Name: Korean Cold Noodles
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 100g Buckwheat flour; 100g Potato starch; 100g Wheat flour; 1g Alkaline Noodles; Some Cold water; 1 bottle mineral water; 1 teaspoon Soda; Some Cucumber; Some onion; Some Hot pepper; Some apple; Some pear; Some pineapple; Some Cooked Sesame; 20g pickle; 3 slices beef; 1/2 Hard-boiled eggs; 1g salt; 2 tablespoons White vinegar; 1 tablespoon Soy sauce; 2 tablespoons Sugar

Korean Cold Noodles

1. Pour the buckwheat flour, potato starch, and wheat flour into the mixing bowl.

2. Add 1 gram of salt and alkali and mix well.

3. Combine the three mixed powders with cold water.

4. Synthesize a slightly harder dough.

5. Cover the dough with plastic wrap and relax for 30 minutes.

6. Then put it on the panel and roll it out with a rolling pin.

7. After rolling the dough into a crust, dust it with cornstarch, fold it, and cut it into thin strips with a sharp knife.

8. Then it is cooked in boiling water.

9. Cool the cooked noodles immediately with cold water.

10. Transfer into a noodle bowl and set aside.

11. Pour the soda into the crisper.

12. Measure two tablespoons of white rice vinegar with one wine glass.

13. Pour the white rice vinegar into the fresh-keeping box.

14. Two tablespoons of soy sauce are also put in a wine glass according to the quantity.

15. After pouring the soy sauce.

16. Add the equivalent of 1 teaspoon of salt.

17. Finally, add two tablespoons of sugar.

18. Mix it with a bottle of mineral water and stir evenly with a steel spoon.

19. Cut three kinds of vegetables and three kinds of fruits into slices or pieces with a knife.

20. Put it in the prepared soup and put it in the refrigerator, soak for 4 hours.

21. In the cold noodles prepared in advance.

22. Stack half a hard-boiled egg, 3 slices of beef with sauce, 3 slices of apple, and 20 grams of homemade Korean kimchi.

23. After finishing the ingredients, pour the cold soup that has been soaked with fruits and vegetables in advance.

24. Sprinkle with cooked sesame seeds and enjoy. So far the operation is complete.

Tips:
1. The three-in-one dough has very low gluten strength, and the dough is more fragile after being combined. Most Koreans have a noodle press at home. The noodles are extruded, but they can also be cut with a knife. Be careful, otherwise, the strip may break easily. However, the noodles are very tough after being cooked too cold, which is the characteristic of this noodle.

2. There are three kinds of fruits and vegetables for soaking and making soup. They are the most basic raw materials for making Korean cold noodles. When making it, it is best to use fresh fruits and vegetables. Fresh pineapple will have a richer taste after soaking. However, due to the season, the raw materials in the market are out of stock. I use canned pineapple, but I can barely do it. It is recommended to use fresh ones.

3. The soup must be soaked for enough time to taste authentic. It should be kept under refrigeration when soaking. It will taste more fragrant and taste smoother.

4. The ingredients of the noodles should not be too much. Five ingredients are indispensable, that is, beef, kimchi, apples, sesame and eggs, which are the basis of authentic Korean cold noodle ingredients. If you make random changes, you will lose the flavor of Korean cold noodles. In addition, do not put ingredients such as carrots, which will greatly reduce the taste of cold noodles.