Yanbian Jinshun Cold Noodles
1.
Authentic Korean cold noodles with three-in-one noodles: one is fine flour 30% (gluten effect), the other is buckwheat noodles 20% (adhesive effect), and the third is mung bean starch 50% (smoothing effect). After mixing evenly, boil the noodles with boiling water (add a little edible soda baking soda) and dip the noodles in cold water to make the noodles slightly softer than hand-rolled noodles. After the noodles are mixed, leave it for an hour (to reduce the strength of the dough), knead it into a long noodle strip with a diameter of 8-10cm, send it to a vertical noodle extruder, directly squeeze it into a boiling water pot and cook, stirring continuously, Bring about two rolls, the noodles will turn overcast and come out of the pan. After the cold water cools down, serve it in a bowl.
2.
Add the well-adjusted beef cold noodle soup to the bowl containing the cold noodles, then add the braised beef slices, kimchi, cucumber, egg, pine nuts, watermelon, sesame, and the remaining ingredients and ice cubes.
3.
Cold noodle soup: use beef to boil over low heat for more than 2 hours (the longer the time, the better). After boiling, add soy sauce, vinegar, salt, sugar, and MSG according to personal taste, and then add ice water to the adjusted juice (The ratio is about 1:10) It is best to filter purified water or mineral water, wrapped in gauze, cucumber, ginger, garlic, and put in the cold noodle soup overnight and squeeze it out (if you like the fragrance of lemon, you can also squeeze some Lemon juice and apple juice in the soup)
