Korean Cold Noodles

Name: Korean Cold Noodles
Total time: 15 min
Yield: 3
Cuisine: Chinese
Ingredients: 1/2 root Cucumber; 1/2 root carrot; 1/2 pear

by Dazzling luan tree

4.7 (1)

Favorite

Difficulty

Normal

Time

15m

Serving

3

Usually we like to eat cold noodles in summer, sometimes we buy ready-made noodles to eat. Today, I made the cold noodle sauce at home by myself, and used Arowana and active fermented hollow noodles to make it. It can be said that it is no worse than the sale, and even improved a level. Because this noodle extracts the essence closest to the center of the wheat endosperm, it is more important to perfectly combine the flour with natural yeast. After the dough undergoes active fermentation, the various active enzymes in the yeast can decompose nutrients into smaller molecular substances. This is more delicious and easier to digest!

Ingredients

1/2 root Cucumber
1/2 root Carrot
1/2 Pear

Korean Cold Noodles

1. 1 Jinlong Yuyou + active fermented hollow noodles and cold noodles as standard materials

2. 2 Under the pot, the noodles are slightly harder

3. 3 After the noodles are cooked, remove them and put them in ice water to cool thoroughly

4. 4 shred the side dishes and set aside

5. 5 Take a container, add two spoons of sugar, one spoon of white vinegar, and half a spoon of light soy sauce. Add a bowl and a half of rice bowls of water!