Cold noodles are a special food handed down from generation to generation by Manchu people and are regarded as one of the best delicacies. Wu Mai is the main ingredient of cold noodles. Cold noodles taste refreshing, smooth and rich, and become people's favorite special food with its sweet, sour, spicy and fragrant flavor. After passing through the cold noodle channel, it is flexible and chewy, tastes cool and light, and the soup is smooth. Spicy and salty food can be hooked into the mouth immediately. Cold noodle dishes (Korean spicy cabbage, Korean kimchi, beef and mutton, shredded cucumber, boiled eggs and fragrant lai) are accompanied by chewing, which greatly increases people's appetite.

The method of cold noodle soup is very simple. Most of the time, the first factor of delicious food cooked at home in no restaurant is that the taste is not strong enough, the seasoning is not used correctly, and the soup base tastes not very good. Many people think that the inconvenience of cold noodle soup is the soup cooked with cold rice. What's the taste? The objective fact is just the opposite, because the cold rice has no bottom taste, so it is necessary to improve its bottom taste. The ingredients of cold noodle soup are: 5 kg of cold water, sugar 1 kg, half a bottle of vinegar essence, 2 liang of salt, 2 liang of chicken essence, a small amount of soy sauce, and the seasoning is sweet, sour and salty.

Stir-fry the king a little, slice a cucumber, peel two pieces of ginger, two pieces of vanilla and one piece of green lemon, soak in cold noodle soup 12 hour, then put it in the refrigerator, and you can eat a bowl of fresh cold noodles at any time. Ingredients: 3kg of purified water, 2 1g of salt, 9g of chicken essence, 9g of fresh mutton powder, 45g of soy sauce, 90g of sugar, 6g of edible baking soda, 30g of vinegar essence (it is recommended to use Wan Li vinegar essence as much as possible), 45g of cola 150ml, cucumber, 60g of apple, 45g of pear and 65438+ of ginger.

First, soak 9 grams of Daxi mutton powder for three hours before boiling, then put 9 grams of Daxi mutton powder into a pot, boil the water for 30 seconds until the fresh ingredients are completely dissolved, and then take a bath with cold water immediately. Put the cooked soup in the refrigerator and drink it chilled. It's cool enough not to freeze all the ice stubble. Prepare a container, preferably a sea bowl. Take 6g soda water, put it in first, and then it is also a very core step. Take out the chilled soup and prepare to put it aside.

Pour 30g of Wan Li King Vinegar on a small dish and immediately pour it on soda. Immediately pour the soup into the noodle bowl, the coke into the bowl, and rush into the cold noodle soup at the same time. Then add 2 1g salt, and wait for 3 to 5 minutes before adding 9g chicken essence. Please put about 90g of sugar at the bottom, and put it while tasting. Put more sugar in those who like sweet and sour mouth, and more salt in those who like salty mouth, but this is a standard, so you should put it while tasting.

Then sprinkle 15g chopped ginger, 45g shredded cucumber, 60g apple slices, 45g pear slices, cooked sesame seeds and manqing hot sauce on it. If it doesn't look good, you can put a small amount of kitchen soy sauce style color. The cooked cold noodle soup is stored in the freezer 12 hours or more, preferably 0 degrees, up to 4 degrees. Then, put the cooked cold noodles in, and a bowl of refreshing cold noodle soup will be successful!