Korean cold noodles

Korean cold noodles

Introduction:

Production steps:

Step 1: put the buckwheat flour into the pot in cold water and cook until there is no hard core

Step 2: slice the tomato and ham and cut the cucumber

Step 3: shred green onion and ginger

Step 4: mix vinegar, sugar, salt and seasoning soy sauce according to your own taste

Step 5: peel the cooked eggs and cut them with wire

Step 6: overcooled the cooked buckwheat flour

Step 7: pour the sauce into a cold, cold, open dish

Step 8: put buckwheat flour into a bowl with good flavor

Step 9: spread all kinds of ingredients on the noodles, and finally put Korean chili sauce as needed

Materials required:

Buckwheat noodles: right amount

Cooked eggs: right amount

Ham: moderate

Korean hot cabbage: right amount

Ripe peanuts: right amount

Tomatoes: right amount

Cucumber: moderate

Scallion: right amount

Ginger: right amount

Vinegar: moderate

Salt: right amount

Seasoning soy sauce: right amount

Sugar: right amount

Korean chili sauce: right amount

Note: when boiling buckwheat noodles, it's best to add cold water directly below. After boiling, add cold water twice until there is no hard core.

Production difficulty: simple

Process: boiling

Production time: 20 minutes

Taste: slightly spicy