“Nan Fen Bei bei 58” Yanji cold noodles, noodles with ice pieces to eat together

2022-06-21 0 By

Today, I would like to talk to you about yanji cold noodles, one of the top ten noodles in China, which is also the noodles I have not eaten so far.But this bowl of cold noodles is really famous, so I still want to seriously study again, to see how he is made in the end.In fact, the main raw materials of Yanji cold noodles are buckwheat flour, wheat flour and starch, but also useful corn flour, sorghum rice flour and bean starch.Especially with buckwheat cold noodles for famous.In beef soup, rinse the noodles with cold water, and then add the soup and slices of spicy cabbage, cucumber, egg, beef, scallions, sesame seeds, chili, pine nuts, apple or watermelon.The above text is copied from the encyclopedia, which can simply explain the whole process of cold noodles.I have also seen a friend, with ice Sprite, beef powder, directly mixed into iced beef soup, made of cold noodles, looks very delicious.However, the real study of yanji authentic cold noodle techniques, only to find that the power of tradition is irreplaceable, he must use time to adhere to.Now let’s break it down and expand it one by one.As the encyclopedia says, cold noodles are made with buckwheat flour and cornflour.The wheat flour is used to make buckwheat stickier, and the cornflour makes cooked noodles less sticky to each other.And the good noodles, directly hele pasta machine pressure into the pasta bucket.You should cook the noodles in no time at all. It should take two or three minutes to sort out.Remove the noodles and rinse them quickly in running cold water. This will keep the noodles from sticking to each other and make the soba noodles stronger.Rushed through the cool buckwheat noodles, looking very strong way transparent.Divide the noodles into bowls and prepare for the next step.The noodles are ready, and then the soup.Cold noodles, not only cold noodles, the most crucial is this bowl of beef soup.The beef soup must be as clean and clear as water, with some thin ice to be perfect.After marinating beef soup, clean up the impurities inside.The beef broth also needs to be flavored with various ingredients, such as Onions, carrots, ginger, scallions and apples.The cooked beef soup needs to be put into the freezer at about zero degrees Celsius and kept in cold storage with only a little broken ice.There is another ingredient that is also very important to make cold noodles, which is spicy bao CAI.The principle is the same as the concept of Korean spicy cabbage, but simpler and more crude.Add chopped cabbage with chopped ginger, garlic, chili powder, salt, chicken essence and sugar and marinate for 24 hours.Pickled spicy cabbage will still be slightly less attractive than spicy cabbage.Because the chili powder in the spicy cabbage needs to be mixed with glutinous rice to make a chili sauce, so that the kimchi, the sauce is very good, the color is very appetising.However, I have not eaten cold noodles before, can not do any evaluation, perhaps, is such a spicy cabbage is the best match for cold noodles!Cold noodles, add a spoonful of chili sauce, a spoonful of spicy cabbage, beef slices, eggs, cucumber shreds, egg skin shreds, sesame seeds, pine nuts.Red, yellow, black, green, white, color matching is very nice.Most unusual of all, it involves adding a slice of apple, or watermelon, and then topping it with beef soup with ice crumbs.I thought, such a bowl of cold noodles is the summer will have, never thought, in Yanji, the Spring Festival will eat cold noodles.Korean people usually eat cold noodles on the fourth day of the first lunar month, representing a long life, so there is also a local meaning of “longevity noodles”.However, with our intestines and stomach, eating a bowl of noodles with ice splints on a cold day, it is estimated that you will have diarrhea immediately.All right, let’s call it a day.Thank you for your patience to watch, any comments and suggestions, welcome to leave a message, I will reply one by one.I am the third brother, a food creator who reveres ingredients, respects traditions and loves innovation!