Meihekou Cold Noodles [Jilin Meihekou Specialty]

What is Meihekou Cold Noodles? Authentic Jilin Meihekou specialty: Meihekou cold noodles

Content summary:Do you want to know what Meihekou cold noodles are? This article is a detailed introduction toJilin Meihekou specialty - Meihekou Cold Noodles. It was compiled and edited by the editorial team of China Specialty Network after reviewing and collecting relevant information on Meihekou Cold Noodles. The full text takes about 4 minutes to read, mainly including the basic introduction of Meihekou Cold Noodles and their nutritional value? What are the product characteristics of Meihekou cold noodles? The production method of Meihekou cold noodles, etc

Basic Introduction to Meihekou Cold Noodles

The Korean cold noodles and warm noodles have a history of at least one to two hundred years. According to the November article of "Dongguo Suishi Ji", "using buckwheat noodles and pork to name daily cold noodles" means putting buckwheat noodles in radish or cabbage kimchi and eating them with pork slices. The flavor of cold noodles varies from place to place. The Korean ethnic group living in Yanbian and Mudanjiang regions prefer to eat cold noodles with a slightly sweet taste in cold noodle soup, while Korean ethnic groups in other regions prefer to eat cold noodles without a sweet taste

After entering the cold noodle dish, it is soft and chewy, cool and light, with a smooth and moist soup that moistens the throat. The spiciness and saltiness, combined with the sweetness and sourness, can immediately make your mouth water. When paired with chewy cold noodle dishes (Korean kimchi, spicy cabbage, beef, shredded cucumber, boiled eggs, cilantro), it greatly increases your appetite

Method of making Meihekou cold noodles

Preparation of ingredients

Ingredients: about 40% buckwheat flour, about 60% starch, appropriate amounts of beef, seasonal vegetables, apples, onions, carrots, etc. Appropriate amounts of chili powder, sesame oil, garlic paste, refined salt, monosodium glutamate, caustic soda, vinegar, soy sauce, etc

Preparation steps

1. Cut the beef into large pieces and wash them with cold water. Put them in a cold water pot and bring to a boil over high heat. Remove any floating blood on the surface, then add soy sauce and salt. At this point, simmer over low heat<2. Put the scallions and carrots into a special small cloth bag and put them in the pot. When the beef is fully cooked, remove it and place it on a cutting board. When it cools down, cut it into small slices

3. Filter the beef soup slightly and place it in a container for later use<4. Mix buckwheat flour and starch in a certain proportion in a basin, blanch them in boiling water to make slightly hard noodles, add an appropriate amount of alkali, knead well, stack them into round strips, put them into a special squeezing tube, quickly press them into noodles, and then put them into a pot of boiling water to cook

5. After the noodles are cooked, they are cooled in cold water. Some also use an electric fan to blow the noodles cool, and then put them in a bowl and serve on the table<6. Place seasonal vegetables such as spicy cabbage and four or five slices of cooked beef on top of the noodles. Sprinkle with garlic sauce (a paste made by mixing garlic paste, dried chili noodles, and water), then add fruit slices and shredded eggs. Finally, pour beef soup, sprinkle with cooked sesame seeds, and drizzle with sesame oil