarm noodles to cool water to drink can Oh, otherwise will stomach afflict.
2, arrangement of materials: Rouchao good, garlic, vinegar, cucumber and a no less, the main steps of the Figure.
3, the taste appearances of their grab, sesame supermarkets to sell, rather appeared, that would be more fragrant, the important supermarkets are available.
12. Xinjiang noodles
noodles also known as yellow face, Uighur called
it with globe alkaline and gray water bottle and face. Both of which are in Xinjiang specialty, which produced reeds Toksun County land pedestal and produced in Turpan City in the most well-known every gray.
growth of the Gobi Desert in Xinjiang called After the clot, known as Punta ash.
produce yellow face first with about salt, alkaline soil and surface, Chuai gray water into the bottle, while Chuai edge pull, smooth and soft to the surface traction when the celebration well. Xing put a little oil case board. Cook bottle gourd, peeled, seeds dig, shred, spinach, celery, cut into sections. Pull the side pot cooked fish into thin strips, twice cold water, pour a little edible vegetable oil bar open. Chao Shao let water boil, cook the next dish Hulusi, salt, beat eggs, flowers, under the spinach, wet starch thicken into gravy. Zhashu celery into the oil section. Were the oil chili powder, garlic, 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, spicy fragrance with spices acid.
13. Dianwei surface
material:
noodles (noodles and spinach noodles carrots) amount, wire lettuce, green bean sprouts little
practice:
1, cook noodles over ice water to cool, put the oil mix, noodles and do not adhesions can
2, shredded lettuce, green bean sprouts little (You can also put some chives above), respectively, boiled in hot water reserve
3, Health materials are: soy sauce, sugar (brown sugar on the sour, the taste varies), vinegar, oil pepper, pepper oil, coriander section, ginger, garlic, salt and other
4, mix well all you can eat!
hold sugar, vinegar is also good to eat Oh, very refreshing taste.
14. North Korean cold noodles
practice (cool spicy sweet and sour)
basic materials: half a cucumber, butter 50 grams of beef, Korean cold noodles 1 archive, a pear, ginger, coriander a little.
cold soup sauce: vinegar (if using apple cider vinegar better), sugar, soy sauce, lemon juice amount, chili oil (to taste with added)
practice steps:
first
1. the boiled eggs, sliced or cut in half, and to cut and prepare all the materials;
The second step
2. prepared cooked with water or drinking water transferred into the soup, the first of two spoons and sugar, then add ginger pear silk;
The third step
3. dug lemon juice soup with a spoon, and then into the refrigerator stand;
Step
4. have to pay attention to use cold water when cooking pot, cook the noodles with cold water before catching a dip in the best 10 minutes;
Step
5 . After the cooked noodles in cold water to three times, the soup boiled pearly wash;
sixth step
6. Finally, the cooked noodles into the Ice soup, the other with beautiful materials can be planned in shipshape rows in the plane.
Korean cold noodles
thermal effects of time: in advance due to cold soup seasoning and refrigerate for half an hour, so it took about half hour total .
cost: recommended for great supermarkets to buy the cool sibling aboard the Korean cold noodles, the amount is almost 6 million, the package comes with pickles taste very genuine. Together with other materials, the cost of not more than 10 yuan (two copies).
attention matters:
1. if I were you the words of pear, apple pear or tribute Northeast pear can;
2. because the soup was cold apt eat, so be sure to pay care to health with wash drinking water alternatively purified water to modulation.
cold is Korean orthodox edible is buckwheat noodles or wheat noodles (also serviceable for corn, sorghum, rice, elm leather) and starch, add water, mix well, press into a circular noodles, cooked dip with cold water, cold water to work with beef, peppers, pickles, pears, or apple slices, vinegar sauce, sesame oil and other condiments, add beef broth Serve. Before the Han folk to look the utensil is cold pressed lumber zygote, is referred to as In the quondam, Korean fourth day by midday with the first month, or the birthday institution to eat cold, along to folklore, the day is long in the cold eating nice, it will augur good fortune and longevity, it is cold likewise known as
where the magnetism of cold? Both in its entrance, the flexibility chewy, cool light, Tangtangshuishui, 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 adopt.
cold, there are three: a general cold, cold soup in the cold and the mix (no soup)
cold food is Korean compatriots in the four seasons are one of the cardinal food, Its solitary reach.
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,
PULSERA AZUL CON BANDERA, monosodium glutamate, food base, vinegar, soy sauce and other appropriate amount.
cooking methods:
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 drifting Xue Mo, and then into the soy sauce and salt, then you can alteration the micro-cook it.
2, the other will be onion, carrots packaged in a special little bag in the pot, to be completely Dunshu beef, the fish out, put the case of the embark, so while it let cool, hack into small slices .
3, the beef soup is slightly filtered into the container for afterward use.
4, the buckwheat noodles, mixed down by a decisive 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, another and repeatedly into the garden section and put it into a special 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 5 slices of cooked beef, sprinkled with garlic sauce (with garlic, dried red pepper, water, a paste of butter), then add the fruit film, wire egg, and eventually 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 corner to a variety of Add spices, including: pineapple chips, sauce, beef, kimchi, cucumber and coriander, the other, in order to increase nourishment, 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: Take a cabbage, skin a few leaves, then sprinkled salt on their surface, and then cured 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 dedicated approach: Prepare the scallion and ginger, and 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 percolate 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 units - soup. cold water, add some sour rice vinegar, a few drips of soy sauce (do MO), salt, sugar, monosodium glutamate, a little ginger, garlic, parsley, cucumber The above ingredients for the must!
personal preferences can also add pear slices, apple silk, pineapple, carrots Han, delicious and beautiful! (Seriously recommend Northeast specialty fruit - also known as Li apple pear)
it is clear soup, and meat soup is to replace the ice water or beef broth, beef bones; good soup of standards are: sour sweet, cool and refreshing, light drink tire of soup into soup, plus a few pieces of ice,
15. Both noodle
one. Sesame Jade surface
the surface looks pleasing, but doing it in fact is not hard to fish out the spinach hot or too cold water can not dry grasp, directly labeled as juice and juice Add a little salt and flour into the dough to become, and then pressed out with a pasta machine. And the hard surface to some.
cooked noodles are washed several times with cold water only reinforced the word, sesame and sesame oil add a little vinegar to mix soy sauce, put a little sugar, wax, salt, MSG Stir, and then obtaining ready to cucumber, parsley, stir together egg Pisi what you can eat.
16. meat noodles spicy noodles
piglet cooked pork slices 2,3 minutes, remove and let the water too cold, cut thin slices of cucumber, and water fungus , tomatoes, fried peanuts together, salt, MSG, sugar, white vinegar, minced garlic, green onion, sesame oil, hot chili oil and Sichuan pepper noodles mixed together and placed over cooked noodles to be cool the. the practice of Korean cold noodles
Photos explanation
1 a small piece of beef
2 for seasoning, gulf leaves, cinnamon, pepper, aniseed, cumin, ginger cirrhosa, and a small piece of ginger, not too many of these spices to the beef soup is to light a little soy sauce
3
4 adding the right quantity of water, pressure cooker, add beef and all the spices
5 pressure on the valve SAIC quarterutes remove the cooked sliced beef, beef broth into a bowl placed in ice water Liang Liang
6 it is a buy back is very ductile iron surface
7 把 wire ripped into the cold water in the noodle bar for 10 minutes
8 water boiled noodle , soup is thick
9 so versed to me over the cold water to remove reiterated until clear water far too cold, the last is the amount that the
10
Korean spicy cabbage Finally, the meat broth into the surface, add the spicy cabbage, beef, half egg, cucumber slices, spatter with sesame
Cold noodles noodle practices approximately the na
Hybrid Mode
